Tag: croutons

broccoli cream and parmesan croutons, an irresistible appetizer – Italian cuisine reinvented by Gordon Ramsay

Clean and cut the fresh broccoli; in a large pan, fry in olive oil, until golden brown, one medium sliced onion and two finely chopped garlic cloves. Cut the potatoes into cubes and add them to the sauce together with the broccoli, mixing well. Cover with water and bring to a boil. Reduce the heat and cook until the vegetables are tender. Once cooked, blend the vegetables with an immersion blender until smooth velvety cream. Season with salt and pepper according to your taste.

Octopus salad and crispy croutons – Italian Cuisine

Ingredients for 4 people

1) Immerse the octopus in a pot with 2 l of cold water is white vinegar, bring to a boil and continue cooking for about 20 minutes; then remove from the heat, add salt and let it cool.

2) Drain the octopus from the cooking water, remove the skin and cut it into chunks; transfer them to a bowl, season with paprika, oregano, anchovy fillets into small pieces, Xeres vinegar and 6 tablespoons of oil.

3) Cut the bread into squares and toast them in a non-stick non-fat pan, until golden and crunchy. Add the bread to the seasoned octopus, stir, add the parsley and basil coarsely cut, i chili Peppers cut into rounds, salt, pepper and serve immediately.

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Marinated salmon on croutons recipe – Italian Cuisine

Ingredients

500 g fresh salmon fillet
150 g fresh cream
30 g fine salt
30 g coarse salt
20 g brown sugar
20 g granulated sugar
15 g lemon juice
8 pcs slices of rye bread
Juniper berries
pepper in grains
dill
salmon roe

Duration: 20 min

Level: Easy

Doses: 8 people

For the recipe for marinated salmon on croutons, trim the salmon fillet and clean it, without removing the skin. Remove the thorns with the help of tweezers. Mix the granulated sugar, brown sugar and the two types of salt with 2-3 peppercorns and 2-3 crushed juniper berries.
Spread a layer of this mixture in a baking dish, place the salmon on top, cover it with the remaining mixture and add a few sprigs of dill; cover with cling film and marinate in the refrigerator for 36 hours. Mix the cream with the filtered lemon juice.
Rinse the salmon from the marinade and pat it dry with kitchen paper. Arrange it on a serving dish, season with sprigs of dill, other fresh herbs and a few flakes of salt to taste. Slice and serve on lightly toasted slices of bread, top with the sour cream and salmon roe.