Tag: Crab

Guacamole recipe with crab meat – Italian Cuisine

Guacamole recipe with crab meat


  • 120 g of flesh of flesh
  • 80 g Carrot
  • 50 g Celery
  • 12 pcs Cherry tomatoes
  • 8 pcs. Small capers in salt
  • 4 pcs Taggiasche olives
  • 2 pcs Avocado
  • 1 pc Shallot
  • Lemon
  • Chili powder
  • Extra virgin olive oil
  • salt

Peel and finely chop the celery and carrot. Peel the shallot and chop it. Stone the olives and chop them with the capers, without desalination.

Divide the tomatoes into 4 wedges. Remove the avocado from the hazel and peel and reduce the pulp in small pieces. Sprinkle them with lemon juice to prevent them from blackening due to oxidation.

Collect all the ingredients you have prepared in a bowl and mix gently mixing them well. Season with oil, salt and a pinch of chilli pepper, measuring the spice according to your taste (guacamole).

Season the chopped crab meat with 2 tablespoons of oil, lemon juice and a little salt. Spread the guacamole in the individual dishes using a square pastry cutter (side 6.5 cm), complete with the crab meat and serve accompanying to taste with triangles of fried cornmeal.

King crab Catalan recipe – Italian Cuisine

King crab Catalan recipe


  • 200 g king crab pulp (Alaskan red king crab)
  • 60 g dry cherry tomatoes in oil
  • 12 tomatoes camoni
  • a heart of celery
  • half onion
  • extra virgin olive oil

For the recipe of the Catalan-style king crab, thinly slice the onion and leave it to drain in cold water for at least 30 minutes to reduce its flavor. Drain and pat dry. Puree the dried tomatoes with 3 tablespoons of extra virgin olive oil and 2 of water until you get a creamy sauce.
Cut the tomatoes into 4 slices. Remove the filaments from the stalks of celery and cut them into thin oblique washers. Bring a saucepan of water to a boil. Turn off and immerse the king crab pulp.
After 30 seconds, drain it, dab it and cut it into pieces. Add the crab, celery, onion and tomatoes in a bowl. Season with the sauce of dried tomatoes and serve.

Green Beans with Caramelized Shallots

Green Beans with Caramelized Shallots

by Pam on December 11, 2013

Sometimes simple recipes are the best. I have made all sorts of fancy recipes using green beans but I have to say, this might be my favorite. I caramelized shallots until tender and golden brown then did a quick boil of the green beans combining the two. I simply seasoned these green beans with sea salt and freshly cracked pepper and that’s it. Simple. Easy. Fast. Delicious. I  love recipes like that!

Heat the olive oil in a sauté pan over medium low heat. Add the sliced shallots and cook, stirring often, for 15-20 minutes, or until tender and golden brown.  Side Note: If the shallots start getting dry add a little water or more olive oil to the pan to keep them moist and to stop them from burning.

Add the green beans to a pot of boiling water. Cook for 2-3 minutes or until crisp-tender. Immediately plunge the green beans in a bowl of ice water to stop the cooking process and to preserve the bright green color; remove from water and set on paper towels to dry. Once the shallots are done add the green beans to the sauté pan and mix with the shallots. Season with sea salt and freshly cracked pepper, to taste, then toss to coat evenly. Serve immediately. Enjoy.



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Green Beans with Caramelized Shallots




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.



Ingredients:

1 tbsp olive oil
2 shallots, sliced
6 oz haricot verts (or green beans), ends trimmed
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a sauté pan over medium low heat. Add the sliced shallots and cook, stirring often, for 15-20 minutes, or until tender and golden brown. Side Note: If the shallots start getting dry add a little water or more olive oil to the pan to keep them moist and to stop them from burning.

Add the green beans to a pot of boiling water. Cook for 2-3 minutes or until crisp-tender. Immediately plunge the green beans in a bowl of ice water to stop the cooking process and to preserve the bright green color; remove from water and set on paper towels to dry. Once the shallots are done add the green beans to the sauté pan and mix with the shallots. Season with sea salt and freshly cracked pepper, to taste, then toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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