Recipe Fried Atlantic cod and radishes with green mayonnaise – Italian Cuisine

Ingredients

1 pc Atlantic cod fillet (cabillaud)
250 g mayonnaise
8 pcs radishes
3 pcs eggs
3 pcs green chilli peppers in vinegar
2 pcs anchovies in oil
pickled capers
milk
chopped parsley
flour
soy sauce
bread crumbs
peanut oil
salt

Duration: 35 min

Level: Middle

Dose: 4 people

For the recipe of fried Atlantic cod and radishes with green mayonnaise, peel the radishes and cut them in half. Beat the eggs with 10 g of milk and 1 tablespoon of soy sauce. Flour the cod fillet and pass it first in the beaten eggs and then in the breadcrumbs; repeat the operations for a second time. Fry the cod in abundant hot peanut oil for 6-8 minutes. Also put the radishes in the flour, in the beaten eggs and finally in the breadcrumbs and fry them in peanut oil for 1 minute.
FOR GREEN MAGAZINE: chop green peppers, a handful of capers and anchovies and mix them with mayonnaise, adding 2 tablespoons of chopped parsley. Serve with the cod and radishes.

Aubergine roll – Recipe eggplant roll – Italian Cuisine

Cut the aubergines into thin slices, place them on the baking tray covered with parchment paper, season with a little oil and salt and roast them in a convection oven preheated to 200 ° C for about 30 minutes.

Once cooked, allow the aubergines to cool, then place them on a sheet of transparent film, crossing the slices slightly together to create a single layer.
Chop the mozzarella, squeeze it to lose the whey, then create a layer of ham and then cheese on the aubergines first.
With the help of the film, gently roll the aubergines on the filling, then wrap everything with the film, sealing the edges well, and let it rest in the fridge for at least 30 minutes.

Meanwhile, prepare the accompanying sauce: brown the garlic with a little oil, then remove the garlic and add tomato puree, basil and salt and cook over low heat for about 15 minutes.

Take back the roll and remove the film.
Beat the egg with a pinch of salt, then pass the roll in it, sprinkling it evenly, being especially careful at the edges.
Then pass it in the breadcrumbs flavored with Parmesan. If the egg and parmesan are left over, repeat the process so as to obtain a double breading.

Then cook the roll in already warmed seed oil, making it brown evenly on all sides.

Serve the eggplant roll with the prepared tomato sauce and decorate with fresh basil.

Restaurants with or without a tablecloth? Now comes the one where you choose – Italian Cuisine

To quell the age-old debate from Euthalia, province of Cuneo, in order not to take sides they leave the choice to the guests.

The tablecloths they have been kidnapped, but few ask for their return. Hardly anyone would be willing to pay the ransom. in starred restaurants survive barely, Nordic fashion prevailed, nebistros hold paper placemats as a butcher, in street food places you have to be satisfied with the existence of at least a napkin.
The first to launch the crusade for their return to Italy was Valerio Massimo Visintin, an incognito gastronomic critic who, from the pages of his blog Eating in Milan by Corriere della Sera, quipped: "That rag on the tables is the symbol of an old age to immolate with urgency the fire of a happy news. The revolution of modernity is destined to sweep away ancient ideologies ”. It was 2013 and had only predicted the decline of the cotton empire even at home. In America, their disappearance had begun more than a decade earlier.

The tablecloths make elegance démodé or worse, trattoria, and therefore to get rid of it is innovative (and on this, nobody has to say). But why? Because the new restaurant wants to be casual, easy-going, non-formal and make everyone feel at ease. At least until the bill arrives.
The naked table is beautiful if the table is beautiful, if it is warm as wood, contact is pleasant. The table is made to be watched and the costs for the molletton and the tablecloths from the restaurants have disappeared from the restaurants' accounts. Malignano in many that the reason is cheap, but the persistence of the white tablecloths in pizzerias and Chinese restaurants for 10 € should prove the contrary. Design tables, on the other hand … those that increase the receipt.

A matter of taste, and so in the diatribe tablecloth yes / tablecloth the restaurant you choose does not arrive. From Euthalia, in Vicoforte (CN) between the Langhe and the French border, between the land of trattorias and ancien régime elegance, guests are given the option of a double choice in its seven tables: two "romantic" corners with chairs in a lateral position strictly with a tablecloth and a white rose as a centerpiece, while the remaining five are bare and without tablecloth with exposed solid wood. Following the lesson of "but also" of Veltronian memory, the patron chef Gianmichele Galliano wanted not to take sides and please everyone. At the time of booking you can request the table of preference, with or without a tablecloth: "Usually young couples or business appointments prefer a table without tablecloth, on the contrary for romantic moments or for mature couples a dinner without tablecloth is unthinkable" .
In a world where everything is true and the opposite of everything is news.