Tag: lemon

Spaghetti with crab, lemon and soy: the recipe – Italian Cuisine

Spaghetti with crab, lemon and soy: the recipe


A very easy recipe ready in time in which the pasta cooks, which can also be made with pantry ingredients, such as canned crab and lemon. An idea taken from the summer menu of chef Daniel Canzian

Right arm of Gualtiero Marchesi to become executive chef of the restaurants of his group, vice president of JRE Italy, Daniel Canzian he is the owner of the restaurant that bears his name in Milan. It offers menus based on simplicity, respect for tradition and seasonality. In the heart of Brera, the Daniel Canzian restaurant enhances Italian High Craftsmanship as a culinary philosophy. Together with the recipes of memory such as the "Milanese veal cutlet" and those of the author like the "Risotto with lemon with roast sauce and licorice" (from 2013), in the menu there are dishes based on Italian meats, vegetables and typical fish of the Mediterranean area, prepared following the daily availability of the market.

In July and August 2020, the restaurant presents an unprecedented menu dedicated to summer and the best seasonal ingredients. A four-course tasting course to express the freshness and intense flavors of Italian raw materials from the network of small local producers with whom Daniel Canzian has collaborated since the opening of his restaurant in the elegant Brera district. Among the dishes, recipes like these.

Ingredients for 4 people

400 g soba or whole wheat spaghetti
320 g pulp of leek
50 g fresh lemon juice
30 g soy sauce
120 g extra virgin olive oil
Salt to taste.
Black sesame

Method

Cook the spaghetti in plenty of salted water, in the meantime season the granciporro with salt, oil and freshly ground pepper. Drain the spaghetti in a bowl and season with lemon, soy sauce and black sesame.
Finish by placing the spaghetti on the plate and sprinkle the crab on top. Serve lukewarm.

Cream, lemon and ginger ice cream recipe – Italian Cuisine


To prepare cream ice cream, lemon and ginger, heat the cream with milk, honey
and the grated zest of the lemon.
Whip in a bowl the yolk with the sugar and the carob flour.
Pour the cream and milk on the whisked yolk and mix thoroughly.
Bring the mixture on the heat and heat stirring until it reaches 85 ° C. Cool quickly, pouring the cream into a container placed in a very cold water bath.
Jumbled up again the cream with an immersion mixer, then pour it into the ice cream maker and start it. Just before the ice cream is stirred, with the machine still running, add the ginger cut into very small cubes.

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Recipe Sea bream in fennel and lemon crust – Italian Cuisine

Recipe Sea bream in fennel and lemon crust


  • 2 kg coarse salt
  • 800 g 2 already gutted sea bream
  • 500 g fine salt
  • 2 egg whites
  • 1 lemon
  • White wine
  • fennel
  • garlic
  • parsley
  • extra virgin olive oil

To prepare the sea bream in a fennel and lemon crust, stuffed the belly of the two fish with 1 clove of garlic and a sprig of parsley.
whisk finely in a mixer a bunch of parsley and one of fennel, add half of the salt and continue to blend. Beat the egg whites until stiff.
Jumbled up coarse salt with the remaining salt and then with the herb salt. Mix well with your hands.
Incorporate then whipped egg whites, 2 tablespoons of white wine and grated lemon zest.
Roll out a layer of salt 1 cm thick in a baking sheet lined with parchment paper. Lay down a fish and cover it with a layer of salt. Give the salt crust the shape of the fish leaving the tail out. Repeat the operation for the second fish.
Bake in the fan oven at 180 ° C for 40-45 minutes.
Remove from the oven, then with a small hammer break the crust starting from the center.
Fillet fish and season with a little oil and chopped herbs to taste.

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