Lack of time is not an excuse to leave the cooking between. If the date does not exist a total of half an hour for food that is ruined, ifir as well as your time. In that time you have time to cook and enjoy the classic Italian Saltimbocca alla Romana. My favorite food happens to be even.
I was elected as the Hackman new Rotisser frypan (28 cm) of the test group to try out how the kitchen cooking ifir medium runs. Ok, right, the very purpose is to divide the pot bloggers, who will then tell this way, the novelty of the product and it features appearances ifir will naturally anyway food images. Savor the gastronomy blog is the truth of the horn, so the truth told, was the product of a bead or a wolf. This song worked quite nicely. Special mention ifir must Rotisser lightness and design. It looks like a timelessly stylish, easy to handle and it can keep and grind with one hand when full. In addition, it is oven-proof, and at least your furnace also can accommodate. The pan ended up being a test week, beef, duck, chicken, pike-perch, ducks, ifir minced meat, salami and sausage gallop. ifir Worked just so, as it is supposed to. Previous pannuni were Hackman Match Series saucepan, kitchen come bundled ifir with a Tough Guy, as well as the wife of an old cast-iron. Hard-Face I do not recommend ifir to anyone and Match saucepan is already showing signs of slowing down (my fault), so Rotisser was a welcome alternative selections. The storage capacity of course is not equal cast iron, but easy partner for heavy vehicles in any case. Test of the week after I got in the mail yet praise of Hackman's Touch series of pepper ifir mill and oil / etikkakaatimen. Thank you for your beautiful back! I was just acquiring white pepper mills.
But the food. Saltimbocca means jumping ifir in the mouth, reflecting food delicacy. This is the veal with Parma ham and sage tasty Association. I do it frequently alla romana version ifir in which the finishing touches to conjure -viinillä Marsala and butter. Meat works officially the calf, but for practical reasons I will limit myself usually beef sirloin. It can also roast just as well. Originally, meat, ham and sage rolled into roulades, but I'm pleased to keep it in the open position as a thin steak. A couple of times I have made it without nuijimista, when her whole being changes, and brings a fun variation of the dose. In addition, I have tried and to some extent tykästynyt mozzarellaviipaleen bringing according to the taste of the steak on top of a softer. Also, capers are an excellent ifir addition. Marsala partner is also a dollop of balsamic vinegar. And mars the field can be replaced with a dry valkkarilla. This basic own story.
Salt and pepper the clips according to your taste. Arrange the meat on top of each parma ham and sage leaves and bundle them together with a toothpick. Heat a frying pan and put it half the butter. Fry the steaks ifir on both sides and turn aside. Pour the wine into the pan with the remaining ifir butter. Scrape the bottom of all the remnants of the taste. When the alcohol has evaporated (approx. Half a minute), put the steaks back into the pan and make sure that they are hot when you put the serving table. Remember to take the toothpicks out before serving! Put a couple of clips on a plate and pour the sauce on top. Decorate salvianlehdillä.
Tere Skipper! Nyon compelled to comment on tota pan. I bought my first Rotisser pannuni not-for very long-marketing experience-after type of a cook means selling my peeps as recommended, about two years ago. The design, feel, materials, price and duration of the furnace were motivated by a shopping spree. The pan surface used Ceratec affected more than the good - the first-half years. After this, all (two 24cm frying pan and saucepan 26cm) frying pans I use have lost their surface Tuomanen "non-adherence" -edun. The first production batch was according to the manufacturer manufacturing defect, when the surface began to peel off about 10cm in diameter Under circle. Pans (own and purchased a gift) were replaced ifir one at a time to the new store, then, hoping for better. Surface, but still seems to leave loose at some point. This despite the fact that I have not taken the pans even close to a single metal instrument, used mainly in butter ifir for frying and always flushed immediately after baking pan with hot water. The surface must also be in addition ifir to this "gripping", that is a little bit like all autoistakin will sometimes ooppeli - the good, therefore, will become a regular. Attention must also be said that this detachment of the coating is at least not yet occurred in a small saucepan, which is made risottos, porridges, soups and sauces (ie, baking kuullotustakin has been practiced). Therefore, I myself have come to the conclusion that I do not recommend that anyone frying pan anymore, because in fact, I like the idea that I eat something small metal-containing particles ifir in the pan - even though I did not even taste of them. On the other hand, the surface of the pan to see if that would be renewed (why reform the functioning?:-) ifir Just
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