Tag: cedar

Fillets of grouper with cedar sauce – Italian Cuisine

Fillets of grouper with cedar sauce


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1) Clean the coriander and the mint, gather the leaves in a small mixer, add a pinch of salt, pine nuts, pecorino cut into small pieces, about 5 cm of cedar peel, leaving also a little of the white part, the juice of half a cedar, 2 tablespoons of water and 4 tablespoons of oil and blend all the ingredients until you have a smooth sauce.

2) Melt half of the butter in a pan without letting it brown and let it cool. Pass i fillets of grouper, in order to grease them evenly, and then sprinkle them with a little flour. Cut the remaining half cedar into slices of the same thickness. Melt the remaining butter in a pan, cook the cedar slices on each side for a few seconds and arrange them on individual plates.

3) Cook the fish fillets in the same pan, about a minute on each side, add salt and transfer them to individual plates, over the slices of cedar. Season the fish with the prepared sauce and serve.


Rice pudding recipe with raisins and cedar – Italian Cuisine

Almond Pudding Recipe - Italian Cuisine


  • 800 g rice milk
  • 200 g vegetable cream
  • 120 g rice flour
  • 90 g sugar
  • 60 g raisins
  • 10 g edible gelatine in sheets
  • 1 pc fresh cedar
  • candied citron
  • rum
  • kumquat
  • coconut flour

For the rice pudding recipe with raisins and cedar, soak the gelatin in cold water and the raisins in the rum. Dilute the rice flour with 130 g of rice milk, then mix it with the remaining rice milk, the vegetable cream and the sugar.
Add the grated rind of the fresh cedar and cook stirring for 4-5 minutes from the boil. Turn off and add the squeezed gelatin, then the raisins, chopped. Spread the mixture into 8 100 ml silicone molds, wet with a little rum.
Let the puddings cool, then put them in the fridge for 4 hours; 30 minutes before turning them out, put them in the freezer; once baked, leave them at room temperature for 30 minutes before serving. Garnish with coconut flour, candied citron and kumquat.

Recipe Fagiolini in tempura with cedar mayonnaise – Italian Cuisine

Recipe Fagiolini in tempura with cedar mayonnaise


  • 500 g green beans
  • 200 g mayonnaise
  • 120 g rice flour
  • 40 g potato starch
  • 1 pc cedar
  • bicarbonate
  • peanut oil
  • salt
  • salt in flakes

For the recipe of green beans in tempura with cedar mayonnaise, peel the green beans and boil them
in salted water for 3-4 minutes; drain them, cool them in iced water and dry them on kitchen paper. Prepare a batter by mixing the rice flour, potato starch, a pinch of baking soda and 150 g of water (if it is too fluid, add a little rice flour). Dip the beans in the batter, then fry them, a few at a time, in plenty of hot peanut oil for a couple of minutes; drain them on kitchen paper and season with salt flakes. Cut the cedar peel into strips, dip it in the batter and fry it in peanut oil for a couple of minutes; drain it on kitchen paper and add salt. Mix the mayonnaise with the juice of the cedar and serve it with the green beans.

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