Tessa Kiros (Delicious)
Wednesday, April 27, 2011
In Any Store Can I Find Depilatory Paper
Well, after some days of well deserved rest back with more recipes and enthusiasm than ever. Today I bring a tasty snack, perfect for snacking. According to Tessa Kiros, the typical tuna pate Portugal never absent from the tables of our neighbors and is served in small ceramic containers. As soon as diners sit down to eat at their disposal to enjoy delicious spreading it on bread slices, which reminds me of that old custom (imported from France) to wait for food by smearing the pill with butter small individual rolls. Sure I have seen more than once in a restaurant. The pate, the truth, it is delicious and is perfect for a small snack before lunch and an afternoon snack, ideal now that the warm weather arrives. It's quite a temptation to have it in the fridge. Do you you could resist?
INGREDIENTS 100 gm. ointment butter, 300 grs. tuna in oil (6 small cans that come in packs of three), 6 anchovy fillets in olive oil, a splash of freshly squeezed lemon juice, a pinch of cayenne (optional) and salt (if necessary.)
seems incredible that with so few ingredients the result is so delicious. Do not be afraid if you do not like anchovies, because at this rate simply accentuate the taste of all but become dominant. We will notice that not because I'm the first one but I do not like. Well it is as simple as putting in the Jar whisk all ingredients and blend until there is not a small grumito. The only caution is to remember to take the butter out of the fridge a few hours before brewing so it is at room temperature. I would not put cayenne but if you want insurance that fits. Manuela
also added a poached onion and a shallot, some tarragon and a cup of fragrant made in Spain. She suggests that if we want to go further you can also add boiled potatoes.
the recipe for me as I put it is perfect but it strikes me that it would also be extremely well if flavored with a sprig of sage cool. Its delicate flavor will go great. I love, I have it on hand in the kitchen. Is a luxury you can enjoy fresh herbs at home as well as significant savings if bought in small bags at the supermarket are worth a fortune. If you have the occasion to do with several pots of your favorite herbs, really, the dishes are another dimension. Enjoy it a lot.
Indeed, almost forgot to mention to the most important. You have to let it sit in the fridge for a full day before sink his teeth. This will amalgamate and settle the flavors achieving spectacular results. Really, the difference is very noticeable.
But it seems not only our neighbors Lusitanian appreciate this delicate morsel. I was surprised to find a similar recipe in one of my Italian cookbooks dedicated to the famous Costa Smeralda in Sardinia. Without a doubt, one of the many places that dot Paradise Mediterranean waters. The book, Under the Olive Tree written by Manuela Darling-Ganser is a delight and its author an amazing woman. Manuela spends most of his time traveling the world and collecting recipes for her books. Surely more than one we would put in place, right? I signed right now. In addition to food works find explanations about the culture and lifestyle of the various places he travels. And to round off some pictures that make anyone's imagination: places Paradise, photos of family album and excellent cuisine presentations easier. In short, a genuine class pleasure for the senses. As I said, in his book shows us her own recipe for tuna pate that includes more ingredients than the version that we proposed Tessa Kiros. The proportion of butter and tuna change much from recipe to recipe. While Manuela used 400 grs. blue fish 150 of butter, Tessa uses the same amount of both ingredients. My sincere, this latest version I was too greasy without coming to appreciate the nuances of the fish. So as always I bring you a third choice: fast, easy and in my opinion, delicious. You guys have the last word.
INGREDIENTS 100 gm. ointment butter, 300 grs. tuna in oil (6 small cans that come in packs of three), 6 anchovy fillets in olive oil, a splash of freshly squeezed lemon juice, a pinch of cayenne (optional) and salt (if necessary.)
seems incredible that with so few ingredients the result is so delicious. Do not be afraid if you do not like anchovies, because at this rate simply accentuate the taste of all but become dominant. We will notice that not because I'm the first one but I do not like. Well it is as simple as putting in the Jar whisk all ingredients and blend until there is not a small grumito. The only caution is to remember to take the butter out of the fridge a few hours before brewing so it is at room temperature. I would not put cayenne but if you want insurance that fits. Manuela
also added a poached onion and a shallot, some tarragon and a cup of fragrant made in Spain. She suggests that if we want to go further you can also add boiled potatoes.
the recipe for me as I put it is perfect but it strikes me that it would also be extremely well if flavored with a sprig of sage cool. Its delicate flavor will go great. I love, I have it on hand in the kitchen. Is a luxury you can enjoy fresh herbs at home as well as significant savings if bought in small bags at the supermarket are worth a fortune. If you have the occasion to do with several pots of your favorite herbs, really, the dishes are another dimension. Enjoy it a lot.
Indeed, almost forgot to mention to the most important. You have to let it sit in the fridge for a full day before sink his teeth. This will amalgamate and settle the flavors achieving spectacular results. Really, the difference is very noticeable.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment