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Panettone - Italian Brioche

Ingredients: 350g flour

10g yeast
120g sugar 120g butter


3 eggs 1 lemon 1 pinch of salt

150g currants 1 orange
candied citron 15g


Recipe:
Dissolve yeast in lukewarm water, toss with 75g of flour, yeast roll the ball with the tip of a knife, make a cross on top and let stand 15 minutes.
Then place the remaining flour into a fountain, set amid sugar, salt, egg yolks, butter, lemon zest and yeast.
Add a few spoonfuls of warm water so that the dough becomes homogeneous in the working 5 or 6 minutes. When
comes off the board, fold in the currants, candied orange and citron cut into small dice.
Pour the batter into the buttered pan, let rise for 25 minutes.
Make a cross on top, place the center a knob of butter and place immediately in hot oven.
After 10 minutes, remove from oven quickly panettone. Open
more incisions in a cross and put in oven for 40 minutes.
Serve cold.

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Pork chops with honey lacquered

Ingredients:

4 pork chops in 2 tablespoons net
tablespoons olive oil (30 ml)
1 / 4 cup wine vinegar (65 ml) 3 tbsp
tablespoon of honey to taste (30 ml) 1 tsp
tablespoon soy sauce (15 ml)

Preparation: Grasp

pork chops in a skillet with olive oil. Once the golden coastline, lower the heat, pour honey on it and let caramelize slightly.
Pour vinegar into the pan to deglaze, add the soy sauce and cook over low heat 15 minutes, turning pork chops regularly. Drizzle with the sauce until they are lacquered. Do not add salt, soy sauce does that.
Serve with rice.

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cod croquettes



Ingredients 750 g potatoes, peeled (1 1 / 2 lb)
1 / 2 cup chopped onions (125 ml) 3 tbsp
unsalted butter (45 ml)
750 g cod fillets ((1 1 / 2 lb))
4 cups of broth (1 L) 2 egg yolks

Salt and pepper to taste Flour in
sufficient
4 eggs, beaten Breadcrumbs
and oil in sufficient quantity

Preparation:

Cook the potatoes in salted water. Drain and set aside.
Drop onions in butter and reserve.
Place cod fillets in broth and cook for about 5 to 7 minutes. Drain.
Shred the fish and set aside.
Put mashed potatoes. Add onions and egg yolks. Stir in fish. Add salt and pepper. Let cool and form meatballs. Skip
turn the croquettes in flour, beaten eggs and breadcrumbs. Fry in hot oil. Serve these hot cakes. Serve with green salad.

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