Tag: lemon

San Pietro baked recipe with fennel and lemon – Italian Cuisine

Ingredients

1 Kg 1 San Pietro fish
100 g white wine
50 g wild fennel
12 cherry tomatoes
1 untreated lemon
parsley
garlic
fresh cilantro
salt
extra virgin olive oil

Duration: 45 min

Level: Medium

Doses: 4 people

Fillet the fish, obtaining 4 fillets; remove the skin.
Grease a ceramic dish of oil; add the fish fillets, add the lemon cut into 1 cm thick slices, a sprig of parsley, the fennel and 1 sprig of coriander not chopped, 1 clove of garlic with the crushed peel, the cherry tomatoes, the wine, another 2 tablespoons of oil and salt.
Cover the pan with aluminum foil and bake at 200 ° C for 20-25 minutes. Serve in the pan.
The alternative: instead of the San Pietro, one of the first fish that the young Cracco cooked at Ducasse, you can also use turbot or other white fish, which however do not equal the delicacy.

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Recipe Carlo Cracco's lemon tart – Italian Cuisine

Ingredients FOR THE SHORT PASTRY

180 g flour 00
100 g butter
60 g sugar
30 g yolk
20 g almond flour
1 untreated lemon
salt

Ingredients FOR SYRUP AND CREAM

350 g sugar
150 g milk
100 g butter
100 g egg yolks
75 g lemon juice
2 untreated lemons

Duration: 1 h 30 min

Level: Easy

Doses: 6 people

FOR THE SHORT PASTRY
Jumbled up 00 flour with almond flour, 60 g of sugar and grated lemon zest.
Work 100 g of very soft butter with 30 g of yolk and a pinch of salt and mix quickly with the flour. Wrap the dough in plastic wrap and let it rest in the fridge for 2 hours.
Roll it out then at 3-4 mm and with it line a tart mold (ø 22-24 cm). Prick the bottom with a fork and let it rest in the fridge for another 30 minutes. Cover the pastry with baking paper, fill or mold with dried legumes or with the special spheres for cooking in white and bake at 180 ° C for 20-25 minutes.
Remove from the oven, remove paper and legumes and let cool.

FOR SYRUP AND CREAM
Eliminate the ends of the 2 lemons and cut into layers of peel, leaving some pulp attached. Collect them in a saucepan with cold water, bring to a boil, cook for 1 minute, drain and repeat the operation two more times. Cut the flaps into very small pieces; transfer them to a pan with 250 g of sugar, cook for a couple of minutes, then add the juice of the 2 lemons and continue cooking the syrup for another 15 minutes.
You do simmer milk and butter for 5 minutes; remove from heat and add 100 g of sugar mixed with the yolks. Return to the heat for 2-3 minutes, add the lemon juice and cook for 1-2 minutes. Pour the still hot cream into the pastry shell and let it cool. Complete the tart with the syrup and candied fruit. Decorate to taste with lemon slices, which you can cook in the syrup with the zest.

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Barley recipe with goat butter and verbena and lemon balm jelly – Italian Cuisine

Ingredients for Orzotto with goat butter

150 g pearl barley
500 g vegetable stock
50 g goat butter
25 g cow butter
50 g grated Parmesan cheese
10 g mountain clover
4 g thyme
lemon
2 g of mountain pepper leaves
10 g lemon balm
5 g mint
salt

Ingredients for lemon verbena

300 g water
nine sachets Melissa Pompadour
seven sachets of Verbena Pompadour
4 g agar agar
three sheets of gelatin soaked in cold water

Ingredients for Composition

2 g lemon balm cut into julienne strips
2 g of verbena julienne

Duration: 2 h

Level: Medium

Doses: 4 people

For the recipe of the orzotto with goat butter and verbena and lemon balm jelly, in a pan, toast the barley, pour the hot vegetable stock and let it evaporate over low heat for about 17 minutes. , goat butter and Parmesan cheese. Season with salt and add the coarsely chopped herbs.

Lemon Verbena: Blanch the contents of the lemon balm and Verbena sachets, drain and cool them in water and ice, keeping the cooking liquid. Blend it adding the cooking liquid, now cold too. Filter the smoothie and add the agar agar. Then bring the liquid to a boil making it thicken, then remove from the heat and add the soaked gelatine. Pour into 4 circular molds with a diameter of 5 cm, until it reaches a thickness of about 3 mm. Leave to gel in the refrigerator for 1 hour.

Pour a ladle of barley on the plates, without spreading it. Add the lemon balm and verbena julienne and cover with the gelatin disc. Decorate as desired with fresh edible herbs and flowers and leafed clover twigs.