Eggless menu

58265 EGGLESS SCALLOPS MENU at SHALLOT INGREDIENTS for 4 PEOPLE 12 fresh scallops, 2 shallots, a sprig of parsley, 3 tablespoons extra virgin olive oil, a powdered grains of black pepper, a pinch of salt.

Clean the exterior of the shells carefully.

Posatele, non-overlapping tiles, on the bottom of a saucepan low edges.

Adjust the low flame and when clams begin to open, turn off.

Open the drapes round shells, with a Pocket knife.

Remove the flesh and coral from the platform.

Rinse the mussels under tap water to remove sand.

Boil then 7 minutes scallops in a pan, lightly salted water, then drain.

Wash and dry parsley, remove the more tender leaves.

Peel and finely chop the shallots.

Heat the oil in a saucepan.

Add the chopped scallions and flavored with ground pepper and a pinch of salt.

Stir with a wooden spoon, add the scallops, Saute 3 minutes stirring constantly.

Transfer Scallops with cooking on a serving dish, arrange the parsley around the mussels and serve.

INTEGRAL to the THREE PEPPERS CELERY INGREDIENTS for 4 PEOPLE 320 g of celery, 1/2 red pepper, 1/2 yellow pepper, 1/2 green pepper, courgette, 30 g of pitted black olives, 1/2 eggplant, 30 g of pine nuts, 30 ml white vinegar, 40 ml white wine, a sprig of oregano, 4 Tablespoons extra virgin olive oil, a sprinkling of black pepper in grains, 2 tablespoons salt, 2 pinches of salt.

Wash and dry the melnazana; delete the petiole.

Setting to 1 cubes, 5 cm from the side, transfer it in a colander and sprinkle with a pinch of salt.

Let stand 30 minutes.

Check the courgette, rinse it under cold running water jet.

Setting to 1 cubes, 5 cm.

Wash and dry the peppers.

Remove the stem, seeds and pith.

Cut them into long threads 3-4 cm long and about 1/2 cm.

Bring to a boil in a pot 3 l of water; Add salt with coarse salt, plunge the celery and stir quickly.

Cook 12 minutes or quannto indicated on the package.

Meanwhile, heat a tablespoon of oil in a pan with high edges.

Tostatevi the flame lively pine nuts 4 minutes mixing continuously.

Remove from heat and keep aside.

Rinse the Eggplant under the Jet of water; "dry with absorbent paper towels.

Heat 20 ml of oil in a pan, add the vinegar and wine.

Add the diced Eggplant and stir; Add the zucchini.

Brown high flame 5 minutes, stirring with a wooden spoon.

Drain the vegetables and roundtrip on a flat plate.

Transfer the fillets in the Pan, add salt and pepper cook 4 minutes, stirring.

Drain them and keep them aside.

Finish cooking the pasta, drain and raffreddatela under the water jet.

Sgocciolatela carefully and place it in a serving bowl.

Dress with remaining oil and mix it with two spoons.

Add the vegetables and olives; stir gently to distribute seasoning evenly.

Sprinkle the celery with pine nuts and crumbled oregano leaves and add salt only if needed.

Sprinkle with freshly ground black pepper and stir well.

Cover Bowl with kitchen foil, let it sit in the fridge until serving.

MIXED FRUIT with ICE CREAM INGREDIENTS for 4 PEOPLE 2 papayas, 4 Kiwis, 80 g of currants, strawberries, 20 4 ml of rum, a sprig of fresh mint, 250 g of vanilla ice cream without milk, no eggs, no milk and cookies 8 without eggs.

Wash and dry the papayas, cut them in half lengthwise, seeds and svuotatele from the white part.

Drizzle with rum.

Rinse currants and strawberries.

Grainy the currant gently and let it dry.

Dry the strawberries, remove them the petiole; divide them in half.

Clean the skin of kiwi.

Take away the upper cap, leaving ó of the fruit.

Pull out the ice cream from the freezer and let it soften 10 minutes.

Divide the Mint flare.

Work then 5 minutes ice cream in a bowl with a wooden spoon to make it creamy.

Cream filled half papayas.

Garnish Kiwis with a spoonful of ice cream.

Decorated with strawberries the papayas and Kiwis and currant spread it out onto individual saucers.

Complete with cookies.

Fragrant with Mint sprigs and serve.