Namirnice: Priprema:
10 g tomato puree
30 g isomalt
1. Stir ingredients.
2. Stretched between two baking paper (thinner). Dry for 2 hours at 100°C, carefully remove the top paper, continue drying for another 30 min. While the filling is still hot form the desired shapes.
400 g bread flour
5 eggs (or 12 eggs yolks)
20 ml olive oil
5 l water
50 g sugar
50 g unsalted butter
300 g cauliflower (crumbled in blender)
Salt, black pepper, cinnamon
1. On your workplace, create a pile of flour with a recess in the middle, and insert the eggs and oil in it.
2. With circular motions gradually stir the flour.
3. Knead for about 15 minutes, so the gluten is well formed.
4. Cover and let it for 30 minutes.
5. Stretch the dough and cut into cubes / rhomboids 2×2 cm.
6. Cook the noodles al dente in boiling salted water.
7. Caramelize sugar.
8. Add pepper and cinnamon, stir briefly then add the cauliflower.
9. When cauliflower let the water add butter, mix it well.
10. Add “flakes” and stir until pasta absorbs the liquid.
4 pieces of duck breasts (about 300 g each)
20 g honey
20 g tomato juice
Sea salt
1. Incise the skin and rub with a mixture of honey and tomato, let it for 2 hours.
2. Fry in a pan on the side where is skin
3. Duck should be slightly bloody in the middle.