Tag: cedar

Fillets of grouper with cedar sauce – Italian Cuisine

Ingredients for 4 people

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.

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Rice pudding recipe with raisins and cedar – Italian Cuisine

Ingredients

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

Duration: 5 h 50 min

Level: Middle

Dose: 8 people

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.

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Recipe Fagiolini in tempura with cedar mayonnaise – Italian Cuisine

Ingredients

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

Duration: 40 min

Level: Easy

Dose: 4 people

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.