Tag: Red

Spaghetti with red fruits – Italian Cuisine – Italian Cuisine

Spaghetti with red fruits - Italian Cuisine


Once upon a time, risotto was made with strawberries, a combination that was so loved in the nineties and misunderstood afterwards. Berries, including strawberries, are the protagonists of some recipes by chef Antonia Klugmann who loves the fruits of her woods and enhances them with delicacy and creativity.

On the September issue, directed by the chef, you can find these spaghetti with red fruits and other recipes, which will surprise you.

Ingredients for 4 people

500 g
red fruits (strawberries, raspberries, currants)
250 spaghetti
50 black or Taggiasca olives
6 anchovies in oil
1 lemon – salt
coriander berries
powdered cardamom
extra virgin olive oil

Method

Extract the juice from the red fruits with a hot or cold extractor or blend them and pass them through a sieve.

Bake the olives with a few coriander berries at 160 ° C for about ten minutes. Then season them with the grated zest of 1/4 lemon and a pinch of powdered cardamom.

Cut 4 anchovies into strips.

Boil the spaghetti al dente in boiling salted water.

Meanwhile, heat the red fruit juice with 2 chopped anchovies and a drizzle of oil in a large pan. Add the spaghetti and finish cooking them.

Cream them with a drizzle of oil; complete them with the anchovy strips and the olives and serve.

Red mullet, bread and panelle recipe – Italian Cuisine

Red mullet, bread and panelle recipe


The bread hidden in the filling, the panella, covers the mullet: this is how the chef of the Locanda Capofaro interprets the traditional Sicilian "pane e panelle"

  • 10 mullets of 150 g each
  • 500 g dried chickpeas
  • 500 g chickpea flour
  • 200 g crusty bread
  • 200 g fish broth
  • 100 g chopped white onion
  • 50 g wildflower honey
  • 50 g celery
  • 50 g carrot
  • 50 g dry white wine
  • 20 g raisins
  • 20 g kombu seaweed
  • 15 g tuna bottarga
  • lemons
  • oranges
  • grapefruits
  • black pepper
  • laurel
  • chopped parsley
  • garlic
  • wild fennel
  • peanut oil
  • salt
  • extra virgin olive oil

FOR THE CZECH MAYONNAISE
place soak the chickpeas and kombu seaweed for 12 hours.
Chop celery and carrot and brown them with 50 g of onion in a saucepan with a drizzle of oil and 2 bay leaves.
Strain chickpeas, put them in the saucepan and cover them with water, salt a little and cook for 40 minutes. Drain them, season them with extra virgin olive oil and herbs and marinate them for 12 hours in the fridge.
frullateli then hot in the thermomix (or in a container in a hot water bath), whipping them with oil like a mayonnaise.

FOR PANELLE
Pour in an aluminum pan the chickpea flour with 1.5 liters of water and 10 g of salt. Stir and bring to a boil, taking care not to stick the mixture on the bottom and on the edges. Add ground pepper and a spoonful of chopped parsley. Spread the mixture on a baking sheet and let it cool. Then cut it into small pieces and fry them in peanut oil at 180 ° C.

FOR THE CITRUS SAUCE
Chop 50 g of onion and brown it with a drizzle of oil in a saucepan with 10 g of peppercorns and 2 bay leaves.
Add 250 g of orange juice, 150 g of lemon juice and 100 g of grapefruit juice, plus a few cloves of all citrus fruits, peeled raw. Also add the honey and cook until the content has reduced to half.
Sift the sauce and, if necessary, reduce it further.

FOR THE BREAD FILLING
rehydrated raisins in white wine for 30 minutes. Blend the bread in the cutter, then brown it in a pan with a drizzle of oil, 1 clove of garlic and 1 bay leaf. Remove garlic and bay leaf and let cool.
Add chopped fennel, 1 orange and 1 lemon, bottarga and squeezed raisins. Blend everything, adding the broth, just enough to get a cream.

FOR TRIGLIE
eviscerate and scale the mullets, leave the fillets attached to the tail and remove the bone and thorns.
stuffed mullet with cream and recompose the two fillets; let it rest in the fridge for 10 minutes.
Bake each mullet vacuum-packed at 52 ° C for 8 minutes (alternatively, steam, ed); finish cooking by browning the fillets on both sides with a drizzle of oil in a non-stick pan.
serve red mullet covered with panelle, accompanied with citrus sauce and mayonnaise.

Mackerel in red #LCIFoodDelivery – La Cucina Italiana – Italian Cuisine

Mackerel in red #LCIFoodDelivery - La Cucina Italiana


A fresh, summery and healthy dish: here is the red mackerel available in the delivery menu of La Cucina Italiana – Ready on the table!

The Italian Cuisine School comes to your table with the new one food delivery in partnership with Deliveroo. Italian Cuisine – Ready to eat is the first home delivery service signed La Cucina Italiana, born with the desire to enhance the excellences of the Italian territory in full respect of tradition and seasonality of the ingredients.

#LCIFoodDelivery: Mackerel in red

Gazpacho is a cold soup made from raw vegetables (cucumbers, tomatoes, onions, peppers …), typical of Spanish cuisine. Our Giovanni Rota, executive chef of La Scuola de La Cucina Italian, he reviewed it and combined it with a blue fish rich in beneficial properties for the body. The result is an ideal recipe for high summer temperatures, as it does not require cooking and is eaten cold!

«The cold cream takes inspiration from gazpacho and is prepared with fresh tomatoes and raspberries, gluten-free, cucumber or onion. The simplicity of the marinated mackerel is completed by the strong taste of the sprouts .

The delivery service of La Cucina Italiana is active on Milan from Monday to Friday, from 12 to 22: just access the delivery application Deliveroo and order. The dishes are designed to preserve their quality during the trip and will be delivered hot within a sustainable packaging, fully compostable and recyclable.

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