Tag Archives: Easy Recepies
Vegetable Ravioli With Shrimp And Squid Ink Pasta. Approx 136 Cal.
Recipe for 1 Pax.
¼ red pepper (paprika)
10g of mushrooms or mushrooms,
1 clove of garlic,
5 ml of virgin olive oil,
3 sheets of dough sheets of rice,
3 squid ink spaghetti,
1 dash of Soya (Soybean) Kikkoman Japanese
1 dash of honey bees.
Salt & Pepper to taste.
Chop into brunoise (diced), all vegetables, sauté all
In olive oil, add 1 pinch of salt and 1 pepper and reserve. We spent the dough sheets of rice hot water until soft q, fill the leaves with vegetables, in the same pan sauté thevegetables clean and spiced shrimp.
Fry 3 the spaghetti in oil 45 seconds.
For the sauce: soy glaze when it begins to boil with a touch of honey and removed quickly from the fire.
Emplatar: Place the ravioli in the base plate, crossed the prawns with squid ink pastaand bathed in the sauce.
This entry is a collaboration of:
Born at the foot of the imposing Cerro “El Avila” in Caracas - Venezuela.
Degree in Management degree from the School of Management,
Faculty of Economics and Social Sciences from the University Santa Maria.
Personal Trainer & Sports Nutritionist IFBB (International Federation of Body Builders)
Sports Dietitian GSSI (Gatorade Sport Science Institute)
Jobs in New York City at 250 Park Avenue Homeland famous with Douglas Rodriguezcreated the New American Kitchen
Founder of the A.A.C.C. (Academy of Culinary Arts Caracas)
He belonged to the famous group “O” of restaurants and bakeries where flowed the Caracas elite.
Corporate Chef of L’Atticco remembered, Old Bred Word Factory, Boston Bakery.
Executive Chef at some restaurants icons Caraqueña society as St.Honore Basilico,
Watercolor Terrazas, Déjà vu, Magnum City Club, Princess Casino and Sawu among others.
Can be prepared in 45 minutes or less.
2 pounds fresh poblano chilies (about
1 medium white onion (about 8 ounces)
3 tablespoons vegetable oil
1/3 cup crème fraîche or heavy cream
Roast and peel chilies . Wearing rubber gloves, cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.
In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.