Christmas is just around the corner and food is one of the key points to enjoy perfect family days. Some choose to make a menu based on traditional seafood, appetizers, soup or roast meat, but others take the opportunity to show off their art in the kitchen and delight their guests with their star dish. It is the case of Nuria Roca. The presenter, who is a passionate cook, has revealed the recipe with which she never fails: baked rice.
It is the star dish of his house and is already part of all his family celebrations: “When there is baked rice at home, there is a party,” he says. It is a typical Valencian dish that is easy to prepare and very original, prepared with bacon, ribs and chickpeas. A hearty dish that is repeated every year at the Roca home, where the socialite’s husband and children, her parents, her sister, her brother-in-law and her niece gather. Of course, there is also no shortage of typical appetizers such as Andalusian-style squid.
Another who has shared her Christmas secrets has been Sonsoles Onega. The Antena 3 presenter has confessed to Clara magazine what is the star dish that is not missing from her table during these holidays: clams a la marinara. As good Galicians, there is nothing they like more than good seafood and theirs also comes from the Grove fish market. The journalist’s mother prepares it with tomato, chives, garlic and white wine. A real delight accompanied with various canapés and roast meat.
Dinner at the house Preysler It is also traditional and is repeated every year without exception, although it is not at all easy because it is made up of as many dishes almost as diners sit at the table: “It is complicated, you have a little bit of everything for dinner,” confessed Isabel Preysler in The Anthill. “We have turkey, which Fernando Verdasco’s father always cooks, and it turns out great. With mashed potatoes, chestnuts, cramberry sauce… And then we make pasta for the children and for Julio, who doesn’t eat meat.”
In OperettaFelipe and Letizia go all out: starters based on smoked salmon, acorn-fed Iberian ham and foie, as well as seafood pudding and elvers. The main dish is also stuffed turkey, which is served with roasted vegetables with aromatic herbs. The dessert? Polvorones, nougat and marzipan. Once a year, it doesn’t hurt.
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