Tag: sauce

Recipe Zucchini swirls in sweet and sour sauce – Italian Cuisine

Recipe Zucchini swirls in sweet and sour sauce


  • 1 pcs courgette
  • 100 g robiola
  • marjoram
  • hazelnuts
  • apple vinegar
  • milk
  • extra virgin olive oil
  • salt
  • sugar

For the recipe of sweet and sour zucchini swirls, cut the courgette into very thin slices, arrange them on a tray, season with a pinch of salt, a sugar,  tablespoon of apple vinegar and marinate them for 20-30 minutes . Finally drain from the marinade and dry them on kitchen paper. Mix the robiola with 1 tablespoon of oil and 1 tablespoon of milk until it has a creamy consistency. Spread a strip of robiola on each slice of zucchini with the help of a pastry bag. Roll up the courgettes forming little swirls, arrange them on the plates and complete with marjoram leaves and chopped hazelnuts.

Recipe Carpaccio of swordfish and asparagus with raspberry sauce – Italian Cuisine

Recipe Carpaccio of swordfish and asparagus with raspberry sauce


  • 400 g carpaccio of swordfish
  • 50 g raspberries
  • 40 g hazelnuts
  • 8 pcs asparagus
  • White wine vinegar
  • fresh coriander
  • salt
  • extra virgin olive oil

For the recipe of swordfish carpaccio and asparagus with raspberry sauce, blend the raspberries with 1 tbsp
of vinegar, 2 tablespoons of oil and a pinch of salt, obtaining a sauce. Peel the asparagus to remove the toughest final part, peel the stems, then slice them very finely, using the mandolin or potato peeler, so as to make ribbons. Place the swordfish carpaccio spread out on the plates, spread the asparagus ribbons on top, the chopped hazelnuts, a few coriander leaves and drops of raspberry sauce.

Recipe Carotine and asparagus with peanut sauce – Italian Cuisine

Recipe Carotine and asparagus with peanut sauce


  • 150 g unsalted roasted peanuts
  • 130 g peanut oil
  • 40 g ketchup
  • 15 g soy sauce
  • 8 pcs asparagus
  • 8 pcs baby carrots
  • Tabasco
  • White vinegar
  • salt
  • pepper
  • extra virgin olive oil

For the recipe of carrots and asparagus with peanut sauce, peel the asparagus, peel the carrots and boil them in salted water for 3 minutes; drain and place them in a baking pan lined with baking paper, season with oil and salt and bake at 200 ° C for 15 minutes. Blend the peanuts with soy sauce, peanut oil, ketchup 4 tablespoons of vinegar, 1 teaspoon of Tabasco, a pinch of salt and freshly ground pepper, obtaining a sauce. Serve with vegetables.

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