For the recipe of raw Mediterranean fish, clean the mackerel fillet, removing the skin and bones, and cut it into slices. Cut finely also the tuna fillet. Clean the sardines, removing the heads and bones, obtaining the fillets. Prepare chopped tomatoes and season with oil, salt, 1/2 clove of garlic and chopped aromatic herbs. Jumbled up the juice of 1/2 orange with 2 tablespoons of oil and a pinch of salt. Peel the other half. Jumbled up some chopped olives with a little oil and grated lemon zest. Serve fish accompanied by sauces: tomato for sardines, orange emulsion for tuna, which you will complete with some capers, olive sauce for mackerel.
Not all vegetables and vegetables must necessarily be consumed after cooking: raw Brussels sprouts are in fact also ideal for preparing a delicious salad. Here is the recipe
There are vegetables that it is advisable to eat cooked (such as carrots), others that instead yield more – in nutritional terms – when eaten raw, such as fennel, spinach, cucumbers, red tomatoes, onions and – unexpectedly – the Brussels sprouts. Yes, because it has always been thought that these small green spheres must necessarily be cooked, but it is also possible to enjoy them raw, perhaps using them for the preparation of delicious salads. Here are some tips for serving raw Brussels sprouts, thus preserving their nutritional properties.
The great family of crucifers
Brussels sprouts are part of the vegetable family of cruciferous, or all those vegetables that make flowers with petals that form a sort of cross, like broccoli is cabbages. But that's not all: numerous other foods fall into this category, from rocket salad to the cauliflower. In all cases, these are foods with numerous beneficial properties and several important nutritional values. Just think of the vitamins B, B6, C and K, present in quantities that are far from negligible precisely in Brussels sprouts.
Salad with Brussels sprouts: what you need
There are so many ways to use a versatile ingredient like this in the kitchen. Brussels sprouts can in fact also be prepared in the oven or au gratin, but it is only eaten raw which can guarantee the greatest contribution to our body of all their countless property and beneficial substances. For a delicious Brussels sprout salad, side dish ideal for different dishes based on fish, but also of meat, you need to get 250 grams of these delicious vegetables, 50 grams of Pine nuts, half a white onion, one carrot, salt, lemonjuice and olive oil.
Method
Bringing this simple and tasty dish to the table is very easy. We start by cutting à la julienne carrot and half an onion; then wash, clean and thinly slice the Brussels sprouts and then add the toasted pine nuts. All that remains is to season everything with oil, salt and lemonjuice and leave in fridge for about twenty minutes before serving. Wanting to ensure an even better and more intriguing taste thanks to this easy recipe, here are the two "secret" ingredients: apples is pecorino cheese. In fact, just add to the dish, before seasoning it, a sliced apple and / or about 100 grams of pecorino grated to get a salad with Brussels sprouts to literally lick your lips.
It's finally time for the much loved pumpkin, to bring to the table in every way. Today we have decided to whet your appetite in these first autumn days with an appetizer: a delicate one raw pumpkin carpaccio, easy to make, low-calorie and very intriguing!
Pumpkin and all the combinations
Such a simple appetizer actually goes well with many dishes, both meat and fish. The delicate taste of pumpkin goes very well with a fish sauce or, if you decide for a second, with baked turbot fillets accompanied by potatoes and cherry tomatoes, a sea bass in salt or swordfish rolls on a bed of zucchini. If you prefer meat, you can combine a pasta with meat sauce or, as a main course, an Ischia-style rabbit, a veal with tuna sauce or a roast served with sautéed vegetables.
How to choose and store a pumpkin
A ready-to-eat pumpkin has one skin tight and free of bruises. If you try to hit it, it must produce a dull sound, muffled. The petiole it must be well attached to the base and have a soft consistency. If you buy it cut in half, check that the pulp is not dry and wrinkled. Once purchased, if whole, it can be preserved in a dark and dry place even for a month. If it is already cut, leave it in the fridge, in the vegetable drawer, and consume it within three days.
The recipe for raw pumpkin carpaccio
Ingredients
300 g pumpkin, filtered lemonjuice, extra virgin olive oil, salt, fresh mint, rocket, black pepper, 70 g Parmigiano Reggiano flakes.
Method
Wash the pumpkin, divide it into 4 parts and then empty it with a teaspoon of the seeds and internal filaments. With a sharp knife remove the zest and with the slicer make thin slices. If you don't own a slicer, rely on a mandolin. Arrange the pumpkin on a serving dish, emulsify the lemonjuice with the extra virgin olive oil and season the pumpkin. Leave to marinate for an hour in the refrigerator. Then add the flaked cheese, the fresh mint leaves, the rocket and a sprinkling of black pepper. Bring to the table with sheets of guttiau bread and serve.
In the tutorial some tips to make this dish even more appetizing
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