Totally improvised recipe. For 4 people: 4 slices of thick pork tenderloin or boneless pork ribs, 1 onion, 1 briquette of liquid cream, 1 nice spoon of mustard, 1 cube of poultry, a nice handful of chanterelles or a box ....

Pork tenderloin with mustard sauce and mushrooms

 Pork tenderloin with mustard sauce and mushrooms

Totally improvised recipe.

Serves 4: 4 slices of thick pork tenderloin or boneless pork ribs, 1 onion, 1 briquette of liquid cream, 1 nice spoonful of mustard, 1 cube of poultry, a nice handful of chanterelles or a box.

For this recipe I chose to accompany with Italian pasta. Heat a skillet with a little butter and olive oil, add the fillets and grill on both sides. Return the onions and add them to the meat. In a bowl mix the liquid cream and mustard, add the herbs from the provinces. ½ cup the cube broth into the cream/mustard mixture, then add this mixture to the pan where the meat is with the mushrooms. Simmer on low heat until tasting.

Beef cheek with honey and soy sauce

For this recipe it is precise a filet mignon, I preferred a cheek of beef. For this piece of meat of choice, it is better to order from your butcher who will reserve it for you. Yes, unfortunately we do not always find one filet mignon ......

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Story Born in Naples, Italy and known in Los Angeles, CA Chef Salvio De Furia and brother Carlo De Furia have managed and cooked for high-end restaurants owned by celebrities and famous musicians. They now want to share their authentic childhood recipes with Suisun City.Each meal will give you a taste of what an Italian countryside Osteria is like, ...

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Oup's ... no pictures...

 Diploma

After two years back on the banks of the IRTESS I am graduate ... too much happy. It's been 4 years that I am in the protection of childhood, with this diploma I hope to continue in this environment, hard, but so interesting humanly .......