Tag: easy

10 easy and tasty recipes with smoked salmon – Italian Cuisine

Smoked salmon is a great ally in the kitchen. It is a versatile ingredient to be used in many recipes. Here are 10 very easy ideas to make!

Never like at this time of year you will find in the excellent supermarkets smoked salmon from northern Europe and maybe there was smoked salmon that you bought for Christmas canapes.
Take advantage to prepare delicious hot dishes perfect for the winter.

Smoke the salmon at home

If you do not like commercial products you can try to smoke fresh salmon at home.
So buy some good fillets and marinate them. The raw material must be of first quality.
For a kg of salmon you will need the same weight of sugar and salt, then a kg of salt and one of sugar.
Cover the fillet with salt and sugar and leave to marinate in the refrigerator for more than 24 hours.
You can also add aromatic herbs and minced spices to give more scent. Dill, rosemary, garlic and pepper are ideal.
After the necessary time, rinse the fillet and dry it well.
Burn on the basis of a smoker or a steel steamer with aromatic herbs and as soon as you have ignited cover with a grate and place the fillet.
Cover everything and wait about 60 '. Inside the steamer (or smoker) the fire will go out due to lack of oxygen and the smoke produced will smoke the salmon.
Obviously you do not have to put anything on the stove. In this recipe the fires do not serve, except for those burned wood.

Which wood to use?

Apple, maple or chestnut or a mix of all three. If you want you can also add some coal.
Every now and then put some water on the burning sticks to create even more smoke.

How to clean salmon

The fillet must be carefully carved out and also deprived of the fat part before being smoked.
Instead, the leather should be left, but only on the side that rests on the grid.

Recipes with smoked salmon

With smoked salmon you can prepare many extraordinary dishes.
If you do not have much time or if you are not skilled in the kitchen, prepare rye sandwiches with salmon, rocket, sour cream and poached egg. They are a very tasty single dish, perfect also to bring to the office as a slab.
But smoked salmon is also perfect as a condiment for a plate of pasta or gnocchi, just cook it and soften it with a knob of butter and, if you love the creamy sauce, add a little 'cream.
You can use smoked salmon also on pizza and in the dough of many savory plumcakes.
We like smoked salmon for children, so why not ask little muffins for a snack?

Quiche with salmon

A quick idea for an aperitif with friends could be a quiche. To prepare it you need a roll of leaf pasta, smoked salmon, cream and eggs. Place the dough inside a round mold and peck the bottom. Place slices of salmon on top and then cover everything with a cream obtained by beating an egg with 200 ml of fresh cream, salt and pepper.
You can of course also add vegetables like sautéed zucchini and boiled potatoes to make the cake even richer. Bake at 180 degrees for about 25 minutes in a static oven.
Let the cake cool down before slicing it.

Here are 10 ideas to bring smoked salmon to the table in an original and tasty way.

very easy to make and perfect with cheese – Italian Cuisine

Sweet, juicy and rich in vitamins, pears are excellent for jam. To be accompanied with cheese, for example. Here's how to prepare it

The pears they are a typically winter fruit, which reaches its climax and sweetness in the cold periods. That's why it's time to buy a full bag and dedicate yourself to the transformation of these sweet fruits into one jam just as greedy. The recipe is really simple, requires few ingredients and only a little 'time in the kitchen. We will explain then also how to use it to fully enjoy its aroma!

How to prepare pear jam

Ingredients

1.2 kg of pears
500 g of sugar
50 ml of water
1 lemon

Method

Wash the pears well and peel them. Then divide them in half and remove the core. Cut into cubes. Put them in a non-stick pan with the juice squeezed by a lemon, its own grated peel and water. Cook over medium heat until the pear mixture is boiling. From then on count about 12 minutes.

Then turn off the heat and add a little at a time sugar, continuing to stir up because no lumps are formed. Put the pot on the fire quite lively until the jam it does not come back to boil. It will cook over medium heat for an hour or so.

Pour the pear jam into the gods jars, which you will have previously sterilized and dried, close them well and put them upside down waiting for them to cool.

To make the pear jam last for a few months, immerse the jars in a pot with cold water, after having wrapped them in a cloth. They must be covered completely. Then boil for 20 minutes. In this way the preserves can be consumed even after two or three months.

Pear jam alternative

If you love special flavors, you can add aromas to your pear jam: with 50 grams of grated gingerfor example, you will get a fresh and almost spicy compote. With of the cinnamon powderinstead, you will have a sweet and fragrant pear jam, suitable to be spread on bread for a cuddly breakfast. If you love crispness under your teeth, the walnuts they are the extra ingredient that's right for you. You can crumble or cut them thin and add them to the pear jam.

Pear jam? Bring it to the table with a cheese board

To solve an aperitif, a cheese platter It is ideal. If it is accompanied by jams and particular compotes it becomes even greener. The pear jam is sweet, but fresh, and for this reason it adapts perfectly to cheeses, whether they are hard or soft. From the simple parmigiano, who love children so much, al pecorino cheese, from the roquefort to the Brie, from the castelmagno a robiola d'Alba.

5 easy and delicious recipes – Italian Cuisine

Pandoro is the second most leavened on the tables of Italians during these days of celebration. If there is a bit more ', here are the tips to recycle it in other delicious sweets

After all the lunches, dinners and Christmas toast, it often happens that some packs of Pandoro, or some of its leftovers, remain in the pantry. What to do with it? We have 5 proposals to recycle this sweet, easy and as many greedy.

The origin of Pandoro

The history of pandoro begins in Verona in 1894, when from the hands of Domenico Melegatti came out a cake with the shape of a truncated 8-pointed pyramid, rich in eggs and butter. It is said that the inspiration to make pandoro come from another Veronese dessert called nadalin and present in the tradition of the Scaliger city since the thirteenth century. Nadalin was actually a star-shaped cake covered in icing. Melegatti added yeast to this recipe and removed the icing, raisins and pine nuts, which weighed down the dough and prevented it from swelling. Since then, every year, the supporters of Pandoro and those of Panettone compete against each other, in order to demonstrate which is the best Christmas cake.

How to recycle pandoro

Here are our five ideas to give new life to your pandoro left in the pantry and not waste it.

With bananas and chocolate. A combination that can not be more classic, the one with bananas and dark chocolate. Cut your pandoro into thin slices and place a part in a pan, so that the base is completely covered. Spread over the banana slices, cover again with some pandoro, then add the bananas and finish with melted and tempered dark chocolate.

Muffin with hazelnuts and walnuts. Take the pandoro, cut it into pieces, toast it in the oven and then blend it in a mixer, obtaining a flour (calculate 180 g). Mix 60 g of brown sugar, 8 g of baking powder, 50 g of crushed nuts and pandoro flour in a bowl. Add 50 ml of milk, 50 ml of seed oil and two eggs. Mix everything until you have a homogeneous mixture. Spread the mixture into previously buttered muffin molds and fill them up to 2/3, then bake at 180 degrees for 25 minutes.

Ricotta cheese pie. Toast the pandoro in the oven and then reduce it in flour with a mixer, you will need 300 g. In a bowl, mix 3 egg yolks with 160 g of sugar and 300 g of ricotta. Add a sachet of baking powder, pandoro flour and finally the whipped egg whites. Mix the mixture well and pour it into a previously buttered baking pan. Cook at 180 degrees for 35-40 minutes.

Revisited cannoli. If you like sheep's ricotta, put 200 g in a bowl, mix it with 2 tablespoons of powdered sugar and add some chocolate chips. Roll out the slices of pandoro on a baking sheet and cover with ricotta cream. Cover everything with other slices of pandoro and serve these soft cannoli by cutting into strips.

Apple Crumble. With the help of a pastry rack, place one on top of the other caramelized apple cubes in a pan with a knob of butter and a spoonful of brown sugar. Put the almonds over the diced cubes and finish with toasted pandoro cubes in a non-stick pan for a few minutes. Serve the apple crumble with a scoop of vanilla ice cream.