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Stuffed mussels | Salt and pepper – Italian Cuisine

the stuffed mussels Sale & Pepper


A very good and simple recipe to make mussels beautiful and good, enriched with a surprising filling

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Step by Step

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      the stuffed mussels Salt & Pepper recipe
    • 3) Remove the molluscs from the shells and collect them in a bowl; keep aside the half shells of the mussels more concave. Lining a colander with a tightly woven gauze cloth, place it over a bowl, pour the broth for cooking mussels left in the pan, strain it and set it aside.

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      the stuffed mussels Sale & Pepe photo
    • 4) Put a small pan on the fire with 2 tablespoons of oil, add the remaining chopped parsley and garlic and sauté lightly; add the shellfish, bathe with a few tablespoons of their broth, pepper and let it flavor for 1 minute over very low heat.

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      the stuffed mussels Sale & Pepe image
    • How to stuff mussels

      5) To complete the recipe of stuffed mussels, system, in a large pan or on a baking tray, the half shells of the mussels kept aside, not too close to each other. Drain the molluscs from their sauce, which you will keep aside, and insert 1 (or 2, if any) into each half shell.

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      the stuffed mussels Salt & Pepper preparation
    • 6) Melt in a saucepan the butter, incorporate the flour and dilute with the milk hot added flush. Let the sauce thicken, continuing to stir, then remove from the heat. Incorporate the cheese, the yolk and the sauce of mussels. Mix well until you get a creamy sauce.

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      the stuffed mussels Sale & Pepe step
    • 7) Taste the sauce, adjust it salt is pepper, then distribute it over the mussels making sure to cover them without overfilling the shells, about 1 tablespoon is enough.


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Seafood salad | Salt and pepper – Italian Cuisine

Seafood salad | Salt and pepper


An appetizer with a sea flavor, a mix of mussels and clams, perfect for the summer

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Preparation of seafood salad

1) Lessa for 45 minutes the squid cleaned in 1 l of water and 1 dl of White wine. Once removed from the heat, drain them, cut them into small pieces and place them in a bowl.

2) Join 250 grams of mussels and 250 grams of clams clean, open in a pan with white wine and shelled.

3) Add to the shellfish a mix of boiled seasonal vegetables (potatoes, carrots, celery or green beans).

4) Season it all with a little extra virgin olive oil, a pinch of salt is pepper.Perfume, if you like it, with a few sprigs of dill and chopped grass cut with scissors, mix well then serve thesea ​​Salad warm or cold in single-portion glass cups.


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Roasted fillet | Salt and pepper – Italian Cuisine

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The roasted fillet it is a second classic and timeless meat. Preparing it is not difficult, it takes just a few simple steps to get an excellent result. It is one of those dishes that is prepared on special occasions or on holidays, when you have more free time to devote to cooking. For the recipe of roasted fillet of Salt and pepper you need only a branch of rosemary and beef fillet, the central part or the tail, a cut of meat very renowned for its tenderness and juiciness. In this Sale & Recipepepper the fillet is cooked in the most traditional way: browned in a saucepan and then baked in the oven for a few minutes. But what distinguishes the roasted fillet of salt&pepper from the other variants, is the aroma of rosemary, which gives it a fresh and even more particular taste. The cooking of the fillet is short, but you have to pay attention, so that the meat remains internally rosy and tender and, at the same time, a delicious cooking bottom is formed that you can use to wet and enrich the slices of your taste. roasted fillet, Before bringing it to the table as a protagonist

The fillet steak it is nothing other than the muscle of the bovine that is found in the posterior part of the loin: it starts more or less in correspondence of the kidneys, after the ribs, and covers the whole vertebral column of the animal up to the thigh. It is a cut of little fat meat and not very rich in connective tissue, so it is tender and suitable for those who find it hard to chew. The fillet from the butcher looks like a piece of conical meat that does not exceed 3-4 kg, so it is very expensive. Usually, the fillet is divided into three parts: the head, ie the widest part, the heart that corresponds to the median wall and the thinnest tail. Each of these parts in the kitchen is used for different preparations. For example, the "head of the fillet" is a bit richer in connective tissue and therefore more suitable for obtaining thin slices to prepare the carpaccio or to make bites to cook in the pan or even to make skewers to cook on the grill. The central part, the heart has a more rounded shape from which it is possible to obtain smaller steaks, suitable for preparing the "tournedos”, But also whole to prepare the roasted fillet of salt & pepper. The tail of the fillet is instead suitable to be chopped with a knife for tasty tartare or to obtain morsels or strips but also for appetizing and tender roasts

If you are looking for a second course of traditional meat, then choose the roasted fillet of salt & pepper it is refined in taste and tender to eat, perfect for those who want to amaze their guests with a dish that is not very elaborate but of extraordinary goodness. Try it now!

Preparation of roasted fillet

320381) Tie the beef fillet with a kitchen string and insert a few sprigs of rosemary to flavor it. In a saucepan also suitable for the oven, place the butter in flakes with 2 tablespoons of extra virgin olive oil and add the meat. Carefully brown it on all sides then wet it all with a glass of White wine and let the alcohol evaporate over a high heat. add salt is pepper at your leisure and put in oven for 30 minutes to 200th.

2) At the end of cooking, let rest for a few minutes, then cut the fillet steak sliced ​​and place it on a serving plate. Before serving, sprinkle the slices of roasted fillet with the cooking bottom.

Tips

The roasted fillet you can accompany him with a side dish of vegetable like buttered peas or classic peas potatoes to supplyor.

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