Tag: marinated

Recipe Marinated eggs in the garden – Italian Cuisine

Ingredients

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

Duration: 3 h 45 min

Level: Middle

Dose: 4 people

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.

Marinated artichokes – Recipe Marinated artichokes from – Italian Cuisine

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

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.

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