Buku From The Source – Italy by Lonely Planet

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From The Source – Italy by Lonely Planet

Author:Lonely Planet

Language: eng

Format: epub

ISBN: 9781743609545

Publisher: Lonely Planet

Published: 2015-07-16T04:00:00+00:00

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Diprint dengan mesin terbaik, Mengunakan Lem Panas Press laminasi sehingga cover lebih lengket
#Ukuran B5 (Standart Buku Original)
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From The Source – Italy by Lonely Planet

1 For the stock, place one roughly chopped onion in a saucepan with a tight-fitting lid, along with the sliced carrot and celery. Add all the stock’s fish and bones, the bay leaf, parsley stalks and peppercorns. Cover with cold water and wine (ratio of two-thirds to one-third water to wine). Bring to the boil then immediately turn down to a bare simmer, cover and cook for 20 minutes.

2 In a separate pan gently sweat the second onion in extra virgin olive oil with chilli flakes to taste. Add the octopus pieces and then the cuttlefish/squid pieces. Add the sage leaves. Stir very gently, put the lid on the pan and switch off.

 

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From The Source – Italy by Lonely Planet

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From The Source – Italy by Lonely Planet

 

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From The Source – Italy by Lonely Planet

Author:Lonely Planet , Date: June 21, 2019

,Views: 71

Author:Lonely Planet

Language: eng

Format: epub

ISBN: 9781743609545

Publisher: Lonely Planet

Published: 2015-07-16T04:00:00+00:00
1 For the stock, place one roughly chopped onion in a saucepan with a tight-fitting lid, along with the sliced carrot and celery. Add all the stock’s fish and bones, the bay leaf, parsley stalks and peppercorns. Cover with cold water and wine (ratio of two-thirds to one-third water to wine). Bring to the boil then immediately turn down to a bare simmer, cover and cook for 20 minutes.

2 In a separate pan gently sweat the second onion in extra virgin olive oil with chilli flakes to taste. Add the octopus pieces and then the cuttlefish/squid pieces. Add the sage leaves. Stir very gently, put the lid on the pan and switch off.

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