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Fried tripe recipe with pepper mayonnaise – Italian Cuisine

  • 400 g bleached tripe
  • 100 g flour
  • 2 pcs egg yolks
  • 1 pc lemon
  • sparkling water
  • mustard
  • seed oil
  • salt
  • pepper

For the recipe of fried tripe with pepper mayonnaise, mix the egg yolks with 1 teaspoon of mustard, a pinch of salt and the lemon juice, then blend, adding 150 g of seed oil, until you get a mayonnaise; season it with grated lemon rind and a generous grinding of pepper.
FOR THE TRIPPA: Wash the tripe well, cut it into strips, dry it with kitchen paper and season it with a pinch of salt. Prepare a batter by mixing the flour with 140 g of sparkling water. Plunge the strips of tripe into the batter and fry, a little at a time, in plenty of hot oil, for about 3 minutes. Drain and dry on kitchen paper. Salt the tripe and serve hot, accompanied with mayonnaise.

Octopus recipe in red wine with its mayonnaise – Italian Cuisine

  • 1 Kg octopus
  • 400 g red wine
  • 150 g red onion
  • 1 pc clove of garlic
  • laurel
  • lemon
  • extra virgin olive oil
  • seed oil
  • salt

For the recipe of red wine octopus with its mayonnaise, clean the onion and cut it into thin slices. Brown it gently for 7-8 minutes in a large saucepan with a drizzle of oil, along with the peeled and peeled clove of garlic (the greenish shoot that can be found inside). Meanwhile clean the octopus: separate the body from the tentacles (you will cook them together); eliminate the eyes and the horny beak that is found at the base of the tentacles. Add the octopus in the casserole with the onion, raise the heat, add salt and cook for 2 minutes. Wet with red wine, perfume with 1 bay leaf, cover with lid and cook over moderate heat for about 1 hour and 15 minutes. Turn off and let the octopus cool in its cooking liquid.
Finally filter the liquid with a sieve and weigh 100 g. Pour them into a cylindrical container, add
flush 250 g of seed oil with an immersion mixer, until you get a mayonnaise. Complete it by adding the juice of half a lemon. Serve the octopus with its mayonnaise, accompanying it with seasonal salad.

Citrus mayonnaise – citrus mayonnaise recipe – Italian Cuisine

Press the mandarin, strain the juice and keep it aside. Grate the lemon.

Pour the egg yolks at room temperature into a bowl and add a pinch of salt and pepper. Then add the tangerine juice and the vinegar and start mixing with a whisk.

Continue mounting by pouring in oil. Once you have obtained a creamy mayonnaise, also add the lemon rind, stir and set aside in the refrigerator.