Tag: Salad

Recipe Lentil and fennel salad in apples – Italian Cuisine

Recipe Lentil and fennel salad in apples

  • 100 g dry lentils
  • 80 g fennel
  • 4 pcs small Renette apples
  • laurel
  • dill
  • celery
  • onion
  • Orange
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of lentil and fennel salad in apples, soak the lentils in water for 1 hour. Drain and rinse them. Prepare the apples: cut the caps with the stalk, then remove a small slice on the bottom, in order to lay them steadily. Empty them in the center so that they can act as containers.
Place them on a plate lined with baking paper, close them with their caps, grease them with a little oil and bake at 190 ° C for 10-15 minutes. Bring a saucepan of water to a boil with 1 bay leaf, a piece of celery and one of onion, 1 orange peel, 1 tablespoon of oil, a pinch of salt and a few grains of pepper. Boil for 5 minutes, then add the lentils and cook for 15 minutes.
Collect the remaining orange rind in a saucepan of water, bring to a boil, drain and repeat the operation two more times. Finally drain it and cut it into small pieces. Drain the lentils and mix them
with the diced fennel, the orange peel and the juice of the squeezed fruit, a little oil, salt, pepper. Fill the apples with lentil salad and fennel and complete with dill leaves.

Recipe Russian salad of Brussels sprouts and scampi – Italian Cuisine

Recipe Russian salad of Brussels sprouts and scampi

  • 330 g Brxuelles sprouts
  • 200 g Topinambur
  • 200 g Carrots
  • 90 g Lettuce
  • 12 Shelled prawn tails
  • 2 yolks
  • Lemon
  • Laurel
  • Peanut oil
  • Mustard
  • Extra virgin olive oil
  • salt

Peel the Jerusalem artichokes and carrots and reduce them in a small regular diced. Blanch the carrots in water with a bay leaf for 6-7 ′, then add the Jerusalem artichokes; after 10 'turn off, add salt and then another 2' drained. Peel the Brussels sprouts and make a small cross-engraving on the bottom. Boil them for 12-13 ′ in water with a bay leaf and 10 g of oil. Turn off, add salt and after 1 'drain, keeping the cooking water. Keep 3 of them aside and divide them into pieces.

Dip the lobster tails in the boiling water of the sprouts, still hot. Drain after 10 ', keep aside 3 and reduce the remaining ones in bobbins. Collect the yolks and the tip of a teaspoon of mustard (you can dose it according to your taste) in a bowl with high edges, add 25 g of extra virgin olive oil while blending with the immersion blender.

Continue to blend blending 100 g of peanut oil; complete with the juice of half a lemon and salt (mayonnaise). Mix the chopped vegetables and prawns with the mayonnaise, spread out on the plates, using a pastry ring, place the sliced ​​lettuce on top, complete with the sprouts and prawns kept aside cut in half lengthwise, and decorate the dishes to taste.

Recipe Broccoli salad with chervil mayonnaise – Italian Cuisine

Recipe Broccoli salad with chervil mayonnaise

Cut the cauliflower and broccoli florets into strips.
Divide the Romanesco broccoli into very small tufts.

Bring a saucepan of water to the boil with a pinch of salt, one of sugar and 40 g of white wine vinegar.

Dip the cauliflower florets in the water and boil them for 3-5 ’; drain them, then boil the broccoletti for 2-4'e for last the tufts of Roman broccoli for 2-3 '. Briefly dip all the vegetables in water and ice to stop the cooking and keep the colors bright.

Drain them and dry them gently with kitchen paper.

Blend the milk with the immersion blender, adding 120 g of oil, a little lemon juice and a pinch of salt.

and a teaspoon of sesame seeds. At the end add a dozen chopped chervil leaves.

Spread the boiled vegetables on the plates and complete them with a generous spoonful of mayonnaise. Serve the rest of the mayonnaise in small bowls.

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