Tag: Sardines

Tarte with burrata, peppers and sardines – Italian Cuisine

Tarte with burrata, peppers and sardines



There burrata it consists of a "bag" of spun pasta (the same that we find in mozzarella) which contains the so-called stracciatella, strands of pasta filata mixed with cream.

In the kitchen it can enrich savory pies, summer and velvety soups. If it is used in recipes that require cooking, care must be taken to combine the burrata only at the last or in any case for a short time, in order to maintain all its creaminess.

Preparation of tarte with burrata and peppers

1) Arrange the flour in a fountain and put the cold butter into small pieces, the beaten egg with a spoonful of water, the leaves of the thyme, salt and pepper: knead until a homogeneous mixture is obtained, then add the sesame seeds. Form a ball, flatten it a bit, wrap it with plastic wrap and let it rest in the fridge for 1 hour.

2) Rinse i pepperoni, place them on a plate and cook them under the grill for 20 minutes, turning them several times. Close them in a paper bag for 10 minutes, then peel them and cut them into strips.

3) Roll out the dough with a rolling pin and cover a greased and floured cake tin of 24 cm in diameter. Cover with parchment paper, fill with dry beans and bake in a hot oven at 180 ° for 20 minutes.

4) Clean the Sardinian depriving them of their heads and bones and rinse them. Remove the beans and the paper from the pasta shell, fill with the burrata into small pieces and cover with peppers and sardines arranged in a radial pattern.

5) Salt, pepper, season with a drizzle of oil and bake in a hot oven at 200 ° for 10-15 minutes. Finish with oregano leaves.

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Sardines a beccaficu, the Sicilian recipe – Italian Cuisine

Sardines a beccaficu, the Sicilian recipe


Born as a poor dish, the beccaficu sardines are now one of the most appetizing recipes of the island's cuisine. Here's how to prepare them

Beccaficu sardines are a recipe that is part of the Sicilian tradition, cooked mainly in the provinces of Messina and Palermo. They are a reworking of a very rich meat dish, served on the tables of Sicilian nobles: the beccafico is in fact a small bird with very tasty meats, which at the time was hunted and cooked. In popular tradition it was later replaced with sardines, a poor fish that was part of the diet of the poorest families. The ingredients that make up this recipe form a balance of flavors that allows you to serve this dish both as an appetizer and as a fish main course. Let's see how it is prepared.

The recipe for sardines in beccaficu

Ingredients for 4 people

750 g of sardines, 100 g of breadcrumbs, 50 g of sultanas, 50 g of pine nuts, 6 salted anchovies, parsley, bay leaf, extra virgin olive oil, salt, pepper and lemon juice.

Method

First, soak the sultanas in warm water. Eviscerate the sardines, opening them like a book, and eliminate the bones and heads. Rinse and pat them with a paper towel. Toast the breadcrumbs (except a spoon) in a little extra virgin olive oil. When it is browned, remove it from the heat and add the well drained and squeezed raisins, the pine nuts, the chopped parsley and the desalted and chopped anchovies. Mix and season with salt. Mix everything well stirring, and then spread a little of the mixture inside each sardine, making it adhere with a light pressure of the fingers. Then roll the sardine on itself (making sure that the filling does not come out) in a ring, so that the tail protrudes upwards. Cover a baking tray with parchment paper, lay the stuffed sardines on it, add the bay leaf, sprinkle them with a spoonful of breadcrumbs, drizzle them with the remaining olive oil and cook them in a preheated oven at 220 ° C for 15-20 minutes and, when cooked, season them with lemon juice and serve your very hot beccaficu sardines.

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Contemporary pasta with sardines: the recipe – Italian Cuisine

Contemporary pasta with sardines: the recipe


The traditional recipe, revised in a lighter and more elegant version. Because Sicilian regional cuisine is no longer what it used to be, and to understand it, today you can also stay in Milan

Sicilian cuisine is no longer what it used to be. Traditional regional cuisine also evolves, the Sicilians in the "homeland" know it very well, but much less those who live far away and live in the memory of a stereotype of authenticity that is often no longer the contemporary one. In Milan, as in the rest of Italy, Sicilian cuisine remains so anchored decades ago: making a comparison is to today's Sicilian cuisine as much as that of Little Italy to Italian chefs of the Third Millennium. The reality instead is made of local ingredients, flavors and recipes but rethought in a different style and with a new awareness; for processes and raw materials.

To bring the "new Sicilian cuisine" to Milan is chef Peppe Barone who explores the Modica and Scicli cuisine after twenty years of experience of Fattoria delle Torri in Modica, Ammare in Scicli and 5 itinerant years in the Italian offices of Eataly. The restaurant is called Terrammare, "A creative and Mediterranean cuisine project, which started 25 years ago as a sentimental and social redemption for the women of Modica in the kitchen and found fertile ground in the Fattoria delle Torri restaurant in Modica, to which are added the teachings of Luigi Veronelli, my mentor now 35 years ago , says chef Peppe Barone. Among the first chefs of theContemporary Sicily " that did not mimic French cuisine and differed from the rigid canons of that traditional common folk. "The raw material must tell about itself, so I structured together with Stefania Lattuca a menu that tells of the treasures of our land with a cuisine that is tangible, easy, gluttonous, with emotions".

Among the most iconic dishes of the chef Peppe Barone, pasta with sardines that has revisited in a modern key, the "Milanese risotto brought to the sea" symbol of the synthesis between Sicilian and Milanese cuisine or carnaroli reserve, saffron, white lobster shrimp , interdonato lemon and caper powder, the leg of rabbit glazed with stimpirata, or in bittersweet typical of caponata, and even a "Milanese in our opinion"Which wants to be a provocation to the cutlet …
But here is the recipe for his Sardinian pasta, contemporary.

Recipe

Ingredients for 4 people

spring onions
400 g clean and delicate sardines
80 g pine nuts
80 small raisins
4 bunches of fresh wild fennel
1 saffron bag
10 anchovies in oil
300 g Benedetto Cavalieri spaghettoni
100 g cow's milk ricotta
50 ml fresh cream
200 g of breadcrumbs
Extra virgin olive oil to taste
Salt and Pepper To Taste
1 fresh hot pepper

Method

Beat with the onion half of the anchovies in oil 1/2 hot pepper and oil and sauté, add the pine nuts and finely chopped fennel sauté and add broth, as soon as it boils turn off the heat and put the sardines and raisins and to put aside.
Prepare the anchovy mayonnaise with the help of an immersion mixer, put ricotta cream and the remaining anchovies and emulsify until smooth and homogeneous.
With the stalks of the fennel make a vegetative water with the mixer mix together with two ice cubes and a little water will serve after cooking.
Put a little oil and breadcrumbs in a pan and toast.
Boil the pasta, put the sauce prepared before 3/4 cooking in a pan, drain the pasta and put in the pan as soon as it boils put the vegetative water and taste salt and pepper, put a spoonful of mayonnaise on the plate anchovies and put the well-whipped pasta on top, add the toasted breadcrumbs on top.

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