Tag: Italian

perfect for an unexpected dinner invitation – Italian Cuisine

Oil, citrus fruits, exotic fruit: these ingredients are all it takes to make a salmon tartare a tasty dish that saves dinner

There Salmon Tartare is the summer dish: fresh, light, which is prepared in no time and without the need to light the fires. What else to wish with temperatures still hot of these last days of August? Topped with fresh fruit, citrus juice and various seeds, the salmon tartare is the dish that solves you a last-minute dinner invitation in style. For a safe result it is essential to have available fresh exotic fruit, a pepper or a tomato and soy sauce. Enjoy your meal!

The importance of cutting fish

Everyone knows by now that the fish, to be eaten raw, must be cut down. This operation can be done by the fishmonger who sells the fillet or, if he has not done it, you can keep it in your home freezer for 96 hours at -20 ° (in the freezer of hours it would be enough 24). Only in this way will you be certain that you have killed possible bacteria and parasites, among all theanisakis, the most feared and the most dangerous.

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The recipe for salmon tartare

Take a fresh salmon fillet of about 600 g, peel it and spin it, then wash it and dry it with a sheet of absorbent paper. Cut it with a sharp knife in strips and then in squares. Separately, mix three tablespoons in a bowl extra virgin olive oil, the juice of a lime and a spoonful of soy sauce. Mix well and then pour over the tartare. Combine a bunch of chives finely chopped, a avocado very ripe peeled and diced and let stand for at least thirty minutes in the refrigerator before serving. To serve, use a pastry cutter of the size you prefer: pour the salmon cubes into it with a spoon, press well and then decorate with some fresh shoots or strips of cucumber.

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Recipe Crespelle with ricotta and dried tomatoes – Italian Cuisine

Ingredients

450 g ricotta
250 g milk
250 g fresh cream
125 g flour
100 g of cleaned spinach
50 g dried cherry tomatoes
30 g Grana Padano Dop grated
2 pcs eggs
butter
salt

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of crepes with ricotta and dried tomatoes, Prepare a batter: mix the milk and flour with a whisk, then mix the eggs and a pinch of salt. Boil the spinach in salted water, squeeze it well and shake it with the batter. Melt a knob of butter in a pan; pour the butter
melted in the batter and stir. Prepare the crepes, pouring 1 greasy mixture into the greased pan; cook for about 1 minute until the edges begin to curl; then turn the pancake and continue cooking for another 30-40 seconds. Repeat the operation until you finish the mixture: you will get about 12 respelle. Mix the ricotta with the grated parmesan and 30 of chopped tomatoes, obtaining the filling of the crepes. Spread 1 spoonful of stuffing in the center of each pancake; close it, first folding the edges inward, then rolling it up to form a cannelloni. Thicken the cream by boiling it in a pan for 6-7 minutes. Arrange the crepes on the plates, season with the cream and complete with the remaining dried tomatoes.

Muffin recipe with robiola foam – Italian Cuisine

Ingredients

300 g robiola
300 g new-born spinach
200 g milk
150 g flour
2 pcs eggs
baking powder for pies
extra virgin olive oil
butter
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6-8

For the muffin recipe with robiola mousse, beat the eggs and mix them with 200 g of robiola, 20 g of oil, a pinch of salt and freshly ground pepper. Then mix in the milk, flour and 1 teaspoon of yeast. Sauté the spinach with a little oil for 2-3 minutes; keep aside  g, chop the others and mix them with the mixture. Butter 13-14 muffin molds, sprinkle the bottom with a little flour and distribute the mixture. Bake at 180 ° C for about 25 minutes. Work 100 g of robiola with a pinch of salt and freshly ground pepper, until it has a creamy consistency, then transfer it to a pastry bag with the notched mouthpiece. Turn out the muffins, let them cool, garnish with the robiola mousse, complete with sautéed and served spinach.