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Ingredientes
- Â Â Your fishmonger will probably open the oysters for you if ask. Just be sure
- Â Â to carry them carefully and buy them the same day as your dinner.
- 2 Tbsp. champagne vinegar or possibly good white wine vinegar
- 1 Tbsp. water
- 1 x shallot peeled and minced finely
- Â Â a healthy pinch of salt
- 8 x fresh oysters
- 1 ounce of American or possibly imported sturgeon caviar, optional
- 1 x lemon, cut into wedges
- Â Â Parsley sprigs
Direcciones
- 1. Mix the vinegar and water, add in the minced shallot and season with salt.
- 2. Open the oysters. This can be done with an oyster knife or possibly flathead screwdriver. Rinse first to remove excess sand. Hold firmly with a kitchen towel, using it to stabilize the oyster and to protect your hand in case you slip.
- 3. Find the hinge and twist the oyster knife or possibly screwdriver to open. Gently separate the two shells, scraping the oyster off the shells and leaving it in the larger or possibly more attractive half.
- 4. Place the oysters on a cloth napkin on a large plate and spoon a little of the vinaigrette over each oyster. Top with caviar, if you like, and garnish with lemon and parsley.
- PASTA E FAGIOLI clonefrom the Olive Garden.
- 1 lb. grnd beef1 small onion, diced (1 c.)
- 1 large carrot, julienne (1 c.)
- 3 stalks celery, minced (1 c.)
- 2 cloves garlic, minced2 14.(5-oz) cans diced tomatoes1 (15-oz)
- can red kidney beans (with liquid)
- 1 (15-oz)
- can great northern beans (with liquid)
- 1 (15-oz) can tomato sauce1 (12-oz) can V-8 juice1 Tbsp. white vinegar1 1/2 tsp. salt1 tsp. oregano1 tsp. basil1/2 tsp. pepper1/2 tsp. thyme1/2 lb. (1/2 pkg.) ditali pasta
- 1. Brown the grnd beef in a large saucepan or possibly pot over medium heat. Drain off most of the fat.
- 2. Add in onion, carrot, celery and garlic and saute/fry for 10 min.
- 3. Add in remaining ingredients, except pasta, and simmer for 1 hour.
- 4. About 50 min into simmer time, cook the pasta in 1 1/2 to 2 qts of boiling water over high heat. Cook for 10 min or possibly just till pasta is al dente, or possibly slightly tough. Drain.
- 5. Add in the pasta to the large pot of soup. Simmer for 5-10 min and serve.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 8 servings | |
| Calories 10 | |
| Calories from Fat 2 | 20% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 25mg | 1% |
| Potassium 25mg | 1% |
| Total Carbs 1.15g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.1g | 0% |
| Protein 0.78g | 1% |
