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HOW DOES MEMBERSHIP PRIVILEGES WANT TO BE OUR SELECTIONS MAGAZINE Issue of the month Other editions Blog VINITUDE STORE QUESTIONS - HOW DOES Navigation PRIVILEGES WANNA BE OUR PARTNER SELECTION MAGAZINE Issue of the month Other editions Blog VINITUDE STORE QUESTIONS
Our experts norpo have been seeking in two prestigious Spanish regions, norpo wines that represent the terroirs where they are well prepared. Both are dyed and produced with indigenous and noble grape of Spain, Tempranillo and Tinta de Toro. To follow, two delicious recipes for you to venture into the kitchen. Enjoy!
METHOD OF PREPARATION Wash the penne to remove excess starch. In a medium saucepan, add the penne, milk, garlic, mustard, salt, butter and nutmeg. Over medium heat, slowly bring to boil, stirring constantly. Once boiling, reduce heat to lowest setting. Cook for about 10 minutes, stirring from time to time not to stick. Prove the penne to see if it is already cooked, and if necessary, add more milk until they cook. Turn off the heat and add the cheese, mixing well.
1 piece of beef 1 level tablespoon coarse salt liter of red wine liter of grape juice 1 tablespoon unsalted butter 1 small onion, peeled and chopped into kids 1 tablespoon flour 1 teaspoon herbal tea (a blend of rosemary, thyme and sage, dried and reduced to powder)
METHOD OF PREPARATION Season the rump just massaging the meat with salt on all sides. After the pre-heated light and high heat for 10 minutes on each side at a distance of 25cm grid. Turn only once. To prepare the sauce, norpo first place the butter to heat and sauté the finely chopped onion in it. Add the flour and stir with a wooden spoon. The following herbs, grape juice and wine. Stir until thickened. Simmer until reduced half the original volume, about 20 minutes. Remove the rump of the grate, slice, arrange on a platter and drizzle generously with the sauce. The meat will be well baked out, but its core is still very much alive red, almost bleeding, accented by red wine sauce. Serve with rice and broccoli.
Recent articles in the Journal
HOW DOES MEMBERSHIP PRIVILEGES WANT TO BE OUR SELECTIONS MAGAZINE Issue of the month Other editions Blog VINITUDE STORE QUESTIONS - HOW DOES Navigation PRIVILEGES WANNA BE OUR PARTNER SELECTION MAGAZINE Issue of the month Other editions Blog VINITUDE STORE QUESTIONS
Our experts norpo have been seeking in two prestigious Spanish regions, norpo wines that represent the terroirs where they are well prepared. Both are dyed and produced with indigenous and noble grape of Spain, Tempranillo and Tinta de Toro. To follow, two delicious recipes for you to venture into the kitchen. Enjoy!
METHOD OF PREPARATION Wash the penne to remove excess starch. In a medium saucepan, add the penne, milk, garlic, mustard, salt, butter and nutmeg. Over medium heat, slowly bring to boil, stirring constantly. Once boiling, reduce heat to lowest setting. Cook for about 10 minutes, stirring from time to time not to stick. Prove the penne to see if it is already cooked, and if necessary, add more milk until they cook. Turn off the heat and add the cheese, mixing well.
1 piece of beef 1 level tablespoon coarse salt liter of red wine liter of grape juice 1 tablespoon unsalted butter 1 small onion, peeled and chopped into kids 1 tablespoon flour 1 teaspoon herbal tea (a blend of rosemary, thyme and sage, dried and reduced to powder)
METHOD OF PREPARATION Season the rump just massaging the meat with salt on all sides. After the pre-heated light and high heat for 10 minutes on each side at a distance of 25cm grid. Turn only once. To prepare the sauce, norpo first place the butter to heat and sauté the finely chopped onion in it. Add the flour and stir with a wooden spoon. The following herbs, grape juice and wine. Stir until thickened. Simmer until reduced half the original volume, about 20 minutes. Remove the rump of the grate, slice, arrange on a platter and drizzle generously with the sauce. The meat will be well baked out, but its core is still very much alive red, almost bleeding, accented by red wine sauce. Serve with rice and broccoli.
Recent articles in the Journal
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