Tag: passion

Salmon tartare recipe with passion fruit – Italian Cuisine

  • 160 g fresh salmon pulp suitable for raw consumption
  • 60 g of chicory already cleaned
  • 2 passion fruits
  • radish sprouts (or others to taste)
  • extra virgin olive oil
  • salt flakes
  • fine salt
  • pink pepper
  • 1

    For the passion fruit salmon tartare recipe, beat the salmon with a knife, reducing it into a tartare.

  • 2

    Obtain the pulp of the passion fruits and sift it, obtaining only the juice; weigh the juice and add the same amount of oil and a pinch of fine salt; emulsify everything with a fork, obtaining a liquid sauce.

  • 3

    Season the salmon with half of the sauce and distribute it on the plates; complete with the chicory strips and the sprouts, salt flakes, pepper and the rest of the sauce.

  • 4

    Wine pairing: the buttery consistency of the salmon pulp seasoned with the fruity sweet-sour sauce finds the perfect companion in Bellavista's Franciacorta Satèn, a Chardonnay with refined floral and citrus aromas and a taste of «delicate energy (40 euros, bellavistawine. it).

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Meatballs, what a passion! Let's learn how to cook them – Italian Cuisine

Meatballs, what a passion! Let's learn how to cook them

Round and of the perfect size to be eaten in very few bites: this is how meat, fish or vegetable balls are for us. The best part? The crunchy crust, golden to the right point and which wraps a soft and tasty dough. To eat with a fresh salad, with a side of vegetables or with a plate of spaghetti with sauce… In short, land meatballs all agree: omnivores, vegetarians and above all, they are the perfect trick to make children eat more vegetables, fish and meat, and more! We, just talking about it, we already smell it and begin to feel a strange desire for meatballs … and you? But how are meatballs made? Follow our few and simple rules to try to prepare them!

To cook excellent meatballs it is not necessary to buy very expensive cuts of meat: just buy a cut of meat that has a good balance between fat mass and lean mass. Because? This will ensure a balanced flavor to the meat and the right texture. The meatballs can be made by choosing only one type of ground meat or by mixing them together. For the beef or veal you can choose different cuts such as the belly, the shoulder or the neck. And the pig? Obviously, as per tradition "nothing is thrown away from the pig", and in fact its very tasty meats are perfect for preparing delicious meatballs. The cuts to be preferred are shoulder and pancetta (both fresh and smoked). Even the meats of chicken and turkey they are well suited to be transformed into meatballs, in this case we recommend using the breast or the spindles.

The eggs
They are a natural thickener that also acts as a "glue". However, they should be used in moderation: add one egg at a time and knead. Make sure that the dough is not too moist. If the consistency is too soft, you can adjust it this way: add some breadcrumbs (about 1 tablespoon), mix and check the consistency of the dough again. Continue like this until you get the desired consistency, but remember: it must never be too wet or too dry. In both cases the meatballs will fall apart during cooking.

The aromas
Grated parmesan, pepper, chilli, salt, spices, aromas and imagination. Meatballs must absolutely be flavored with everything you prefer to make them more unique and with a more inviting taste. Do you want to make them more ethnic? Add a mix of spices such as curry, chilli and coriander.

The dimensions
If you think of grandma's meatballs, how do you remember them? Many and small in size. Let's dispel the myth that meatballs must be large: in order to be cooked evenly and in about half an hour they need to be small balls of about 50 g each. Imagine biting into a crispy and very hot meatball on the outside and raw and cold on the inside? No. So, remember: prepare lots of regular-shaped balls. If you prepare them slightly larger than an olive, you will prepare delicious aperitifs based on meatballs!

The cooking
In sauce, fried or baked? How do you prefer them? It's not that easy to choose.
Let's start with tradition, the meatballs with sauce, exactly like those from the grandmother are not so easy to replicate, but we can try. The secret is slow cooking and a good homemade tomato sauce. Once browned with a drizzle of oil, add the tomato sauce and cook over low heat for 20-25 minutes; halfway through cooking, turn them to cook on both sides. But have you ever tried the meatballs in sauce with double cooking? They are very tasty! The double cooking requires that the meatballs are first of all fried in abundant hot oil until the crunchy external crust is formed; drain the meatballs and pour the tomato sauce into the same pot to flavor the sauce and cook for about 15-20 minutes. At this point, place the meatballs in the sauce and continue cooking for another 20 minutes. Check often that the sauce does not shrink too much: the meatballs must cook in plenty of sauce. What a smell!
The most gluttonous, the fried meatballs. Enjoyable. Once the meatballs are prepared, dip them in boiling oil and brown them on all sides. Once cooked, drain them from the oil and let them dry on absorbent paper.
For the healthiest, the Baked meatballs are ideal: they require little amount of fat. Just lightly grease a baking dish, place the meatballs on it and cook them in a static oven at 180 ° until they are golden brown, it will take about 40 minutes.

September 2021
Giulia Ferrari

Diabolik, style and passion – Italian Cuisine

Diabolik, stile e passione

It will be held on December 4th the first GQ Club in digital version organized together with Jaguar on the occasion of the launch of the film Diabolik, soon in cinemas. GQ Italia has decided to celebrate its arrival with a special issue dedicated to comics: actor Luca Marinelli, who will play the criminal in the film, is the protagonist of the cover of the November issue of GQ Italia.

Jaguar and Diabolik have lived in perfect symbiosis since 1962, the year of the birth of comics, when the legendary E-TYPE became the sports car par excellence. In this first digital experience of GQ Italia, this extraordinary union is celebrated by highlighting the tradition, history, technical characteristics and all the charm of Jaguar.

The event will be visible in streaming on the dedicated platform http://gqclub.gqitalia.it/jaguar, on the Facebook and Youtube profiles of GQ Italia, and will see the Director of GQ Italia Giovanni Audiffredi talk to Daniele Maver in a digital round table – President of Jaguar Land Rover Italy and the editor of Diabolik Mario Gomboli.

GQ Club is an editorial format spread across the global GQ platform that has 20 editions worldwide. The goal is to provide quality experiences to a select community that is increasingly eager for direct contact with the brand. GQ Club is the tool that stimulates and realizes the proximity between consumers of GQ contents and the know-how of the brand.

In October, the GQ site achieved the second best month ever in terms of traffic, with a significant growth trend compared to the previous months and exceeding 3 million users (+ 18% MoM and + 63% YoY) for almost 9 million page views, new record (+ 25% MoM, + 114% YoY). In October the overall fanbase totaled 949k with a YoY growth of + 13%.

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