Tag: mayonnaise

Recipe Cardoncelli breaded with herb mayonnaise – Italian Cuisine

In this recipe we used the egg completely, using the yolks for the mayonnaise and the egg whites to bread the cardoncelli. The breading can be made with blended carasau bread, particularly crunchy, but also with leftover bread or breadsticks

  • 200 g seed oil
  • 100 g carasau bread
  • 6 clean cardoncelli mushrooms
  • 4 eggs
  • 1/2 friggitello pepper
  • lime
  • chives
  • dill
  • salt
  • extra virgin olive oil

For the recipe some cardoncelli breaded with herb mayonnaise, blend the carasau bread in the cutter. If you like, you can flavor it with a small piece of minced garlic and a few leaves of parsley, a combination of flavors characteristic of mushrooms. We preferred to leave it neutral.
Separate the yolks from the egg whites and beat them lightly with a pinch of salt.
Cut halve the cardoncelli, pass them in the egg white, then in the chopped carasau. Place them on a baking tray, grease them with a drizzle of oil and bake them at 200 ° C for about 30-35 minutes.
Prepare meanwhile, the herb mayonnaise: whip the egg yolks with 1 tablespoon of lime juice, pouring the seed oil slowly. Finally, adjust the taste by adding salt and lime juice.
Complete the sauce by combining 1 tablespoon of chopped chives, the finely chopped pepper and 1 tablespoon of chopped dill.
Serve cardoncelli with this sauce.
To know: very firm and delicate, cardoncelli, typical of Puglia and Basilicata, are also grown and are always available. The herb mayonnaise is our interpretation of the tartar sauce with chives, friggitello and dill that replace onion, gherkins and parsley.

Recipe: Valeria Nozari, Texts: Angela Odone; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Vodka fish and chips with Bloody Mary mayonnaise – Italian Cuisine

Vodka fish and chips with Bloody Mary mayonnaise

Vodka fish and chips with Bloody Mary mayonnaise, the preparation

1) United with mayonnaise tomato paste mixed with Worcestershire sauce, a few drops of Tabasco and lemon juice. Jumbled up and keep the sauce in the fridge.

2) Peeled all potatoes, cut them sticks put them on in a large bowl covered with water at room temperature. Cut the fish in regular pieces. Shelled the egg separating yolk and egg white.

3) Mixed in a bowl the flour with the yeast, unite the yolk diluted with a little cold beer from the fridge; add the rest of the beer and the ice-cold vodka. In the end incorporated the egg white, whipped until stiff.

4) Drain the potatoes e dry them well with a clean towel. Fry them in plenty of hot oil until golden and crunchy. Drain them on fried paper e keep them in a hot oven at 100 °, with the door ajar, while fry the fish.

5) Immerse the pieces of fish one at a time in the batter e dip them in hot oil. Turn them to gild them on both sides, drain them on other fried paper e salt them. Serve them with the potatoes, salted, and the sauce.


Posted on 09/21/2021


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Loin of venison with purple potato mayonnaise – Italian Cuisine

Loin of venison with purple potato mayonnaise

  • 400 g venison bones
  • 8 loin of venison
  • 2 cloves of garlic
  • 1 carrot
  • 1 stalk of celery
  • 1 onion
  • thyme
  • marjoram
  • rosemary
  • mint
  • butter
  • cornstarch
  • dark chocolate
  • Red wine
  • salt
  • extra virgin olive oil
  • 150 g purple potatoes
  • 130 g sunflower oil
  • 40 g red wine
  • 40 g lemon juice
  • 2 eggs
  • salt

Boil the potatoes, peel and blend them while still hot in a powerful mixer, adding a pinch of salt, the eggs and the oil, always with the blender running. Also add the red wine and lemon juice, and continue blending until you get a stable emulsion.

Chop celery, carrot and onion and brown them in a saucepan with the venison bones. Deglaze with 1/2 glass of red wine and fill with cold water.
Cook over low heat for 2 hours, then filter everything.
You do reduce the fund obtained by about half, over high heat. Then add a bunch of herbs and let the herbs flavor the bottom for a few minutes, then remove them.
Thicken the bottom with a pinch of corn starch dissolved in a little water, finally add salt and 30 g of dark chocolate cut into small pieces, obtaining a sauce.

Brush the lombatine (ribs) with butter and salt them. Close them in individual “candy” packets in baking paper with a piece of garlic and aromatic herbs. Then place the candies in vacuum sealed bags and cook them in the Roner at 48 ° C for 2 hours. Finally, free the loin from the wrappers and brown them in a hot pan with a drizzle of oil. Alternatively, cook the ribs directly in a pan, with a knob of clarified butter, salt, a piece of garlic and aromatic herbs: it will take 2-3 minutes per side.
Serve them with the sauce and potato mayonnaise, completing as desired with seasonal vegetables: we chose a Roman broccoli, just seared and seasoned with oil and salt.

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