Mix all the ingredients. You get a tasty and exquisite sauce for meat fondues, which also goes very well with cold poultry, roast beef or grilled lamb liver.
Related Recipes:
Braised Shoulder of Lamb with Chard and Lentil SaladPerhaps your new favorite bean dish: Season the lamb shoulder lightly with salt, sear on all sides in olive...
Lamb Cubes with Curry Yogurt SauceSauté onions and garlic in hot olive oil, turning occasionally, over medium heat for 15 minutes until soft...
Abbacchio Alla Cacciatora – Braised Lamb with Anschovi SaucePreheat the stove to 2200. In a heavy, 25 to 30 cm frying pan, heat the olive oil until a light smoke forms...
Marinated Lamb ShankMix parsley, basil and thyme leaves with balsamic vinegar, olive oil, mustard and freshly ground pepper...
Xinxin De Galinha (Poultry Xinxin)For Xinxin de galinha, first divide the prepared poularde into 8 pieces, rinse in cold water, dry and leave in...
Liver Gnocchi SoupSpecial features: Beef soup isn’t much trouble, but it does take a couple of hours to finish. Expect...
Pot-Au-Feu of LambBlanch (scald) lamb head or lamb bones in boiling water for 2-3 minutes, strain and wash well with cold water...
Sopa Coada – Spiced Soup – Veneto(*) For an ovenproof dish about eighteen cm in diameter and ten cm high, should offer for four people. Put the...
Sour LiverPut the calf’s liver in milk for 1/2 hour, rub dry, remove the skins and cut into fine strips. In a...
Cold Leg of LambRinse and dry leg of lamb and cut thin slits in meat for stuffing. Peel and chop garlic clove (into sticks)...