Tag: fennel

Sparkling wine croaker with fennel and kumquat – Italian Cuisine

Sparkling wine croaker with fennel and kumquat

1) Peel potatoes, wash them, cut them into slices about half a cm thick, transfer them to a saucepan with cold water and cook for 5 minutes from the beginning of boiling. Drain them gently arrange them around the fish and add salt.
2) Rinse the fish under running water and dry it with kitchen paper. Salt it inside and stuff it with the fennel cut into small pieces. Transfer it in a baking tray lined with baking paper.
3) Wash the kumquats, blanch them for 2 minutes in boiling water, drain, let them cool, cut them in half and mix them gently with the potatoes. Season all the ingredients with 5-6 tablespoons of oil, pour the sparkling wine over the fish and bake in a preheated oven at 200 ° for about 45 minutes. Leave rest everything for 5 minutes in the pan and, finally, transfer to a serving dish.


Posted on 12/21/2021


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Saltimbocca recipe of scallops with fennel, mandarin and dill – Italian Cuisine

  • 450 g 1 fennel
  • 90 g 1 potato
  • 50 g shallot
  • 12 shelled scallops
  • 12 slices of raw ham
  • 12 small sage leaves
  • 2 tangerines
  • dill
  • extra virgin olive oil
  • butter
  • pepper
  • salt up and in flakes

For the recipe saltimbocca of scallops with fennel, mandarin and dill, heat a saucepan with 1 tablespoon of oil and fry the coarsely chopped shallot over low heat for 2-3 minutes.
Cleanse the fennel and the potato and slice them finely; add half the fennel and the potato to the sautéed shallot, add salt and continue cooking for a couple of minutes.
Add then 250 g of hot water and cook for another 20 minutes; at the end blend everything, seasoning with a grind of pepper.
Cleanse the scallops, detaching them from the shell and keeping the coral aside.
Wash and dry the shells well.
Place a small sage leaf on each slice of cured ham folded in half lengthwise, then wrap the scallops in it.
Brown in a pan with a knob of butter the remaining fennel slices, for a couple of minutes on each side. Remove the fennel, add another small knob of butter and cook the scallops in the same pan for 1 minute per side, then also brown the coral for about ten seconds.
Peel the tangerines, divide them into wedges and remove the cuticles.
Distribute 1 generous spoonful of fennel sauce in each shell and place the scallop saltimbocca on top.
Garnish with a slice of fennel, coral and 1 mandarin wedge, complete with dill leaves, a sprinkle of pepper, salt flakes and serve.

Recipe: Giovanni Rota, Photo: Claudio Tajoli, Styling: Fabio Finazzi

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Fennel and lupine salad recipe – Italian Cuisine

Fennel and lupine salad recipe

  • 750 g fennel
  • 250 g cooked lupins
  • 2 anchovy fillets in oil
  • vinegar
  • parsley
  • chives
  • extra virgin olive oil

For the fennel and lupine salad recipe, clean the fennels, cut them into quarters, wash them, then slice them and collect them in a large bowl. Remove the skin from the lupins, divide them in half and add them to the fennel.

Blend the anchovy fillets with 60 g of oil and 20 g of vinegar, obtaining a tasty vinaigrette. Pour it over the salad, completing with a sprig of chopped parsley and a few strands of chopped chives.

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