Tag: capers

Hake with creamy polenta, fried capers and anchovy fillets – Italian Cuisine

Ingredients for 4 people

Hake with creamy polenta, fried capers and anchovy fillets, the preparation

1) Desalt capers, soak them in warm water for 20 minutes, drain them And dry them. Clean the leek, deleted the green part of the leaves and the root e cut the remaining part in slices of 1/2 cm. Warm up 4 tablespoons of oil in a pan non-stick, melt The anchovies, stirring with a wooden spoon.

2) Add leeks and 1/2 dl of water e cook them on low heat for 5 minutes, unite the little noses reduced to morsels, turn up the flame and cook for 3-4 minutes turning them over halfway through cooking. Switch off and keep warm.

3) Bring milk and the same amount of water at the boiling point, salty slightly, paid the flour for polenta, stirring with a whisk and cook for the time indicated on the package. in the meantime fry the capers in a pan with a drizzle of oil, until crispy. Drain them, let them whisk polenta with sour cream e serve it with hake and capers.

Posted on 09/10/2021

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Recipe Steamed cod, escarole with olives and capers, cod milk and lemon – Italian Cuisine

Ingredients FOR THE COD

600 g 4 slices of desalted cod
extra virgin olive oil
rosemary

Ingredients FOR COD MILK

L whole milk
150 g cod waste
1 stalk of celery
1 carrot
1 bay leaf
1 onion
lemon juice

Ingredients TO COMPLETE

400 g clean escarole
extra virgin olive oil
pitted olives
desalted capers

Duration: 1 h 30 min

Level: Easy

Doses: 4 people

FOR THE COD
Clean the fish and peel it, keeping the scraps. Divide it into 4 portions and put it in vacuum bags with oil and rosemary. Then cook in the Roner at 52 ° C for 20 minutes.
Alternatively, use steam cooking: season the cod with oil and rosemary and wrap it in a film suitable for cooking. Let it marinate for 30 minutes, then cook it in the steamer for 8 minutes; finally free it from the film.

FOR THE COD MILK
Cleanse celery, carrot and onion and cut them into small pieces. Put them in a saucepan with the milk, cod scraps and bay leaf and cook until it is reduced by a third.
Filter milk, add 60 g of lemon juice and return to the heat, thickening in a sauce.

TO COMPLETE
Jump the escarole in a non-stick pan with a drizzle of oil, together with the olives and capers. Cook for 2-3 minutes, until the escarole is wilted.
Serve cod with warm cod milk and escarole.

Recipe Risotto with candied citron, capers and sage – Italian Cuisine

Ingredients

480 g whole Carnaroli rice
100 g sugar
80 g butter
60 g Grana Padano Dop
1 pc cedar
rice flour
desalted capers
lemon
sage
White wine vinegar

Duration: 1 h 15 min

Level: Medium

Doses: 6 people

For the recipe for risotto with candied citron, capers and sage, blanch the citron rind for a few moments. Dissolve the sugar with 150 g of water and the juice of 1/2 citron on the stove; add the citrus zest to the syrup and turn off the heat after 1 minute. Let everything cool, then cut the zest into strips.
Toast the rice in a fat-free saucepan for a few minutes; wet it with 1 ladle of boiling water
and cook in 40-45 minutes, gradually adding a little boiling water. Meanwhile, heat the peanut oil; flour 30 sage leaves with rice flour and fry them for a few seconds. Drain them and arrange them on kitchen paper to dry them. Salt them lightly just before use.
Finally, stir the risotto with the butter, parmesan, 1 tablespoon of vinegar and season with salt. Add the grated zest of 1/2 lemon and a drizzle of extra virgin olive oil. Serve it by completing each dish with some capers, cedar peels and fried sage.