For the shrimp, avocado and orange salad recipe, flavor 2 tablespoons of mayonnaise with a teaspoon of tomato paste and a tablespoon of orange juice. Blanch the shrimp tails for a minute in a hot pan dipped in oil. Peel the celeriac and slice it very finely to obtain sheets. Clean the salads and distribute the leaves on a serving dish; add the celeriac, an orange and the chopped avocado, and the prawntails. Complete the flavored mayonnaise with a pinch of salt and grated orange zest.
For the recipe of the escarole and cuttlefish salad with orange jelly and blacksauce, remove the orange caps (if they are beautiful, you can also keep them). Cut the sliced fruit, without peeling it, and collect everything in a saucepan with the sugar, 1 cardamom pod and 120 g of water. Cook over medium heat for about 30 minutes, then add another 150 g of water and, after 15 minutes, another 50 g of water: by combining it a little at a time, evaporation is better controlled and prevents the cooking mixture from drying out too much. Cook for another 15 minutes. Switch off and blend with the immersion blender, adding a pinch of salt: blend before it cools, to prevent the pectin present in the orange from starting to congeal, making it more difficult to bind it to the aqueous part in a homogeneous gelatin. Leave then cool the gelatine obtained. Wash the escarole and clean it by removing only the oxidized part of the stem, where it has been cut. Separate the heart from the outermost part, without "undoing" the clump. Cook the outer part in boiling water, with a pinch of salt and 1/2 glass of milk: the milk will keep it a nice light color and will remove some of the bitterness. Boil it for 18-20 minutes, then drain it. Clean cuttlefish: remove the central bone, remove the eyes and carefully recover the pockets of black. Cut the bodies in three parts. Crush the bags in a small bowl to obtain the black: dilute it with a spoonful of oil. Roasted the cuttlefish (the bodies, the "wings" and the heads) in a very hot pan with a drizzle of oil and a pinch of salt, for 3 minutes. Remove them from the pan, remove the remaining oil and deglaze the pan by pouring a splash of white wine: as it warms up, it will melt the caramelization of the fish. Add the black and dilute it, cooking everything for 2 minutes. You will get a sauce. Cut the escarole cooked in 4 parts and place them on the plates. Arrange the roasted cuttlefish on top, then the raw escarole leaves. Complete the dish with the orange jelly and the blacksauce. To recover: all possible waste ingredients have been used: the orange peel is in the gelatin; the outer leaves and the more fibrous ribs of the escarole, boiled, complete the salad. The cuttlefish ink, mixed with oil and cooking juices, is used to prepare the accompanying sauce.
1) In a saucepan warm the milk with the sprigs of rosemary up to the boiling point. Switch off, let the milk cool and strain it. Cut sliced grape bread about 1/2 cm thick, butter them and spread half of it with the jam. Overlap the stuffed slices with the remaining ones to form many sandwiches and arrange them in a greased 18×22 cm pan. 2) Break eggs in a bowl, add 100 g of sugar, jumbled up with a whisk and add the flavored milk, cream and salt. 3) Pour the mixture over the prepared bread sandwiches and let it rest for 30 minutes. Sprinkle the surface with the remaining sugar and cook the pudding in a preheated oven at 160 ° for 40 minutes. Serve it lukewarm.
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