Tag: Salad

Recipe Russian salad with quail and lumpfish eggs – Italian Cuisine


There is no Piedmontese who does not want it on the Christmas table, and the Milanese are no different, so much so that in those days the award-winning Peck gastronomy sells two and a half tons. It is one of the "assembled pieces" of the great cuisine that has migrated from the French noble tables to those of the Russian nobility. Hence the name. Even the dishes of which Camillo Benso, Count of Cavour was greedy, came from there, before a bourgeois gastronomy was formed in Piedmont which spread this dish as a coat of arms for special occasions. Today, almost vegetarian, it promises to become a new best seller of the table

  • 250 g potatoes
  • 250 g carrots
  • 200 g sunflower oil
  • 150 g frozen peas
  • 100 g Greek yogurt
  • 30 g lumpfish roe
  • 12 quail eggs
  • 8 gherkins
  • 1 egg
  • 1 lemon
  • 1 edible gold leaf
  • mustard
  • sugar
  • smoked paprika
  • salt

For the recipe Russian salad with quail and lumpfish eggs, peeled and peeled potatoes and carrots. Cut the vegetables into cubes of about 5 mm.
Cook them separately, starting from cold salted water, calculating 9-10 minutes for the potatoes, 7 minutes for the carrots and 1 minute for the peas from the boil.
Drain the vegetables and distribute them on a cloth to let them cool and dry completely.
Boil quail eggs for 6 minutes from boiling, then let them cool in cold water.
Chop finely the gherkins.
Prepare yogurt mayonnaise: in a tall and wide glass pour the sunflower oil, then the egg, a pinch of salt, 1/2 teaspoon of sugar, 1 teaspoon of mustard and 1 tablespoon of lemon juice. Blend with the hand blender, moving the blender rod up and down for 30 seconds, until you get a creamy mixture. Gently stir in the Greek yogurt and chill in the refrigerator for 30 minutes.
Peel quail eggs and divide them in half lengthwise.
Mix the vegetables and the chopped gherkins with 3/4 of the mayonnaise.
Pour the mixture in an oval mold (12 × 25 cm approximately) lined with cling film. Let it rest in the fridge for 1 hour and 30 minutes.
Mix the remaining mayonnaise with 1 teaspoon of paprika and place it in a pastry bag.
Turn out the Russian salad on a serving dish and decorate the edges with quail eggs interspersed with sprigs of paprika mayonnaise. Complete with lumpfish roe and decorated with gold leaf.

Recipe and texts: Sara Tieni, Photos: Riccardo Lettieri, Styling: Beatrice Prada

Canapes with Russian salad with tuna – Italian Cuisine

»Canapes with Russian salad with tuna


If you haven't done it yet, make the Russian salad.
Drain the tuna well and mix it with the Russian salad (if it is whole fillet fillets, chop it up first).
Add the mayonnaise and mix again.

Cut the bread into slices and lightly toast it in a non-stick pan on both sides.

Stuff each piece of bread with a little Russian tuna salad, then decorate with a slice of olive.

The canapes with tuna Russian salad are ready, you just have to serve them.

Winter fruit salad with caramelized syrup – Italian Cuisine

Winter fruit salad with caramelized syrup


1) Toasted the almonds in a small pan and transfer them to a plate. In the same pan paid the sugar and caramelize it over a high flame by rotating the container until the sugar melts and takes on color. United caramel almonds, pour everything on a sheet of parchment paper and let it cool.
2) Peel live four oranges and separate the wedges. Grainy and wash the grapes. Pour the remaining orange juice into a saucepan and bring it to a boil. Add a third of the minced brittle and stir until melted. Let it cool down the syrup.
3) In a bowl jumbled up the orange wedges and grapes, pour over the syrup and let it rest for 1 hour. Serve the fruit salad with the crunchy remaining in small pieces.


Posted on 04/12/2021

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