The Truffle Diaries

The Truffle Diaries

68.00 $
Car Parts
1 semana
Italy
Emilia-Romagna
80-376 - Ul. Bzowa 22
6 vistas
ID: 54192
Publicado Hace 1 semana por MaricruzAnw
68.00 $
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Ul. Bzowa 22, 80-376, Emilia-Romagna, Italy
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There are some ways to make use of black truffle salt. Or, if you’d like to mix truffles with the must-sees of Florence, there are white truffle festivals and occasions in the towns of Tuscany, together with Volterra, Palaia and San Miniato in the fall. Food festivals within the fall, however, are targeted on one specific type of food when it’s at its peak. However, this one stands solely as a global one. However, Jugged hare is wild hare marinated for a few days in pink wine, garlic, and herbs and then served fried with salt pork ready in a wine marinade. The hare is marinated for 2 or three days with thyme, Cognac, and red wine after which cooked with pork, foie gras, pink wine, onions, garlic, shallots, and truffles if obtainable. This recipe is the most well-known of all French recipes for hare; it is a dish that, outdoors of specialist restaurants, must be ordered days upfront. This was throughout a few of the worst economic occasions of the French Revolution. Leer más

Publicado el 2024/11/14

Descripción

There are some ways to make use of black truffle salt. Or, if you’d like to mix truffles with the must-sees of Florence, there are white truffle festivals and occasions in the towns of Tuscany, together with Volterra, Palaia and San Miniato in the fall. Food festivals within the fall, however, are targeted on one specific type of food when it’s at its peak. However, this one stands solely as a global one. However, Jugged hare is wild hare marinated for a few days in pink wine, garlic, and herbs and then served fried with salt pork ready in a wine marinade. The hare is marinated for 2 or three days with thyme, Cognac, and red wine after which cooked with pork, foie gras, pink wine, onions, garlic, shallots, and truffles if obtainable. This recipe is the most well-known of all French recipes for hare; it is a dish that, outdoors of specialist restaurants, must be ordered days upfront. This was throughout a few of the worst economic occasions of the French Revolution.

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