Beef steak with ham and mustard sauce

Photography : Rui Major

Friends: Rui and myself

Flavors:

-4 small beef steaks
-2 slices of parma ham
-1 hint olive oil
-1 spoon of butter
-salt, black pepper
-garlic
-grain mustard
-dijon mustard
-1 bay leaf

-1 bunch of spinach+ + mine were home grown from my father’s garden

-salt, black pepper

-1 hint olive oil

-Chopped garlic

Spice the steaks with salt (just a bit, because parma ham is salty), bay leaf and garlic.

Put olive oil and butter on a pan and fry the steaks 2 minutes on each side.

Season them with freshly chopped black pepper.

Remove the steaks, keep them warm and fry the parma ham slices on the juice of the steaks. Let it rest.

Then add the grain mustard and let it breathe (always in the same frying pan).

Add a spoon of mustard and mix all the ingredients, join in 3 spoons of water and let it breathe for 2 minutes.

Sauté the spinach in oil and garlic. Temper to taste.

Serve the steaks with the slices of parma ham and mustard sauce accompanied by the spinach.

Bon appetite!

Spring Pizza

Photography : Rui Major

From now on I will use this short introduction to talk about an ingredient, its origins, uses and techniques.
I'll start with basil, very used for me in my recipes.

Basil is an aromatic herb which is symbolic for some people, it is sacred to the Indian and a Valentine's herb for the Romans.

Southern Italians embrace the tradition of the ancient Romans, that is a bachelor offering a pot with the basil to a girl means he his asking her to marry him.

This herb should be planted in a sunny location during the spring and blooms in summer.

The basil is widely used in Italian and French cuisines to add flavor to tomatoes, with which it has a special affinity.
It is also mixed in salads, pizzas, pastas and sauces, being the most popular the Italian pesto.

It Should be picked up and after washing the leaves it should be dried on absorbent paper and then hadn cut in small pieces, once cutting it with a knife will oxidize .

The cut with a knife oxidizes the leaves and turn them dark.

Friends: Rui and myself

Wine:a lambrusco rosed fresh wine

Flavors:

- one fresh pizza base if you do at home is much better

- tomato sauce
- Fresh pineapple, cut into triangles
- Slices of ham
- 3 fresh mushrooms
- Sliced ​​red onion
- fresh mozzarella cheese
- Basil leaves
- Grated Mozzarella cheese

Roll out the dough with a rolling pin and place over tomato sauce.
Fill the pizza base with ham, purple onion, mushrooms and mozzarella.

Sprinkle with lots of grated cheese and bake for 10 minutes.
Add the fresh basil leaves.

Bon appetite