Tag: lemon

Recipe Cup with radicchio, lemon and licorice – Italian Cuisine

Ingredients

4 thick slices of fresh pork neck
80 g granulated sugar
3 lemons
2 heads of late radicchio
thyme
licorice powder
powdered sugar
pepper
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Easy

Doses: 4 people

For the recipe of the coppa with radicchio, lemon and licorice, peel the lemons with the potato peeler, keeping the peels. Arrange the coppa slices in a baking dish, perfume them with a few leaves of thyme, a ground pepper and the essential oil of 4-5 lemon peels, obtained by squeezing them between your fingers.
Seal with cling film, refrigerate and leave to marinate for 1 hour. Clean the radicchio, removing the first external leaves, and clean the stem. Set aside a few leaves to complete, then cut the tufts into wedges, arrange them on a baking sheet lined with baking paper, add salt, grease them with a little oil, perfume them with a few leaves of thyme and sprinkle them with a little icing sugar.
Cover everything with a sheet of baking paper, seal the plate with aluminum and bake at 180 ° C for 25 minutes. Remove from the oven, remove parchment paper and aluminum and bake for another 10 minutes. Collect the lemon peels in a saucepan with cold water, bring to a boil, remove the water and repeat the operation 2 more times: in this way you will reduce the bitter taste.
Drain the peels, let them cool and cut them into thin strips. Squeeze the lemons so as to obtain 80 g of juice, strain it into the saucepan where you blanched the rinds, add the granulated sugar, bring to the fire, add the strips of rind and simmer for 15-20 minutes, until the liquid is became syrupy.
Salt the coppa slices and brown them on the hot grill for 3-4 minutes per side, then arrange them on a plate and bake at 180 ° C for 2-4 minutes. Remove from the oven, cover and let it rest for 2 minutes. Cut the coppa into slices and serve with the radicchio and lemon strips in syrup. Complete with fresh radicchio and a pinch of licorice.

Incoming search terms:

calabrian licorice recipe

Recipe Cauliflower, red cabbage and lemon grass salad – Italian Cuisine

Ingredients

a cauliflower
200 g red cabbage
2 drums of lemon grass
a sweet green chilli
fresh cilantro
fennel seeds
apple cider vinegar
salt

Duration: 40 min

Level: Easy

Doses: 4 people

For the cauliflower, red cabbage and lemon grass salad recipe, thinly cut the red cabbage, transfer it to a bowl, season with  tablespoon of vinegar, a pinch of salt and a piece of lemon grass, then place a weight on top of it. so that everything remains well compressed and let it marinate for 20-30 minutes.

Clean the cauliflower and divide it into florets; slice 3-4 into thin slices, if possible with a mandolin. Cut the rest of the lemon grass lengthwise into  parts and then again into small pieces. Boil the cauliflower florets (keeping the slices aside) in lightly salted water with some crushed fennel seeds and the lemon grass, for 5-6 minutes from boiling.

Arrange the cauliflower florets and raw strips, the marinated red cabbage, chopped coriander and a few slices of chilli pepper on the plates.

Soft lemon biscuits – Sale & Pepe – Italian Cuisine

1) Work the butter with a spatula and then mix it with the spreadable cheese and the seeds taken from the vanilla pod. Join it sugar, then l'egg and whisk until the mixture is soft. Add half of the sifted flour with the bicarbonate is corn starch, the grated lemon zest and 50 ml of juice. Work again with the whisk, then add the remaining flour. Let the mixture rest in the fridge for a couple of hours to firm up.

2) Take small portions from the mixture and shape them between the palms of your hands in order to obtain balls the size of a walnut. Arrange them on 2 plates lined with baking paper, keeping them a little apart. Bake the biscuits a 180 ° for 10 minutes: they will have to remain a little soft and just begin to take color. Let them cool slightly then flatten them a little with the back of a spoon before letting them cool.

3) Prepare one icing mixing it powdered sugar with the lemon juice remained and adding, if necessary, a few drops of water.

4) Dip the cookies upside down in the icing and, after having drained the excess, let them dry on a wire rack until the icing has solidified. Keep the cookies in a tin box no longer than 3-4 days.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/soft-lemon-biscuits-sale-pepe-italian-cuisine html