Tag: crispy

Recipe Crispy bread with raspberry compote – Italian Cuisine

Raspberry compote with spring onion and vinegar: delicious on crispy bread sheets or with roasted meats

Ingrediants

500 g raspberries
100 g carasau bread
100 g fresh cream
50 g shelled pistachios
30 g brown sugar
15 g fresh ginger
1 spring onion (green part)
red vinegar
salt
pepper

Duration: 20 min

Level: Easy

Doses: 4-6 people

For the recipe of crispy bread sheets with raspberry compote, start by cutting the raspberries in half.
Collect them in a saucepan with the onion, peeled and very thinly sliced, the peeled and chopped ginger, the sugar, 2-3 tablespoons of vinegar, salt and pepper.
You do simmer for 10 minutes. Balance the taste of the compote with more vinegar and / or salt. Turn off and let cool.
For the aperitif served with crusty bread, whipped cream and chopped pistachios.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe Luciana monkfish and crispy artichokes – Italian Cuisine

Luciana-style monkfish, a reinterpretation of the second fish dish typical of Neapolitan cuisine, the Luciana octopus

Ingredients

1 Kg monkfish steak
150 g tomato puree
80 g of Taggiasca olives
30 g desalted capers
3 artichokes
1 lemon
1 clove of garlic
marjoram
thyme
laurel
celery
extra virgin olive oil
peanut oil
salt

Duration: 1 h 10 min

Level: Medium

Doses: 4-6 people

For the recipe of the luciana monkfish clean the monkfish steak, removing the skin; turn it over, make two incisions along the central bone, extract it and keep it aside.
Linked the monkfish steak as a roast: in this way it will maintain greater succulence during cooking.
Prepare an aromatic bunch with a sprig of marjoram, one of thyme, a couple of bay leaves and a stalk of celery.
Heat a pan, preferably made of cast iron or steel, with 2 tablespoons of oil; brown the monkfish roast for 1 minute, add salt, add the garlic, peeled and crushed, and the aromatic bunch, the olives and the desalted capers, then cover everything with the tomato sauce; add 50 g of water, the monkfish bone, cover and cook for 50 minutes over low heat.
Cleanse the artichokes, removing the thorns and the internal barbina; cut them into wedges and dip them gradually in water acidulated with lemon juice.
Fry the artichokes in abundant peanut oil for 5-6 minutes, then drain on kitchen paper and add salt.
Slice roast monkfish and serve with its sauce and crispy artichokes.

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Recipe Pork rib with crispy polenta – Italian Cuisine

Ingredients

4 pcs of pork ribs on the bone
250 g yellow corn flour
125 g fresh cream
shallot
mustard
honey
cornstarch
common or clarified butter
rosemary
blonde beer
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

For the recipe of the pork rib with crispy polenta, prepare the polenta by pouring the flour into 1.2 liters of boiling salted water with a drop of oil. Cook, stirring for about 35-40 minutes. Pour the polenta into a mold with the edge about 2 cm high, level it and let it cool completely. Cut it into sticks and fry them in a pan with a drizzle of oil and a knob of butter, for about 20 minutes, turning them often, on all sides.
FOR THE SAUCE
Slice the shallot and sauté it in a saucepan with 2 tablespoons of oil for 3-4 minutes. Then pour in a lager beer (a 33 cl can); add 1 tablespoon of honey, cream and reduce for about 20 minutes; at the end add 1 teaspoon of corn starch, dissolved in 1 tablespoon of water, and let the sauce thicken for 2 minutes. Turn off and complete with 1 teaspoon of mustard.
FOR THE MEAT
Cook the ribs in a pan with 30 g of foaming butter and a sprig of rosemary, turning them on both sides, for about 10 minutes in total. Serve the ribs with the sauce and crispy polenta.