{"version":"1.0","provider_name":"Tavola in Piazza","provider_url":"https:\/\/tavolainpiazza.cafeblog.hu","author_name":"Gaba","author_url":"https:\/\/tavolainpiazza.cafeblog.hu\/author\/gaba\/","title":"Kacsa \u00e9s kelbimb\u00f3","html":"
M\u00e9g a m\u00falt h\u00e9ten k\u00e9sz\u00fclt ez a furcsa p\u00e1ros, \u00e9s el\u0151sz\u00f6r f\u00e9ltem is, hogy a m\u00e9zes kacsa \u00e9s a must\u00e1ros-m\u00e9zes kelbimb\u00f3 majd j\u00f3l ki\u00fctik egym\u00e1st, de nem \u00edgy lett! :-) \u00c9des-m\u00e9zes harm\u00f3ni\u00e1ban \u00fccs\u00f6r\u00f6gtek sz\u00e9pen egym\u00e1s mellett, \u00e9s elfogytak mind egy sz\u00e1lig, pedig Embernek neh\u00e9z \u00fagy b\u00e1rmilyen k\u00e1posztaf\u00e9l\u00e9t elk\u00e9sz\u00edteni, hogy abb\u00f3l kell\u0151k\u00e9pp belakm\u00e1rozzon.<\/i>
Legk\u00f6zelebb a kelbimb\u00f3 mell\u00e9 dobok n\u00e9h\u00e1ny geszteny\u00e9t is... <\/i><\/div><\/i>

M\u00e9zes kacsacomb<\/span><\/b><\/i><\/div>
<\/div>
Hozz\u00e1val\u00f3k:<\/i><\/div>
  • 4 kacsacomb<\/i><\/div><\/li>
  • 2 ek. ak\u00e1cm\u00e9z<\/i><\/div><\/li>
  • 2 ek. v\u00f6r\u00f6sborecet<\/i><\/div><\/li>
  • 1 gerezd fokhagyma<\/i><\/div><\/li>
  • 1 \u00e1gacska rozmaring<\/i><\/div><\/li>
  • 30 g vaj<\/i><\/div><\/li>
  • 2 ek. ol\u00edvaolaj<\/i><\/div><\/li>
  • s\u00f3, bors <\/i><\/div><\/li><\/ul>
    Keverj\u00fck \u00f6ssze a m\u00e9zet, az ecetet, majd adjuk hozz\u00e1 a fokhagymanyom\u00f3n \u00e1tt\u00f6rt fokhagym\u00e1t \u00e9s a rozmaringlev\u00e9lk\u00e9ket. A kacsacombokat s\u00f3zzuk, borsozzuk, majd forgassuk az ecetes-m\u00e9zes p\u00e1cl\u00e9be, \u00e9s hagyjuk \u00e1llni n\u00e9h\u00e1ny \u00f3r\u00e1n kereszt\u00fcl.<\/i><\/div>
    Egy serpeny\u0151ben az olajon \u00e9s a vajon nagy l\u00e1ngon pir\u00edtsuk meg a combokat, rakjuk \u0151ket egy t\u0171z\u00e1ll\u00f3 t\u00e1lba, locsoljuk meg a serpeny\u0151ben maradt zsirad\u00e9kkal \u00e9s 180 fokra el\u0151meleg\u00edtett s\u00fct\u0151ben s\u00fcss\u00fck addig, m\u00edg a combok bel\u00fcl puh\u00e1k, k\u00edv\u00fcl ropog\u00f3sak lesznek. (Sok id\u0151 kell \u00e1m a kacs\u00e1nak! \u00c9rdemes a s\u00fct\u00e9s elej\u00e9n -kb. 1,5 \u00f3r\u00e1n kereszt\u00fcl aluf\u00f3li\u00e1val letakarni a t\u00e1st, nehogy nyers maradjon! K\u00f6sz, Mamma! ;-)<\/i><\/div>
    M\u00e9zes-must\u00e1ros kelbimb\u00f3<\/span><\/b><\/i><\/div>
    Hozz\u00e1val\u00f3k:<\/i><\/div>
    • 800 g kelbimb\u00f3<\/i><\/div><\/li>
    • 1 ek. must\u00e1r<\/i><\/div><\/li>
    • 1 ek. ak\u00e1cm\u00e9z<\/i><\/div><\/li>
    • 4 ek. ol\u00edvaolaj<\/i><\/div><\/li>
    • 1 citrom kifacsart leve<\/i><\/div><\/li>
    • s\u00f3, bors <\/i><\/div><\/li><\/ul>
      A kelbimb\u00f3t tiszt\u00edtsuk meg, s\u00f3s v\u00edzben p\u00e1roljuk kb. 10 percig, sz\u0171rj\u00fck le, majd tegy\u00fck egy t\u0171z\u00e1ll\u00f3 t\u00e1lba. <\/i><\/div>
      Keverj\u00fck \u00f6ssze a must\u00e1rt, a citromlevet, a m\u00e9zet \u00e9s az ol\u00edvaolajat, \u00e9s locsoljuk az eg\u00e9szet a kelbimb\u00f3k tetej\u00e9re. Sz\u00f3rjuk meg frissen \u0151r\u00f6lt borssal, majd 160 fokon s\u00fcss\u00fck kb. 30 percig. <\/i><\/div>
      \"\"
      Cosce di anatra al miele<\/span><\/b><\/i><\/div>Ingredienti:<\/i>
      • 4 cosce d'anatra<\/i><\/li>
      • 2 cucchiai di miele d'acacia<\/i><\/li>
      • 2 cucchiai di aceto di vino rosso<\/i><\/li>
      • 1 spicchio d'aglio<\/i><\/li>
      • 1 rametto di rosmarino<\/i><\/li>
      • 30 g di burro<\/i><\/li>
      • 2 cucchiai di olio d'oliva extravergine<\/i><\/li>
      • sale, pepe <\/i><\/li><\/ul>
        1. In una ciotola emulsionate il miele con l'aceto, quindi unite l'aglio schiacciato, il rametto di rosmarino e mescolate bene. Mettete le cosce d'anatra in una terrina, salate, pepate e irroratele con la salsa appena preparata e lasciatele marinare per qualche ora.<\/i><\/div><\/li>
        2. In un tegame fate rosolare le cosce con il burro e l'olio gi\u00e0 caldi, quindi trasferitele con il loro sugo in una casseruola e fatele cuocere nel forno preriscaldato a 180 gradi finch\u00e8 le cosce dentro diventano morbidissime, fuori invece croccanti. <\/i><\/div><\/li><\/ol>
          Cavolini di Bruxelles alla senape<\/span><\/b> <\/i><\/div>Ingredienti:<\/i>
          • 800 g di cavolini di Bruxelles<\/i><\/li>
          • 1 cucchiaio di senape<\/i><\/li>
          • 1 cucchiaio di miele d'acacia<\/i><\/li>
          • 4 cucchiai di olio d'oliva extravergine<\/i><\/li>
          • il succo di un limone<\/i><\/li>
          • sale, pepe <\/i><\/li><\/ul>
            Pulite i cavolini e lessateli in abbondante acqua salata per circa 10 minuti, quindi sgocciolateli e metteteli in una pirofila.<\/i><\/div>
            In una ciotola mescolate il miele, la senape, il succo del limone e l'olio di oliva, poi versate il tutto sui cavolini. Insaporiteli con una generosa macinata di pepe e passateli nel forno a 180 gradi per circa 30 minuti.<\/i><\/div>","type":"rich"}