Tag: broth

Recipe Green apple sorbet with frozen aromatic broth – Italian Cuisine

Recipe Green apple sorbet with frozen aromatic broth


  • 400 g green apples
  • 80 g acacia honey
  • lemon
  • 60 g light brown sugar
  • 10 g fresh ginger
  • 2 pcs lemon grass drums
  • half a green apple
  • Timut pepper (or pink pepper)
  • fresh cilantro

For the green apple sorbet recipe, cut 400 g of apples into chunks and sprinkle them with the juice of 1/2 lemon to prevent them from oxidizing. Spread them on a baking sheet lined with parchment paper and place them in the freezer for 3-4 hours. Finally, blend the frozen apples with the honey until you get a homogeneous sorbet.

FOR THE AROMATIC BROTH
Prepare it while the apples of the sorbet are in the freezer: collect 400 g of water in a saucepan, the lemon grass drums cut into rounds, the peeled and grated ginger, 1/2 teaspoon of Timut pepper (it has a sweet and citrus flavor) , brown sugar and 5 coriander leaves. Let the broth boil for 3 minutes, remove it from the heat and let it cool for 10 minutes. Filter it into the saucepan, add 1/2 green apple cut into cubes and cook for about 10 minutes, until it becomes transparent. Allow to cool, then place in the freezer while blending the sorbet. Shape the sorbet into balls and serve with the broth, decorating as desired with wild strawberries, coriander leaves, apple slices.

Japanese broth and noodles recipe – Italian Cuisine

Japanese broth and noodles recipe


  • 1 kg of game bones
  • 50 g fresh ginger
  • 2 spring onion stalks
  • 200 g noodle
  • 100 g sake
  • 2 cloves of garlic
  • soy sauce

To prepare the Japanese brogo blanch the game bones (use those left over from other preparations), if they are raw; then clean them of meat residues.
Collect the bones cleaned in a large pot with the peeled ginger, the spring onion stalks and cover with 2 liters of water. Boil the broth for 3 hours over low heat: by doing this you get a very light soup with an intense flavor. If you want to enrich the broth with vegetables you must first clean them, cook them and add them to the broth only once cooked.
To flavor add 3 tablespoons of sake, 2 tablespoons of soy sauce, garlic and noodles.
Choose dried durum wheat udon (Japanese noodles), boil them in salted water, drain and cool them in cold water; then distribute them on the plates and cover them with the boiling broth. Garnish with thin slices of spring onion and the sliced ​​garlic, lightly browned in 2 tablespoons of extra virgin olive oil over low heat and dried on kitchen paper.

Recipe Fish broth with spelled waffles – Italian Cuisine

Recipe Fish broth with spelled waffles


  • 1 kg clams
  • 600 g pin squid
  • 350 g red mullet
  • 300 g cod
  • 250 g spelled flour
  • 250 g peeled datterini tomatoes
  • 2 celery stalks
  • half fennel
  • fresh fennel
  • bicarbonate
  • vegetable broth
  • White wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of fish broth with spelled pods, purge the clams in the fridge, in water and salt, for 1 hour, changing the water after 30 '. Meanwhile fillet the red mullet and cod and cut the pulp into small pieces, keeping bones and heads aside; clean the pin squid. Clean the celery and fennel and cut them into pieces; chop 2 sprigs of fennel with their stalks. Brown the celery, fennel, bones and fish heads for 4-5 'in a saucepan with a drizzle of oil, then add the peeled datterini tomatoes, half a liter of vegetable broth and half of the chopped fennel; continue cooking for another 15 ', then filter the soup.

Open the clams in a pan covered with a high flame, adding a drizzle of oil, half a glass of white wine and the remaining chopped fennel, then peel them, filter the cooking liquid and add it to the soup. Bring the broth to a boil and cook the red mullet and cod for 5 '; turn off, add clams and squid and cover. Mix the spelled flour with 100 g of water, 20 g of oil, 5 g of salt, a pinch of baking soda and a generous ground pepper, until a homogeneous mixture is obtained.

Divide the dough into 8 parts and roll them out into thin sheets, with the help of a rolling pin. Place 4 sheets on a baking tray lined with parchment paper, season with a drizzle of oil and salt; sprinkle them with water, cover them with the other 4 sheets, joining the edges; add a drizzle of oil, a little salt and ground pepper; bake at 220 ° C for 10 minutes. Serve the fish broth, accompanied with the spelled wafers.

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