Simplicity at its best! I love the blend of flavors from the vermouth, shrimp, and chili flakes—it really does transport you to the Amalfi Coas
INGRÉDIENTS
¼ cup olive oil 300 g raw Argentine shrimp u10 250 g egg tagliatelle 4 red tomatoes ⅓ cup good quality white vermouth ½ tsp chili flakes or less, to taste Salt and pepper Optional: fresh basil, sliced into chiffonade To serve: Lemon zest A drizzle of olive oil Basil leaves
INSTRUCTIONS
1.Peel the tomatoes using a small knife and bring a large pot of water to a boil. Submerge the tomatoes in the water for about 30 seconds, remove, and let cool on a plate. 2.Remove the skin from the tomatoes and chop them coarsely. 3.Heat the olive oil over medium heat in a large skillet and add the chili flakes. Cook for 30 seconds and add the shrimp and vermouth. Let it cook for one minute. Remove the shrimp and stir in the tomatoes. Cover and simmer for about 10 minutes. Cook the pasta in salted water and add it directly to the skillet with the
Today, we're revealing the recipe for our cookies: a slightly crispy exterior that reveals a soft center with every bite. Rich in milk chocolate and subtly sweetened with brown sugar, these cookies embody the perfect harmony between crunchiness and softness. Enjoy them with a coffee or simply savor them for a delicious break at any time of the day.
INGREDIENTS
All-purpose flour: 1 ½ cups
Baking soda: ½ tsp
Unsalted butter, melted: 1 ¼ cups
Egg: 1
Egg yolk: 1
Milk chocolate chips: 1 ½ cups
Brown sugar: 1 ¼ cups
Salt: a pinch
INSTRUCTIONS
Preheat the oven to 425°F (220°C).
2.In a bowl, beat the brown sugar and melted butter, then add the eggs and whisk.
3.Add the flour, baking soda, and salt. Mix until a consistent dough forms. Add the milk chocolate chips, mix.
4.Line a baking sheet with parchment paper. Place 6 dough balls onto the baking sheet and bake in the preheated oven for 10 minutes.
5.Let the cookies rest for 10 minutes before serving.
Immerse yourself in the tradition of Quebec's sugaring season with this delicious Pouding Chômeur. This comforting dessert is bathed in a sweet syrup made from maple syrup and brown sugar, paying homage to the maple and authentic flavors of Quebec.
INGREDIENTS
Syrup
Brown sugar: 1 cup Water: 3/4 cup Melted butter: 4 tbsp Maple syrup: 1 cup
This dish is a true celebration of simplicity and authenticity in Italian cuisine. With just a few quality ingredients, this dish offers an explosion of flavors thanks to the combination of pecorino, parmesan, and freshly ground black pepper. Perfect for a lovely dinner, these spaghettis are both comforting and elegant.
INGREDIENTS
Pecorino Romano cheese: 225 g Parmesan cheese: 180 g Whole black peppercorns: 250 ml Spaghetti: 500 g Butter: ¼ cup Flat-leaf parsley: for garnish
INSTRUCTIONS
1. Boil the spaghetti until al dente.
2. Toast the whole black peppercorns in a dry skillet over medium-low heat for about 1 minute.
3. Grind the toasted peppercorns using a mortar and pestle.
4. Grate the pecorino and parmesan cheeses, then mix them together with the ground pepper.
5. Add a tablespoon of pasta cooking water to the cheese mixture and whisk to create a sauce.
6. Drain the spaghetti, reserving some of the cooking water.
Discover these delicious meatballs with mushroom sauce served alongside creamy mashed potatoes. The combination of button mushrooms and a mix of dried mushrooms enhances the flavor of the juicy meatballs, while the mashed potatoes offer a smooth and delicate texture. A true delight!
INGREDIENTS
Ground beef: 450 g Mixed dried mushrooms: 100 g Button mushrooms: 680 g Russet potatoes: 5 Vegetable broth: 150 ml Water: 100 ml Garlic powder: ½ tbsp Onion powder: ½ tbsp Breadcrumbs: 20 g Flour: 1 tbsp Cold butter: 1 tbsp Salt and pepper Flat-leaf parsley: for garnish
INSTRUCTIONS
1. In a bowl, mix the ground beef with onion powder, garlic powder, and breadcrumbs. Form into meatballs and set aside.
2. Bring water to a boil in a saucepan, add the mixed dried mushrooms, and let soak.
3. Slice the button mushrooms and set aside.
4. Boil the russet potatoes in salted water. Once cooked, add butter and milk, then mash the potatoes until smooth.
Corbeil Électroménagers vous présente son tout nouveau centre de liquidation temporaire à Trois-Rivières, situé au 2410 Rue des Vitrines, Trois-Rivières, Québec G9B 1T9. Ce nouvel espace, d’une superficie impressionnante de 20 000 pi², est dédié à une vaste sélection de produits « Tel quel » et « Dernière chance » à des prix imbattables.
