Tag: Roast

Roast meats and fish with marinades – Italian Cuisine

Roast meats and fish with marinades

The seasonings give the dishes more palatability and flavor and improve their digestibility. But to use marinades, it is important to know how to dose them well!

THE condiments they give the dishes greater palatability and flavor and improve their digestibility. But to use them it is important to know them dose carefully, so as not to mask the natural organoleptic characteristics of food.

Here are some tips for the marinated to be used with meat and fish.


Spices like curry, tandoori, garam masala, coriander they have strong scents and are suitable for poultry, lamb or pork. A pinch is enough to give pleasant sensations. They can also be diluted in oil, yogurt or coconut milk. Leave to marinate for 1-2 hours. All spices, especially pepper, are best used by crushing them on the spot, so that they can best express aromatic richness and "freshness".


The aromatic herbs are used fresh, chopped or chopped to facilitate the escape of essential oils. Dried herbs have more concentrated aromas, therefore they are used in small quantities. The marinades for meats are completed with a drizzle of oil, never with salt, to avoid the loss of juices from the tissues. For the meat are suitable rosemary, sage, thyme, marjoram, savory, mint.

Parsley, dill, chervil, chives, thyme they are the most suitable herbs for the fish. For crustaceans and molluscs you can also use some spices such as cilantro or curry. In whole fish, they can be inserted into the ventral opening or incisions can be made to facilitate cooking and make the condiments better penetrate.

Citrus fruits

Particularly fragrant citrus fruits such as the can also be used to season and marinate the crustaceans lime, after pounding them with spices and oil.

Handmade dripping pan

A simple and practical "Baking tray" built with aluminum sheets, according to the length of your spit, it can be enriched with oil, flavors, wine. Placed under the spit it will collect the juices of the meat, which can then be used to brush it.

Text by Walter Pedrazzi (chef)

Recipe Warm roast with robiola sauce, anchovies and capers – Italian Cuisine

Recipe Warm roast with robiola sauce, anchovies and capers

  • 1 kg veal beef
  • 300 g robiola
  • 15 desalted capers
  • 3 anchovy fillets in oil
  • lime
  • sage
  • rosemary
  • extra virgin olive oil
  • salt
  • pepper

To prepare lukewarm roast with robiola sauce, anchovies and capers, tied the magatello: a turn of string lengthwise and many single turns equidistant widthwise (you can ask the butcher to do it for you).
sauté in a pan with a drizzle of oil, then transfer it to an oven dish and flavor it with rosemary, sage and salt. Bake it in the fan oven at 180 ° C until reaching 50 ° C at the core: it will take 45-50 minutes.
Remove from the oven the roast, let it cool and then cut it into thin slices.
Jumbled up robiola with capers and chopped anchovy fillets, grated lime zest and pepper and serve with meat, as is done with veal with tuna sauce.

How to roast fish on the grill – Italian Cuisine

On the grill, queen of the summer, but also in the oven and in a pan, for less direct or faster cooking. Here's how to make delicate fish meat soft and succulent

Roasting is one of the most appetizing for the fish, particularly appreciated in the summer months. In direct contact with the heat source, between 140 and 180 ° C, a crunchy and very tasty crust is formed on the surface, due to the coagulation of sugary and protein elements; a complex reaction called "by Maillard", the French chemist who studied and described it at the beginning of the twentieth century.
When the fish are roasted in order to obtain a nice external gilding and a correct cooking inside it is important to evaluate the type, size, cut alut the type, size, cut of the fish and the tool to use to cook them.

What fish to roast?

All fish lend themselves to being roasted: fish with flat, round or oval section, mollusks with flat, round or oval section, cephalopod and crustacean molluscs. All must be cleaned efalopods and crustaceans. All must be cleaned from the entrails before cooking; to the entrails before cooking; the little ones cook whole; the larger ones are cut into slices or fillets. Those of medium size can be of medium size and can be cooked whole or filleted. It can be roasted with the skin or shell, but also without.

The tools for roasting fish

Besides good pans is good grids from other to good pans and good grills to be heated on the stove, excellent results are also obtained with gratings to be placed on the results, also with gratings to be placed on the embers. The best are the "book" onesi.e. equipped with a hinge that allows you to keep the fish inside and turn it on both sides without moving it, thus avoiding breaking it. For all cooking, then, especially for whole fish or in large slices, palettes are useful for turning the pieces during cooking and non-pointed tongs with which to grasp the fish without tearing the delicate meat.

Grilled fish

Mackerel, sea bream, portion sea bass and other similar fish are excellent on the grill: scaled and gutted, they rest directly on the very hot grill, with little oil, wanting to be filled with aromas in the belly. Molluscs and crustaceans are also suitable for grilling. For this cooking, it is not convenient to eliminate skin and carapace that protect the pulp.

Mackerel and similar fish

They are more suitable for cooking on the grill than in a pan, because they tend to dry out: the grill, which reaches higher temperatures, allows faster cooking, which avoids excessive loss of humidity. As in all fish, the fat is concentrated between the skin and the pulp: during cooking, this softens the pulp and allows you to cook almost without adding fat. Mackerels, however, are particularly rich in them: it is better to cut the skin to eliminate its excess. Fish have delicate skin, so it's best to turn them as little as possible. Grill the mackerel for 4 'on one side and for 2' on the other.

Prawns and prawns

They should be grilled with the carapace, which prevents the delicate pulp from sticking to the hob. For this reason, however, you will need a very high flame. Before cooking them, remove the gut, "pinching" it with a toothpick at the point where the head articulates to the carapace. If it breaks, the last ring of the shell can be eliminated to "intercept" with the toothpick the final part of the gut and eliminate it. Cook i shrimp for 2 'on one side and for 1' on the other

Mollusks and chopped fish

Cuttlefish and squid they can be cooked on the grill: skewer the bodies cut into strips on skewer sticks to turn them more easily. While cooking, brush with oil and herbs to perfume them. Cook for 1-2 'on one side and for 1' on the other. To cook well skewers with bites of larger fish (sword, tuna, salmon, monkfish …) you must first cut the fish into uniform cubes in size. Then grill at high temperature at the beginning, then lower the fire, otherwise they will burn outside remaining raw in the heart. Cook for 2 'on the first side, then for 1' on all the others.

Grilled squid with burnt aubergine cream.
Grilled squid with burnt aubergine cream.

In the gallery you will find many good ideas for preparing grilled fish

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