Tag: Panfried

Pan-fried Agretti recipe with olives, dried tomatoes, raisins and crumbs – Italian Cuisine

Ingredients

600 g agretti
12 dried tomato fillets
4 slices of dry bread
raisin
Taggiasca olives
lemon
vinegar
laurel
garlic
rosemary
fennel seeds
salt
extra virgin olive oil

Duration: 35 min

Level: Easy

Dose: 4 people

To prepare the agretti in pan with olives, dried tomatoes, raisins and crumbs, blanched the dried tomatoes in water with 2 tablespoons of vinegar and 2 bay leaves for 5 minutes. Drain and season with 1 crushed clove of garlic, 1 tablespoon of fennel seeds, 5 tablespoons of oil and leave to marinate for 20 minutes.
Grate bread with the grater with large holes and brown it in a pan with a drizzle of oil, a pinch of salt and a few sprigs of rosemary.
Peel carefully the agretti and blanch them in boiling salted water for 1-2 minutes; drain and sauté them in a pan with 2 tablespoons of pitted Taggiasca olives and 1 tablespoon of raisins.
arrange in a serving dish and complete with marinated tomatoes, browned crumbs and grated lemon zest.

Roasted salmon … in three ways! Grilled, baked and pan-fried salmon – Italian Cuisine

Some fish lend themselves to being roasted both on the grill and in the oven or in a pan. Emblematic the salmon, however excellent. It is better, however, to cut it in different ways according to the type of cooking you choose to use it for.

Grilled salmon

The slices with the bone are the most suitable, because they have a uniform thickness. A homogeneous cooking is thus obtained. Turn them a few times, turning them to get a "net" on the surface. Cook them for about 3-4 minutes on each side, on the oiled grill

Baked salmon

Choose large pieces of fillet, and cut the skin as for the rhombus. Place them with the skin upwards, complete with herbs and herbs, then bake at 180 ° C for about 15 '. For slices of 400 g or more, brown them in a pan and then bake them, cooking them for about 7-8 minutes.

Pan-fried salmon

Portion fillets must be cooked resting on the skin first. This must be engraved to prevent the fillet from curling and rising from the pan thus compromising cooking. Where the fillet is thinner, however, it is better to leave the skin intact, to protect the pulp. Cook them for 5 'on the skin, salt them then turn them for 2-3' on the pulp

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Pan-fried beef, turkey and spätzle recipe – Italian Cuisine

Ingredients

300 g beef pulp
300 g turkey breast
200 g flour
150 g potato
150 g fresh beetroot
120 g carrot
90 g milk
70 g peeled new spinach
2 eggs
butter
vinegar
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe for the pan of beef, turkey and spätzle, reduce the peeled potato, beetroot and carrot to medium-sized nuts; blanch the potato in boiling salted water acidulated with vinegar for 2 'and, separately, the beetroot for 4'. Cut the meats into touches. Brown the beef in a large pan for 2 'on a high heat with a spoonful of oil and a knob of butter; salt, pepper and set aside.

Roast the turkey with 2 tablespoons of oil, salt, pepper and set aside for 4 'in the same pan. Put 2 tablespoons of oil and a knob of butter in the pan and brown the carrots, after 1 'add the potatoes and beets, salt and cook the vegetables for another 4'. Then put the meat and spinach back on and turn off when they are wilted.

Prepare the spätzle: put a pot of water on the fire and add it to the boil; mix the flour, eggs and milk in a bowl with a pinch of salt to obtain a thick batter. Pour it into the special tool and let the spätzle fall into the water. Drain them as soon as they come to the surface and brown them quickly in a pan with 2 tablespoons of oil and a knob of butter. Serve them with meats and vegetables.