Preparation of orechiette alla norma:

Wash and cut the aubergines into cubes or slices and let them rest with a little salt on a strainer to remove any possible bitterness they may have. Peel and brown the garlic in a pan with a little oil. Peel and chop the onion very finely and add to the pan. When it is beginning to take color, add the previously peeled and chopped tomatoes. Cook for approximately 30 minutes, season with salt and pepper and if it turns out to be acidic, add a little sugar. Blend with the mill if you prefer a thinner sauce. Rinse the aubergines with water, drain and fry in hot oil. Place on a plate with a piece of kitchen paper to remove excess oil. Mix the fried eggplants with the sauce. Stir over high heat and mix well. Cook and drain the orechiette and pour the hot sauce over it. Garnish with chopped basil leaves and grated cheese.

It is of the best known dishes in polish cuisine.It is a pasty made of pasta stuffed with vegetables.

INGREDIENTS

meat,chees,vegetables,spinach,potatoes,mushrooms or cabbage.

Steamed chicken with rice boiled in chicken broth and coconut milk. It is a steamed chicken seasoned with garlic and ginger, it is influenced by Chinese cuisine and is part of the typical Thai recipes.

 

 

 

Tandoori chicken is a popular North Indian dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.

The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. Indian chefs traditionally use cayenne pepper, red chili powder, or Kashmiri red chili powder to give it a fiery red hue. This dish goes so well with steaming basmati rice and crispy naan.

Borsch soup is one of the most typical Russian dishes.

It is quite rich as long as you like beets, of course, and it goes very well to combat the low temperatures that Russia spends in winter.

The Russians put beets in appetizers, in salads and, of course, even in soup. Never better said.

The ingredients are: cabbage, red pepper, green pepper, fresh beets, large potato, tomatoes, carrots, onion, bacon or bacon, tomato sauce, bay leaf, salt and peppercorns.

Recipe for Salmon with Dill Sauce

Preheat the oven to 220 °C. Lightly oil a roasting dish, or line a heavy baking sheet with foil and then add the salmon and season with the tablespoon of lemon juice, pinch of sea salt, and freshly ground black pepper.

Roast the Norwegian salmon in the oven until it’s cooked through in the middle. Meanwhile make the sauce by whisking together the yoghurt, 2 teaspoons of lemon juice, dill, and garlic. Drizzle over the salmon and garnish with the remaining dill sprigs to serve.

I’m not going to cry because I have very good Norwegian salmon.

 a typical vietnam food is bo bia are a kind of rolls wrapped in race paper.rice is the start ingredients in vietnam,so inone vay or another it cannot be missing from.it is quite famous and very tasty.

It is the most famous stew in Ireland,the meat stew.It is made with potatoes,beef,carrots,,onion,beer,vegetable broth,tomatoes,bay leaf,flour,salt,pepper and oli.

Peel the onion and garlic. Cut the first into small cubes and crush the second.
Wash the peppers, tomato and chilies. Remove the white vein and seeds of chili peppers. Cut everything into small cubes.
Heat a pan with a couple of tablespoons of oil, and cook the onion and garlic over medium heat, until the onion begins to become transparent.
Add the tomatoes, peppers and cut chilies to the mixture, and let it cook for a few minutes, so that the tomato evaporates its liquid.
Stir the ingredients in the pan and add the meat. Mix, and lower the intensity of the fire a little.
Let the meat cook in the pan. It is usually ready within 15 minutes.
You can take advantage of the cooking time of the meat to grate or cut the cheese into pieces.
Once the meat is cooked, add salt and pepper to taste. Mix all the stew and taste. Correct the seasoning, if necessary.
Heat each tortilla very lightly on a griddle at low intensity (it is recommended to lightly grease the griddle so that they do not stick or blacken). You have to do it quickly so that the tortillas do not harden.
Spread each tortilla on a plate and distribute refried beans over its central part. Then top with a handful of meat, and sprinkle plenty of cheese on top.
Fold the ends of the tortilla inwards, and roll up to form a tube.

 

Nikuman are a delight that in Japan we can buy anywhere. There you will see many restaurants with street stalls with large bamboo steamers preparing the perfect nikuman.