Bonjour September ! This will be my first writing in September. I found out, it is not easy to continue writing all the time, even you have a lot of time than others, consider that I still not find a job here. But being a house-wife (even without children) had many things to do. I realize how amaze all woman around the world, working or not to handle both work, children, family. I tell you, I still have 2 full basket of dry clothes and bed-sheet to iron. Since ironing is a not my hobby, usually I spare one day, special day just to ironing. Off course I still need to cook, but sometimes have no energy anymore to write. I have several dishes, picture that I still try hard to remember "how the hell I cook it ??"Yeah ... I forgot, and trust me, I have several recipe not ended in this blog because of those phenomenal. This recipe, I wrote with eager because just a day ago I told my effort to check on wikipedia about many kinds of pasta. Tonight I cook one of them that I hope I still will remember the name after I throw out the label of the pasta's package. Pasta that I used today is pasta on the family of rigate based on the label on the package. It called Conchiglie, the shape is like a seashell. The other interesting thing about Conchiglie pasta that I used, that it has several taste (and colour) : nature/original (white), black carrot (black), spinach (green), beet (red) and curcuma/tumeric (yellow). But to be honest, when I eat it, I can not differentiate one and another :) Another ingrédients that I used is veau or calf meat. In France, you can find this escalopes menu in almost all Italian restaurant. My husband used to order this menu anytime he got a chance to order it on the menu. I can tell, my escalopes a bit overcook, but still taste good (off course). Ingrédients (for 2 persons) : - 50up to 75gr biscotte - 40gr flour - 1 egg - 3tbsp olive oil - 2 escalopes de veau - Conchiglie pasta for 2 persons - 2 tomates - 1 garlic - 50gr roquette - 25gr grate parmesan cheese - Salt & Pepper - dry shallot Preparation : - Grate the biscotte, and put it on the one plate. Add salt, Pepper and dry shallot. Put it separate. - Put flour on the other plate. Put it separate. - Break the eggs and whisk them well. Add 1tbsp of olive oil, mix them well again. Put it on other plate. Put it separate. - Take out the middle of tomate, and still with the skin, cut it into 8 up to 12pcs. Put it separate. - Peel garlic, crushed it and cut it on minced. Put it separate. - Put escalope on the flour until all side well covered with flour. Take it out and pour it on the mixed eggs and make sure both side well covered. Last take it and put it on the mix grate biscote until both side well covered. Put it separate. - Cook Conchiglie pasta on the hot salty boil water with a bit olive oil. Cook until pasta well cook (around 10 minutes) al dente. Dry it the pasta and put it separate. How to Cook : - Using frying pan, heat 1tbsp olive oil around 1 minute. - Add garlic and cook again until well smell. - Add tomate and cook again around 5 minutes. - Last, add roquette and cook for about 30 seconds. - Add cooked conchiglie and mixed them well. - Turn off the heat, but make sure mixed pasta is still hot/warm. Put it separate. - Using another frying pan, heat 1tbsp olive oil, then cook escalopes well covered around 2 up to 3 minutes on each side. Take it out and served it on the plate. - Add pasta beside, and dinner is ready. You can enjoy it with grate parmesan cheese. Bon Appétit ! The original recipe actually using cherry tomate, but because I do not have it at home, then I use normal tomate. They also not use garlic, but since I love smell of garlic on my pasta, then I add it. The same with the mix biscotte, the original recipe only use salt and Pepper. But since on my previous recipe I found out adding dry shallot make the skin more taste and aromatic, then I add it as well.
I know there must be a rule DO and DON't on the cooking, but what the heck ... for dummy cuisinier, I do not care about it (I may even not remember it). I just know that never stop trying and practising. Practise makes a perfect, I assure you. Have a good day and enjoy September ... Note ; In Indonesia, we had one famous singer with song name "September Ceria" (or Happy September in English), we use to remarked the September with those lovely song ... You can enjoy the song September Ceria while cooking :) (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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