h7-food-3 – Hexocom https://www.hexocom.pt Traduções Wed, 04 Jan 2017 08:32:47 +0000 pt-PT hourly 1 https://wordpress.org/?v=5.5.15 https://www.hexocom.pt/wp-content/uploads/2023/03/cropped-Favicon-1-32x32.png h7-food-3 – Hexocom https://www.hexocom.pt 32 32 Sanguinaccio dolce https://www.hexocom.pt/menu-item/sanguinaccio-dolce-2/ https://www.hexocom.pt/menu-item/sanguinaccio-dolce-2/#respond Wed, 04 Jan 2017 08:32:47 +0000 http://onschedule.edge-themes.com/?post_type=restaurant-menu-item&p=2835

Directions

  1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  4. Serve with grilled bread and lemon wedge.
]]> https://www.hexocom.pt/menu-item/sanguinaccio-dolce-2/feed/ 0 Panna cotta https://www.hexocom.pt/menu-item/panna-cotta/ https://www.hexocom.pt/menu-item/panna-cotta/#respond Wed, 04 Jan 2017 08:30:51 +0000 http://onschedule.edge-themes.com/?post_type=restaurant-menu-item&p=2833

Directions

  1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  4. Serve with grilled bread and lemon wedge.
]]> https://www.hexocom.pt/menu-item/panna-cotta/feed/ 0 Torta alla Monferrina https://www.hexocom.pt/menu-item/torta-alla-monferrina/ https://www.hexocom.pt/menu-item/torta-alla-monferrina/#respond Fri, 30 Dec 2016 12:54:37 +0000 http://onschedule.edge-themes.com/?post_type=restaurant-menu-item&p=2832

Directions

  1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  4. Serve with grilled bread and lemon wedge.
]]> https://www.hexocom.pt/menu-item/torta-alla-monferrina/feed/ 0 Chocolate mousse https://www.hexocom.pt/menu-item/sanguinaccio-dolce/ https://www.hexocom.pt/menu-item/sanguinaccio-dolce/#respond Fri, 30 Dec 2016 12:52:43 +0000 http://onschedule.edge-themes.com/?post_type=restaurant-menu-item&p=2831

Directions

  1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  4. Serve with grilled bread and lemon wedge.
]]> https://www.hexocom.pt/menu-item/sanguinaccio-dolce/feed/ 0 Marron glacé https://www.hexocom.pt/menu-item/2830/ https://www.hexocom.pt/menu-item/2830/#respond Fri, 30 Dec 2016 12:50:37 +0000 http://onschedule.edge-themes.com/?post_type=restaurant-menu-item&p=2830

Directions

  1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  4. Serve with grilled bread and lemon wedge.
]]> https://www.hexocom.pt/menu-item/2830/feed/ 0