The most exquisite delicacies of the world
Delicacy ... From this word we mean something very special, very tasty, very rare and, of course, expensive.
Aerobatics Japanese cuisine. The fish from which prepares a dish (typically Takifugu rubripes) contains a lethal dose of tetrodotoxin (nonprotein poison natural origin) whose concentration is to be reduced to admissible during cooking. This dish - a risky adventure, drug and treat in one. Adventure, because you never know whether or not trained enough in his art cook, to clean a lethal dose of venom from the fish carcass. Drug, because the residual amount of the poison gives easy intoxicating effect.
Salted roe of sturgeon (beluga, sturgeon and stellate sturgeon). A traditional delicacy from Russia. More prized black caviar. Not only it has a unique taste, but also contains a large amount of useful minerals and amino acids the body of man.
Mushrooms growing in the ground of the family of marsupials. Considered the most valuable truffle species Perigord, Italian and winter. These fungi were once considered magical and endowed with magical properties, they are considered very powerful aphrodisiac. Indeed, scientists have found that this kind of mushroom is able to secrete pheromones, which increases the sensitivity and emotional person.
Galiotis (Abalon, or abalone)
Most likely they are not very appetizing carcass never present on your plate, but on the beach you most likely have seen them many times. These snails are often mistaken for shells, are considered to be in Japan one of the most delicious delicacies.
You can love him or hate him, but at least once in your life try simply must. Its blue-green color he must yogurt fungi, including penicillin. Therefore, in French it called "Roquefort" or in short "Bleu".
The little fish with a very high taste qualities. She, like cheese, like not all. Man must really love salty, to become a true connoisseur of this delicacy.
Well, that's not to say that this bud bloomer can be satisfied ... In larger specimens is edible only the lower part of the fleshy leaf. Artichokes prepared about 30 minutes in salted water, then fed with sauce. Their taste is no different with something special, but for some reason this plant, or rather his kidneys are considered in Europe and America big
One of the most delicate kinds of cheese, a close relative of mozzarella, in recent years has become very popular in Italian restaurants in Europe and Russia. Made from Cream and female buffalo milk fat or cow. Outside like a small bag, the outer layer is formed from a sheet of mozzarella, and inside has a soft creamy consistency (burro in transfer and means "oil").
Delicious beef, produced from only a certain elite breed calves, which are grown on a special technology called Aberdeen-Argus. The meat has a very nice color and incomparable taste. Angus steak is considered the king of steaks.
This delicacy is for fans of sharp little. Acute Arab pasta sauce made from chili peppers, garlic, olive oil and spices. There are many variations of this sauce. For example, the sharpest - Tunisian. There are even "pink Harissa", by the way, the most expensive, as the rose petals used for its manufacturing.
Incredibly, this being completely covered with needles, also eat! One of the delights of French cuisine, along with frog legs. It is usually eaten raw, revealing the peel with a knife and needles picking out the flesh with a spoon. To it serves fresh baguette and washed down with white wine.
Their meat, especially meat young pigeons, very tender, tasty and healthy, valued by lovers of unique flavor. The very same color red, not white like the usual chicken and turkey.
Refined liver pate made from duck liver grown in a special way. Is the hallmark of high-class French cuisine. Pate can be prepared either by itself or with the addition of other ingredients. For example, there's foie gras with truffles, berries, baked apples.