Tag: herb

Sea bass and herb crumbs recipe – Italian Cuisine

Ingredients

800 g mixed tomatoes
4 sea bass fillets
100 g sandwich bread
fennel
parsley
fresh oregano
chives
lime
extra virgin olive oil
salt and flakes
pepper

Duration: 25 min

Level: Easy

Dose: 4 people

To prepare sea bass and crumbs with herbs, remove the pancarré crust and blend it with some slightly chopped mixed herbs. Toast it in a pan for 2-3 minutes, just long enough to make it crispy.
Cut slice the tomatoes and arrange them on plates or on a serving dish.
red-hot a pan with a drizzle of oil.
peppered fillets on the side of the pulp and lay them in a pan on this same side; cook them for 2-3 minutes over high heat, then turn them to the side of the skin and cook them for another 3-4 minutes.
Place fillets on tomatoes, complete with herb bread, grated lime zest, flakes of salt and, if desired, fresh herbs and a drizzle of oil.

Recipe Field herb omelette with Sbrinz – Italian Cuisine

Ingredients

250 g field herbs (borage, watercress, dandelion, fennel)
80 g Sbrinz cheese
50 g milk
8 eggs
balsamic vinegar
extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of wild herb omelette with Sbrinz, wash the herbs and scald them in a pan with 2 tablespoons of oil for a couple of minutes, then wet them with a spoonful of water, cover them and cook them for another 2 '.

Salt the herbs at the end of cooking and season them with a spoonful of balsamic vinegar. Grate the Sbrinz with the large hole grater. Mix the eggs with the vegetables, add the Sbrinz, the milk, then season with salt. Heat a tablespoon of oil in a pan (ø 24 cm), pour the egg mixture, stir it with a spoon to distribute the vegetables evenly, cover and cook over medium heat for 6-7 '.

Turn the omelette over and cook it on the other side, for another 3-4 minutes, uncovered. Serve the hot omelette, or lukewarm, cut into wedges.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-field-herb-omelette-with-sbrinz-italian-cuisine html

Bruschetta with herb pesto and octopus – Italian Cuisine

With tomatoes but also with fish: bruschetta is always a dish that everyone likes

Who can say not to love the bruschetta? In this season then I am the dish that is prepared in a short time, with very fresh and tasty ingredients. Every food goes well, from vegetables to aromatic herbs reduced to pesto with dried fruit. Because in addition to the Genoese pesto with basil, similar sauces can be prepared with all types of aromatic herbs in leaf, adding oil, dried fruit and grated cheese to give flavor and creaminess. Using the mortar, the herbs are crushed maintaining their bright color and extracting the aromas without altering them. The result is a raw and compact sauce. You can also use the blender: in this case more air is incorporated and the pesto can be heated, taking on a darker color and slightly changing flavor. The result will still be a valid sauce, more creamy and homogeneous.

We propose a version of bruschetta with octopus, enriched with a pesto made of almonds and herbs. First clean the octopus, removing the eyes and the beak. Dip it in a saucepan full of cold water with a small piece of lemon. Bring to the boil and cook for about 40 minutes. Turn off and let the octopus cool in its water. Prepare the pesto as indicated in the tutorial and then season with salt. Cut the bread into slices and toast it in the pan. Drain the octopus and cut it into small pieces. Season the bread slices with the pesto and a piece of octopus. Decorate with leaves of aromatic herbs to taste and serve.