Roasted Kibe and Farfalle Limone Recipe

Roast Kibe

Recipe for 10 people:

2kg ground beef

500g wheat for kibe (3 cups)

300g butter, 1 chopped onion

2 crushed garlic cloves

1 chopped seedless skinless tomato

3 tablespoons chopped parsley

2 tablespoons chopped mint

3 tablespoons of Lebanese seasoning 7 spices

1/4 cup of water

1 tablespoon of wheat flour

1/2 cup pinolis or nuts (coarsely chopped)

salt and pepper to taste

2 tablespoons dry curd

Procedures to prepare it:

Place the dry wheat in a bowl and cover with warm water. Reserve. Place 3 tablespoons of olive oil in a pan and when it is very hot add 1 kg of ground beef. Stir with a spoon for the meat to fry and become loose. Wait for the meat to dry completely (about 8 minutes) and add the onion and garlic. Stir well, add tomato, parsley, mint and 1 tablespoon of Lebanese seasoning. Put salt and pepper to taste. Add 1/4 cup of water and then 1 tablespoon of flour. Stir, add pinolis and dry curd and turn off the heat. Reserve.

Melt the butter in the pan and remove the foam that forms to make the clarified butter. Reserve. Place the wheat in a sieve, remove all water and place in a bowl. Add 1 kg of ground beef, salt, black pepper and 2 tablespoons Lebanese seasoning. Stir well with your hands. Add half of the clarified butter and stir to incorporate. Brush the pyrex with clarified butter, add half the meat with wheat and squeeze well to compact. Place ground meat on top and spoon to squeeze. Cover with meat obrestanye with wheat. Draw a diamond pattern with the knife (insert the knife a little). Brush the rest of the butter over the kibe and place in a preheated oven at 180C for 40 minutes. Remove, wait 3 to 4 minutes for the butter that is bubbling on the side to enter the meat (at this time you can take this butter from the sides with a spoon and water the kibe). Decorate with a mint branch and serve.

Farfalle Limone with salmon, daily fast and tasty food

Ingredients for 5 people:

700g salmon fillet (without skin)

500g farfalle

1 chopped small red onion

1 finely chopped chili pepper without seeds

1/4 cup of cachaça (optional)

juice and zest of 2 lemons

1 liter fresh cream

1 tablespoon chopped fresh dill (dill)

salt and pepper to taste

1/3 cup (50g) grated Parmesan cheese

chopped chives to finish

Place a large pot of water to boil.

Procedures to prepare it:

Season the salmon fillet with salt and pepper. Heat a pan with oil and fry the fillet for 3 minutes on each side. Remove from the frying pan and take it in splinters. Reserve. In the same pan that fried the salmon, put the chopped onion and pepper. Add a little olive oil if necessary. As soon as the onion begins to brown, add the cachaça, stir and then add the fresh cream. As soon as it boils, lower the heat to the minimum and let it boil to reduce. Soften the juice of the lemons and put in the cream. Stir, add salt and pepper.

Place the pasta to cook the time marked on the packaging. Five minutes before it is ready, add the salmon with the juices that have formed to the sauce pan. Also add the chopped dill, lemon zest and grated Parmesan cheese. Stir well. Drain the pasta and place it in the pan with the sauce. Stir, check the salt and serve sprinkled with fresh chives. In this dish it does not work to use the cream in a box or can because it carves with the lemon. Cachaca can be replaced by another distillate that you have at home like gin or whiskey.