Food at a wedding in Italy (part 2)
Supper After three hours of appetizers, the guests finally developed an appetite. Francesca and James invited everyone to a festive dinner at the tables, which were hidden under the ancient…

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PICNIC SALAD RECIPES
Picnic is not only a pleasant pastime, but also a special, marching kitchen. That is why, choosing salads for a picnic, consider a few tips: give preference to easy and…

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HALLOWEEN MENU
Want to make a good menu for Halloween? Then hurry up to take advantage of our tips and ideas! Today we will not only tell you what to feed their…

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Food for parties (part 2)

Sea bass rolls

INGREDIENTS
Eight
Sea bass 1 piece
Prosciutto 4 pieces
Butter 15 g
Sage 2 stalks
Passion fruit 1 piece
Figs 2 pieces
, Listo taste
Ground black pepper to taste
MANUAL COOKING 30 MINUTES R
1. Cut the fresh fish into fillets, put the resulting two pieces on the Board skin down, salt and pepper. Cover each fillet with a thin slice of prosciutto of the same size and put on the edge of a small, 5 grams, a piece of butter and a couple of sage leaves.

2. Twist the sea bass fillet into a roll so that the sage leaves peeped out from above. Tie the roll with a culinary thread or carefully fasten it with a wooden toothpick. Put the rolls in a preheated 180 degree oven for twenty minutes.

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Digital thermometer for oven

3. Cut figs into quarters, grease with melted butter and wrap prosciutto. Send in the oven with rolls for five minutes.

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Knife sponsorship

4. Each fish roll cut into four parts.

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Knife sponsorship

5. Pierce each roll with a skewer, decorate with fresh sage leaves (instead of baked, which can be removed from the rolls) and pour over the puree of passion fruit pulp. Serve with figs, which also need to be skewered for convenience.

Duck with spicy fruit

INGREDIENTS
Twelve
Duck 1 piece
Tangerines 2 pieces
Apple ½ pieces
Ginger 30 g
Lime ½ pieces
Garlic 5 cloves
Onion ½ head
Mint 3 stems
Sage 2 stalks
Rosemary 5 stems
Thyme 3 stems
Cinnamon pinch
Sugar 100 g
Figs 8 pieces
Cranberries 100 g
Butter 100 g
French baguette 1 piece
Freshly ground black pepper to taste
, Listo taste
Corn salad to taste
COOKING INSTRUCTIONS 2 HOURS 20 MINUTES
1. In a large bowl, dice two unpeeled tangerines, half an Apple and a couple of slices of lime. Leaves from the mandarins put it to the same. Add five cloves garlic, crushed knife, and sliced half bulbs.

CRIB
How to prepare garlic

2. Sprigs of mint, sage, rosemary and thyme chop and also pour into a bowl. Add a pinch of cinnamon, salt and pepper, mix well with your hands and tightly stuff all this duck carcass. Sew up the duck belly with cooking thread or stab with toothpicks.

CRIB
How to cut greens

3. Cover the baking sheet with baking paper, put the stuffed duck on it and cover it with foil, pressing the edges. Put in a preheated 180 degree oven and bake for two hours. Twenty minutes before expiration, increase the temperature to 200 degrees and remove the foil from the duck.

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Digital thermometer for oven

4. While the duck is baking, prepare the sauce: melt the butter in a saucepan, add the cranberries, sugar and cook over medium heat for five minutes.

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Stew-pan

5. Cut the duck into small pieces, remove the meat from the bones. On pieces of baguette to spread some vegetables that were stuffed bird, lay a slice the duck, pour the sauce. At the top of the pyramid to plant a slice of figs, skewer pierce and decorate with leaves of corn.

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Spinach lasagna
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