Tag: balsamic

Recipe beetroot, almond sauce, parsley and balsamic vinegar – Italian Cuisine

Ingredients

1 kg coarse salt
500 g fresh red turnips
100 g peeled almonds
parsley
balsamic vinegar
lemon juice
extra virgin olive oil
fine salt

Duration: 2 h 40 min

Level: Easy

Doses: 4 people

Put the beetroots in a saucepan and cover them completely with coarse salt. Bake them in the oven at 160 ° C for 2 hours and 30 minutes. Finally remove them from the salt, let them cool and peel them.
Put soak the almonds in plenty of water for about 24 hours. Drain and blend them with an electric blender, adding 50 g of water, until you get a homogeneous and smooth sauce. Season it with lemon juice and a pinch of salt.
Cut diced turnips, season with balsamic vinegar, a drizzle of oil, salt and parsley.
Serve them with almond sauce.

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Recipe White eel ragout with balsamic vinegar frisella – Italian Cuisine

Ingredients

600 g Celeriac
550 g Headless eel
4 pcs Friselle
1 pc Medium onion
Parsley
White wine
Balsamic vinegar
Extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Medium

Doses: 4 people

Put the friselle in a baking dish, wet them with 250 g of water and 250 g of white wine and let them soak, turning them after a while.

Peel and bone the eel (you will get about 400 g of pulp) and cut it into cubes. Peel the celeriac and grate it into fillets. Chop the onion and brown it, without letting it brown, in 2-3 tablespoons of oil; then add the eel and celeriac, mix, blend with a glass of white wine, add salt, pepper, cover and cook over medium heat for 7-8 '.

When cooked, add a tablespoon of chopped parsley. Drain the friselle, season with a few drops of balsamic vinegar and serve with the eel.

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Recipe Mixed balsamic of snow peas and peas – Italian Cuisine

Ingredients

500 g snow peas
250 g shelled fresh peas
50 g pine nuts
25 g mint
25 g pickled capers
15 g peeled fennel
extra virgin olive oil
salt

Duration: 25 min

Level: Easy

Dose: 4 people

To prepare the balsamic mixture of snow peas and peas, rinse the capers well, chop them with the fennel and mint; mix everything with 5-6 tablespoons of oil to obtain a balsamic sauce.
Blanch the peas for 1 minute in boiling salted water, add the snow peas and after less than 1 minute drain and dip everything in abundant salted ice water.
toast pine nuts in a pan on medium-low heat, stirring often until they are golden brown (be careful not to burn them).
distributed peas and snow peas on the plate, complete with pine nuts and seasoned with balsamic sauce. Complete as desired with sprigs of mint and fennel.