Tag: marinated

Marinated artichokes – Recipe Marinated artichokes from – Italian Cuisine

»Artichoke soup - Misya artichoke soup recipe

First clean the artichokes by removing external leaves, stems, leaf tips and internal beard.
Cut into thin enough slices and let stand for 5-10 minutes in a bowl with cold water acidulated with lemon juice.

Meanwhile, prepare the marinade: add the sliced ​​garlic, chopped parsley, salt, pepper, oil to taste and vinegar in a bowl.

At this point drain the artichokes, remove the lemon and arrange the artichokes on a plate, layered, sprinkling each layer with the marinade before adding the next one.

The marinated artichokes are ready: let them rest for at least 1 hour at room temperature (or in the fridge, if it is very hot) before serving or keep them in the fridge for 4-5 days in a tightly closed container.

Italian marinated salmon, the revelation of summer – Italian Cuisine

Italian marinated salmon, the revelation of summer

How to prepare this simple and tasty dish with all the Mediterranean fragrances that will make it unique

If you are looking for a simple appetizer to prepare or a second light dish, marinated salmon could be the answer to your questions. Easy to prepare and suitable for all tastes, it can be prepared with fresh salmon and chilled or smoked according to taste. But unlike the usual exotic versions, in this case our inspiration for marinated salmon will be a 100% Mediterranean recipe. Here's how to prepare it!

To marinate

The base of our liquid to marinate the almone will be composed of extra virgin olive oil, lemon juice, lemon peel, fresh chilli pepper and herbs to taste as thyme, marjoram, mint, sage and rosemary. Attention to these last three that have an intense taste that could cover the other flavors. If you want to add an aromatic touch to your preparation, add a teaspoon of it apple vinegar.

The fish

The ideal cut to make this dish is a very thin carpaccio type fillet, but nothing prevents you from experimenting with even more substantial alternatives. The marinated samone is indeed very good even if cut into cubes of 1.5 cm per side which can even drop to 0.5 if you like a more “cooked” effect.

The weather

To get a good marinated salmon, let the fish rest in the liquid for about 40 minutes in the fridge. You will then pull it out at least a quarter of an hour before serving it so that it will cool down.

Let's serve it in the Mediterranean

As we said at the beginning, this recipe becomes even more interesting if served with tasty Mediterranean ingredients such as capers, Tropea onion cut into thin slices, strips of raw peppers and cherry tomatoes to taste. The effect will be similar to that of the condiment used for the Catalan lobster. If you are looking for something very simple, enrich your salmon with capers and peppercorns.

Recipe Bass marinated in lime – Italian Cuisine

Recipe Bass marinated in lime

  • 200 g sea bass fillets suitable for raw consumption
  • 80 g mixed salad
  • 25 g red sweet pepper
  • 15 g red onion
  • garlic
  • 15 g spicy green pepper
  • 20 pcs cherries
  • misticanza
  • 4 pcs files
  • salt
  • pepper
  • extra virgin olive oil

For the recipe of lime marinated sea bass, free the sea bass fillets from the thorns and peel them; cut them into slices and collect them in a bowl. Season with the rind of 1/2 lime and the juice of 3 files. Add the finely chopped green pepper and onion and the red pepper cut into strips, salt, pepper and 1 clove of peeled garlic (which you will then remove). Add to the marinade also 12 cherry pieces: since they color the fish, you can choose to add them all at the end. Cover with plastic wrap and marinate in the fridge for 2-3 hours, stirring occasionally. Drain the sea bass from the marinade and serve with the mixed salad, seasoned with a little oil, salt and pepper, the remaining cherries cut in half (and possibly the minced ones). Complete with a drizzle of oil and grated lime zest.

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