Tag: light

We prepare the salmon carpaccio, a fresh and light dish – Italian Cuisine

Fresh and tasty, salmon carpaccio is a quick and very simple dish to prepare. With the most varied dressing it will acquire a different flavor every time

In these summer days, the high temperatures make you want fresh and light food, to be prepared in a short time, preferably without having to light the fires. Among the summer dishes full of taste there are undoubtedly the carpaccio, of meat or fish, to be seasoned in a few moves with genuine ingredients. Among them, the salmon carpaccio it is easy to prepare and with the right combinations it can become a quick appetizer or a second delicious.

Salmon carpaccio

Let's eat the fish safely

The fish, however to be eaten raw, must have been killed, to prevent it from developing bacteria and parasites (such asanisakis) capable of causing infections, sometimes very dangerous for health. To avoid these inconveniences, if it has not been killed by your fishmonger, leave it in the freezer for 96 hours, at -18 °: in this way you will be sure not to run into unpleasant surprises.

Different dressing, never the same taste

The nice thing about carpaccio is that it changes flavor depending on the dressing with which you will choose to bring it to the table. In the case of salmon, for example, in addition to an excellent quality extra virgin olive oil, you can choose from the juice of different citrus fruits: orange (more delicate), lemon (more pungent), lime (more refined). Even grapefruit, with its particular taste, is suitable as a dressing for your carpaccio. And then pepper (of all colors and flavors), aromatic herbs (mint, chives, basil, marjoram, lemon thyme), vegetables (leeks, celery, peppers): you really have an infinite choice of ingredients to combine with your salmon to make it different every time.

The recipe for salmon carpaccio

Get a whole piece of salmon and with your fingers massage it for the entire length, to check for any thorns. Remove them with a special pliers, pulling in the direction of the plug itself. At this point with a long and smooth blade knife cut the slices of carpaccio that you will place on a serving plate. Prepare separately an emulsion with extra virgin olive oil and lemon juice. With this, season the carpaccio, cover it with a sheet of cling film and leave it to marinate for an hour in the fridge. First serve it, garnish with a few leaves of mixed salad, a few grains of pink pepper, a pinch of Maldon salt and, if you like a spicy tone, a grated ginger.

In the tutorial some more tips to prepare your salmon carpaccio

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Mixed fried fish: how to make it light – Italian Cuisine

Calamari, prawns and minnows: these are the ingredients usually used for a mouth-watering fried fish. A traditional classic that, if done in a workmanlike manner, is also light

Mixed fried fish it is one of the most appetizing and appreciated dishes ever: squid rings, crispy prawns and minnows scented with fresh lemon juice. A summer dish, perfect to be enjoyed on summer evenings, perhaps at the sea, where fishermen return to the port with crates overflowing with fish of all kinds, gleaming like a steel blade, which can be bought directly and then cooked. And the mixed fried is a dish that can be prepared at home, following some indications for it to remain light and digestible.

The fish: very fresh

Fish is a food that deteriorates in a short time: just a few minutes out of the fridge and the risk of parasites is lurking. To avoid unpleasant poisoning, buy from a trusted fishmonger what you will need to prepare this dish, choosing between squid, shrimp and various fish, like anchovies, red mullets and sardines. Clean the purchased fish immediately, wash, dry and leave them in the fridge if you are not going to cook them right away.

Flour or batter? Grits!

One of the weak points of homemade frying is always lightness: often the fish is covered with various types of batters, which have the sole purpose of making them greasy and heavy, in a word indigestible. So leave beer yeast, sparkling water, eggs or milk alone. Select semolina, which is thicker and which gives a more crisp texture. Wash the fish, dry them, pass them in the semolina and then throw them in the boiling oil, without adding other ingredients.

Oil or butter for frying?

Light frying is done with oil, preferably extra virgin olive oil or peanut seeds, because they both have a very high smoke point, contain many monounsaturated fatty acids, more stable, which do not go rancid and resist very well to the high temperatures, necessary for a good frying. Contrary to what one might think, the more oil you use, the better the frying. Then put a few fish at a time in the pot, so as not to lower the oil temperature and not to absorb the fish too much.

The oil is reused!

Don't be afraid to reuse the oil that you used for a fry. You can use it three or four more times. The key thing is filter it with a dense texture strainer, to remove all residues of fish or semolina, which could burn in subsequent fries or otherwise leave a unpleasant taste. Bottle it and keep it closed for the next time, without any health risk.

Perfect frying

For a mixed fried prepared in a workmanlike manner, follow our tips in the tutorial!

Recipe Caponata light and sardines in the "rounds of Nice" – Italian Cuisine

Ingredients

40 g pine nuts
40 g raisins
8 sardines
4 round courgettes
2 eggplants
2 slices of stale bread
1 pepper or 8 cherry tomatoes
1 onion
basil
fennel
White vinegar
sugar
lemon
garlic
salt
extra virgin olive oil

Duration: 1 h 20 min

Level: Middle

Dose: 8 pieces

To prepare light caponata and sardines in the "tonde di Nizza", roughly crumbled the bread and toasted in a veil of oil.
soften raisins in the water, squeeze and chop it.
Open book the sardines, clean and roast them in a non-stick pan with a little oil, 1 clove of garlic, a lemon zest and salt.
Cut the courgettes in half vertically and empty them. Reduce the pulp of the courgettes and the aubergines into 1 centimeter cubes.
Brown them lightly the pine nuts in a large pan with a little oil.
Liberate the pan and in the same fry the aubergines for 10 minutes, then the courgette cubes, then, for 5 minutes, the cherry tomatoes or diced pepper.
Slice the onion and finally fry it too.
United in a pan pine nuts, raisins and all the vegetables; blend with 3 tablespoons of vinegar, add 2 tablespoons of sugar and salt.
Blanch the half courgettes in boiling salted water for 30 seconds, cool them in water and ice to stop cooking and boil them again for 4-5 minutes.
stuffed the zucchini halves with the caponata and complete them with the toasted bread, the sardines and basil leaves and fennel.
gratin in the oven at 200 ° C for 5-7 minutes and serve.