Marta Oparczyk Warszawa

Poularde with capers and olives capers

This chicken recipe from Umbria in Italy is also available on kuecheundkeller.at

INGREDIENTS:

Poulardenteile 4 (breast or leg) , 1 teaspoon rosemary, 2 tablespoons tomato juice and peel of 1 untreated lemon, 2 anchovies fillets 50g black olives, pitted and halved 2 tablespoons capers, chopped 200 ml white wine, 2 garlic cloves, 6 tablespoons olive oil, about 8 peppercorns 1 bunch parsley, salt and pepper.

PREPARATION:

crushed in a mortar rosemary, garlic cloves and peppercorns. Mix with 2 tablespoons olive oil, salt and grated lemon peel. Rub the chicken to cover it and take at least 30 minutes. Heat the remaining olive oil and fry the chicken until golden brown all around. Stir



the lemon juice with tomato paste and pour white wine, and simmer everything for about 15-20 minutes over medium flame. Rinse the anchovy fillets, finely chop and stir together with the olives and capers to the sauce. Simmer for another 5-10 minutes and then season to taste with salt and pepper. With chopped parsley and serve. Serve with rosemary roasted potatoes or polenta.

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find recipes with capers on kuecheundkeller.at

The closed buds are harvested in the spring by hand and are inedible raw. First you will be one day and then withered in coarse sea salt brine, vinegar or oil loaded. This results in Capri acid and glucosinolates, which give her the capers tangy-spicy flavor.

capers should closed, his olive green to bluish green and as small as possible. They taste finer than the larger ones, because of the lower yield of crops but also more expensive.

The best capers are to come from southern France, where they are the size in "nonpareils (small)," Surf Ines "," Fines "," Mifines "," Capucines "," greatcoat "and" Communes "(large) divided. The Aeolian Islands are known for their good capers. This is especially true of Salina, which takes place in June, a "caper festival."

Mostly as a side dish or tapas - especially in Spain - also about two inches big caper berries, also called capers served. They are placed as capers in vinegar or oil. With them also apply to smaller items ("Fino") as the better quality. Capers are added to hot dishes only at the very end, as some ingredients with heat dissipate quickly.

salted capers, as they are preferred in the Italian and English cuisine its authentic flavor due must first be soaked. Because of their very special taste , other spices sparingly come to use. The most popular dishes include Italian capers Vitello tonnato and the East Prussian meatballs.

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This barbecue recipe and more can be found on kuecheundkeller.at

PREPARATION:

four pieces of beef sirloin, 250 g, salt, some pepper, a little oil for brushing, 500 g French fries (frozen), plenty of oil for frying, 120 g of coated bacon, 600 grams of vegetables of your choice, 1 liter of water 1 teaspoon salt, 1-2 tablespoons butter, salt, pepper (to taste) 4 eggs.

PREPARATION:

fillets with salt and pepper, brush with a few drops of oil. On the prepared grill (pan) according to the wish of nearly raw - by half or whole grill (cook). Pommes frites with mesh fry in hot fat. salt until just before serving. Slices of bacon cut like a comb. place in the final minute of the steaks on the grill (pan).



vegetables as usual in salted water. In swing more or less butter. Season with salt and pepper. A fried egg on each steak and garnish the other side dishes to steaks.

Tip: buy only well-seasoned sirloin, or 1 day marinated with oil in the refrigerator. Beverage suggestion: red wine: Burgundy.