In the book you will find recipes for dishes we prepare at gatherings: for good old parties with dinner, for parties, special occasions or simple meals on the weekend. “My only goal,” the popular chef says in the book’s introduction, “is to equip you with the most reliable, time-tested recipes.” sage and a soft salad with yogurt-mustard and parmesan topping. The meals are for 6 people and a little more.
Ramsteak from the oven
Ingredients : 1.5 kg thick piece of rump steak, bunch of rosemary (20 g), 2 pieces of butter, 2 tablespoons of balsamic vinegar
DAILY: Take the meat out of the refrigerator at least an hour before cooking, and this first part can be done an hour or two before cooking. Drizzle the rib steak with a tablespoon of olive oil, then quickly brown it all over in a hot rib pan or on a hot grill to make strips of ribs on the meat. Peel half of the rosemary leaves in a baking dish, put a steak on it and peel them.
The other half of the leaves, rub it with butter and leave a lump on it, drizzle with another tablespoon of oil, then season generously with salt and pepper.
SERVING: Preheat the oven to 200 degrees. Cook the steak for 20 minutes at the bottom of the oven for a medium raw or 25 minutes for a medium roast, turn it in half and pour the baking soda over it. Remove the pan from the oven, coat the steak with balsamic vinegar, then cover with aluminum foil and let rest for 15 minutes, pouring in the juice from time to time. Thinly slice the steak and serve, pouring baking soda over each slice. From the leftovers we can make a wonderful sandwich.
Potatoes cooked twice
Ingredients : 1 bunch of sage, 1 1/2 lemons, 1 clove of garlic, 1.5 kg of potatoes
DAY: We tear the sage leaves into the largest baking dish possible. Using a peeler, cut strips of lemon zest and squeeze the juice. Drizzle with 2 tablespoons of olive oil, add a pinch of salt and pepper and separate the head of garlic into cloves and add them unpeeled. Scrape the potatoes and cut them into 1 cm thick slices. In a very hot grill pan, cook them in several rounds for a few minutes on each side to obtain nice traces of the ribs by pressing them with a spatula. Then transfer them to a baking sheet. Shake the pan to allow the spices to surround the potatoes and arrange the slices in a single layer. Cover until cooked.
SERVING: Preheat the oven to 200 degrees. Uncover the potatoes and bake in the top of the oven for 45 minutes or until cooked through and golden brown. Just before serving, squeeze the garlic cloves out of the shells.
Severe soft salad
Ingredients : 50 g of parmesan, 1/2 lemon, 6 tablespoons of natural yogurt, 20 g of feta, 4 anchovy fillets in oil, 1 teaspoon of mustard, 3 small heads of soft salad
DAY: For the garnish, finely grate one-third of the parmesan and lemon zest in a stand mixer, squeeze the lemon juice and add the yogurt, feta, anchovies and mustard. Grind into a smooth sauce and pour into a large shallow bowl. Let’s try adjusting it to spice it up to perfection. Finely grate the remaining Parmesan into another shallow bowl. Put both in the fridge until ready to serve.
SERVE: Remove outer leaves from salad and set aside for another time. We are left with strong cores. Wash them, drain them well and let them soak until dry, then dip them in the filling, twisting them a little to surround the leaves. Drain the excess into the bowl, then carefully tear off the leaves and roll them in parmesan to surround them. Place the leaves on a tray ready to serve.
More recipes can be found at: https://zalozba.kmeckiglas.com/kulinarika/skupaj-nepozabne-jedi-preprost%20na%C4%8Din