Tag: croutons

Marinated salmon on croutons recipe – Italian Cuisine

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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.

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Recipe Warm cream of “burnt” aubergines with octopus and croutons – Italian Cuisine

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Ingredients

3 eggplants
680 g octopus
200 g wholemeal bread
12 yellow cherry tomatoes
dill
lemon
apple cider vinegar
extra virgin olive oil
salt

Duration: 1 h 40 min

Level: Medium

Doses: 4 people

For the recipe of the warm “burnt” aubergine soup with octopus and croutons, immerse the octopus in boiling water, together with the juice of a lemon. Cover and cook for 45-50 '. Then let it cool completely in the cooking water.

Peel the aubergines and bake them at 200 ° C for about 1 hour: the skin must be scorched. Remove the octopus from its water, clean it from excess skin and cut it into small pieces. Cut the bread into cubes, season with a drizzle of oil and salt and toss in the pan until it becomes crunchy.

Remove the aubergines from the oven, drain them from their water, cut them in half and hollow them out to obtain the pulp. Blend it with a pinch of salt, 4 tablespoons of oil and 2 of apple cider vinegar, obtaining the cream. Serve with the octopus, crispy bread cubes and halved cherry tomatoes. Top with chopped dill.

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Mushroom soup is served with croutons – Italian Cuisine

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Mushroom soup it is a delicious first course which is prepared in all regions of Italy and which in every place acquires a particular flavor depending on the ingredients that are used from time to time. Just think of the difference in flavor that exists between the mushrooms themselves: a boletus born under the slopes of a chestnut tree in the mountains will be much tastier than one grown in the plains. Among the many variations, we offer you this one, originally from Calabria, which is served with toasted croutons, for an even fuller taste.

What mushrooms do I choose for mushroom soup?

Chanterelles, nails, porcini mushrooms, champignons: they are all perfect varieties for mushroom soup. Better still if you mix together, to get a more complete dish. If you use them dry, remember to soak them before using them, then filter their soaking liquid and adding it to the preparation, to give even more flavor to your recipe.

Mushrooms: how to clean them

If you have fresh mushrooms available, arm yourself with a small knife with which to scrape off any residue of soil from the stem and cut away the final part of the mushroom. Then take a sheet of paper towel and rub them gently, from the chapel to the stem. Never use water because it will make them soft and ruin them. Once this cleaning operation is finished, slice them and put them in the pot with oil and garlic.

The recipe for mushroom soup

Ingredients

800 g assorted fresh mushrooms (or partially dried), two cloves of garlic, coarse salt, an onion, a carrot, a handful of fresh parsley, 1 tablespoon of flour, tomato preserve, grated pecorino cheese, 1 l of meat broth , slices of homemade bread, salt, pepper.

Method

Take the mushrooms, clean them and cut them into slices. Arrange them in a pan and sprinkle them with salt. Leave them like that for two hours. Take a saucepan, put the oil in it and fry the sliced garlic, onion and carrot. When everything is golden brown, add the spoonful of flour, a little water and mix. Then add three tablespoons of tomato sauce and mushrooms, cleaned of salt. Add the broth and cook until the mushrooms are ready. Meanwhile, toast the slices of bread, rub them with a clove of garlic and arrange them on a serving plate. Pour the mushroom soup on the bread, sprinkle with fresh parsley and serve.

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