Tag: broth

Recipe Marinated mackerel in broth – Italian Cuisine

Ingredients

2 mackerel
300 g celery
90 g spring onion
30 g button mushrooms
30 g tomatoes
20 g water cress
1 king prawn
lemon thyme
fresh oregano
garlic
parsley
lemon
chili pepper
pink pepper
caster sugar
Brown sugar
gelatin sheets
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

FOR CLEARING
Fillet fish and peel the fillets.
Jumbled up200 g of fine salt, 80 g of granulated sugar and 20 g of brown sugar, lemon thyme and fresh oregano minced Spread some of this mixture in a baking dish, lay the fillets on it, cover them with the remaining mixture, seal the pan and place them to marinate in the refrigerator for 2 hours.

FOR THE SOUP
Put soak 7 g of gelatin in cold water.
Clean tomato, celery, mushrooms and spring onion and cut into small pieces.
Toasted in a saucepan, in a veil of oil, the bones of the mackerel, the prawn, 1 clove of garlic and chilli (photo 1) and blend with 1/2 glass of white wine. Add the vegetables (photo 2), then 1 glass of water and ice (photos 3 and 4).
United lemon zest, lemon thyme, parsley, fresh oregano; simmer for 20 minutes and filter everything with the Chinese colander (photo 5).
Dissolve the jelly squeezed into the still hot bottom (photo 6), let it cool, then place it in the freezer for at least 2 hours.
Defrost the bottom by placing it on a cloth stretched over a bowl, and let it drain in the refrigerator, obtaining a clear broth (photos 7 and 8).
Clean a spring onion, put it under vacuum with salt and sugar and cook at 85 ° C for 25 minutes. Cut it into diamonds.
Remove the mackerel fillets from the marinade, rinse and cut into small pieces.
Serve them in a deep plate with the warm broth, spring onion, a drizzle of oil, pink pepper and water cress.

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Tortelli recipe with pecorino cream in pepper broth – Italian Cuisine

Ingredients FOR THE FILLING

360 g fresh cream
210 g pecorino aged 2 months
40 g gelatin in sheets

Ingredients FOR THE PASTA

200 g flour 00
200 g re-milled durum wheat semolina
100 g egg yolks
50 g eggs

Ingredients FOR THE PEPPER STOCK

20 g black peppercorns
salt

Duration: 2 h 15 min

Level: Medium

Doses: 4 people

FOR THE STUFFING
Put soak the gelatin in cold water.
Heat the cream bringing it up to 55 ° C. Transfer it to the blender and operate it by adding the chopped pecorino, continuing to blend until you get a cream.
You do dissolve the squeezed gelatine in a saucepan and add it to the pecorino cream. Pour the mixture into a container, cover it with the cling film and let it cool in the refrigerator for 8 hours. In the end, before use, blend it again and collect it in a pastry bag.

FOR PASTA
Knead flour and semolina with egg yolks, eggs and 40 g of water. Work the mixture until it is homogeneous, then let it rest covered for 1 hour.
Roll out the dough into sheets, cut out many squares, place small portions of filling in the center, close them in a triangle and then in a tortello.

FOR THE SOUP
Toasted the pepper in a pan for 2 minutes, then put it in a saucepan with 400 g of water. Bring the water up to 85 ° C and keep it at temperature, leaving the pepper to infuse for 20 minutes. Switch off.
Boil the tortelli in salted boiling water, drain and serve with the broth.

Buttons with sea urchin in chicken broth – Italian Cuisine

North meets South in this perfect recipe for lunch on December 25, or dinner on Christmas Eve

Tortellini, ravioli, agnolotti, cappellacci, tortelli, cappelletti, the panorama of stuffed pasta at Christmas is very varied. This, however, only in the North, under a certain latitude they seem to disappear to make room for timbales and baked pasta. Here is an innovative recipe for buttons that is based on a typical ingredient of the South: the sea urchin.

The typical stuffed pasta of Northern Christmas are overflowing with meat: mortadella, raw ham, beef or even rabbit. Pasta stuffed with fish are not seen as part of tradition and are usually linked to more innovative visions of cooking, even if there are already many recipes. One of these are the Bottoni, Riccio and Gallina, from the Sicilian restaurant Il Moro in Monza, which blends a typically Nordic broth and a deeply southern filling, and can be your surprise for this year's Christmas table.

Ingredients for 4 people

100 g onion
40 g shallot
150 g celery
100 g carrots
1/2 hen
2 cloves
50 g fennel
75 g of sea urchin roe
300 g of fresh egg pasta sheet
300 g yellow potatoes
Extra virgin olive oil
Parsley

Method

Prepare the chicken broth with celery, carrot, the well cleaned half chicken, the two cloves and the sweet fennel. Boil the potatoes and mash them finely. Stew the onion and shallot. Emulsify the sea urchin with extra virgin olive oil. Add the hedgehog to the mashed and cooled potatoes, onion and shallot.

Roll out the fresh pasta and arrange the filling creating a half sphere. Cover with another layer of dough and mash well at the edges. Coppare with the pastry rings and boil the buttons for 8 minutes. Serve with the hot, steaming broth.

Text by Jacopo Giavara, Margo Schachter

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