Tag: cherry

Gallinelle stewed with cherry tomatoes – Italian Cuisine

The gallinelle stewed with cherry tomatoes it is a recipe with Mediterranean flavors and aromas, it is a very appetizing second course, also warmed the next day. The recipe is done in a few steps and requires common and easily available ingredients. Salt and pepper the sea chickens he cooks them in a stew of cherry tomatoes embellished with vegetables, anchovy fillets, pine nuts, capers and thyme. The result is a second course of fish where the bread is essential to serve it at the table! Because the shoe is a must!

There sea gurnard it is one of those little talked about fishes that appear on the table only occasionally. This is a real shame, because due to its nutritional properties, its taste and the price on the market, it makes it a really interesting food: it is indicated for every type of diet, especially in those where you have to control calories and fat intake saturated (100 grams of fillet bring about 100 kcal)

There gurnard it is fished all year round even in our seas, it has white and soft meats, lean and delicate. Cotta is tasty and digestible. It lends itself to countless recipes including a good one fish sauce to flavor a dish of pasta or delicious fish soups. When cooking sea bream it is essential to know that it requires short and sweet cooking, so that its meats are tender and tasty

All you have to do is put yourself to the test with this recipe Salt and pepper of the gallinelle stewed with cherry tomatoes: a cheap and successful second course of fish, ideal for any occasion, even when you have little time to cook in the kitchen to prepare a light dinner with your family or friends, in just a few steps and in a few minutes you will have a tasty second course of fish for true connoisseurs!

Preparation of stewed chicks with cherry tomatoes

1) To prepare the gallinelle stewed with cherry tomatoes you must first fry the celery chopped in a large pan together with thegarlic whole, a little oil and i anchovy fillets deprived of salt. Add the tomatoes and brown them for a few moments, crushing them lightly with the back of a spoon. Blur everything with the White wine and let it evaporate. Join the tomato concentrate dilute it carefully and pour in half a glass of hot water a little at a time, to obtain a more liquid sauce.

2) Recline moorhens clean in the pan in which you prepared the sauce and sprinkle it with some ladle of the cooking sauce. Add i capers desalted and i Pine nuts. cook for 15 minutes covering the pan with a lid, lift it from time to time to check that the bottom of the pan is not too dry, in this case add a few tablespoons of hot water or vegetable stock over the fish.

3) Once cooked, sprinkle the gallinelle stewed with cherry tomatoes with leaves of parsley is thyme, then pepper and gently lay the fish in the serving dish.

Tips

Like all fish, too gallinelle stewed with cherry tomatoes they marry with white or rosé wines. If you are looking for an accompanying side dish choose season vegetables cooked to vapor or in cooking pan or a potato salad. After finishing the meal, a recommended dessert could be the Catalan cream classic or with strawberries

Rustic pie with basil, cherry tomatoes and PGI Felino Salami – Italian Cuisine

A savory cake with a summer flavor, flavored by the presence of Salame Felino PGI, excellence of the Emilia region!

Felino is a town in the province of Parma, which has given birth to one of the finest cold cuts of the Italian culinary tradition: Salame Felino PGI. Although the first discoveries of this salami date back to the first century AD, we must wait until 1905 to see the definition of "Salume Felino" for the first time in the Italian dictionary and 1927 for "Salame Felino", to identify a salami. produced in the province of Parma, a land that has managed to keep intact and then pass on the tradition of production of this sausage.

This cylindrical sausage uses only cuts of meat from highly selected pigs, then minced with the meat grinder and kneaded with salt, pepper in grains and / or chopped, crushed garlic, wine and sugar. With a sweet and delicate taste, it is advisable to keep it in cool and dry places, or in the lower shelves of the refrigerator, and consume it in a short time, to enjoy it at its best.

It can be served sliced, cut into "flute's beak", oblique to the axis of the salami and about half a cent thick, to taste it alone with a good glass of red wine, or used as the main ingredient of a savory cake like this , in which the sweet and delicate taste of Salame Felino PGI goes well with the versatility of tofu and the taste of vegetables.

Ingredients

350 g browse
1 red onion from Tropea Calabria
1 zucchini
1 aubergine
10 cherry tomatoes of various shapes and colors
6/8 slices of Salami Felino IGP
1 bunch of fresh basil
100 gr tofu

Method

Cook for a few minutes the red Tropea Calabria onion cut into slices in a saucepan with a little oil.
Repeat the operation for the zucchini and the aubergines cut quite fine.
Roll out the dough on a lightly floured surface and shape it into a round shape. Sprinkle with the sautéed vegetables and add the tomatoes of various colors cut in half leaving the petiole attached.
Add the slices of Salami Felino PGI, a drop of oil and inform at 180 ° for 20/30 minutes.
Just before removing the cake from the fire, quickly cook the basil in a pan with a little oil until it is crispy.
Remove the cake and finish with the basil leaves, a drop of oil and sea salt.

Ricettaola recipe, cherry tomatoes and pepper taralli – Italian Cuisine

Ingredients

700 g piennolo cherry tomatoes or cherry
4 fillets of amberjack
250 g fresh cream
125 g smoked provola
2 cloves of garlic
a Neapolitan pepper tarallo
fish soup
extra virgin olive oil
thyme
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 4 people

For the recipe of amberjack, cherry tomatoes and pepper taralli, cook the cream in a saucepan until it is reduced by half; turn off, add the provolone cut into small pieces and let stand for 30 minutes; strain the sauce with a fine strainer and season with salt and pepper.
For the tomato sauce: fry in a pan with 100 g of oil a clove of garlic cut in half and deprived of the soul; add 350 g of cherry tomatoes cut in half and cook for 15 minutes, adjusting salt and pepper. Remove the garlic, add 350 g of uncooked tomatoes, blend and sifted the sauce; season with salt.
For the amberjack: Peel the fillets of amberjack, season with oil and salt and blanch them in a pan for a minute on each side. Transfer them to a pan with a ladle of fish stock, a clove of garlic in a shirt and a sprig of thyme and bake at 160 ° C for 5-6 minutes. Spread the tomato and provola sauce into the dishes, lay the amberjack fillets on top and finish with the crumbled tarallo and, as desired, the escarole leaves.