Tag: ginger

Fried ravioli with prawns and ginger – Italian Cuisine

Ingredients for 6 people

Preparation of fried ravioli with shrimp and ginger

1) Start preparing the firtti ravioli chopping in the mixer i shrimps with a egg white. Out of the mixer add 1 tablespoon of soy sauce, the tender green part of the spring onion chopped (use the rest for other preparations), half of ginger and the lemon juice. Stir and adjust salt.

2) Put a large hazelnut of filling in the corner of each browse (around 12-18), brush the pasta around the filling with theegg white remained; fold the next corner and the two side wings over the filling, leaving the fourth corner free. Fry the ravioli in oil boiling, drain well browned and serve with mayonnaise flavored with 1/2 tablespoon of soy sauce and it ginger remained.

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Quinoa with broccoli, ginger and trio of sprouts – Italian Cuisine

Ingredients for 4 people

Preparation of quinoa with broccoli, ginger and trio of sprouts

1) Peel thegarlic, peel it ginger and chop them. Separate the tops of cauliflower from the core, wash everything and grate the core. Sauté it in a pan for 2 minutes with thegarlic and it ginger prepared and 2 tablespoons of oil. Salt, add the it takes chopped and the quinoa and mix for 1 minute.

2) Wet with 360 ml of water, bring to a boil, cover and simmer for about 18 minutes, until absorbed'water. Turn off and let it rest for 5 minutes.

3) Combine the 3 types of sprouts well rinsed and the Macadamia nuts chopped, seasoned with extra virgin olive oil, salt and pepper before serving.

Ginger dumplings with prawns and stracciatella – Italian Cuisine

Ingredients for 4 people

Preparation of ginger dumplings with prawns and stracciatella

1) Put the flour in the mixer with i dry tomatoes chopped and finely chopped. Shell the eggs and beat them, incorporated half of the flour with a whisk and then add, gradually, the rest alternating it with milk mixed with 2.5 dl of water, salty. Peel and grate it ginger, collecting it in a colander and squeezing it by squeezing it with the back of a spoon. Pour the juice in batter and let it rest for 1 hour. Heat a non-stick pan of 18 cm in diameter, grease it with a little oil, pour a ladle of batter, turn the pan to cover the bottom, when the crepe is golden, lift it, turn it and cook on the other side. Make 12 crepes.

2) Shell i shrimp, season them with salt, pepper and juice of lemon. Blanch the broccoli and 2 leaves of leek in salt water. Blend half of the broccoli to cream, incorporating the Tabasco and 3 tablespoons ofoil. Drain the stracciatella, keeping the liquid aside.

3) Spread over the crepes i shrimp, i broccoli not smoothies and the stracciatella. Close them into a bundle and tie with strips of leek. Peel it ginger, cut it into julienne strips and fry it in a little oil. Put the dumplings in the oven at 180 degrees for 5-6 minutes. Serve with the cream of broccoli, staining it with the liquid of the stracciatella. Complete with ginger fried.

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stracciatella leeks