Tag: anchovies

Mozzarella recipe, lettuce cream, anchovies – Italian Cuisine

Ingredients

2 pcs small mozzarella cheese
150 g potatoes
150 g clean lettuce
4 pcs whole lettuce leaves
100 g whole wheat bread
4 pcs anchovy fillets in oil
2 pcs radishes
1 pcs shallots
extra virgin olive oil
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe for mozzarella, lettuce cream, anchovies, peel the shallot, chop it and brown it in a large saucepan with a little oil for a couple of minutes. Meanwhile, peel the potatoes, grate them with the coarse grater and add them to the casserole together with 150 g of lettuce, 60-70 g of water and a small pinch of salt; cook for about 7 minutes, then blend everything to obtain a fairly thick cream. Finely chop the radishes, slice the mozzarella and chop the anchovies. Place the 4 whole lettuce leaves on the plates and spread the mozzarella slices on top, alternating with the cream of lettuce, the chopped anchovies, the radish slices, a little crumbled bread and some sprouts to taste. Season everything with a little oil and a pinch of pepper.

Risotto with coconut milk, anchovies and lime – Italian Cuisine

Heat the oil in a saucepan and toast the rice, then add the wine.
Once the wine has evaporated, add the lime first and then begin to cook with the hot broth adding it little by little as it is absorbed.
A few minutes before the rice is cooked, stir in the coconut milk.

Season with salt and, if you like, with pepper.

Then dish the risotto with coconut milk, anchovies and lime, decorate with anchovies and lime zest and serve.

Recipe Friar's beard, anchovies and raspberries – Italian Cuisine

Ingredients

450 g a monk's beard
16 anchovies
12 raspberries
half red onion
raspberry vinegar
lemon
mustard
extra virgin olive oil
coarse salt

Duration: 2 h 5 min

Level: Middle

Dose: 4 people

For the recipe of monk's beard, anchovies and raspberries, remove the anchovies from the head, open them
a book and remove the bone, leaving them attached by the tail. Put them in coarse salt and let them rest for 50 minutes, then rinse them well to remove the salt. Peel the onion, cut it into slices and place it in coarse salt for 20 minutes. Rinse it, season it with 2 tablespoons of oil and the juice of a lemon and leave it to rest for about an hour.
Clean the monk's beard well, boil it in boiling salted water for 1-2 minutes, then dip it in ice water. Prepare a vinaigrette by adding 4 tablespoons of oil, 2 tablespoons of raspberry vinegar and a tablespoon of mustard. Lay the monk's beard and anchovies on the plates, season with the vinaigrette, complete with onions and raspberries, and bring to the table.