Mince sage, rosemary and garlic, previously cleaned. Mix with salt and pepper in a dish. Tie with twine the roll of meat, because it keeps its round shape, grease it with some oil and sprinkle with the aromatic mix.
Clean well the trouts and put in a baking tray, grease with olive oil. Mince the rosemary, sages and garlic. Mix with salt and pepper and sprinkle the trouts inside and out.
Clean the cuttlefish and rinse under running water. Mince the garlic with mezzaluna knife and sauté with olive oil for 2 minutes directly into the pressure cooker open.
Preheat oven to 180°. Clean fine the trout and sprinkle with salt and pepper. Sprinkle the inside of the belly, along with the minced parsley and a bit of butter, about 15g. Sprinkle the outside also with parsley.
Preheat the oven to 220°. Grease with little vegetable oil a baking tray large enough. Spice the chicken with salt, pepper, sage and rosemary.
Wurstel and leeks omelet
26 September 2018
0 Comments
Clean and cut the leek into slices, and put them to fry a few minutes in a pan with a little oil. Add the sausage cut into rounds. When they have browned, beat the eggs (2 per person) with a pinch of salt and pepper and add all to pan. Finish cooking and serve.
