Recipe Broccoli salad with chervil mayonnaise – Italian Cuisine

Recipe Broccoli salad with chervil mayonnaise

Cut the cauliflower and broccoli florets into strips.
Divide the Romanesco broccoli into very small tufts.

Bring a saucepan of water to the boil with a pinch of salt, one of sugar and 40 g of white wine vinegar.

Dip the cauliflower florets in the water and boil them for 3-5 ’; drain them, then boil the broccoletti for 2-4'e for last the tufts of Roman broccoli for 2-3 '. Briefly dip all the vegetables in water and ice to stop the cooking and keep the colors bright.

Drain them and dry them gently with kitchen paper.

Blend the milk with the immersion blender, adding 120 g of oil, a little lemon juice and a pinch of salt.

and a teaspoon of sesame seeds. At the end add a dozen chopped chervil leaves.

Spread the boiled vegetables on the plates and complete them with a generous spoonful of mayonnaise. Serve the rest of the mayonnaise in small bowls.

How to eat soup – Fiammetta Fadda's Belle Maniere – Italian Cuisine

How to eat soup - Fiammetta Fadda's Belle Maniere

According to the bon ton, soups and soups should be eaten following specific rules: our expert in beautiful manners, Fiammetta Fadda, shows them to you

How to use a soup plate respecting the rules of the bon ton? Our expert Fiammetta Fadda is ready to take action to save us from bad manners.

When we eat one soup or a broth we tend to tilt the plate towards us: wrong! According to etiquette the holster should be tilted towards the center of the table, and it is not just a codified gesture to make a good impression. By tilting the plate towards us, we risk more easily reversing its contents and assuming an incorrect posture.

Watch the video above to find out how to eat the soup properly, using the holster and spoon the right way.

Recipe Tartlets with saffron broccoli – Italian Cuisine

Recipe Tartlets with saffron broccoli

  • 300 g broccoli
  • 225 g type 2 semi-wholemeal flour
  • 100 g leek
  • a sachet of saffron powder
  • nutmeg
  • vegetable broth
  • salt
  • extra virgin olive oil

For the recipe of tartlets with broccoli with saffron, mix 200 g of flour with 60 g of water, 35 g of oil and a pinch of salt, then roll out the dough with a rolling pin, obtaining a sheet 2 mm thick. Cut out 6 discs (diam. 11-12 cm) with a pastry cutter.
Grease 6 molds for tartelletta (diam. 10 cm) and line them with the discs of dough, trimming the overflowing one. Prick the bottom of the tartlets with a fork, lay down a disk
of baking paper of the same size and distribute a small handful of dried beans. Cook "in white" in the oven at 180 ° C for about 20 minutes.
For the béchamel sauce. Melt a sachet of saffron in a couple of tablespoons of water. Dilute 25 g of flour with 25 g of oil in a saucepan, stirring with a whisk for a couple of minutes, until the mixture begins to boil. Add 250 g of vegetable broth, a pinch of salt, grated nutmeg and dissolved saffron, stirring constantly, and continue cooking for another 3-4 minutes.
For vegetables. Clean the broccoli, divide them into small florets and boil them in salted water for 4-5 minutes; drain and cool in iced water.
Clean the leek, removing the outer sheath, divide it in half lengthwise and cut it into half rounds. Brown it in a pan with a film of oil for 2-3 minutes. Spoon saffron-flavored béchamel sauce into each tart and complete with a tablespoon of leeks and some broccoli florets.

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