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Les recettes de Léa
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| Duck breast fillets with ginger |
Preparation for 4 people
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| Ingrédients : |
3 duck breast fillets
2 soup spoons acacia honey
2 cl of Melfor vinegar
20 g of peeled and chopped gingers
1 garlic toe
3 cl of soy sauce
¼ l of fowl ground
1 pinch of pepper
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| Preparation : |
I warm up the honey in a saucepan, solve it then with the vinegar off the pot ground and let the whole draw something. Then I add the ginger, the soy sauce and the fowl ground and allow to thicken the whole again. In the end, I add the pepper. Then I pass
I sear the duck's breasts on the skin side to reduce the fat. Then I roast those 3 minutes on the meat side, after I have removed the fat from the frying pan. Before the end of the done time I salt the duck's breasts slightly on every side and pepper them
It is served with caramelized apples and a good Gewürztraminer.
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| Cannelloni with Ricotta and zucchini |
Preparation for 4 people
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| Ingrédients : |
12 sheets of dough noodles
250 g Ricotta cheese
80 g of rasped Parmesan
1 whole egg
2 small zucchinis
Olive oil
Salt
Pepper
1 nutmeg
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| Preparation : |
For filling I mix Ricotta cheese, egg, Parmesan, salt, pepper, nutmeg and the roughly rasped zucchini with each other.
I give some olive oil in a frying pan and heat it up at high temperature. I cook the zucchini with some salt and pepper. After the end of the done time I allow them to cool down and add them to the Ricotta mixture.
Now I pre-boil the noodle dough sheets, then I dry them on a dish towel. I fill them with 2 soup spoons of the filling and roll them in Cannelloni style. Then I place them in a with butter coated Pyrex-tureen. I give a little butter on the cannelloni.
I push everything in the stove at 180 ° for 6-8 minutes.
I serve with a fresh tomato sauce and Parmesan.
To this course I recommend a good Italian red wine of your choice!
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| Wild boar's rib cut with juniper berries |
Preparation for 0 people
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| Ingrédients : |
4 wild boar rib cuts
5 crushed juniper berries
1 cut carrot in fine brandy
3 cl of Marsala
1 dl of red wine
2 dl of wild boar's ground
some drops of gin
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| Preparation : |
I sear the buttered rib cuts in a frying pan for 4 minutes on each side
I add carrots and let them cook 5 minutes. Then I add to them the juniper berries and wipe off with Marsala.
I allow it to be absorbed up to dryness, and then I add the red wine, thereafter the Wild Boar’s ground and let it cook for 5 minutes more.
Then I sift the sauce and round it up with some drops of gin
I let it heat up, and serve the rib cuts, covering them with sauce.
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| Chestnut broth with lobsters |
Preparation for 4 people
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| Ingrédients : |
20 thick Breton, unshelled lobsters
3 soup spoons olive oil
750 g peeled chestnuts
1.5 cube chicken broth
40 g butter in little piece
2 dl of liquid whipped cream
1 pinch of celery salt
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| Preparation : |
I boil the chestnuts 40 minutes in the chicken stock. I season and mix everything, and sift it, then I add the butter.
I heat up the oil in a frying pan and let the lobsters fry for 3 minutes on each side. I put them aside.
I add the whipped cream to the chestnut broth which I lightly warm up.
Then I arrange the lobsters on a service plate and pour over them the chestnut broth.
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