How to fillet a fish
How to fillet a sole
How to make Béarnaise sauce
How to make choux pastry dough
How to make colored egg pasta
How to make mayonnaise
How to make mixed meat stuffing
How to make pastry cream
How to make polenta
This technique can be used for many types of fish, including bass, dorade, dentex, umbrine, mackerel, mullet and salmon.
Tags: Basic technique, Medium
Learn how to fillet this delicate fish.
This famous French sauce is perfect for serving with all types of meat and fatty fish.
Tags: Basic technique, black pepper, butter, egg yolk, garden chervil, peppercorns, salt, shallot, tarragon, white wine vinegar, Medium, 30 minutes
Round balls of dough baked in the oven, beignets made of choux pastry are certain to please.
Tags: Basic technique, butter, flour, salt, Medium
Red or green egg pasta bring a touch of color to your table.
Tags: Basic technique, egg, flour, spinach, tomato sauce, Medium
Mayonnaise is probably one of the most famous sauces in the world and is the perfect accompaniment for a multitude of dishes, from salads to fish, chicken and vegetables.
Tags: Basic technique, egg yolk, lemon juice, salt, seed oil, Medium, 30 minutes
A classic meat stuffing enriched with the flavor of prosciutto crudo.
Tags: Basic technique, black pepper, egg, extra-virgin olive oil, lean beef, leek, Parmigiano Reggiano Cheese, parsley, white wine, Medium
Pastry cream is a fundamental ingredient in many Italian desserts. It can be used to fill cakes, pastries and beignets.
Tags: Basic technique, egg yolk, granulated sugar, lemon peel, milk, superfine flour (00 double zero), vanilla, Medium
Typically served in the alpine region of Northern Italy, polenta is the perfect complement to fatty meat, stews, succulent fish and vegetables.
Tags: Basic technique, salt, Water, Medium, 60 minutes