Tag: Black

Recipe Endive and cuttlefish salad with orange jelly and black sauce – Italian Cuisine

  • 800 g 4 cuttlefish
  • 40 g sugar
  • 1 organic orange
  • 1 head of escarole
  • cardamom
  • milk
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of the escarole and cuttlefish salad with orange jelly and black sauce, remove the orange caps (if they are beautiful, you can also keep them).
Cut the sliced ​​fruit, without peeling it, and collect everything in a saucepan with the sugar, 1 cardamom pod and 120 g of water.
Cook over medium heat for about 30 minutes, then add another 150 g of water and, after 15 minutes, another 50 g of water: by combining it a little at a time, evaporation is better controlled and prevents the cooking mixture from drying out too much. Cook for another 15 minutes.
Switch off and blend with the immersion blender, adding a pinch of salt: blend before it cools, to prevent the pectin present in the orange from starting to congeal, making it more difficult to bind it to the aqueous part in a homogeneous gelatin.
Leave then cool the gelatine obtained.
Wash the escarole and clean it by removing only the oxidized part of the stem, where it has been cut. Separate the heart from the outermost part, without "undoing" the clump.
Cook the outer part in boiling water, with a pinch of salt and 1/2 glass of milk: the milk will keep it a nice light color and will remove some of the bitterness. Boil it for 18-20 minutes, then drain it.
Clean cuttlefish: remove the central bone, remove the eyes and carefully recover the pockets of black.
Cut the bodies in three parts.
Crush the bags in a small bowl to obtain the black: dilute it with a spoonful of oil.
Roasted the cuttlefish (the bodies, the "wings" and the heads) in a very hot pan with a drizzle of oil and a pinch of salt, for 3 minutes.
Remove them from the pan, remove the remaining oil and deglaze the pan by pouring a splash of white wine: as it warms up, it will melt the caramelization of the fish. Add the black and dilute it, cooking everything for 2 minutes. You will get a sauce.
Cut the escarole cooked in 4 parts and place them on the plates. Arrange the roasted cuttlefish on top, then the raw escarole leaves. Complete the dish with the orange jelly and the black sauce.
To recover: all possible waste ingredients have been used: the orange peel is in the gelatin; the outer leaves and the more fibrous ribs of the escarole, boiled, complete the salad. The cuttlefish ink, mixed with oil and cooking juices, is used to prepare the accompanying sauce.

Recipe: Giovanni Rota, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Pici with black cabbage, vegetables and pecorino – Italian Cuisine

Pici with black cabbage, vegetables and pecorino

1) Peel onion and cut into cubes, cleanse celery, peel the pumpkin, removing the seeds and filaments, and reduce both into chunks. Eliminate the central coast with the black cabbage leaves, wash and chop finely.

2) Reheat a thick-bottomed saucepan, unite the bacon and cook over medium heat until it starts to brown. Add the onion, celery and pumpkin, add the chopped peeled tomatoes, season with salt and cook the covered vegetables for 7-8 minutes. Add the cabbage, a pinch of red pepper and cook for another 5 minutes.

3) Knead the flour with 2 dl of warm water, form a loaf, wrap it in cling film and let it rest for 30 minutes. Roll out the dough into a 3 mm thick rectangular sheet and, starting from the shorter side of the rectangle, cut many strips of 3 mm wide.Pull them on a pastry board until you have spaghettoni, cook them in boiling salted water, drain when al dente and toss with the prepared sauce and flaked pecorino.

Posted on 12/26/2021


Black, dark yellow and cream colored chickpeas: varieties and recipes – Italian Cuisine


Precious legumes of a thousand varieties, are a surprising resource for Mediterranean cuisine


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The ancient history of chickpeas
Perfumed, with an aromatic and intense taste, i chickpeas they have an ancient and interesting history: cultivated since the Bronze Age in the area of ​​Iraq and the Middle East, they were highly appreciated, eaten fried, already by Egyptians, Greeks and Romans. Among the latter, curiously, it was customary to nickname "cicer"(the Latin name of the chickpea) who had a small protuberance on the face: the great speaker, philosopher and writer Marco Tullio Cicero, for example, owes the familiar name, of which he was proud and which he never wanted to abandon, to an ancestor with a wart. Another episode linked to the small legume dates back to Middle Ages, at the time of Republics Marinate, when in the battle between Genoa and Pisa in 1284 some Tuscan prisoners were locked in a hold without water or food. Here the Pisans found some bags of dried chickpeas and they ate it by bathing them with sea water to make them attractive: it was in this way that they managed to save themselves and, according to legend, the cecina was born, also called "gold of Pisa". The chickpeas were the protagonists during the Sicilian Vespers of 1282: in Palermo, to find the French spies, the insurgents made them pronounce the word "ciceri" which the transalpines used to say with the initial "s" and with the accented "i", unmasking themselves.

Rustic with personality
Chickpeas are among the most energetic and nutritious components of the legume family one of the first crops domesticated by man; today they are the third most consumed legume in the world, after soy and beans. Until recently, the cultivation of chickpeas was alternated with that of wheat and other cereals, bringing a high percentage of proteins. Although they belong to the same group of legumes that it counts beans, Fava beans And peas, chickpeas grow in pods that contain only one seed or, at most, two.

Variety made in Italy
The shrub, with very deep roots, does not fear drought and it grows in poor, arid, even stony soils. The different varieties are often linked to local production. The seeds can be rounded And smooth, or wrinkled And rostrati ("ram's head", says the Latin name, cicer arietinum) like the Cicerale variety.
The most popular colors are the cream or the light yellow, both in a wrinkled version like the Teano chickpea and smooth like that of Navelli (all Slow Food Presidia), which unusually also has a second type with red skin in the same area, traditionally intended for home consumption. In Italy there are ancient colored species very dark, resistant and able to adapt to the most adverse conditions: typical of the Center and South, i black chickpeas they are found in particular in Tuscany, Umbria and Puglia, where a particularly valuable variety is grown in the area around Bari, the "Murgia karst", also a Slow Food Presidium.

Tasty for the palate and rich in proteins
Tasty and substantial, once cooked the chickpeas reveal one buttery texture, perfect for making soups and creams, savory and even sweet. In the kitchen, they give life to preparations of all kinds, often making them a single and complete dish: we find them in salads, with pasta; in soups or creams; with fish or cold cuts. The best combination is with cereals, thanks to which the legume proteins are better absorbed by the body, to the point of guaranteeing a protein profile similar to that of meat: green light, therefore, to the union with rice, spelled, buckwheat, barley and pasta, as evidenced by many regional recipes. Bay leaf, added to the cooking water, makes them more digestiblei, while salt should be avoided: if you put it during cooking, it hardens them. Herbs such as rosemary, oregano, thyme and sage give a truly unique aroma to preparations such as farinata, cecina, focaccia. Paprika (sweet, spicy or smoked) added to hummus, a Middle Eastern chickpea-based cream, gives an even tastier flavor, while cumin seeds, whole or chopped, smell like that of falafel, Egyptian meatballs prepared with our legumes.

A curiosity for vegans and intolerants
192051 "src =" https://www.salepepe.it/files/2021/10/farinata-@salepepe.jpg "width =" 210 "style =" float: left;The cooking water of chickpeas, called acquafaba, is a very valid alternative to whipped egg whites in the preparation of desserts, such as meringues. Tradition and territory The recipes in which these legumes enter are the most diverse and often ancient. Ciciri and tria (fried pasta and chickpeas), the typical Salento recipe, is mentioned by the poet Horace as early as 35 BC. The Virtues of Teramo, a complex single dish, have been prepared every May 1st since the 14th century. Tradition binds them to Ligurian and Tuscan cuisines: as testified by the cuculli, panissa And farinata (typical of Genoa), the chickpeas flour pie Pisan, the cake of chickpea flour of Versilia, the many variations of soup rustic. There are also there fainè Sassari, the help nicoise and the panelle Sicilian.

Pasta and chickpeas are divided region by region
Thick or soupy, flavored with chilli, tomato, bacon and even anchovies. The pasta shape changes: in Rome they use striped ditalini, in Emilia-Romagna maltagliati, in Campania as in Basilicata and Calabria the lagane, wide and short pappardelle. Abroad? Besides ahummus and falafel, chickpeas are found in Moroccan stew and harira, Madrid cocido, and many Lebanese and Greek dishes.

October 2021
by Francesca Tagliabue, photos by Felice Scoccimarro

Posted on 10/22/2021


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