Hors D’Oeuvres / First Courses

Hors D’Oeuvres

Hors D’Oeuvres / First Courses
Ingredients:

maize flour (white or yellow)
butter
water
salt

Toast the flour in the butter in an iron pan, stirring it continuously until it is almost burnt.

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FOOD & WINE / Hors D’Oeuvres

In an imaginary laid table there would be an embarrassing choice, starting with the hors d’oeuvres, a type of food introduced only recently in the typical cooking of the Pordenone area that

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FOOD & WINE / Hors D’Oeuvres
Ingredients:

4 thin slices of calf’s liver 
3 large onions
1 teaspoon of honey
breadcrumbs
polenta
00 flour

Slice the onions

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FOOD & WINE / Hors D’Oeuvres
Ingredients:

2 pitina salamis
50 g of butter
150 g of yellow maize flour

Melt the butter in a pan; heat the sliced patinas there. Prepare the polenta: boil half a litre of

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FOOD & WINE / Hors D’Oeuvres

 

Ingredients:

500 g of peeled pumpkin
50 g of butter
100 g of flour
1 l of milk
salt
sugar

Boil the pumpkin pulp for 20 minutes in salted water,

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