Tag: sauce

Eve lasagna with turnip greens and seafood sauce – Italian Cuisine

Eve lasagna with turnip greens and seafood sauce


1) Cleanse turnip greens, blanch them for 3 minutes in salted water, drain and sauté them in a pan with a drizzle of oil, 1 peeled clove of garlic and anchovies. Wash and open the mussels with 1 clove of garlic and 2 sprigs of parsley in a pan over high heat, drain and filter the emitted water. Repeat the operation with clams and cockles. Shelled molluscs and set them aside, covered with a few tablespoons of their water. Shell the shrimp, remove the black thread and add salt.

2) Reheat 3 tablespoons of oil in a saucepan, add the flour and toast it. Dilute with the fish broth and 1 dl of the mussel water. Bring to a boil stirring. When the sauce thickens, add the cream and grated lemon zest, season with salt and pepper. Let it cool down and add the shellfish and 1 tablespoon of chopped parsley.

3) Cook lasagna 1 minute in salted water, drain them and spread them out on a cloth. In an oiled pan, make a layer of lasagna, cover with part of the turnip greens, seafood sauce, shrimp and pepper. Carry on until all the ingredients are used up, ending with a seafood sauce and turnip greens. Cover with aluminum e bake at 180 ° for 30 minutes, uncovering in the last 5 minutes. Let it rest a few minutes before serving.

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Posted on 18/12/2021

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Avocado, salmon, quail egg and sour sauce mousse recipe – Italian Cuisine


  • 500 g fresh salmon fillet
  • 200 g fresh cream
  • 55 g brown sugar
  • 6 quail eggs
  • 2 ripe avocados
  • 2 untreated lemons
  • 1 untreated orange
  • kataifi paste
  • dill
  • sprouts
  • sunflower oil
  • extra virgin olive oil
  • salt
  • pepper

FOR THE SALMON
Jumbled up the sugar with 60 g of salt, the grated zest of 1 lemon and orange and 2-3 sprigs of dill flaked. Cut the skin of the salmon with a knife and place it in a baking dish on a bed of salt and sugar; cover it with this mixture, seal the pan and put it to rest in the fridge for 24 hours. Turn the fillet and leave it to marinate for another 24 hours.
Rinse it finally under cold water and dry it. Cut it into thin slices and season with a drizzle of oil.

FOR EGGS
Cook quail eggs in boiling water for 90 seconds, so that the yolk remains creamy. Cool them under water, then peel them carefully.

FOR THE SOUR SAUCE
Work the cream with the juice of 1/2 lemon, salt and pepper until it is partially whipped.

FOR THE MOUSSE
Clean avocados and cut the pulp into small pieces. Blend it with the juice of 1 lemon, a drizzle of oil and a pinch of salt, until you get a smooth and creamy consistency.
Serve salmon with avocado mousse, sour sauce and quail eggs, accompanied by strands of kataifi dough fried in seed oil and fresh sprouts.

Recipe: Antonino Cannavacciuolo, Food Styling: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Orietta Berti: grandmother's cookies and grape sauce – Italian Cuisine

Orietta Berti: grandmother's cookies and grape sauce


The singer, who returns to TV as a judge of "The Voice Senior" on Rai 1, reveals her secrets in the kitchen and an Emilian recipe to be mixed. "At home, however, the chef is my son Omar"

Stable as a well-leavened dough the success of Orietta Berti it seems to know no setbacks. After the summer hit with vintage refrain, One thousand, with Fedez And Achille Lauro, now Cavriago's nightingale is back on TV as a judge of The Voice Senior, on Rai 1 from November 26, with Antonella Clerici. Excellent cook, doc Emilian, Orietta never hides her home-gourmand side, which prompted a flour brand, Lo Conte to put her (literally) with her hands in the dough for the launch, ça va sans dire, from Milleusi news of the Le Farine Magiche line. The name, which recalls the cute single, is actually due to its formula passe-partout that simplifies and facilitates home cooking because it is perfect for all types of preparation, both instant leavening and short (2-3 hours) or medium (6 hours) leavening. An ingredient, between the traditional and the hi-tech that has met the sympathy of Orietta, of course, but also of many Italians since the trend of the home made dough, which has kept Italians in lockdown so active, does not seem to stop. At least as much as Orietta's renewed success. We joined her in the kitchen to be told a fragrant piece of life.

How do you justify this irresistible attraction for flours?
«I love making homemade focaccia and cappelletti. A good flour or a well-balanced preparation make your life easier and encourage you to cook more often .

What is the most bizarre dough you have tried?
"The Orietta biscuits, prepared together with my dear friend, the naive baker Giordano Ghini, which we give to my friends for holidays and anniversaries. They are very good: they come from my grandmother's recipe from many years ago .

Would you give us a flour-based recipe that you are particularly fond of and an anecdote related to her?
"Certainly the grape sauce, a typical Emilian dessert related to this autumn harvest period. It is an anomalous "sweet", but it brings back to my mind many memories of childhood, of my mother and my grandmother. It is a kind of wine pudding that is cooked with grape must (it can be made with red wine must or white wine must) and with flour. The recipe is very simple, here's how to prepare it .

Ingrediants

1 liter and a half of wine must
Milleusi flour The Magic Flours
3 whole walnuts
1 large saucepan
1 wooden spoon
1 sieve or strainer

Method

«We calculate 1 tablespoon of flour for each glass of wine must poured into the pot. Empty all the wine into the pot along with the three well washed whole walnuts. Turn on the low heat and slowly add the various tablespoons of flour until stiff with a small sieve or colander. Keep stirring until all the tablespoons of flour have been used up. Continue until the "sauce" comes to a boil. Once ready, pour it into large or small bowls and refrigerate. It should be served cold and is very versatile: it can be filled with cakes, pies and biscuits .

Orietta, but in the end what is her magic touch in the kitchen?
"Improvisation, for better or for worse. It always works .

Which and how many types of flour do you usually use?
«I'm a fan of 100% Manitoba, Milleusi, type 1 flour, 5-grain wholemeal flour and Manitoba flour for savory dishes. Those of Farine Magiche, also for the preparation for focaccia, are really excellent .

Do you love kneading alone or in company? If so, who did you pass on your passion for cooking to in the family?
«Always in company: it must be a choral work. In fact my son Omar is very very good at cooking, I must have passed on my passion to him .

Being from Emilia, she will have a secret for making fresh pasta and piadina: could you tell us about them?
"The secret is the pastry: I learned how to make a Celebrity MasterChef. Before, I made large holes in the pastry; They told me not to overdo it and to prepare the pastry in small pieces, so it can be rolled better .

Her stage looks have now become famous: what are you wearing in your kitchen?
"Nothing too complicated, actually: day dresses."

What will you prepare for Christmas?
"I don't know, I'll ask my son Omar for advice, he's the real chef of the house".

Our newspaper has nominated Italian home cooking as a UNESCO World Heritage Site: what do you think?
"It is a must: it is an added value for the Italian lifestyle which is a sign of well-being and health all over the world".

What is the Italian dish that you consider an authentic masterpiece?
"Cappelletti in broth, which among other things, beware, in Parma are called anolini in broth and in Bologna tortellini in broth".

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