Tag: cook

Crusted fish: how many ways can you cook it? – Italian Cuisine

A light and at the same time tasty preparation. Here's how to make the crust with salt (to be flavored with herbs and spices) but not only

Cooking the crusted fish it is one of the best ways to get a tasty preparation without adding fats that weigh down the dish and modify the natural taste of the meat. With the cooking of the fish in crust, in fact, the flavors of the fish itself are exploited which do not evaporate, keeping the fish soft.

What it takes to prepare the fish in a crust

The most widespread method for preparing fish in crust is to cover the fish completely with a salt-based preparation. For this preparation you will need – in addition to the whole fish that you have chosen – half a kilo of coarse salt, water, an egg white and then, according to what you like best, some fragrant herbs like lavender, parsley or rosemary, of the spices like curry and turmeric, citrus peel.

A shell for the fish

These ingredients will be used to flavor the salt, which will then have to serve as a fish crust. Then place the coarse salt in a bowl, add the aromas, half a glass of water and egg white. Mix well until you get a composed homogeneous for your crust.

Preparation of fish in a salt crust

Spread the preparation on the greaseproof paper, place the fish on the dough, then cover the top of the fish and put it in oven. Bake at 200 ° for about 20 minutes, at least until one has been formed crust crunchy and golden around the fish.

The most interesting and imaginative recipes for crusted fish

A classic can be prepared with the salt crust branzino, one sea bass delicate, a sea bream in a citrus salt crust. In this case, serve the fish still wrapped in its scenographic shell, but then break the crust to taste it.

The fish crust can also be obtained in other imaginative ways. Try this slice of swordfish with pumpkin seed crust or the tuna in sesame and pistachio crust. Again, this one herb bream in puff pastry crust or in sunflower seed crust, the brioche-crusted salmon or the cod in a pistachio crust and the perch in corn crust and Tropea onions.

How to cook fresh tuna: tips and lots of recipes – Italian Cuisine

The canned one is more comfortable, but if you have time try to use fresh tuna in your dishes: often just a pan-seared!

The tuna belongs to the category of blue fish: his flesh is thin and rich in unsaturated fats like omega 3, ideal for the well-being of our body. Moreover, being a fish from the big dimensions, it is perfect to use in the kitchen because they eat different parts that can be used in many dishes, even very different ones.

The parts of tuna

The tuna meat can be separated mainly into 5 different parts: the head, the cheek, the back cheek, the fillet and the ventresca. The most valuable parts are the cheek and the back cheek, the ventresca and finally the fillet. Of each of these parts, the best meat is the central one, then the one near the tail and then the one near the head. The fattest part is the ventresca, while the back and the tail are much thinner.

After this dutiful overview it is abandoned the most comfortable canned tuna, let's find out how to cook the fresh tuna to enhance the taste in combination with the other ingredients.

How to cook fresh tuna in a pan

Fresh tuna is perfect to be cooked in a pan. It is delicious lightly seared, with a thread of oil, the ideal method to fully enjoy the flavor. If you want to enrich tuna meat you can prepare it stewed with cherry tomatoes and white beans for example, or alla Genoese with mushrooms. If you want sweet and sour, you can combine it ventresca with raisins and pine nuts . Always in the pan and in a few minutes you can prepare a tasty slice of tuna scalded with raw ham or one Nicoise with eggs and asparagus.

Fresh tuna in first courses

The first courses that can be prepared with fresh tuna deserve a separate mention. There are so many recipes to choose from. Let's start with tuna with le butterflies with sauce, fast and easy to prepare, orecchiette with fresh tuna and homemade with broccoli. If you are looking for something more refined, with a less determined taste, i half paccheri with lemon they are ideal for dampening the strong flavor of the fish. Tuna can also be combined with other fish, with clams for example, or enjoy cold with carciofini, excellent recipe also to prepare in the evening and to take to the office the next day for lunch.

How to cook fresh baked tuna

Cook the fresh tuna al oven it is a very delicate operation because the cooking meat becomes more complicated and you run the risk of bringing a dry and stringy dish to the table. The easiest thing to do if you want to cook fresh baked tuna is to season it with a little oil in one size and cook it for a maximum of 15 minutes at a temperature not too high. Or prepare it for the cartouche to keep it as moist as possible and not to let the taste disperse. If you are not sure how to cook baked tuna you can prepare this delicious flat bread with herbs, very good and fast.

Fresh tuna to be eaten raw

Fresh tuna is also delicious to eat raw. Before telling you how, the obligatory premise is to eat it only after having had the certainty that it is downed fish. After this dutiful note we find out how fresh tuna is perfect to be eaten simply in one michetta with mozzarella, in afresh salad or in a nicoise, a salad of sea or in combination with rice and spelled. If you are a lover of Japanese culture and cuisine, you should know that fresh tuna is the main element with which in the Land of the Rising Sun they prepare the sushi and the sashimi. If you are experienced enough you can try it Preparation at home: a slice of fresh tuna will make everything tastier.

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Hard-boiled eggs: how to cook them in a creative way – Italian Cuisine

In a spring salad, fried or pizzaiola: hard-boiled eggs are not sad if you cook like this! Here are three recipes to try

We always think about hard-boiled eggs as a dish quite sad, difficult to value. With a little imagination, instead, you can get tasty recipes. After cooking a perfect boiled egg, then we discover three ways to give a twist to this simple preparation.

Spring salad with boiled eggs

This spring salad is prepared with many seasonal ingredients. It is nutritious and is embellished with boiled eggs with the right caloric intake for a balanced diet.

Ingredients

150 g of rocket
2 eggs
150 g of mixed salad
150 g of asparagus
mustard
extra virgin olive oil
Sesame seeds
salt
pepper
soy sauce

Method

Blanch the asparagus and season with a little oil, wash the rocket and mixed salad well and marinate with soy sauce. Prepare the hard-boiled eggs and peel them carefully. Then cut the eggs into strips and add them to the salad and asparagus. Season your spring salad with salt, pepper, extra virgin olive oil and (if you like) a little mustard. Sprinkle with sesame seeds to give crispness. You can eat it right away or keep it for an office lunch or a trip out of town.

Breaded and fried boiled eggs

They will certainly not be read, but for once they can certainly be eaten. Try to use fresh eggs and remember to put them immediately under cold water after cooking.

Ingredients
2 fresh eggs
1 beaten egg
bread crumbs
salt
pepper
extra virgin olive oil

Preparation
Prepare two hard-boiled eggs. In a small bowl, beat the other egg with salt and pepper. Peel the boiled eggs and pass them first in the egg and then in the breadcrumbs. Then take a second pass, which is necessary because the first will tend to come off. So immerse your breaded boiled egg in boiling oil for a very short time, just to brown it. Serve it and eat it hot.

Hard-boiled eggs with pizza

We are used to eating pizzaiola eggs, maybe fried or in shirt. The alternative with hard-boiled eggs is just as good and is even lighter. Moreover, with this recipe, the egg does not contaminate the tomato sauce and it is therefore perfect for those who do not like this mix of flavors too much, but still love making the coveted shoe.

Ingredients
4 eggs
1 bottle of tomato puree
1/2 fresh leek
extra virgin olive oil
Origan
100 g of grated Parmesan cheese
salt and pepper

Preparation
Prepare the boiled eggs, cool them in cold water, peel them carefully and cut them in half. In a pan prepare the tomato sauce by frying the leek with a little oil. When it is golden, pour the tomato puree and cook for at least 10 minutes, to give it time to shrink. Add if you like fresh oregano. At this point add the eggs and let them cook for two minutes. Season with salt and pepper and sprinkle with Parmesan.

Boiled eggs in other tasty recipes

Hard-boiled eggs are the perfect ingredient for making many other dishes too. Think for example of the Club Sandwich, to the Meatloaf, to the combination with shrimp and avocado or with anchovies, for a creative appetizer with it mackerel, or stuffed with a superb one mousse with sparkling wine. If you want to stay light but tastefully you should definitely try the famous one Nicoise salad, or so much in fashion avocado toast.