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's Italy in 50 years, the brothels were state-owned, regulated by strict laws, residents of operation (I mean the prostitutes), for example. given only once a week outcome cooking so most of farmed ingredients, which are always monte bay at their disposal. According monte bay to one legend was born the "pasta alla puttanesca", this pasta dish is popular throughout the world today. The only sauce of garlic, chilli, anchovies, tomatoes, black olives and capers form. The latter subtle but marked green berry flavor in many other Italian dishes is an important component (eg, vitello monte bay tonnato, caponata, salsa verde). The best quality is supposed to Salina islands. The classic French cuisine often uses - hot or cold sauces part (tartar, Gribiche, Ravigote) and one of the finest monte bay flavor fish specialties for (traditional SIOP) when bronzed butter sprinkled with him, to which lemon juice and capers blended. But to move away a bit of the Mediterranean region, include either the Königsberger monte bay Klopse well (the former East Prussian capital eponymous sour meatballs, cream sauce) or the Belgians favorite tatárbifsztekje (they call it filet américaine's). The caper stores in three versions to meet: the olive sized fruit stalk, pickled in brine of pickled and preserved in salt variety. Many people swear by the latter, if used, should be rinsed several times to remove the salty taste. All food is excellent, which piquant, tangy-tart flavor offsets the sweetness of the other ingredients, or difficulty. Potato salad with capers, dried tomatoes, sardines Ingredients (2 servings) 6 smaller non szétfővő potatoes red onion, thinly sliced 4-5 eye semi-dried tomatoes 1ek capers 1 can of good quality sardines, fresh parsley, half a lemon zest 1ek sherry (or white wine) olive oil vinegar 4ek The semi-dried tomatoes csumáját cut the tomatoes, cut in half lengthwise and remove the seeds with a spoon. Place a baking tray lined with aluminum foil on the parties, cut side up. Sprinkle with a little olive oil, topped with little salt, preferably a few branches of fresh thyme and sliced garlic hajszálvékonyra do. 110C in an oven, approx. Bake for 4 hours (up to prepare a week before). A salad of potatoes, whole, shell, under cover approx. Boil for 15-20 minutes, do not fall apart. When cooled slightly, peel, and slice into slices. Smoothly mix the vinegar and olive oil. The sauce poured over boiled potatoes. monte bay Add the dried tomatoes olives, capers, thinly sliced red onion, grated lemon rind, thoroughly recycled. Season with salt and pepper and sprinkle with fresh parsley. The sardines or fork we take small pieces and mix the salad or serve it on the top part.
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