Tag: Green

Grilled Mormore and panzanella recipe with green olives and cucunci – Italian Cuisine

Ingredients

2 murmurs of 400-600 g each
200 g mini perino or piccadilly cherry tomatoes
100 g homemade Tuscan bread
80 g green olives
1 red spring onion
1 cucumber
sugar
White wine vinegar
caper fruits (cucunci)
sage
rosemary
basil
lemon
salt
extra virgin olive oil

Duration: 40 min

Level: Middle

Dose: 4 people

To prepare grilled murmurs and panzanella with green olives and cucunci, mate boil 30 g of vinegar (3-4 tablespoons) with 10 g of sugar (1 tablespoon) and 1 tablespoon of water for a couple of minutes until a rather thick syrup is obtained .
squamate and eviscerate the murmurs.
Reduce thinly sliced cucumber and diamond-shaped spring onion. Cut 8 caper fruits in half. Mix everything with the pitted green olives and season with oil and salt.
Cut the sliced tomatoes, salt them lightly and sprinkle them with a little oil.
Eliminate the crust of the bread, cut it into cubes of about 2 cm and sauté it in a pan with a drizzle of oil to make it crispy and golden.
cushioned the belly of the murmurs with a slice of lemon, sage and rosemary, grease them on the surface and roast them on the hot plate for 3-4 minutes per side.
Jumbled up all the vegetables with the bread, seasoned with the sour syrup, salt, oil and completed with basil leaves.
serve the panzanella with the murmurs.

Recipe Salad with asparagus and green beans, tarragon sauce and egg mimosa – Italian Cuisine

Ingredients

600 g green beans
300 g Greek sheep yogurt
25 asparagus
2 hard yolks
tarragon
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare asparagus and green beans salad, tarragon sauce and egg mimosa, clean the asparagus and separate the tips from the stems. Cut the latter into thin lozenges and brown them in a pan with a drizzle of oil and a pinch of salt.
Blanch the asparagus tips in boiling salted water for 2-3 minutes, drain and cool them in water and ice. Boil the green beans for 3-4 minutes.
season Greek yogurt with a pinch of salt and mix until creamy.
Blanch 35 g of tarragon for a few seconds, drain it, cool it in water and ice and blend it with 100 g of oil and a pinch of salt. Mix it with the yogurt.
distributed asparagus and green beans on a serving dish and complete with the yogurt sauce and the finely crumbled hard-boiled yolks.

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mimosa recipe gordon ramsay

Recipe Green side dish with edamame beans – Italian Cuisine

Ingredients

400 g 2 cucumbers
300 g frozen edamame beans
2 fresh spicy chillies
1 spring onion (only green)
fresh ginger
lemon
marjoram
hemp seeds
parsley
extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 4 people

To prepare the green side dish with edamame beans, dip the edamame still frozen in boiling salted water, after 1 minute from the resumption of the boil drain them by immersing them in cold water to stop cooking.
Peel the cucumbers and cut one into small pieces and the other into long sticks.
Cut the green part of the onion into rounds.
Drain well the edamame and collect them in a bowl with the onion and the cucumber in chunks.
Prepare the dressing: vigorously mix 50 g of oil with 2 tablespoons of lemon juice, a piece of grated ginger and a pinch of salt; add the diced chillies (avoiding the seeds). If you want to give a slightly exotic aroma, you can replace 20 g of olive oil with the same sesame oil.
season vegetables with this emulsion and completed with parsley, marjoram and hemp seeds. Decorate with cucumber sticks.