Tag: marinated

Recipe Patties with marinated egg in violets – Italian Cuisine

Ingredients

700 g steamed beetroot
450 g rhubarb
10 g petals of violets
4 eggs
red wine vinegar
Acacia's honey
beet sprouts
Red wine
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of patties with egg marinated in violets, peel the beetroot, cut into slices and season with a little oil and a pinch of salt. Spread the rhubarb removing the filaments, reduce it first to 10 cm long touches, then halve the latter by cutting them vertically. Sauté in a pan with a drizzle of oil, a pinch of salt and a teaspoon of honey; blend with half a glass of red wine and cook for 2 minutes: the rhubarb must wither without flaking.

Pour 500 g of water into a saucepan; as soon as it boils, melt a spoonful of honey and a pinch of salt. Turn off, add a spoonful of vinegar, then transfer the liquid to a baking dish so that it is at least 3 cm high, let it cool and infuse the petals, keeping someone aside for decoration. Separate the egg whites from the yolks, lay them in the infusion of violets and let them marinate for 30 '.

Lightly whisk the egg whites, pour them in an oiled baking pan, bake them at 190 ° C for 3-4 '; Remove from the oven and cut 4 omelettes (ø 8 cm). Whip 4 patties: place a layer of rhubarb, one of beetroot in each plate, repeat the two layers, cover with an omelette, place a drained yolk in the center and garnish with the rest of the petals and beetroot sprouts.

Recipe Sea bass marinated with chicory – Italian Cuisine

Ingredients

120 g sea bass fillet
60 g mixed chicory
40 g yogurt
2 teaspoons of extra virgin olive oil
half lemon juice
fresh dill
salt

Duration: 30 min

Level: Easy

Dose: 1 people

For the recipe of sea bass marinated with chicory, slice the sea bass and marinate for 10-15 minutes with half the lemon juice, a teaspoon of oil and a pinch of salt. Season the chicory (cut chicory and rosette, dandelion) with an emulsion made with the remaining oil and lemon juice, salt, place it in the dish, cover with slices of fish drained by marinating and serve with a sauce of yogurt flavored with dill fresh and salt.

Marinated pumpkin recipe and roasted vegetables – Italian Cuisine

Ingredients

500 g long pumpkin of decorticated tender pulp
250 g Jerusalem artichoke
200 g purple potatoes
100 g herbs
5 g fresh ginger
a head of red radicchio
melissa
sunflower seeds
extra virgin olive oil
salt

Duration: 3 h 45 min

Level: Easy

Dose: 4 people

For the recipe of marinated pumpkin and roasted vegetables, cut the pumpkin into very thin slices (use a potato peeler or, if possible, the slicer or the mandolin). Put them in a container with sliced ginger, 2 slices of salt, 3-4 tablespoons of oil and 5-6 leaves of lemon balm. Stir it gently with your hands, to season it evenly. Leave it to marinate for 3 hours. For roasted vegetables: peel Jerusalem artichokes and cut into wedges; clean the radicchio and cut into segments for the long, keeping aside the inner hearts, more tender.
Peel the potatoes and dip them in boiling salted water for 10 minutes, then cut them into pieces. Roast the vegetables separately in a hot pan with a drizzle of oil, salting them at the end: the potatoes boiled for 4-5 minutes, the Jerusalem artichokes for 5 minutes, the herbs for 2 minutes, the radicchio segments for 2 minutes. Serve the roasted vegetables together with the marinated pumpkin, complementing with the hearts of radicchio, leaves of lemon balm and sunflower seeds.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/marinated-pumpkin-recipe-and-roasted-vegetables-italian-cuisine html