Salmon tartare: 5 ideas for a light lunch – Italian Cuisine

How to prepare crudités at home as good as those in the restaurant and the best combinations to create dishes with an exotic or Mediterranean twist

Fresh, light and delicious at the same time. The tartare is very good and very easy to prepare: why eat it only at the restaurant? Once we have learned the basic technique, we will be able to make tasty dishes with an exotic soul, perfect for a light lunch or to start dinner on the right foot. We think of salmon before thinking about tartare: the perfect fish for preparation is a fresh, barbed and private skin salmon fillet. Like all cases in which raw fish is consumed, it must be felled in freezer for 96 hours at -20 ° C or buy it already felled from the fishmonger. Once you have taken the salmon fillet suitable for a raw consumption then, it is necessary wash it, dry it well and prepare it for cutting. Make then of the strips of about 1 cm in width from which you will start to make the cubes. Depending on the preparations and your personal taste, the dimensions may vary: the larger the pieces of fish, the more intense the feeling of raw will be. And now that the base is ready, let's have fun with the best recipes!

With the sprouts

To prepare a delicious tartare with salmon, sprouts and soy sauce, cut the fish fillet with a knife to obtain cubes about half a centimeter per side. Add them to the soy sauce with a teaspoon of rice oil and leave to rest for about 10 minutes. Portion it with a spoon, add half a teaspoon of sesame seeds and complete with bean sprouts and edible flowers to taste.

Mediterranean style

This preparation enhances the authentic flavors of our kitchen, adding a small exotic twist. Then season the diced salmon with a splash of lime, extra virgin olive oil, a pinch of salt and freshly ground pepper. Complete with tropea onion, capers and some avocada cubes. Enrich to taste with cherry tomatoes and finely chopped olives.

With mango

Those who love tropical fruit will not be able to resist this version. In a coppapasta create a base with diced avocado and season with lime, salt and pepper. Then form a layer of coarsely chopped salmon and season with oil, salt and pepper to taste. Complete with a layer of diced mango, remove the mold and serve.

With mayonnaise

To make this creamy version, season the salome with a spoonful of mayonnaise and finely chopped chives. Complete to taste with herbs and serve it alone or as a tasty filling for sandwiches.

With the avocado

Here you go on the classic! To make this tartare, prepare a base with diced avocado (preferably ripe) and seasoned with lime, salt and pepper. Complete with a layer of salmon enriched with chopped red onion, a drizzle of oil, salt and a pinch of pepper.

Aubergine in oil recipe – Italian Cuisine – Italian Cuisine

Aubergine in oil recipe - Italian Cuisine

Discover how to make tasty aubergines in oil, simply and quickly, using vinegar, white wine, red onions and black pepper

  • 3 Kg Long aubergines
  • 800 g White wine vinegar
  • 800 g White wine
  • 2 pcs Red onions
  • 20 g Black peppercorns
  • 6 pcs Bay leaves
  • 4 pcs Lemons
  • Chili pepper
  • Basil
  • Wild fennel (optional)
  • thyme
  • Garlic
  • Extra virgin olive oil
  • Coarse salt

For the recipe of aubergines in oil, clean the eggplant and wash them, peel them in alternate strips, cut them into slices 6-7 mm thick and put them in layers in a bowl, salting each layer with coarse salt.

Place a weight on the washers and allow them to drain for 2 hours. Drain and rinse them thoroughly, squeeze them and place them on a clean cloth that will absorb the water left in the aubergines. Leave them for about 15 '.

Bring to the boil 800 g of water with vinegar, wine, lemon juice, peppercorns and bay leaves. When boiling add the peeled and sliced ​​onions; let them boil for 2 ', then add the aubergines.

Cook them for 2 minutes from the boil, drain them very well, spread them on another clean cloth or on kitchen paper and leave to cool. potted eggplants in sterilized jars 250 ml or 500 ml, placing them in layers; put between the various layers basil, thyme, if you want fennel, slices of garlic and also a bit of chili pepper spicy. Fill the jars up to 2-3 cm from the edge, cover them with oil until you get past the last eggplant slice. Allow the jars to settle for 10 ', so that the oil falls between the layers of eggplant. If necessary, top up the oil: it is important that the aubergines are perfectly covered and that the oil reaches about 1.5 cm below the edge.

Close the jars and sterilize them, boiling them for 15-30 ′ (depending on the size). Then let them cool and check the tightness of the covers, checking that there is a depression in the center.

Let the aubergines flavor for about 1 month before eating them. They are kept for up to 6 months. Once opened, they remain in the fridge for about ten days.

Watermelon and tomato soup – Italian Cuisine

»Watermelon and tomato soup

Peel the watermelon, cut it into cubes and remove the seeds.

Wash the tomato and cut it into small pieces.

Combine watermelon, tomato, salt, pepper and basil in a bowl and blend.

The watermelon and tomato soup is ready, seasoned with a dash of oil, decorate with a little fresh basil and serve.

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