Tag: cuisine

Recipe Cappellacci of prawns and pecorino in potato cream – Italian Cuisine

Ingredients

220 g 00 flour
200 g ricotta
100 g grated pecorino cheese
80 g wholemeal flour
3 g turmeric
12 pcs red prawn tails
4 pcs yolks
2 pcs eggs
dry white wine
salmon roe

Ingredients For the cream

300 g diced potatoes
10 g chopped shallots
4 pcs black cabbage leaves
1 pc clove of garlic
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the recipe for prawn and pecorino cappellacci in potato cream, mix the flours with the yolks, eggs, turmeric and a splash of white wine. Make a dough, wrap it in baking paper and put it to rest in the fridge for 30 minutes.
Prepare the filling by mixing the ricotta with the pecorino cheese, salt, pepper and the tails of 4 prawns cut into very small pieces. Roll out the dough into thin sheets, divide it into squares of 6-7 cm on each side and distribute a nut of filling on each one; moisten the edges of the squares, fold them in a triangle along the diagonal and match the ends by closing the caps.
FOR THE CREAM: Place the black cabbage leaves, without rib, on a plate lined with parchment paper and let them dry in the oven at 70 ° C for 40 minutes. Remove from the oven and blend them until you get a powder. Boil the diced potatoes for 12-15 minutes. Brown the shallot and 1/2 clove of garlic in 3 tablespoons of oil for 2-3 minutes.
Drain the potatoes and blend them with the garlic and shallot flavored oil, a pinch of black cabbage powder, salt and pepper. Sear the other prawns in a pan with a drizzle of oil and keep them warm. Boil the ravioli in abundant salted boiling water, drain and season with a drizzle of oil. Spread them on the plates, on the potato cream, and complete with the black cabbage powder, the seared prawns and 1 teaspoon of salmon eggs.

Fried artichokes: the tricks to make them perfect – Italian Cuisine

Find out with what little precautions to make fried artichokes even more special: from the right batter to the consistency to be obtained, passing through the pan and the oil to be used

THE artichokes they are delicious in all sauces, simply sautéed or in a risotto. The non plus ultra, however, is to make them fried and it does not matter if the judge, in batter or simply floured. Once you have established the recipe you prefer, follow ours tricks for howling fried artichokes.

The right batter

The recipes of the batter can be varied: with or without eggs, with wheat or rice flour, with beer or water or sparkling water. The best is that formed by proteins and starches (therefore eggs and flour, for example): this combination is the one that returns the most golden and inviting crust when fried. In any case, the foresight when you prepare it is to make sure that the compound is beautiful and dense that sticks good for artichoke slices.
Even the unpleasant passage of Sift the flour, in the end, will be rewarded, preventing lumps from forming in the batter.
Regardless of the ingredients, however, one of the tricks to obtain excellent fried artichokes is that of shake off the excess batter (or flour, if they are only floured), which could detach from the vegetables and burn in oil, giving an unpleasant aftertaste to all the other artichokes.

Fried artichokes: professional tricks

Still on the subject of batter, if you prepare it with eggs, there is a way to make it soft and very light. The trick is to beat the yolks with a pinch of salt and beat the egg whites until stiff. Incorporate the flour into the yolks and then, stirring gently from the bottom upwards, also add the egg whites.

The importance of tools

To get perfect fried artichokes one of the secrets is to use the right utensils. There most suitable pan to frying is that in iron, also loved by chefs, because it conducts heat evenly.

Oil for frying: there is plenty of choice

The oil lane in the supermarket is usually extremely rich and well-stocked, which then to choose for optimal results? We advise you to opt for the dear old man extra virgin olive oil or peanut oil, the oils most resistant to high temperatures.
Among the tricks for unrivaled fried artichokes, there would be to fry with a thermometer. The ideal temperature for frying is, in fact, between 160 and 180 degrees.
You don't need to remember that artichokes should be dipped inoil only when it is hot to prevent them getting soaked, isn't it?

Duck breast salad recipe – Italian Cuisine

Ingredients

250 g sliced smoked duck breast
80 g clean curly salad
80 g clean Belgian endive
40 g clean spinach
3 pcs mandarins
1 pc pomegranate
sliced almonds
soy sauce
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 4 people

For the duck breast salad recipe, quickly toast a handful of almonds in a pan. Break up the salads; shell the pomegranate; peel 2 mandarins and divide them into wedges.
Prepare a vinaigrette by vigorously mixing 40 g of oil with 2-3 tablespoons of tangerine juice and 1 teaspoon of soy sauce. Make the salad with all the ingredients and season it with the vinaigrette.