Condition of the item: Good used
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Details: Main courses bring with them many questions that aspiring cooks ask themselves. AND? better a second course of meat or fish? AND? Is it true that you always need to combine red wine with meat and white wine with fish? This documentary stands as an important support for those who want to dabble in the kitchen and want to prepare simple, aesthetically beautiful, and succulent main courses. Guided by the expert advice of chef Paolo Teverini ("Three Forks" from the Gambero Rosso Guide of Italian Restaurants 2005) and food and wine journalist Toni Sarcina, all the secrets for transforming a second course into a masterpiece will be explained, without neglecting the pairing with the right wine. Pork chops Roasted rack of lamb with mustard and cous ? cous with vegetables and saffron Larded veal fillet with black truffles on a bed of wild mushrooms Breast of guinea fowl in a dried fruit crust ? Sweet and sour sauce with white wine and spring onions Rabbit fricassee Pan-fried cuttlefish and artichokes with crispy salami and balsamic vinegar Fried prawns in soft batter on a bed of potatoes, straw and seaweed Sole fillet skewers on vegetable ratatuille Beccafico sardines Octopus salad with fennel and oranges Pan-fried prawns with green tea and tomatoes Heart of cod my way with spinach and pan-fried artichokes
EAN: 8015126171048