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Risotto with green asparagus, squid, hazelnuts and Parmesan
By Sandrine , blog : La table de Sandrine
Hazelnuts: Preheat the oven to 180 ° C
- The risotto:
- 1 shallot
- Chicken leg
- 320g special risotto rice
- 10cl white wine
- 1 litre of hot bouillon with spices
- ½ bunch of chives
- 10cl single cream
- ½ tub of ricotta
- 1 piece fresh parmesan
- 1 lemon
- olive oil
- salt and pepper
- The squid:
- 4 small squid
- dash of olive oil
- 1 small shallot
- Chicken leg
- salt and pepper
- The presentation:
- bunch of asparagus
- few sprigs of chives
- pink peppercorns
- lemon zest
- whole hazelnuts
- parmesan
Exotic passion fruit pavlova
By Catherine - "Le blog de Catherine"
The night before: Preheat the oven to 180 ° C
4.2/5
(19 Votes)
Speculoos tiramisu
By SERIZ
Beat energetically the 3 egg yolks with the icing sugar until the mixture is pale and frothy
3.3/5
(131 Votes)
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