Tag: Roasted

roasted eggplant and courgette salad – Italian Cuisine

It doesn't take much to create a healthy and tasty dish. In the case of roasted eggplant and courgette salad, even low in calories!

Eggplant is zucchini roasted are the perfect vegetables to prepare asalad inviting and low in calories, which goes very well with a plate of baked fish or a grilled meat fillet, for a light lunch that does not give up the taste! A chopped herbs it will then give that extra touch that will make you love this salad definitively.

The most suitable eggplants for the salad

The eggplant they are not all the same, some have a stronger taste, others less. The most suitable quality for this recipe is round lilac, with a firm and soft consistency and a delicate flavor. Even the round violet, smaller than the lilac, has a neutral taste and a perfect consistency to be cooked grilled or baked. Both of these varieties do not need to be put in salt to lose the water, and this speeds up the execution time of the recipe a little.

salad-vegetables-grill

Dried fruit and seeds to enrich

What better to add than that dried fruit and seeds to give an extra touch to this salad (already delicious) and a full of omega 3 fats, antioxidants and protectors of the cardiovascular system? Choose between nuts, hazelnuts and almonds and among the seeds, very well those of linen, of chia is of hemp, to be added before dressing the salad, raw. In a single dish vitamins, good fats and few calories. What more could you ask for?

The recipe for aubergine and roasted zucchini salad

Ingredients

1 lilac round aubergine, 600 g merinda tomatoes, 1 celery stick, 500 g zucchini, 1 bunch of aromatic herbs, extra virgin olive oil, 2 tablespoons of sultanas, salt, pepper.

Method

Rinse and cut the aubergine, courgettes and tomatoes into small pieces. Peel and cut the celery into pieces. Place the aubergines, celery and courgettes in a baking tray lined with parchment paper, salt, add a drizzle of oil and bake in the preheated oven at 180 degrees for 25 minutes. Put the sultanas in a bowl with a little water. When the vegetables are ready, take them out of the oven and let them cool. Now take the tomatoes, add them to the other vegetables, add the squeezed raisins, a little oil, the aromatic herbs, mix well and serve your salad.

In the tutorial some more tips for a perfect dish

Roasted salmon … in three ways! Grilled, baked and pan-fried salmon – Italian Cuisine

Some fish lend themselves to being roasted both on the grill and in the oven or in a pan. Emblematic the salmon, however excellent. It is better, however, to cut it in different ways according to the type of cooking you choose to use it for.

Grilled salmon

The slices with the bone are the most suitable, because they have a uniform thickness. A homogeneous cooking is thus obtained. Turn them a few times, turning them to get a "net" on the surface. Cook them for about 3-4 minutes on each side, on the oiled grill

Baked salmon

Choose large pieces of fillet, and cut the skin as for the rhombus. Place them with the skin upwards, complete with herbs and herbs, then bake at 180 ° C for about 15 '. For slices of 400 g or more, brown them in a pan and then bake them, cooking them for about 7-8 minutes.

Pan-fried salmon

Portion fillets must be cooked resting on the skin first. This must be engraved to prevent the fillet from curling and rising from the pan thus compromising cooking. Where the fillet is thinner, however, it is better to leave the skin intact, to protect the pulp. Cook them for 5 'on the skin, salt them then turn them for 2-3' on the pulp

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Spaghetti with anchovy sauce, hazelnuts and roasted anchovies – Italian Cuisine

Starred chef Andrea Berton's recipe that combines North and South. Delicious and easy to do at home too

Hazelnuts and anchovies? It can be done! The idea is of chef Andrea Berton, a Michelin star in Milan. In his restaurant he serves among the first courses this intense, comforting, delicious spaghetti – to copy ;-).
Here is his recipe

Ingredients for 4 people

200 g of peeled and toasted hazelnuts
100 g of finely chopped onion
1 bay leaf
Extra virgin olive oil
Salt and pepper
8 anchovies

To whisk
200 g of hazelnut cream
20 g of anchovy sauce
30 g of grated toasted hazelnuts with a grater
240 g of Monograno Felicetti Bio 105 spaghetti
salt

To serve
20 g of toasted hazelnuts
20 g of roasted, peeled and grated hazelnuts – or hazelnut powder

Method

Blend the hazelnuts until smooth and homogeneous and set aside. For stuffed roasted anchovies, clean the fish by removing the head and central bone being very careful not to ruin the tail. Slowly stew the onion with the extra virgin olive oil, the bay leaf and season with salt and pepper. Allow the onion to cool and fill the anchovies. Roast the anchovies in the oven and set aside.

Cook the pasta in abundant salted water for 7 minutes. Pour the hazelnut cream into a pan, season with the anchovy sauce and bring to a desired consistency with a ladleful of spaghetti cooking water. Once the spaghetti are still "toothy", drain and pour the pasta into the pan. Stir in the grated hazelnuts, if necessary add more pasta cooking water or further anchovy colatura.

Plating
Sprinkle the chopped hazelnuts on the base of the plate and place the creamed spaghetti on top. Sprinkle with the hazelnut powder and finish with the anchovies roasted on top.

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