Tag: cuisine

5 sauces give an extra touch to the fish – Italian Cuisine

With aromatic herbs, yogurt, capers and anchovies, to give an extra touch to your preparations

Fish carpaccio, grilled fish, steamed fillets, salt: the ways to cooking fish they are many, all delicate, to preserve the organoleptic characteristics of such an important food for the daily diet. But next to the fillets or an entire sea bass you can approach them very tasty sauces, based on vegetables, eggs or aromatic herbs, which give an extra touch to your favorite dish, without overwhelming its flavor. Let's see them together!

How to combine sauces

Each fish lends itself to be accompanied with a sauce: in this way its delicate taste will be made more particular by the combination you have chosen. But How do sauces approach? An avocado-based preparation, with an enveloping and soft taste, lends itself well to accompany fish with a more decisive flavor as they can be a salmon or a tuna or a grilled octopus. For the grilled fish like sea bream or sea bass they are fine too lemon based sauces, which rebalance the smoked tone of the fire a little. If you have decided to serve shellfish, there Orange sauce is the one that suits you best. The flavor of this preparation is in fact softer than those based on lemon, and delicately accompanies the sweet tone of shellfish such as scampi, prawns or lobsters. If, on the other hand, you opt for a more decisive taste, such as that of anchovy sauce, pull over a delicate fish steamed or boiled, as a fillet of sea bream, a sole or even cod. The taste of mustard instead it is suitable for all carpaccio or smoked fish, such as sword or salmon. In particular, the old one, with whole grains, goes very well with all raw fish.

Mustard sauce

Take a bunch of parsley, mince it together with 50 g of pine nuts, half a glass of oil and a spoonful of white wine and one of wine vinegar. Once out of the mixer, put the sauce in a bowl and add two tablespoons of mustard to the ancienne. Mix well to mix and keep in the fridge until ready to serve.

Lemon sauce

Take a lemon, squeeze it and put the juice in a bowl. Add 1/2 glass of light extra virgin olive oil, a pinch of salt and a teaspoon of brown sugar. Blend everything with a mixer until the sauce has taken on a thick consistency. Let it rest for an hour before using it.

Orange sauce

With a delicate flavor, this sauce is prepared with 6 oranges, 100 g of butter, 4 tablespoons of sugar, a teaspoon of corn starch, white wine and a pinch of salt. Squeeze the oranges and filter the juice, then thinly peel and boil the zest of half an orange for two minutes. The other half mince it. In a saucepan on the fire, put two tablespoons of white wine and the sugar which must melt very well. Add the butter, add the orange juice and boil for 10 minutes. Then add the grated zest, the salt and the teaspoon of cornstarch dissolved in cold water, which will help the sauce to thicken. Let it sit for an hour before serving.

Avocado sauce

Peel 1 avocado and cut it into pieces. Put it in a bowl, add the juice of half a lemon and blend everything. Then add 1 jar of white yogurt, 1 spring onion, or if you prefer a more delicate note, half shallot, a pinch of salt and a light dose of chilli powder. Blend again and your avocado fish sauce is ready.

Capers and anchovies sauce

Suitable for grilled or boiled fish, this sauce is prepared by mincing a bunch of parsley with a teaspoon of capers, half a soaked and squeezed dry sandwich and three anchovies. Put everything in a mixer, add extra virgin olive oil, a pinch of black pepper and mix everything. If the mixture is too thick, add some oil. If you liked a spicy flavor, you could add a slice of chopped fresh green pepper.

In the tutorial some tips to prepare your sauces

How to make hummus, the recipe – Italian Cuisine

The Middle Eastern sauce based on chickpeas and sesame paste is increasingly loved and widespread also in Italy: here's how to prepare it in a workmanlike manner and which dishes to combine it with

Hummus comes from Lebanon, but it is now very widespread in our country and is one of the workhorses of vegans around the world: it is a sauce based on chickpeas and sesame paste to eat alone or as a condiment for other foods. For those who have not yet tried it, here are the tips on how to make hummus, how to eat it and which dishes in our kitchen to combine it with.

How to make hummus

To prepare the hummus, heat in a pan 400 g of chickpeas with a spoonful of oil, cumin and paprika. frullateli then with 60 ml of lemon juice, 60 g of tahina (a cream obtained from toasted sesame seeds, which is easily found in organic shops and ethnic shops), a clove of garlic, a spoonful of oil, a pinch of salt and 2-3 tablespoons of water if necessary. Serve then with a drizzle of oil and parsley. Hummus can be enriched with cooked vegetables (carrots, spinach or beets), from spices you prefer (curry, saffron, cardamom, mustard seeds, chilli pepper) or from fresh herbs. He is also very well with i dried cherry tomatoes, with feta or Greek yogurt, with olives.

How to make hummus: mistakes to avoid

This thick sauce is prepared quickly and with simple ingredients, but to eat a perfect hummus you need follow some small tricks. For example, never use sesame oil in place of tahina: taste and texture will be affected too much. Chickpeas have a delicate flavor, do not "cut them" with too much tahina and too much garlic (remove the inner shoot, which makes it strong and indigestible). Hummus lends itself to being enriched with many spices, but never forget those of tradition: cumin and paprika. It will seem an unnecessary step, but heating chickpeas with spices before blending them is essential: it is used to release the perfumes and the chickpeas blended with lukewarm will give your hummus a much softer and creamier consistency.

Chickpeas peeled: yes or no?

One of the biggest diatribes related to hummus concerns chickpeas: should they be skinned or not? Peeling them is a fairly simple, but repetitive process: you have to rub the well-cooked chickpeas with a clean cloth to detach the thin skin that covers them and eliminate it. This step seems to make the hummus more like a mousse, giving it a less dense consistency. The choice of whether or not to peel cooked chickpeas depends on the consistency with which you prefer your hummus.

How to eat hummus: tradition

After seeing how to make hummus you just have to understand how to eat it. Unleavened bread, injera bread, pita or lafa they are the types of traditional bread that hummus originally accompanied in the Middle East. In these areas it is typical to consume hummus also with falafel, fried chickpea balls. In Mediterranean basin, as in Greece, the chickpea cream is used as the pinzimonio to accompany raw vegetables. But for those with imagination at the table there are really many ways to eat hummus: instead of spreadable cheese in toast and sandwiches; as a substitute for mayonnaise in chicken salad; as a filling for stuff the eggs, tomatoes or rolls. Hummus is also very good for Salted muffins or pasta dressing: not bad for a chickpea sauce that comes from the Middle East and is conquering Italy.

Due chiacchiere Recipe – Italian Cuisine – Italian Cuisine

Ingredients

flour 00
160 g milk
50 g melted butter
30 g white wine
30 g grappa
2 pcs yolks
icing sugar
lemon
peanut oil

Duration: 2 h 50 min

Level: Middle

Dose: 100 pieces

For the recipe for a chat, mix the flour with the yolks, grappa, wine, 50 g of icing sugar, melted butter and milk. Mix everything together and, as soon as you can pick up the dough, still raw, flavor it with the grated zest of 1 lemon and work it again, until it becomes smooth and homogeneous. Cover it and put it to rest in the refrigerator for 2 hours. Then roll out the dough into very thin sheets, cut them into small rectangles, cut them with two parallel cuts and fry them in plenty of hot oil for 1 minute. Drain the chatter on kitchen paper. Sprinkle with plenty of icing sugar and serve immediately.