Tag: cuisine

Recipe Mullets with fennel – Italian Cuisine – Italian Cuisine

Recipe Mullets with fennel - Italian Cuisine

  • 800 g 8 scaled and eviscerated mullets
  • 100 g lard
  • lemon
  • fennel seeds
  • parsley
  • wild fennel
  • extra virgin olive oil
  • salt
  • pepper

To prepare the mullets with fennel, wash the mullets, arrange them in a bowl, add salt, season with oil, the juice of 1 lemon and a sprinkle of pepper.
pounded 1 tablespoon of fennel seeds, making a powder.
beat the lard very finely with a knife together with a sprig of chopped parsley. Finally, stir in the fennel seed powder.
Strain the mullets from their dressing and arrange them two by two on large sheets of baking paper. Cover them with the lard and close them in 4 foils.
Place the packets on a plate and bake at 170 ° C for 15-20 minutes.
serve mullet with sliced ​​lemons and fresh wild fennel.

STARS AND FOOD – WEEK FROM 03 TO 09 AUGUST – LEO – Italian Cuisine



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“Talking is a need. Listening is an art. " Goethe

lucky from 22 July to 23 August

Special ingredient: Fish to taste.
Vegetable brings luck: Onions and olives.
The chef recommends: For you, the table is always a good shelter from bad weather. A refuge in which to find a cheerful and peaceful condition of well-being. This week of past and future festivities is characterized by an unusual concern but it serves to balance moods and hormones that travel at supersonic speed. Food also affects hormones and moods and your ingredient of the week doubles: olives and onion. It may seem strange to you but the onion to eat raw has incredible properties! I also recommend consuming lots of fruit rich in water.
Dish of the week: Caprese salad with raw Tropea onion and green olives. Excellent to season and flavor with the magic turmeric powder.
Magic fruit: Watermelon and prickly pears.

In bookstores my book: Cooking for the Stars – Navarra Editore

All signs here: www.starsandfood.it


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Modenese touch – Italian Cuisine

Balsamic vinegar gives aroma and finesse to an excellent mayonnaise to complement white meats, hard-boiled eggs and crunchy vegetables beat the egg yolks in a bowl, with 1/2 teaspoon of mustard and 1 tablespoon of lemon juice. First add the seed oil, then the extra virgin olive oil, stirring with a whisk until you obtain a homogeneous emulsion.
Complete with a pinch of salt and 1 tablespoon of balsamic vinegar.

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