Tag: refrigerator

The seasonality wheel of the fish to hang on the refrigerator – Italian Cuisine

Anchovies, squid, mackerel and much more. Let's find out which fish to buy in the summer and in all the other seasons with the Eataly fish calendar; between confirmations, surprises and discoveries

Tonight, fish. Yes, but which one?
To guide us in the fish market is often the desire for a good grilled sea second, a rich soup or an intense and fragrant first course. Arrived there, however, we are often in confusion when buying the raw material. And to make the best choice, one of the parameters to start with is seasonality. Indeed, we say that we should start from here to choose the most suitable recipe for the occasion.

Eataly thinks so too and has created a real one seasonal wheel for fish, capable of guiding us to purchase season by season. Why not print it and attach it to the fridge with a magnet to always have this precious fish calendar before your eyes?

Summer

Summer is one of the seasons of greatest fish consumption. The desire to lighten the courses together with beach holidays often leads us to prefer it over meat. But although the availability of the product leads us to think of having an almost unlimited choice, even during the summer we have to deal with seasonality. So here's what to buy from June 21st to September 21st.
Cuttlefish, alice, leccia stella, needlefish, bonito, mackerel, boga, albacore tuna, sardine, soace, mackerel, dolphin fish, look, waffle, barracuda, chestnut fish, horse mackerel, octopus, mostella, squid, bream.

Autumn

Between the end of summer and the beginning of winter, our consumption of raw materials from the sea is moderate. We usually focus on risottos, soups and stuffed pasta, but neglecting the fish in the fall would be a mistake. In fact, some of the most sought after and appetizing products are available this season. Here they are below.
Cuttlefish, alice, soace, squid, potassol, mackerel, glimpse, tress, bream, mare mackerel, zerro, tuna alletterato, zanchetta, argentina, lampuga, dormouse, boga, bonito, leccia stella, palamita.

Winter

This is the season for parties, rich tables and long family lunches. To make them really special, however, the fish we choose as king of the table must be fresh and caught in the height of its season. Here then are all the fish to taste between December and March.
Tuna allarmato, soace, mackerel, potassol, dormouse, bream, sardine, conocchia, squid, alice, zerro, argentina, zanchetta.

Spring

Flowers, first fruits and fruit. But even the fish is not joking this season. Here are all the perfect raw materials to taste the best flavors of the sea and have fun with baked preparations, fried foods and … the first grills! Find your ingredients for spring recipes including: needlefish, soace, baby octopus, leccia stella, alice, tuna alalunga, occhiata, boga, squid, horse mackerel, cuttlefish, mackerel, mare mackerel.

From the refrigerator to the small glass: the grappa to drink cold arrives – Italian Cuisine

Here is the new Grandi Cru Prosecco Ice proposed by the famous Castagner distillery, perfect also as an ingredient for special summer recipes

Store the grappa in the fridge is it a mistake? Generally yes, because the ideal serving temperature fluctuates between 18 degrees for long aging products, up to 8-10 at most for non-aged products. However, this rule does not seem to apply to the new born at home Castagner, famous trademark of Treviso distillation: Grandi Cru Prosecco Ice in fact, it appears as the first grappa designed specifically to be consumed cold, just extracted from the kitchen refrigerator.

The stated goal, as it tells the same Roberto Castagner is to offer something new and summery, playing on the floral and above all fruity scents of glera, the grape from which the famous Prosecco originates. «Today the concept of grappa is changing rapidly, and partly thanks to us: we make it a product to drink even with the nose, to be contemplated, even more fruity and soft. Precisely for this reason the Grandi Cru Prosecco Ice, which comes from a work of over 3 years, is also perfect in combination with the most summery desserts, tasted cold. Exactly like white wine .

The first bottles are already on the market, and will be sold until October. Their key feature? Being covered by a real one neoprene thermal wetsuit, midnight blue and reusable, designed to preserve the ideal temperature of grappa for tasting for up to 3 hours out of the fridge. Which is attested, precisely, between 3 and 5 degrees. The company suggests to try it in combination with summer fruit or desserts, after a barbecue in the company, a fish dinner or an open-air picnic. The most curious may even want to use it as special ingredient to give an extra edge to your fruit salad: so here is a very simple recipe to reinvent even a diced melon. Together with an unprecedented mascarpone mousse and some advice to prepare very fragrant apricot and cinnamon jars, using grappa as a secret ingredient.

Melone alla Grappa

Ingredients

2 small melons
the juice and peel of 2 untreated lemons
4 tablespoons of sugar
6 cl of grappa Grandi Cru Prosecco Ice (about two glasses)

Method

Clean the melons by removing the skin and the seeds and cut the pulp into cubes. In a pan, prepare a syrup by combining the sugar, lemon zest and two glasses of water. Boil 10 minutes, add the diced melon and remove from heat.
Once the whole is well cooled, drain the melon, place it in a bowl and flavor with the lemon juice and grappa. Keep in the fridge until ready to serve, decorating with a few mint leaves.

Mascarpone mousse flavored with grappa with berries

Ingredients

400 g of Mascarpone
3 eggs
6 tablespoons of sugar
4 tablespoons grappa Grandi Cru Prosecco Ice
1 vanilla pod
250 grams of wild berries to taste

Method

Separate the yolks from the whites and whisk them until they are stiff. Whip the egg yolks with the sugar until the mixture is thick and fluffy. Add the grappa, the mascarpone softened with a spatula and the vanilla to the whipped yolks, stirring until a smooth and homogeneous cream is obtained. Gently fold in the egg whites from the bottom upwards, being careful not to disassemble the mixture.
Let the mousse rest in the refrigerator for at least an hour. Meanwhile wash the berries and place them on absorbent paper to dry the water well. Arrange in cups alternating mascarpone mousse and wild berries. Keep in the fridge until ready to serve and decorate with icing sugar and mint leaves.

Jar of apricots with grappa and cinnamon

Ingredients

10 small, firm apricots, not too ripe
3 cinnamon sticks 2-3 cm high
4 tablespoons of sugar
150 ml of water
Grappa Grandi Cru Prosecco Ice

Method

Wash and dry the apricots, divide them in two and remove the stones. In a saucepan prepare the syrup by dissolving the sugar in the water over high heat and simmering for a couple of minutes. Lower the heat and immerse the apricots leaving them to soak in a sweet flame for 5 minutes.
Turn off the heat and let it cool.
Arrange the apricots in an airtight jar previously sterilized in boiling water or in the oven, alternating with cinnamon. Drizzle with the syrup and cover completely with the grappa.
Leave to rest in a dark and cool place for at least a week.

Pretzel Turtles

by Pam on December 19, 2013

When I saw the pretzel turtles on The Pioneer Woman’s^[1] site I knew I had to make them! Who can resist salty pretzels with caramel and milk chocolate? My kids were having a couple pals over for a play date after school so I surprised them with these tasty and fun snacks. Needless to say, they all loved them! I think they thought I was pretty cool for a few minutes… maybe.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the pretzels evenly on the silpat mat lined baking sheet. Top each pretzel with a piece of unwrapped caramel.

Place into the oven and bake for 4-5 minutes, or until the caramel is just starting to melt. Watch carefully! Side Note: See what the caramel should look like in the picture below before you add the pecans). Remove from the oven and carefully place a pecan on the center of each caramel, pushing lightly.

Place into the refrigerator to set. While they are in the refrigerator, place the milk chocolate chips in a glass bowl and place into a pan of water over medium low heat. Stir often until melted. Turn the stove off.

Remove the tray from the refrigerator then remove the pretzels from the tray to a plate. Spoon 1/2 tablespoon of the melted milk chocolate onto the silpat mat then place the pretzel on top and push lightly. Repeat.

Once they are all done, place the rest of the melted milk chocolate in a small ziplock bag. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each turtle.

Place the tray back into the refrigerator for 15-20 minutes to set. Remove from the refrigerator and let them sit at room temperature for 20-30 minutes. Side Note: If you try to eat them right out of the refrigerator the caramel will be really hard and it will be difficult/painful to eat. Trust me. Enjoy!

Print^[2]

Save^[3]

Pretzel Turtles

Yield: 20+

Ingredients:

Mini pretzels
Caramels, unwrapped
Pecan halves
1 bag of milk chocolate chips

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the pretzels evenly on the silpat mat lined baking sheet. Top each pretzel with a piece of unwrapped caramel.

Place into the oven and bake for 4-5 minutes, or until the caramel is just starting to melt. Watch carefully! Side Note: See what the caramel should look like in the picture below before you add the pecans). Remove from the oven and carefully place a pecan on the center of each caramel, pushing lightly.

Place into the refrigerator to set. While they are in the refrigerator, place the milk chocolate chips in a glass bowl and place into a pan of water over medium low heat. Stir often until melted. Turn the stove off.

Remove the tray from the refrigerator then remove the pretzels from the tray to a plate. Spoon 1/2 tablespoon of the melted milk chocolate onto the silpat mat then place the pretzel on top and push lightly. Repeat.

Once they are all done, place the rest of the melted milk chocolate in a small ziplock bag. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each turtle.

Place the tray back into the refrigerator for 15-20 minutes to set. Remove from the refrigerator and let them sit at room temperature for 20-30 minutes. Side Note: If you try to eat them right out of the refrigerator the caramel will be really hard and it will be difficult/painful to eat. Trust me. Enjoy!

References

^{^} The Pioneer Woman’s (thepioneerwoman.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)