Fry onion and garlic in oil and add minced beef. Season with black pepper and salt, and fry until the meat turns golden. Add tomato paste, boiled beans and a mixture of dried vegetables for stew as per taste. Mix everything together and put it in the oven at 200\u02daC for about 30 minutes. Bon appetite!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ icons_position=”left”][vc_custom_heading text=”Feast day chicken soup” google_fonts=”font_family:Kaushan%20Script%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_column_text]<\/p>\n
Cook and wash chicken, put to boil in salted water. Add more black pepper corns and a mixture of dried vegetables for soups and stews to the water. Cook the soup until the meat is soft. At the end of cooking, remove the meat and boil the noodles in the soup. Before serving, garnish with chopped parsley.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner gap=”35″ hide_bg_image_on_tablet=”” hide_bg_image_on_mobile=”” css=”.vc_custom_1681554075436{margin-top: 1em !important;background-size: cover !important;}”][vc_column_inner width=”1\/2″ icons_position=”left”][vc_custom_heading text=”Cream boletus soup” google_fonts=”font_family:Kaushan%20Script%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_column_text]<\/p>\n
Fry the onion in a little oil. When it softens, add the crushed garlic and pour white wine. When the wine evaporates, cover with water and add the vegetable mixture for the mushroom soup. Cook over low heat until the vegetables are soft. Season the soup with black pepper and salt. You can add more dried boletus or other dried mushrooms to the soup. At the end of cooking, stir in a spoonful of sour cream. Bon appetite!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ icons_position=”left”][vc_custom_heading text=”Octopus stew” google_fonts=”font_family:Kaushan%20Script%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_column_text]<\/p>\n
Cook the octopus in water until it becomes soft. After cooking, take it out of the water and cut it into cubes. Saut\u00e9 onions in olive oil in a dish. Add the octopus and pour white wine. Cook until the wine evaporates a little. Cover with a little water and add a mixture of dried vegetables for stew as desired. Cook until the sauce thickens. Season with salt and pepper as desired, and serve with polenta. Bon appetite!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner gap=”35″ hide_bg_image_on_tablet=”” hide_bg_image_on_mobile=”” css=”.vc_custom_1681554080290{margin-top: 1em !important;background-size: cover !important;}”][vc_column_inner width=”1\/2″ icons_position=”left”][vc_custom_heading text=”Polenta with dried
\nvegetables” google_fonts=”font_family:Kaushan%20Script%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_column_text]<\/p>\n
Add a couple of tablespoons of dried vegetables to the boiling water and let it cook for 5 minutes. After the vegetables have softened, slowly pour the polenta into the boiling water. Cook the polenta according to the manufacturer\u2019s instructions. After cooking, season as desired and add a cube of butter.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ icons_position=”left”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”2.5em” alter_height=”none” hide_on_mobile=”1,3″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” hide_bg_image_on_tablet=”” hide_bg_image_on_mobile=”” css=”.vc_custom_1680470772218{background-color: #e9e0d0 !important;background-size: cover !important;}”][vc_column icons_position=”left”][vc_empty_space height=”0em” alter_height=”none” hide_on_desktop=”” hide_on_notebook=”” hide_on_tablet=”” hide_on_mobile=””][vc_custom_heading text=”INSTRUCTIONS FOR PREPARING A TASTY RISOTTO” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes”][vc_row_inner gap=”35″ hide_bg_image_on_tablet=”” hide_bg_image_on_mobile=”” css=”.vc_custom_1681554085685{margin-top: 1em !important;background-size: cover !important;}”][vc_column_inner width=”1\/2″ icons_position=”left”][vc_custom_heading text=”Risotto with prosciutto” google_fonts=”font_family:Kaushan%20Script%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_column_text]<\/p>\n
Fry the diced prosciutto briefly in oil. Add the prepared risotto mixture, and pour a little wine. After the wine has evaporated, pour the stock as desired. Cook the risotto, stirring constantly, for 20 minutes. Add salt and pepper as desired. After cooking, stir in a cube of cold butter.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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