Tag: irresistible

Three creative and … irresistible appetizers – Italian Cuisine

If you want some nice ideas for a aperitif with friends, one snack with children or a fresh summer appetizer, read ours recipes.

He prepared them Stefano Grandi, chef of Il Santa Bistrò Moderno, during a live on our page Facebook. And since many have asked us for recipes … well, here they are!

To prepare them, the chef used the Irresistible Citteriosoft, cheerful and tasty prêt à porter cured meats: in the practical tray they are immediately ready for any occasion and, in the new "out of the fridge" formulation, they are also well preserved as snacks to take with them for a lunch break or a snack outside the home.

For this project we also collaborated with Anna Fracassi, Marianna Manzi is Stefania Fracasso, who declined the Irresistibles in three different ways, for a creative aperitif, a snack with the children and a romantic occasion.

PINZIMONIO
of ice fennel with licorice powder and irresistible
CITTERIO classic and spicy salami sticks

Ingredients for 4 people

Quantity to taste CITTERIO SALAMI STICKS
2 fennel
licorice powder
salt and pepper
extra virgin olive oil

Cut the fennel into large pieces, place them in water and ice and serve with the licorice powder.

The OVE
mountain egg with a soft, breaded and fried heart
with irresistible CITTERIO salami slices and a hint of horseradish

Ingredients for 4 people

quantity to taste CITTERIO SALAMI SLICES

For the EGGS
4 mountain chicken eggs
flour and breadcrumbs
sparkling water
fry oil

For COOKING EGGS
Cook the eggs in boiling water for 5.30 minutes and cool in running water, peel and pan them with the tempura and then with the bread.
Fry in plenty of oil for a few seconds.

TUNA SALAMI
irresistible CITTERIO salami with tuna sauce
homemade in the old way

Ingredients for 4 people

any quantity CITAMIAN SALAMI

For the CLASSIC SAUCE

home made mayonnaise
juice of half a lemon
1 whole egg
salt and pepper
1 pinch of smooth mustard
olive oil as required
tuna in oil, Nardin anchovies and capers according to quantity

For the SAUCE
With the help of a mixer and a tall container, whisk lemon, salt, pepper and mustard; add the egg and then whip everything with olive oil.
Add tuna and anchovies; if needed, sprinkle with a little white wine.

Frisceu: irresistible Ligurian pancakes – La Cucina Italiana – Italian Cuisine

Our culinary journey up and down the boot today takes us to Liguria, to discover the frisceu. What are? Find out with us

Liguria, from a culinary point of view, is an incredible land, rich in original and unmistakable traditional recipes: trofie with pesto, corzetti, focaccia di Recco… i frisceu. Have you ever tried them? They are of savory pancakes, often offered in restaurants as an aperitif or appetizer or even as street food. Someone in fact sympathetically called them the "Fish & chips" Liguria.
They are often called also cuculli, but there is a substantial difference, which we reveal to you in our gallery, along with some other curiosities and straight to propose them at home. Below, however, find the original recipe.

The recipe for Ligurian frisceu

Ingredients

For 6 people, you need: 250 grams of flour 0, 8 grams of brewer's yeast, 180 grams of water, a pinch of salt, 1 egg yolk, 1 liter of peanut seed oil and 1 bunch of borage.

Method

First, dissolve the brewer's yeast with warm water; then add flour, salt and oil, mixing with a hand whisk in order to obtain a batter without lumps. Leave to rest for a couple of hours, covering with plastic wrap. Meanwhile, chop the borage and after the two hours of rest of the dough, add it. Finally, with the help of a spoon or an ice cream portioner, make up small balls of dough, to dip in the boiling oil at 180 °. As soon as the frisceu turn golden, drain them and serve them hot.

Scacce ragusane: irresistible Sicilian street food – Italian Cuisine

Based on tomato and caciocavallo, the scacce are a really greedy specialty of Ragusa: let's prepare them together

They are prepared on the occasion of Christmas Eve or New Year's Eve as an appetizer, but there is no shortage in summer, for example in August, on the party tables or on the beach: they are the ragusane scacce, portfolios of stuffed and delicious pasta in many different versions. Street food from the Ragusa area, they require few ingredients, such as tomato and caciocavallo, preferably the Ragusano DOP, but they can also be enriched with onions, aubergines, ricotta, sausage. Let's find out how to prepare them ragusane scacce.

The recipe for ragusane scacce

Ingredients

To prepare the ragusan scacce you will need: 260 g of durum wheat semolina, 4 g of yeast, 1 teaspoon of salt, 130 ml of water at room temperature, 1 teaspoon of sugar, 1 l of tomato sauce, 1 clove of garlic, 200 g of Ragusano DOP (or caciocavallo), extra virgin olive oil to taste, salt to taste, basil leaves to taste.

Method

Start by preparing the tomato sauce. Fry the garlic in a pan with the extra virgin olive oil. When it is golden brown, add the tomato sauce. Let cook over low heat for at least half an hour. Season with salt and add the basil leaves to taste.

In the meantime, prepare the dough for the scacce: dissolve the salt in the water. In a bowl put the semolina, the yeast and slowly add all the salted water. Don't forget two tablespoons of extra virgin olive oil and a teaspoon of sugar.

Knead everything with your hands. The mixture must be soft and elastic. Cover the bowl with plastic wrap and let it rise for a couple of hours: the dough will double its volume. Meanwhile, grate the cheese.

Then take the dough again, put it on a floured work surface, divide it in half. The first will be laid out to obtain a wide and thin disc.

Cover the bowl with plastic wrap and let it rise in a warm place for about an hour and a half, or at least until it is at least doubled in volume.

While the dough is rising, cut 200 g of caciocavallo into thin flakes, then set it aside.

After the necessary time, take the dough again and turn it over on a well floured work surface, divide it in half and roll out the first piece of dough to obtain a wide and thin circle. Pour the sauce onto the disc and sprinkle with the caciocavallo flakes. Close the disc by folding the ends towards the center to obtain a long rectangle.

Spread tomato sauce and caciocavallo flakes again, then fold the shorter sides towards the center: you will need to get a square. Add the sauce and caciocavallo again and fold the square into a book. You will thus have a small rectangular package.

Do the same thing with the other half of the dough, then arrange the two scacce on a dripping pan lined with parchment paper and cook them in a preheated oven at 250 ° C for about 30 minutes. They must be well colored.