Hummmm....j'aurais le goût d'un vrai prégos comme les portugais savaient si bien les préparer à Luanda....dans le temps !
Pregos....je suis même pas certain de l, ortographe !!!!C'est un sandwich à la viande mais le secret est dans la préparation de ladite viande...Si qqun sait comment faire ???
JE D2TIENS CETTE RECETTE QUI ME VIENT DE MA BELLE_MèRE QD ELLE 2TAIT EN AFRIQUE
IL VOUS FAUT DES TRANCHES DE CONTRE FILET DE BOEUF TRANCH22S TRES TRES FINES IL FAUT DEMANDER QUE L4ON VOUS LES COUPE 0 LA MACHINE CES TRANCHES VOUS LES FAITES MARINééS DS UN MELANGE D HUILE SEL POIVRE HERBES DE PROVENCE
COUPEZ UN CHOU BLANC EN FINES LANIERES VOUS Y AJOUTEZ DE L HUILE ET DE L AIL PRESSE DU SEL DU POIVRE
COUPEZ LES TOMATES EN RONDELLES AJOUTEZ OIGNONS COUPES EN MORCEAUX SEL POIVRE AJOUTEZ DE L HUILE ET UN PEU DE VINAIGRE
PRENDRE DES PICCOLOS OU DE LA BAGUETTE COUPEE EN TRONCONS AVEC UN PINCEAU QUE VOUS AVEZ TREMPER DS LA MARINADE DE LA VIANDE HUILEZ LES PICCOLOS LES FAIRE CUIRE SUR LE MAKALA ENSUITE Y METTRE LES TRANCHES DE CONTRE FILET GRILLER
UNE FOIS LES DEUX CUITS METTRE LA TRANCHE DE VIANDE DS LE PICCOLO Y AJOUTEZ DU CHOU BLANC ET DES TOMATES EVENTUELLEMENT DE LA PUREE DE PIMENT DU CONGO POUR CEUX QUI AIME PIQUANT REFERMEZ LE PAIN BON APPETIT
dites, je me demandais : la viande n'est-elle pas marinée aussi dans du vin rouge? c'est le souvenir que j'en ai... C'est comme ça qu'ils étaient fait à Kinshasa.
Me semble que la marinade était composée de vin rouge et d'oignons...non?
Bonjour,
Ce message arrive fort tard, mais j'espère qu'il vous fera toujours autant plaisir.
Voici une recette de prégos (tel qu'on les faisait à Kinshasa):
Dans le fond d'une casserole mettre un peu d'huile (pas de soja), étaler des tranches de rosbif (coupé comme le capaccio), parsemer de sel, poivre, ail (pressé) et huile. Supperposer les couches.
A la moitié glisser 2 feuilles de laurier, ainsi qu'au dessus.
Couvrir le tout de bière (ou de vin blanc selon le goût).
Laisser 2 ou 3 jours au frigo.
Egoûter la viande et dans une poëlle la saisir, remettre la viande et le jus de cuisson dans la casserole et laisser mijoter 1/2 heure. Lier la sauce et le tour est joué.
A servir dans de la baguette avec salade, tomate et oignon (cru), bien imbiber le pain de sauce.
La recette n'est pas compliquée il faut juste prévoir quelques jous avant.
En espérant que mes explications soient clairs, je vous souhaite à toutes et à tous un très bon appétit.
Bonjour, mieux vaut tard que jamais...
J'ai la recette de kinshasa. Faire mariner les tranches de boeufs fines dans du vin rouge, ajouter de l'huile olive, thym, laurrier, sel , poivre, ail, oignons en fines tranches pendant au moins 10h avant de cuire la viande...
Lorsque vous saisirez la viande, ajouter la marrinade ensuite avec les oignons, bien imbiber le pain de la marrinade et ajouter des tomates et salade et et ...le pili piliiiiii. Bonne degustation.
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
