Tag: herbs

Carrot cream recipe with wild herbs and macadamia nuts – Italian Cuisine

A tip from chef Carlo Cracco "the cream could be spiced up with a few drops of Traditional Balsamic Vinegar of Modena, which gives a little acidity, but gentle"

Ingredients

500 g clean carrots
120 g clean mixed leaves (curly endive, rocket, soncino, catalonia)
100 g peeled potatoes
60 g macadamia nuts
30 g butter
30 g shallot
2 carrots in ribbons to decorate
garlic
vegetable broth

Duration:

Level: Easy

Doses: 4 people

For the recipe of carrot cream with wild herbs and macadamia nuts, Cut carrots and potatoes into pieces of the same size.
Heat in a saucepan the sliced shallot with the butter and 1 clove of garlic with the peel.
United carrots and potatoes, brown for 5 minutes, then add about 900 g of hot broth and cook over medium heat for about 20 minutes.
Eliminate finally the garlic and blend until a smooth and velvety cream is obtained.
Serve it completing the dishes with leaves, carrot ribbons and macadamia nuts.

Recipe Figs with bitter herbs, red wine, vinegar and bay leaf with trout – Italian Cuisine

Ingredients

400 g red wine
12 figs
4 smoked trout fillets
sugar
honey
laurel
Juniper berries
balsamic vinegar
red wine vinegar

Duration: 35 min

Level: Easy

Doses: 4 people

Arrange a dozen figs in a large pot without overlapping them; season with 1 tablespoon of sugar and 2 of honey. Add the red wine, 3 bay leaves, a few juniper berries, 3 tablespoons of balsamic vinegar and 1 of red wine vinegar.
Cover and cook over low heat for about ten minutes, turning the figs gently.
Find out the pot and continue cooking the figs for another 15 minutes, making them glaze in the liquid.
Serve fillets of trout completing with figs at room temperature and, to taste, with a mixed salad of fresh herbs (rocket, chervil, radicchietto, parsley, mint, fennel).
If you want to marinate and smoke the trout
Cover the salmon trout fillets with a mixture of salt (60%) and brown sugar (40%). Leave them to marinate for 2 hours, depending on the thickness. Finally rinse them, dry them and smoke them, being careful not to overcook them: place a tuft of hay and some wood shavings in a saucepan, set them on fire, turn off the heat to make them smoke; immediately put in a grill for steam cooking and put the trout on it. Close the lid, seal it and let the fish smoke for 5-8 minutes.

Zucchini, asparagus, pecorino and aromatic herbs recipe – Italian Cuisine

Ingredients

500 ml still white wine
300 g grated pecorino
50 g extra virgin olive oil
40 g dried chamomile
10 g Villa Manodori lemon essential (extra virgin olive oil flavored with lemon essential oil)
12 asparagus
12 mint leaves
6 light Bolognese courgettes
2 dark courgettes
marjoram
fennel
tarragon
dried oregano
salt
pepper

Duration: 1 h

Level: Middle

Dose: 4 people

Wash light courgettes and cut them in half for the long side. Brown them on the pulp side for 1 minute in a pan with extra virgin olive oil until they are golden brown.
Do reduce meanwhile, the white wine in a saucepan for 2⁄3 of its volume over a high heat.
Gather brown the courgettes in a vacuum bag with the reduction of wine, salt, pepper and oregano and seal the bag.
Wash asparagus, remove the hard part of the stem and place them in a pan.
set the steam oven at 100 ° C and cook the courgettes under vacuum and the asparagus at the same time.
Let cook the asparagus for 4 minutes and the courgettes for 7 minutes.

To simplify: cook the courgettes in a steamer. Alternatively, without resorting to vacuum, collect them in a parchment paper parchment moistened with the reduction of wine, seal it very well, and steam.
Remove from the oven cut the asparagus into chunks of about 1 cm and season with the Villa Manodori lemon oil.
Take away vacuum-packed zucchini and drain.
Wash dark courgettes and cut them with a mandolin into thin 3 mm thick ribbons.