Tag: radish

Oyster and Radish Recipe – Italian Cuisine – Italian Cuisine

Ingrediants

100 g natural yogurt
16 radishes
12 oysters
12 leaves (shoots) of oyster grass (Mertensia maritima)
extra virgin olive oil
salt

Duration: 30 min

Level: Medium

Doses: 4 people

For the recipe of the oyster and radish, open the oysters keeping their water, remove the molluscs and rinse them, then put them back in their shells. Filter the water from the oysters and pour it into the shells to keep the molluscs moist.
Blend half of the yogurt with the peel of 8 radishes and pass the cream obtained through a sieve, obtaining a liquid sauce. Mix it with the remaining yogurt, adding a pinch of salt and drops of extra virgin olive oil.
Cut the remaining radishes into strips and soak them in water and ice.
Serve oysters with radishes, accompanying with the sauce and completing with the oyster grass.
To know: there are not only French oysters. Italy also boasts a production of excellent quality, between the Po Delta, the Gulf of Poets in Liguria and San Teodoro, in Sardinia. Try, for example, the Tarbouriechs of the Po Delta, fleshy and with a sweet and vegetable flavor.

Recipe: Antonino Cannavacciuolo, Food Styling: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe Cicerchie meatballs, radish and currant sauce – Italian Cuisine

Ingredients FOR MEATBALLS

200 g cicerchie
200 g breadcrumbs
50 g Parmigiano Reggiano Dop
10 g datterini tomatoes
3 eggs
2 egg yolks
1 onion
1 clove of garlic
1 carrot
1 stalk of celery
bread crumbs
chili pepper
dried mushrooms
chopped parsley
vegetable broth
laurel
rosemary
sage
extra virgin olive oil
salt
pepper

Ingredients FOR RADISH SAUCE

200 g natural yogurt
200 g extra virgin olive oil
100 g red currants
16 radishes
salt
pepper

Duration: 2 h 30 min

Level: Medium

Doses: 8 people

FOR MEATBALLS
Put soak the cicerchie for 24 hours in water and salt. Rinse and drain them.
Fry in a saucepan the clove of garlic with the peel, a piece of red pepper and the chopped onion for 2 minutes. Add carrot and celery, peeled and cut into small pieces, then a bunch with the aromatic herbs and finally the cicerchie. Leave them to flavor for 2 minutes, then sprinkle with the vegetable broth, just enough to cover them flush.
Add 10 pieces of dried mushrooms, the tomatoes cut into 4 and cook for about 1 hour and 30 minutes, skimming every now and then. Salt only in the last 10 minutes.
Drain the cicerchie and blend them together with the breadcrumbs. Collect the mixture in a bowl and let it cool.
Add then the egg yolks, grated Parmesan, 1-2 tablespoons of oil, a sprig of chopped parsley, salt and pepper. Mix everything and let the mixture rest in the refrigerator for about 1 hour.
Form the meatballs, pass them in the beaten eggs, then in the breadcrumbs, then brown them in a pan in a veil of hot oil.

FOR THE RADISH SAUCE
Wash and dry the radishes, peel them and add the peels to the yogurt. Blend everything together with the shelled currants, then emulsify with the oil. Salt and pepper. Serve the cicerchie meatballs with the radish sauce.

Recipe Zucchini fritters and radish salad – Italian Cuisine

Ingredients

200 g flour
200 g zucchini
150 g milk
30 g anchovy fillets in oil
10 g of breadcrumbs
5 g yeast
20 pcs zucchini flowers
6 pcs radishes
1 pcs white turnip
honey
lemon
fresh oregano
hemp seeds
extra virgin olive oil
parsley
salt
pepper

Duration: 2 h 50 min

Level: Easy

Dose: 6 people

For the recipe of zucchini fritters and radish salad, mix the flour with the slightly heated milk, the crumbled yeast and a pinch of salt, obtaining a very consistent batter. Let it rest covered until it has doubled in size (about 2 hours). Wash the courgettes and grate them with the grater in large holes. Then mix them with the batter, adding also 16 flowers, cleaned and divided into strips. Cook the mixture in a pan with 4 tablespoons of oil, pouring it into pancakes about 10 cm in diameter. Cook them for about 2 minutes on each side. Blend the crumb with the immersion mixer with 15 g of oil, anchovies, 10 g of honey, 35 g of lemon juice, 40 g of water and a few leaves of parsley, obtaining a sauce. Peel and slice the white turnip very thinly and cut the radishes in half. Add the remaining courgette flowers and season with oil, salt, pepper, fresh oregano and 1 tablespoon of hemp seeds. Serve the pancakes with the radish salad and the sauce.

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