Tag: broth

U bredette: the fish broth from the Termolese area – Italian Cuisine

Very fresh mixed fish, tomato and peppers for a tasty soup to be prepared like the fishermen of the sea of Termoli

The Brodetto alla termolese it's a fish soup that the fishermen of Termoli, marine center of the Molise, they prepared with the remnants of the caught that they could not sell: a poor but very tasty dish that "repaid" them for their hard work in the middle of the sea.

In termolese dialect it is called u ’bredette. It is prepared with mixed fish as like cicadasmullet, moorhens, scorpion fish, squid, cod and cuttlefish. The flavor of the soup is enriched with tomatoes and green peppers, garlic and parsley.

The recipe of broth alla termolese

Ingredients

To prepare the broth in the Termolese you will need: 1 kg of fresh fish of your choice, 500 g of mussels, 1 kg of clams, 500 gr of peeled tomatoes, 2 cloves of garlic, 400 g of green peppers, chopped parsley, extra virgin olive oil of olive, salt and chili pepper.

Method

The first thing to do to prepare broth in the Termolese area is clean all the fish well, remove the bones and cut it into pieces, and cleaning the shellfish. We then move on to the preparation of the sauce for the Termolese broth, browning the garlic, the chilli pepper and the parsley with oil in a pan in which the peeled tomatoes and the peppers in strips are then placed.

When the tomato juice it's retired it's time to add the previously cut fish (with the exception of mussels and clams) with a little water and salt adjustment.

After a quarter of an hour of cooking, they can be added mussels and clams and the preparation continues for another 5/6 minutes.

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Dumplings in ginger broth with prawns and vegetables – Italian Cuisine

South Tyrolean dumplings meet a fresh ginger broth and prawns, as in Thai cuisine. And they work great together! The recipe without frontiers by chef Marco Tronconi

There Milanese Fridge Kitchen it is a restaurant, but its name is the best definition of what today's Milanese cuisine is today: a mix of tradition, local ingredients and openness to the world.
This place was born in 2014 when one of the two chefs of the Trattoria del Nuovo Macello, Marco Tronconi, moves to via Piranesi proposing the solid tradition of one of the historic restaurants in Milan, with a cosmopolitan accent, in harmony with the dynamic reality of the Refrigerators. Quality of the raw material, the zero kilometer and the rigorous seasonality are immutable must.

The Cucina dei Frigoriferi Milanesi, just for the excellent relationship between quality and low price, is a Bib Gourmand: the restaurants recommended by Michelin Guide whose account does not exceed 35 euros. With two dishes each the bill never exceeds € 28, the tasting menu comes out at € 33 and you can choose. The traditional dish, ossobuco with crispy rice, is always on the menu, from October to April, and it is not uncommon to find rustin negàa, nervetti or cassoeula. But not only that, because on the menu you experiment, gracefully, as with this recipe. To find out that speck and prawns go very well with ginger!

Dumplings in ginger broth with prawns and vegetables

Ingredients for 4 people

150 g fresh ginger
2 l water
Celery, carrot, onion
12 prawns
2 carrots
1 celery

For the dumplings
250 g bread
100 g water
100 g speck
100 g milk
50 g melted butter
2 eggs

Method

Prepare the ginger broth by boiling 2 liters of water with celery, carrot and onion and fresh ginger. Leave to simmer for about 2 hours.

Prepare the dumplings by mixing all the ingredients in a bowl excluding the eggs. Switch to the meat grinder with the fine disc. Add the eggs and mix again. Leave the dough to cool in the refrigerator for 1 hour. Remove from the fridge and portion into balls.

Clean the prawns by removing the carapace and the dark filament. Cut the carrots and celery to taste.

Use half the broth for cooking: blanch the vegetables and set them aside, let the dumplings simmer until they come to the surface and drain. In the same broth cook the prawns 1 minute.

Serve the canerderli in the soup plates in the remaining broth, add the prawns, vegetables and a drizzle of oil.

Recipe Risotto with bread broth, broad beans, pecorino cheese and sausage – Italian Cuisine

Ingredients

480 g Carnaroli rice
250 g fresh shelled beans
250 g luganiga sausage
200 g Apulian bread crust
150 g butter
120 g grated pecorino cheese
a stalk of celery
a carrot
a small onion
White wine
salt

Duration: 1 h 15 min

Level: Easy

Dose: 6 people

For the recipe for risotto with bread broth, broad beans, pecorino cheese and sausage, clean the carrot, celery and onion and cut them into pieces; also cut the crust of bread into large pieces. Put everything in a saucepan with 3 liters of water and cook for 40 '. Remove the gut, crumble and degrease the sausage in a non-stick pan for 10 minutes, crushing it occasionally with a fork.

Blanch the beans for 1 ', drain and remove the peel. Strain the broth of bread, salt it and put it back on the flame. Toast the dry rice in a saucepan for 2-3 ', blend it with 1/2 glass of wine, evaporate, add the drained sausage and mix; wet with 2 ladles of broth and continue cooking for 13-14 ', mixing and adding 1 ladle of broth from time to time.

Turn off the rice, add the beans, stir in the butter and pecorino cheese, season with salt and serve. Complete as desired with boiled asparagus tips, chopped thyme and marjoram leaves.

Very fresh mixed fish, tomato and peppers for a tasty soup to be prepared like the fishermen of the sea of ​​Termoli

The recipe of broth alla termolese

Ingredients

Method

Incoming search terms:

South Tyrolean dumplings meet a fresh ginger broth and prawns, as in Thai cuisine. And they work great together! The recipe without frontiers by chef Marco Tronconi

Dumplings in ginger broth with prawns and vegetables

Ingredients for 4 people

Method

Ingredients

Very fresh mixed fish, tomato and peppers for a tasty soup to be prepared like the fishermen of the sea of Termoli