Tag: lemon

Linguine with clams with lemon and red pepper – Italian Cuisine

Ingredients for 4 people

Preparation of linguine with clams with lemon and red pepper

1) Start preparing the linguine with clams with lemon and pink pepper stepping on the pepper in the mortar, then transfer it to a bowl with the grated zest of lemons, lo ginger and the parsley chopped and mix very well.

2) In a pan, heat 2-3 tablespoons ofoil, join the clams and half of the spiced mixture prepared, cover and open the clams in lively focus. Then, drain them, shell 3/4 of them, strain thecooking water and keep warm clams the filtered liquid.

3) Meanwhile, cook the linguine al dente in water not very salty, drain, immediately transfer them to the pan with the clams shelled and stir in thewater kept aside, the remaining spicy mixture and 2 tablespoons ofoil. Complete with i clams in the shell and serve.

Lemon Iced Souffle Recipe – Italian Cuisine

Ingredients

150 g fresh cream
100 g white chocolate
50 g sugar
3 g gelatin in sheets
1 egg
1 lemon
milk

Duration: 1 h

Level: For experts

Doses: 4 people

Mounted the cream is not too firm and put it in the refrigerator.
Mounted the egg white until stiff with 40 g of sugar. Separately, whip the yolk with the remaining sugar.
Dissolve the jelly soaked and squeezed in 1 tablespoon of hot milk.
Mix all the compounds, mixing gently with a spatula, from top to bottom.
United the grated zest and the juice of 1/2 lemon. Pour the mixture into a round mold (ø 16-18 cm, h 4 cm) lined with acetate, on the bottom and edges, and level it with a spatula. Put in the freezer for at least 4 hours.
Turn out the soufflé and place it on a serving plate.
Temperate white chocolate: melt 70 g in a bain-marie bringing them to 40 ° C, then add the rest of the chocolate, reduced in large flakes, and mix until reaching 28-29 ° C. Spread the tempered chocolate on an acetate sheet to a thickness of 2-3 mm. Cut out a strip as long as the circumference of the cake and about 3 cm high. When the chocolate has partly congealed while remaining flexible, apply it by making the part with the chocolate adhere around the cake; then remove the acetate.
Serve decorating as desired with meringues and fresh fruit.

Risotto recipe with turnip tops and lemon – Italian Cuisine

Ingredients

360 g Carnaroli rice
250 g turnip greens
80 g butter
80 g Parmigiano Reggiano Dop
20 g acacia honey
12 whole leaves of turnip greens
1 chilli
untreated lemon
garlic
vegetable broth
Prosecco
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 4 people

Collect in a saucepan 200 g of lemon juice and reduce by a third. Add the honey and let it melt. Leave to cool, then add 150 g of extra virgin olive oil and whip with an immersion mixer, obtaining a sauce.
Seared the whole leaves of turnip tops, then drain and dry them, spread them out on a plate covered with plastic wrap, greased with oil. Cover with other plastic wrap, prick it and put in the microwave until the leaves are crisp.
Cleanse turnip greens and blanch them in boiling salted water, cool them in water and ice, then drain and squeeze them lightly.
Brown them in a pan with a drizzle of oil, 1 clove of garlic and 1 red pepper, for 1-2 minutes. Drain the excess oil, remove the garlic and chilli and blend them by adding vegetable broth until you have obtained a cream.
Toasted the rice in a saucepan with a pinch of salt, blend it with a sprinkle of Prosecco and cook it by adding the vegetable broth a little at a time (about 1.5 liters). 1 minute from the end of cooking, add the turnip greens cream and mix.
Stir risotto with butter, a drizzle of oil, parmesan, salt and pepper.
Serve it completing with the lemon sauce and garnish with the crispy leaves and grated lemon zest.