Tag: Salad

Recipe Mixed salad with spicy sauce – Italian Cuisine

Recipe Mixed salad with spicy sauce


  • 250 g mixed seasonal salads
  • 250 g new potatoes (to be boiled)
  • 200 g baby carrots
  • 200 g asparagus (to be cleaned)
  • Tabasco
  • lemon juice
  • extra virgin olive oil
  • salt

To prepare the mixed salad with hot sauce, boil the potatoes and drain them al dente, let them cool and then reduce them into slices; scrap the carrots, then cut them into thin slices. Peel and boil the asparagus; wash the salads several times, drain well, then collect them in a salad bowl; add the potato slices, carrot slices and season with a sauce made by blending the boiled asparagus, about 60 g of oil, lemon juice, a few drops of Tabasco, a pinch of salt. Season the salad when you bring it to the table and mix it in the presence of the diners.

Recipe Mint swordfish and honey with a warm celery salad – Italian Cuisine

Recipe Mint swordfish and honey with a warm celery salad


  • 700 g sword steak
  • 120 g green celery
  • 120 g red onion
  • mint
  • Taggiasca olives
  • honey
  • White vinegar
  • extra virgin olive oil
  • salt

For the recipe of mint swordfish and honey with a warm celery salad, peel the onion, cut it into wedges, season with a tablespoon of vinegar a teaspoon of honey and a pinch of salt. Let it rest for 20 minutes. Peel the celery, cut it into small pieces and blanch it in boiling salted water for 7-8 minutes. Drain. Sauté the onion in a hot pan, veiled with oil, for 2-3 minutes. Mix the celery and onion and complete with a tablespoon of olives and a drizzle of oil.
For the swordfish: sprinkle the slice with a little oil and a spoonful of honey; massage it with your hands to distribute the seasoning over the entire surface, including the edges. Add a few mint leaves and let the fish season for 20 minutes. Then cook it in a pan with 2 tablespoons of oil for about 4 minutes, turning it on all sides, even on the edges, so that it roasts evenly on the outside, leaving the pinkish heart. Cut the slice into slices and serve with the warm salad. Complete with a drizzle of honey and mint leaves.

Recipe Salad of cooked and raw porcini mushrooms – Italian Cuisine

Recipe Salad of cooked and raw porcini mushrooms


  • 500 g porcini mushrooms
  • 120 g homemade bread
  • 50 g ribes (red and white)
  • 20 g sesame oil
  • white sesame
  • mint
  • extra virgin olive oil
  • salt

For the recipe of cooked and raw porcini salad, clean the porcini mushrooms well; cut the heads leaving only a few centimeters of stem and slice them into thin strips. Cut the rest of the stems into small pieces. Roast the stems in a pan with 2 tablespoons of extra virgin olive oil for 8-10 minutes, add salt and turn off.

Scent them with a few chopped mint leaves. Cut the bread into cubes and brown for 2-3 minutes in a pan with a drizzle of extra virgin olive oil. Prepare a vinaigrette: blend the currant, sesame oil and 40 g of extra virgin olive oil, a pinch of salt with the immersion mixer, then sieve the sauce.

Collect the sliced ​​porcini mushrooms, the roasted ones and the diced bread in a salad bowl; complete with white sesame and season with the vinaigrette.

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