Tag: mashed

Recipe Grilled cuttlefish on mashed potatoes – Italian Cuisine


Cuttlefish and peas are a traditional and very successful pairing, try the great pairing in this light and appetizing recipe

Ingredients

  • 400 g shelled peas
  • 800 clean cuttlefish
  • 50 g toasted hazelnuts
  • 40 g extra virgin olive oil
  • 4 mint leaves
  • salt
  • pepper

To prepare cuttlefish grilled on mashed peas, boiled 400 g of peas shelled in boiling salted water for 2-3 minutes; drain 100 g in cold water, which you will need to decorate at the end.
whisk the other 300 g with 4-5 mint leaves, a couple of spoons of cooking water (just enough to have a fairly hard puree), 40 g of extra virgin olive oil, salt and pepper.
Break up roughly 50 g of toasted hazelnuts.
Gather 800 g of clean cuttlefish in a bowl with a little extra virgin olive oil; mix them to oil them well on the whole surface and then roast them on a hot grill for 3-4 minutes on each side, according to the size.
serve on the mashed peas with chopped mint leaves, the peas that you have kept aside, the hazelnuts, salt flakes or some grains of coarse salt and a minced pepper.

Linguine recipe with mashed artichokes and squid – Italian Cuisine


Ingredients

  • 360 g linguine type pasta
  • 200 g dry white wine
  • 8 small cleaned squid
  • 4 stemless artichokes
  • aromatic herbs (chervil, coriander, dill)
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of linguine with artichoke and squid puree, browse the artichokes until the leaves are light and tender; you will have to remove at least 3 layers. Then cut the apex (if you use the thorny do it immediately so as not to injure yourself), divide them in half and eliminate the barbina. Cut them into coarse pieces, brown them in a saucepan with a drizzle of oil and a pinch of salt and pepper for a couple of minutes, then blend them with the white wine, cover them and stew them for 10-12 '.

Drain the artichokes and blend them with a drizzle of oil and, if necessary, with a ladle of water, obtaining a puree. Cook the linguine in salted water. Heat the artichoke puree, on a low heat, in a large pan, stretching it with a ladle of pasta cooking water.

Open the squid like a book, cut them with cross-shaped surface cuts and season them with a drizzle of oil and a pinch of salt; brown them in a pan for 1 ', laying them on the side where you have made the cuts, until they curl on themselves. Drain the linguine, transfer them to the pan with the mashed potatoes and flavor everything with a drizzle of oil and a pinch of salt and pepper. Serve the pasta with a mixture of fresh aromatic herbs and squid.

Mashed yes, but with a twist: prepare it this way – Italian Cuisine


Just a little imagination and a few extra ingredients to turn the classic mashed potatoes into an even more delicious side dish: here are so many ideas to vary

To do the mashed potato very few ingredients are enough – potatoes, butter, milk and parmesan – and here is a side dish suitable to accompany meat dishes, even if rather elaborate, such as the roast, the stew and the braised, but also of fish, like the steamed salmon or the grilled seabass. But with a bit of imagination we can however invent ourselves puree variants even more delicious and offer it even more than once a week without getting bored.

Mashed with a twist

Such as? Here are some ideas: which one makes you more passionate?

Puree with sage and speck

There sage it has a strong and particular aroma, which goes well with the simplicity of the puree. Sauté the sage with the butter and the bacon cubes and add them to the purée. Don't skimp on the quantities of seasoning!

Mashed with olives and artichokes

The Taggiasca olives make the purée more Mediterranean and tasty. You can cut them into small pieces and add them to the puree, or use the puree as a base and arrange them on the surface together with the artichokes.

Mashed with crunchy onion

Cut one onion white in strips and fry it, then add it to the puree. It will give a crunchy touch to the side!

Puree with vegetables

Cut mixed vegetables into cubes – such as carrots, courgettes, aubergines – and stew everything in a pan with extra virgin olive oil. Season with salt and pepper, place them in a pan as a base and cover with mashed potatoes. Sprinkle with Parmesan and bake. The result? The effect will resemble a Nordic meat pie, but in a veg version.

Mashed with basil

Strips of basil – cut with a ceramic knife to prevent them from blackening – and an excellent extra virgin olive oil to season the purée: the scent will be irresistible!

Puree with cheese and ham

Children will love the puree with cubes of ham and stringy cheese, a simple dish with a winter flavor.

Puree with garlic and paprika

Lovers of strong flavors will appreciate the addition of garlic minced and a sprinkling of paprika with puree, which will thus obtain character.

Puree with gorgonzola and walnuts

The gorgonzola, dissolved in a pan with a little milk, is deliciously added to the puree. Crunchiness is given by walnuts, or hazelnuts, in grains or pieces.

Discover now in the tutorial some other ideas to "play" with mashed potatoes!

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