Tag: marinated

Recipe Marinated salmon, prawns and courgette straw – Italian Cuisine

Recipe Marinated salmon, prawns and courgette straw


  • 700 g 1 fillet of fresh salmon
  • 125 g new spinach
  • 4 prawn tails
  • 2 courgettes
  • 1 leek
  • sake
  • soy sauce
  • flour
  • extra virgin olive oil
  • peanut oil
  • salt

To prepare marinated salmon, prawns and courgette straw, remove the salmon thorns with the help of tweezers. Eliminate the part of the abdomen; cut the fillet into rectangular slices (4 × 6 cm), season with a mixture prepared with 2 tablespoons of soy sauce and 2 of sake and leave to marinate for 20 minutes.
Shelled the shrimp tails leaving the tail and remove the dark gut. Make small diagonal incisions of 2-3 mm on the two sides of the tails: breaking the structure of the pulp will curl less in cooking; skewer them on skewer sticks.
Peel leek removing the outer sheaths and part of the greenery; cut it into lozenges of about 1 cm, collect them in a saucepan with 3 tablespoons of oil, a pinch of salt, 1/2 ladle of water, cover and stew for a few minutes; when the leeks are wilted, lower the heat, add the spinach and after 30 seconds turn off.
Bake salmon in a hot fat-free pan, first on the skin side for 1 minute, then for another minute on the pulp side.
roasted the prawn skewers in the same pan for 1 minute.
Cut the green part of the courgette fillets; flour them and fry them in plenty of hot peanut oil. Drain the straw obtained on kitchen paper and salt it.
serve salmon steaks with leeks and spinach, prawn skewers and courgette straw.
Accompany the plate with fresh beer, the imperial pils style one has the right structure for the tastiest fish dishes. The intense My Antonia by Birra del Borgo fits in well with the umami note of the sauce.

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Recipe Marinated and fried spiced fins – Italian Cuisine

Recipe Marinated and fried spiced fins


The fins are fantastic fried and we also have them spiced and marinated, for a truly explosive flavor

  • 12 chicken wings
  • 100 g natural yogurt
  • chili pepper powder
  • paprika
  • dry garlic
  • powdered ginger
  • turmeric
  • mint
  • flour
  • Worcester sauce
  • Tabasco
  • tomato sauce
  • peanut oil
  • extra virgin olive oil
  • salt fine and flakes

Prepare the wings as shown in the photos in the gallery: cut off the terminal tip. Divide them in two, with a cut at the joint (1).
Parades the small bone of the front part (2); then cut the skin and tendons so that you can push all the pulp from the joint to the bottom, baring the bone (3). Do the same operation with the pulp of the other wing part, which has only one bone. You will get two mouthfuls with a "handle" that you can hold.
place the 24 wings in a bag with 2 teaspoons of turmeric and 1 of paprika, 1 teaspoon of chilli pepper, 1 teaspoon of garlic and 1 of powdered ginger. Add 1 teaspoon of Worcester sauce and a few drops of Tabasco. Shake the bag to distribute the dressing on all the fins and let them marinate for 1 hour.
Heat abundant peanut oil. Remove the fins from the bag, pass them in the flour and fry them in the oil for 3-4 minutes. Drain them on kitchen paper.
whisk 30 g of extra virgin olive oil with 1 teaspoon of paprika, 1 tablespoon of tomato sauce and a pinch of salt to obtain a red sauce.
Jumbled up yogurt with 5-6 minced mint leaves. Serve the flaps with the sauces and salt flakes.
Easier and faster: the fins thus prepared are more pleasant to eat, because the pulp is all collected and easily detaches from the bone. However, you can also marinate and fry them by simply dividing them in half after ticking them. Increase the marinade by 30 minutes and the frying time by a few minutes, starting from a slightly less hot oil.

Recipe Marinated eggs in the garden – Italian Cuisine

Recipe Marinated eggs in the garden


  • 200 g burrata stracciatella
  • 100 g sugar
  • 100 g salt
  • 50 g mixed mixed salad
  • 50 g rice flour
  • 50 g corn starch
  • 4 pcs yolks
  • 4 pcs courgette flowers
  • 2 pcs lime
  • 2 pcs courgettes
  • bicarbonate
  • extra virgin olive oil
  • peanut oil

For the recipe of the marinated eggs in the garden, mix the salt with the sugar; spread half of the mixture in a tray. Place the yolks on top and cover them with the remaining mixture. Let them marinate for at least 3 hours. Peel the courgettes and cut them into thin ribbons (the ideal would be to do it with a mandolin). Put them to marinate with the juice of 1 lime, a drizzle of extra virgin olive oil and a pinch of salt for about 1 hour.
Mix the rice flour with the cornstarch, 1 teaspoon of baking soda and cold water until a creamy batter is obtained.
Soak the courgette flowers, cleaned and cut into quarters, and fry them in plenty of boiling peanut oil. Rinse the marinated yolks by immersing them in a bowl full of fresh water. Build 4 nests by rolling the courgette ribbons, drained, around a ring. Remove the ring, put the salad in the center, add the burrata and finally the 4 marinated yolks; complete the "gardens" with the fried flowers
and grated lime zest.

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