Tag: peppers

Recipe Guinea fowl breast with peppers – Italian Cuisine

Recipe Guinea fowl breast with peppers


  • 100 g ricotta
  • chives
  • fennel
  • 1 guinea fowl breast
  • 1 red pepper
  • 1 yellow pepper
  • extra virgin olive oil
  • 1 Tropea onion
  • salt
  • pepper

For the guinea fowl breast
Mix 100 g of ricotta with chopped chives and fennel, salt and pepper. Cut 1 guinea fowl breast with skin in half. Make a pocket opening on the shorter side with a knife and stuff the half breasts with ricotta. Sew the opening of the pocket and cook the breasts in a non-stick pan with a drizzle of oil for 18-20 minutes over low heat. Finally add salt and pepper.

For the peppers
Peel 1/2 red and 1/2 yellow pepper with a potato peeler, cut them into squares and sauté them in a pan for 3 minutes in a drizzle of extra virgin olive oil, together with 1 Tropea onion peeled into petals. Season with salt and pepper.

To complete
Serve the guinea fowl breast with the vegetables, garnished with chopped chives.

Perch with tuna sauce and peppers – Italian Cuisine

Perch with tuna sauce and peppers


  • 300 g cleaned perch fillets
  • 100 g tuna in oil
  • 2 eggs
  • 2 peppers
  • small pickled gherkins
  • anchovies in oil
  • pickled capers
  • crumb
  • sage
  • vinegar
  • butter
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for perch with tuna sauce and peppers, line a plate with baking paper, place the peppers on it and bake at 230 ° C for about 30 minutes. Let them cool, then peel them, open them, remove the seeds and cut them into small pieces.
For the tuna sauce: firm the eggs. Soften 30 g of crumb with a tablespoon of water and a teaspoon of vinegar. Blend the tuna in sauce with 15 gherkins, a large spoonful of capers in vinegar, 3 anchovies in oil, hard-boiled eggs cut into pieces, the softened and squeezed crumb, 100 g of oil and 100 g of water.
For the perch: cut the fish fillets into diamond shapes and cook them in a pan with a drizzle of oil and a knob of butter, 3 sage leaves, a pinch of salt and a pinch of pepper. After 2 minutes turn off and let it rest in the pan for a minute. Serve the perch lozenges with the tuna sauce and peppers.

Scallops with ginger peppers recipe – Italian Cuisine

Scallops with ginger peppers recipe


  • 100 g shelled pumpkin seeds
  • 100 g fresh cream
  • 50 g sugar
  • 30 g fresh ginger
  • 16 pcs scallops
  • 3 pcs anchovy fillets
  • 2 pcs peppers
  • 1 pc shallot
  • saffron powder
  • chives
  • dry white wine
  • White vinegar
  • butter
  • extra virgin olive oil
  • salt
  • pepper

For the scallops with ginger peppers recipe, roast the peppers in the oven at 220 ° C for 30 minutes. Peel them and cut them into fillets. Season with oil, salt, pepper, 1 tablespoon of chives into small slices, the anchovy fillets cut into small pieces and the peeled and sliced ​​ginger. Let it flavor.
FOR THE CRUNCHY OF PUMPKIN SEEDS
Dissolve the sugar in a small saucepan with 10 g of water and a pinch of salt. When the sugar begins to simmer (to check this, dip a fork and blow between the prongs: large bubbles should form), add the pumpkin seeds and stir until the sugar begins to color. Switch off
and spread the seeds on a sheet of baking paper. Let them cool for 10 minutes, then chop them coarsely with a knife.
FOR THE SCALLOWS
Clean the scallops by separating the corals (the orange part) from the nuts. Cook the corals for 3 minutes with a small knob of butter. Cook 1 glass of wine with 1 glass of vinegar and 1 chopped shallot for about 15 minutes, until it has reduced to one tenth. Pour the liquid, filtering it, into a blender and mix it with the cream (not cold), 1 sachet of saffron, a pinch of salt and the corals cooked in butter. Blend everything, obtaining a sauce. Season the scallops with salt and pepper and brown them in a pan with a knob of butter for 30 seconds per side. Serve with the roasted peppers and the sauce, completing with the pumpkin crunch and, to taste, glasswort.

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