Tag: lettuce

Shrimp cocktail recipe, chef Perbellini’s recipe – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

Step 1

Clean the lettuce by removing the fibrous parts. Keep the innermost and tender leaves aside.

Step 2

Using an immersion blender, blend 60 g of leaves with 20 g of vinegar, the pasteurized egg white, a pinch of salt and a pinch of pepper. Gradually add the sunflower oil until the mixture forms like mayonnaise.

Step 3

Boil the milk with the cream, then add the grated ricotta and emulsify with a mixer until you obtain a creamy consistency.

Step 4

Sear the prawns in a pan with a drizzle of extra virgin olive oil for a few seconds on each side.

Step 5

Arrange the inner leaves of the lettuce in the bowls. Pour 1 tablespoon of lettuce mayonnaise in the center and 4 prawns on the leaves. Complete with drops of ketchup and tufts of ricotta cream.

Recipe: Giancarlo Perbellini, Photo: Chiara Cadeddu, Styling: Maddalena Rosso

[ad_2]

Recipe stuffed lettuce patties – Italian Cuisine

[ad_1]

Ingredients

300 g Head lettuce
2 pcs Zucchini
250 g Yellow pepper
4 pcs Slices of bread
1 pc Egg
Grated Parmesan
Garlic
Parsley
Basil
Extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Medium

Doses: 4 people

For the recipe of the stuffed lettuce pies, wash and peel the lettuce; scald the leaves in boiling water, draining them as soon as they begin to wilt (it will take about 1 '); put them in a basin of cold water.

Clean the pepper and cut it into cubes. Tick the courgettes and cut them into thin slices with the mandolin. Peel a clove of garlic and chop it. Also chop the bread coarsely. Heat 50 g of oil in a pan with the garlic and a pinch of chopped parsley, add the bread and toast it well, stirring for 2-3 minutes.

Brown the pepper in 2 tablespoons of hot oil in another pan; after 3 'add the courgettes and continue cooking for another 3-4'; finally add salt and pepper and mix the vegetables with 2 tablespoons of parmesan, some chopped basil leaves and the egg. Spread a light layer of toasted bread (about half) on the bottom of 4 tartlet molds, place 4-5 lettuce leaves on top with the stalk outwards, fill with vegetables, close the lettuce leaves, sprinkle with a thread of oil and sprinkle with grated parmesan.

Bake at 190 ° C for 15-17 ′, take out and serve with the remaining toast.

[ad_2]

Salmon Kofta Recipe with Lettuce and Cucumber – Italian Cuisine

[ad_1]

The kofta are the traditional spicy oblong Middle Eastern meatballs, cooked as skewers. Usually they are made with mixed lamb and beef. In Greece they are accompanied with tzatziki sauce, based on yogurt, cucumbers and garlic

Ingredients

500 g salmon pulp
10 g fresh ginger
10 g fresh coriander
2 small and firm cucumbers
1 head of fresh Romaine lettuce
1 lime
sweet paprika
sweet curry
nutmeg
garlic
tahina (sesame cream)
white and black sesame seeds
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Middle

Dose: 4 people

To prepare salmon kofta with lettuce and cucumbers, finely chopped salmon with a mixer and 1 tablespoon of grated ginger: the consistency must be almost creamy.
mingle then 1 clove of garlic and coriander, 1 tablespoon of paprika and 1 of curry, 1/2 teaspoon of nutmeg, grated rind and 1/2 lime juice, salt, pepper and continue to mince until everything is mixed. Leave to rest in the fridge for about 30 minutes.
mix well and form sausages lengthened by about 50 g each. Insert the sticks in the middle.
Cutlery a sheet of parchment paper in a non-stick pan and cook the skewers over medium heat for 3-4 minutes per side, until they are compacted.
Take away the parchment paper, add a drizzle of oil to the bottom of the pan and finish browning for 2-3 minutes.
Prepare a sauce mixing 4 tablespoons of tahina, a pinch of salt, the juice of the other 1/2 lime and as much water as needed to have a soft consistency.
Slice cucumbers with the appropriate mixer blade and season with oil and salt.
Roll out a lettuce leaf, sprinkle it with a layer of sliced cucumbers, place the skewers on top and top with the tahina cream, a sprinkle of sesame seeds and paprika.
serve to taste with Greek yogurt seasoned with a pinch of curry and salt.

[ad_2]