Tag: bread

Sea bass recipe wrapped in carasau bread – Italian Cuisine

Ingredients

a large sea bass already gutted
250 g aubergines
250 g zucchini
250 g peppers
200 g cherry tomatoes
50 g fennel
50 g basil
40 g pine nuts
4 sheets of carasau bread
extra virgin olive oil
salt

Duration: 1 h 45 min

Level: For experts

Doses: 4 people

For the sea bass recipe wrapped in carasau bread, peel the vegetables; remove the seeds from the peppers and cut everything roughly. Line a plate with parchment paper. Place the vegetables and season them with 2 tablespoons of oil and a few basil leaves. Bake at 200 ° C for 25 '. Remove from the oven and allow to cool. In the meantime, scale the sea bass and proceed with the pinning, i.e. the removal of the central bone.

Open the fish like a book by stretching the cut open to remove the intestines. Using a fish knife, remove the central bone, starting from the head of the fish towards the tail. Once the bone is completely removed, lift it up and cut it with scissors. Flavor 300 g of warm water with a sprig of chopped fennel. Arrange the sheets of carasau bread on a baking tray lined with parchment paper and wet them evenly with a few tablespoons of fennel water.

Add salt and let it rest for 5-8 '. Chop 40 g of basil and 40 g of fennel with pine nuts; distribute the mince on the fish pulp and put it back together. Line another pan with parchment paper, place a sheet of softened carasau on it and arrange the fish on it. Roughly chop the rest of the carasau and with the pieces obtained completely coat the part of the fish that has remained uncovered, leaving the head and tail out. Brush the sea bass wrapped in carasau with oil and bake at 180 ° C for 45-50 '. Serve warm, with the vegetables in the oven.

Recipe Cream of bread and milk – Italian Cuisine

Ingredients

800 g fresh whole milk
100 g stale bread
100 g light brown sugar

Duration: 20 min

Level: Easy

Doses: 4 people

To prepare the cream of bread and milk cut the stale bread into small pieces and put it in a saucepan with the sugar. Cook until it begins to brown and take on the scent of caramelized sugar, then cover it with half the milk.
Cook the mixture until the bread has dissolved and the milk has evaporated, leaving a creamy mixture in the saucepan.
Add then the remaining milk, bring to a boil and cook for 3-4 minutes.
Switch off and let cool, then blend everything at high speed, to obtain a fluid and smooth cream. To make it even more velvety, you can pass it through a sieve.
Pour it in 4 cups and let it rest in the refrigerator for 1 hour before serving, accompanying it to taste with other caramelized bread cubes.

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Bread milk Gordon ramsay

Recipe Pasta with mint pesto and bread crumbs – Italian Cuisine

Ingredients FOR THE PESTO

200 g basil
120 g mint
50 g parsley
25 g crumbled stale bread
30 g grated Parmigiano Reggiano DOP
2 cloves of minced garlic
extra virgin olive oil
salt
ice

Ingredients FOR THE PASTA

600 g fusilli or other short pasta
Grated Parmigiano Reggiano DOP
coarse salt

Duration: 25 min

Level: Easy

Dose: 8 people

To prepare pasta with mint pesto and bread crumbs, blend the basil, parsley, mint, stale bread, garlic and 5 ice cubes in a blender or in a powerful food processor.
Add 2 tablespoons of oil, Parmesan, 1 tablespoon of salt and mix.
Bring to the boil in a pot of salted water over medium heat.
Strain fusilli al dente, add the pesto and sprinkle with grated parmesan.
Decorated to taste with fresh herbs.