Crunchy and fragrant, i Almond biscuits with mandarin cream they are perfect to prepare as Christmas cookies. They can be served with afternoon tea organized for the exchange of greetings or packaged (in this case without cream) to be donated, a smallhomemade gift everything to enjoy that has the value of handmade things.
The recipe for making them involves cooking the mixture in the oven in a mold which, once ready and cooled, is cut into thin slices. So these go toasted in the oven until you get a crunchy consistency. The cream, however, is prepared on the stove with eggs, sugar, corn starch and mandarin juice.
For the recipe saltimbocca of scallops with fennel, mandarin and dill, heat a saucepan with 1 tablespoon of oil and fry the coarsely chopped shallot over low heat for 2-3 minutes. Cleanse the fennel and the potato and slice them finely; add half the fennel and the potato to the sautéed shallot, add salt and continue cooking for a couple of minutes. Add then 250 g of hot water and cook for another 20 minutes; at the end blend everything, seasoning with a grind of pepper. Cleanse the scallops, detaching them from the shell and keeping the coral aside. Wash and dry the shells well. Place a small sage leaf on each slice of cured ham folded in half lengthwise, then wrap the scallops in it. Brown in a pan with a knob of butter the remaining fennel slices, for a couple of minutes on each side. Remove the fennel, add another small knob of butter and cook the scallops in the same pan for 1 minute per side, then also brown the coral for about ten seconds. Peel the tangerines, divide them into wedges and remove the cuticles. Distribute 1 generous spoonful of fennel sauce in each shell and place the scallop saltimbocca on top. Garnish with a slice of fennel, coral and 1 mandarin wedge, complete with dill leaves, a sprinkle of pepper, salt flakes and serve.
Recipe: Giovanni Rota, Photo: Claudio Tajoli, Styling: Fabio Finazzi
For the recipe of baked salmon with broccoli cream and mandarin sauce, cover a tray with paper from the oven, place the salmon on it and cook it at 200 ° C for 15 minutes. FOR THE BROCCOLO VELVET: Clean the shallot, cut it into slices and fry it in a pan with a veil of oil; add the broccoli florets, keeping some of them aside, the milk and 200 g of water, salt and cook for 10 minutes, then blend with 1 tablespoon of oil. FOR THE MANDARIN SAUCE: Squeeze the tangerines and reduce the juice in a saucepan with 1 teaspoon of sugar and 2 peppercorns for 4-5 minutes; add a drizzle of oil, a little salt and mix with a whisk. Serve the salmon with the broccoli cream and the tangerine sauce, garnish with the florets kept aside, 1-2 tablespoons of trout eggs and the hazelnuts toasted in a pan and chopped.
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