Tag: Salad

Recipe Salad with chicory and fried anchovies – Italian Cuisine

Ingredients

300 g chicory
18 fresh anchovies
re-milled durum wheat semolina
lemon
peanut oil
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

Prepare the puntarelle. The puntarelle are located at the heart of the Catalan head. To clean them, remove the outer leaves (which you can use in soups or omelettes). Remove the ribs from the head, remove the base and cut them into thin strips, then put them in water and ice for 15-20 minutes.
Clean anchovies: remove the head, open them like a book, remove the fishbone, eviscerate them, rinse them and dab them with kitchen paper.
dredge in flour then in the semolina and fry them quickly in a small saucepan with hot peanut oil. Drain them on kitchen paper and salt them.
Drain puntarelle, dry and season with 1/2 lemon juice, 4-5 tablespoons of extra virgin olive oil, salt and pepper. Serve on a large loaf.

Recipe Warm octopus and potato salad – Italian Cuisine

By cooking it in the pressure cooker, the octopus becomes very tender in no time. In addition, you can optimize the preparation by adding the whole potatoes (which will take on a nice pink color)

Ingredients

1 kg octopus
300 g 4-5 potatoes
150 g baby zucchini
20 g dried cherry tomatoes
20 g Taggiasca olives in oil
garlic
parsley
extra virgin olive oil
White wine
coarse salt

Duration: 30 min

Level: Easy

Dose: 4-6 people

Peel courgettes and divide them lengthwise. Brown them in a pressure cooker in a film of oil for 4-5 minutes, until they are golden brown. If needed, blend with very little water. Remove them from the pot.
Place the whole octopus, already gutted and cleaned, and the potatoes, peeled, in the pressure cooker; add a pinch of coarse salt, 1/2 glass of wine and 250 g of water. Close and cook for 7 to 10 minutes depending on the pot power. Vent and extract the potatoes. Let the octopus cool in the water.
Prepare a sauce by blending a bunch of parsley with 20 g of oil, 10 g of water and 1 clove of garlic.
Cut touch the octopus tentacles and the potatoes, once lukewarm.
United olives, courgettes, dried cherry tomatoes, drizzled with parsley sauce and, to taste, top up with a little lemon juice.

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Recipe Shrimp salad with macadamia nut and lime cream – Italian Cuisine

Ingredients

240 g boiled chickpeas
140 g corn seed oil
100 g macadamia nuts
12 prawn tails
2 limes
chopped parsley
soncino
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

Gather in the glass of a powerful blender 1 tablespoon of chopped parsley, macadamia nuts, 30 g of lime juice, 70 g of water and corn seed oil. Blend until smooth and thick. Season with salt at the end.
Shelled the shrimp tails, blanch them for 20 seconds in salted water. Drain and dry them lightly with kitchen paper.
distributed the cream of macadamia nuts on the plates, add a few leaves of soncino and a few tablespoons of chickpeas, seasoned with olive oil and salt, take the shrimp tails and complete with grated lime zest.

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