Recipe Mint swordfish and honey with a warm celery salad – Italian Cuisine

Ingredients

700 g sword steak
120 g green celery
120 g red onion
mint
Taggiasca olives
honey
White vinegar
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of mint swordfish and honey with a warm celery salad, peel the onion, cut it into wedges, season with a tablespoon of vinegar a teaspoon of honey and a pinch of salt. Let it rest for 20 minutes. Peel the celery, cut it into small pieces and blanch it in boiling salted water for 7-8 minutes. Drain. Sauté the onion in a hot pan, veiled with oil, for 2-3 minutes. Mix the celery and onion and complete with a tablespoon of olives and a drizzle of oil.
For the swordfish: sprinkle the slice with a little oil and a spoonful of honey; massage it with your hands to distribute the seasoning over the entire surface, including the edges. Add a few mint leaves and let the fish season for 20 minutes. Then cook it in a pan with 2 tablespoons of oil for about 4 minutes, turning it on all sides, even on the edges, so that it roasts evenly on the outside, leaving the pinkish heart. Cut the slice into slices and serve with the warm salad. Complete with a drizzle of honey and mint leaves.

Recipe Carrot and yogurt cake – Italian Cuisine

Ingredients

250 g flour
250 g Whole yogurt
200 g Caster sugar
50 g Boiled and blended carrots
3 pcs Eggs
Half sachet of vanilla yeast
A touch of cinnamon powder

Duration: 2 h

Level: Easy

Dose: 6 people

In a small bowl add the egg yolks and sugar, whisk until light and fluffy. Add the yogurt, stirring gently. Sift the flour with the baking powder. Add to the mixture alternating the carrot puree and add a pinch of cinnamon. Separately, whisk the egg whites until stiff and incorporate them into the mixture, taking care not to dismantle them. Grease and flour a 20 cm diameter hinge mold. Bake in preheated oven at 180 ° C for about 40 min. Check the cooking of the cake with a toothpick. After the necessary time has come out of the cake. Let it cool for about an hour, turn out and serve with icing sugar. The chef's secret: with the right oven that combines warm air with a percentage of steam, it will no longer be necessary to find strategies to make the dough rise and make cakes and soufflé soft! In fact, just set the amount of steam required or choose from the many preset programs and you're done. This cake will remain soft as a cloud.

Salami of the King – Recipe Salami of the King of – Italian Cuisine

First prepare the custard: whip the egg yolks with the sugar, add the cornstarch, dissolve everything with the milk already heated with the vanilla, cook on low heat until a smooth and thick cream is obtained.

Divide the cream in half into 2 bowls, in one add the melted chocolate and mix well.
Cover both creams with contact film and let cool.

At this point switch to cookie dough.
Whisk the eggs with the sugar, then add the sifted flour with the baking powder.

Pour the mixture into the pan (mine is 36×27 cm) lined with parchment paper and leveled with a spatula, then cook for 10-12 minutes at 180 ° C in a pre-heated static oven.
Remove from the oven, cover with a second sheet of parchment paper and roll gently, then let it cool.

Prepare the syrup by mixing water and alchermes.
Unroll the base again and sprinkle it evenly with the syrup.
Then spread the custard on top and then the chocolate cream, being careful not to mix them together but rather obtaining 2 distinct layers, even if overlapped.

Roll the biscuit dough again around the filling, again using the greaseproof paper, then let it rest in the fridge for at least 4 hours.
If you want a more elegant dessert, cut off the two ends.

The king's salami is ready, sprinkle with icing sugar and serve.