Tag: Salt

Mediterranean cod – Salt & Pepper – Italian Cuisine

182816



Total time: 35 minutes
5 minutes preparation
30 minutes cooking

Use of ULTRABLADE BLADE – MIXING ACCESSORY – STEAM BASKET

Ingredients for 4 people
800 g of wet cod
50 g onion
50 ml of extra virgin olive oil
50 g of capers
100 g of fresh cherry tomatoes
200 g of tomato sauce
100 g of Taggiasca olives in oil
4 anchovies in oil
fresh thyme
salt and pepper

1828161) After inserting the ultrablade blade, in the bowl put the peeled and coarsely chopped onion; chop for 15 seconds at speed 11.

2) Replace the ultrablade blade with the mixing accessory, add the oil, the tomato puree, the tomatoes washed and cut in half, the anchovies, the capers and the olives, season with salt and set speed 6, at 70 ° C, for 15 minutes.

3) Put the sauce aside and keep it warm; wash the container and fill it with water (follow the instructions in the container itself), position the steamer basket with the portioned cod, salt and start the STEAM program for 15 minutes.

4) Arrange the fish on serving dishes, cover with the previously prepared hot sauce and finish with fresh thyme leaves and freshly ground black pepper.


Fruit tartlets – Salt & Pepper – Italian Cuisine

182815


Total time: 2 hours and 10 minutes
15 minutes preparation
90 minutes rest time
25 minutes cooking

Use of MIXER BLADE / ACCESSORY SBATTITORE

Ingredients for 4 people

For the custard

6 yolks
150g of granulated
sugar
30g of corn starch
10g of rice starch
400ml of fresh whole milk
100ml of fresh cream
1 vanilla bean
the zest of 1 untreated lemon

For the shortcrust pastry
300g of 00 flour
150g of soft butter
100g of sugar
1 medium egg (55g)
the zest of 1 untreated lemon
1 pinch of salt

For fruit
250g of fresh fruit

For the custard

1) After inserting the accessory whipper, in the bowl put the yolks, sugar and starches, set speed 6 for 1 minute.

2) Add the milk, cream, flavorings, salt and set speed 6, at 90 ° C, for 12 minutes.

3) Pour the cream into a clean container, cover with contact film and leave to cool in the refrigerator for 1 hour.

182815For the shortcrust pastry

1) Insert into the container, with the kneading blade, flour, sugar and lemon zest; set speed 8 for 2 minutes; add the egg and set speed 6 for 2 minutes.

2) Once the ball is formed, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

3) Take the dough and roll it out with a rolling pin to about 4 mm, cover the tartlet molds, pierce the bottom and cook in white in a preheated oven at 180 ° C for about 14 minutes.

4) Leave to cool on a wire rack for cakes and then stuff with the custard and the fresh fruit previously washed and dried.

Stuffed mozzarella braid – Salt & Pepper – Italian Cuisine

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