Tag: Crust

Recipe Saffron, saffron crust and rice – Italian Cuisine

Ingredients FOR THE SAUCE

water
15 g rice starch
salt
saffron

Ingredients FOR THE CRUST

water
saffron
35 g seed oil
25 g rice starch
2 g salt

Ingredients FOR RICE

280 g Carnaroli rice
50 g butter
50 g grated parmesan
salt
White wine vinegar

Duration: 25 min

Level: Easy

Doses: 4 people

For the sauce
Bring 200 g of water to a boil, thicken with 15 g of rice starch diluted in 20 g of water and salt. Remove from heat and add 0.20 g of saffron in stigmas (about thirty stigmas). Cover with cling film and leave to infuse for 30 minutes.

For the crust
Bring 225 g of water to a boil with 0.1 g of saffron (about fifteen stigmas), then add 35 g of seed oil and 25 g of rice starch. Blend and add 2 g of salt. In a very hot pan, pour a little of the mixture (like for a crepe) and cook it over high heat until a wafer is formed. Place to dry on kitchen paper.

For the rice
In a saucepan, toast 280 g of Carnaroli rice, sprinkle with boiling water and cook for 13-14 minutes. Remove from the heat and stir in 50 g of butter and 50 g of grated parmesan, season with salt and flavor with 1 teaspoon of white wine vinegar.

For finishing
Arrange the sauce in the center of the plates with the rice on the side and the saffron crust.

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Recipe Baked mackerel in a crust of breadsticks, pine nuts and orange – Italian Cuisine

Ingredients

500 g 4 mackerel fillets
50 g mixed salad
50 g breadsticks
30 g pine nuts
1 orange
extra virgin olive oil
salt

Ingredients FOR MAYONNAISE

25 g fresh ginger
1 egg
lemon
seed oil
salt

Duration: 30 min

Level: Middle

Dose: 4 people

To prepare baked mackerel in a crust of breadsticks, pine nuts and orange, roughly mince the breadsticks with pine nuts and mix them with the grated orange zest.
Spiked the mackerel fillets, sprinkle them with extra virgin olive oil and pass them in the minced breadsticks.
Place them in a pan lined with parchment paper, season with a drizzle of extra virgin olive oil and bake at 220 ° C for 6-7 minutes.

FOR THE MAYONNAISE
Peel ginger, grate it and squeeze the pulp to extract the juice.
whisk the egg, add the juice of 1/2 lemon, a generous pinch of salt and then pour in the seed oil by continuing to whisk until you reach the right consistency of the mayonnaise; at the end add the ginger juice and, if needed, season with salt.
serve mackerel fillets with mixed salad seasoned with a drizzle of oil and salt; complete with tufts of mayonnaise and, if you wish, a few blackberries and lemon balm leaves.

Recipe Sea bream in fennel and lemon crust – Italian Cuisine

Ingredients

2 kg coarse salt
800 g 2 already gutted sea bream
500 g fine salt
2 egg whites
1 lemon
White wine
fennel
garlic
parsley
extra virgin olive oil

Duration: 1 h

Level: Easy

Dose: 4 people

To prepare the sea bream in a fennel and lemon crust, stuffed the belly of the two fish with 1 clove of garlic and a sprig of parsley.
whisk finely in a mixer a bunch of parsley and one of fennel, add half of the salt and continue to blend. Beat the egg whites until stiff.
Jumbled up coarse salt with the remaining salt and then with the herb salt. Mix well with your hands.
Incorporate then whipped egg whites, 2 tablespoons of white wine and grated lemon zest.
Roll out a layer of salt 1 cm thick in a baking sheet lined with parchment paper. Lay down a fish and cover it with a layer of salt. Give the salt crust the shape of the fish leaving the tail out. Repeat the operation for the second fish.
Bake in the fan oven at 180 ° C for 40-45 minutes.
Remove from the oven, then with a small hammer break the crust starting from the center.
Fillet fish and season with a little oil and chopped herbs to taste.

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