Tag: sauce

Horseradish sauce, the Italian wasabi – Italian Cuisine

Horseradish sauce is a horseradish-based accompaniment. Have you never tried it? Making it at home is easy, but be careful: it is only for strong palates!

You are lovers of boiled, but you are tired of flavoring it only with green sauce? Or you have some eggs that are about to expire and you want to stuff them in an unusual way, adding a spicy touch to the dish? The solution is all in a single answer: the horseradish sauce.

What is horseradish

Nothing exotic: horseradish is also known as horseradish, and is a root that grows spontaneously in the hilly and mountainous areas of the Tuscan-Emilian Apennines. It can rarely be found further south, in Lazio or Basilicata.

This sauce can be obtained from this root, but it is not for everyone: only palates who love strong and decisive flavors can deal with it! In fact, it has a decidedly spicy and pungent taste.

Making it at home is very simple and fast: it takes a few ingredients and about half an hour. Below, find the recipe step by step, while in our gallery some suggestions on where to buy it e with what to combine it.

How to make horseradish sauce

Ingredients

To prepare the horseradish sauce at home, you will need: 250 grams of horseradish root or horseradish, 100 grams of breadcrumbs, 75 grams of white vinegar, 15 grams of sugar, 30 grams of extra virgin olive oil, salt to taste.

Method

Get a fresh horseradish root, wash it well under running water, removing any residue of earth, then scrape off the peel. Now, cut it finely and set it aside. Take the bread, remove the edges and cut the crumb into cubes. Add this to the chopped horseradish and soak everything with the white vinegar, also adding the extra virgin olive oil, sugar and salt. Stir vigorously with a spoon and, if needed, knead everything with your hands as well, until you get a creamy and homogeneous mixture: here is the horseradish sauce.

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Recipe Penne with chicken and pepper sauce – Italian Cuisine

Ingredients

500 g peppers
450 g chicken breast
350 g penne rigate
rosemary
70 g pitted Taggiasca olives in oil
garlic
extra virgin olive oil
salt

Duration: 35 min

Level: Easy

Doses: 4 people

For the recipe of penne with chicken and pepper sauce, cut the chicken breast into strips and then into small cubes. If you have a meat grinder, you can grind it. Peel the raw peppers using the potato peeler, remove the seeds and cut everything into small cubes. Chop the olives.

Brown the diced chicken in a non-stick pan with a sprig of rosemary and a clove of lightly crushed garlic in 2 tablespoons of oil; after 1 'remove the rosemary and garlic and continue to cook the chicken for a maximum of 4-5': the pulp must be well shelled and the liquid part completely evaporated. Add salt when cooked and set aside the sprig of rosemary.

Brown the diced pepper in a pan with 2 tablespoons of oil and a clove of garlic for 2-4 'over a high flame. Turn off, add the chicken, chopped olives and the sprig of rosemary kept aside. Boil the penne in plenty of boiling salted water, drain when al dente, transfer them to the pan with the chicken and sauté for less than 1 '. Serve immediately completing with small tufts of rosemary.

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Perch with tuna sauce and peppers – Italian Cuisine

Ingredients

300 g cleaned perch fillets
100 g tuna in oil
2 eggs
2 peppers
small pickled gherkins
anchovies in oil
pickled capers
crumb
sage
vinegar
butter
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Doses: 4 people

For the recipe for perch with tuna sauce and peppers, line a plate with baking paper, place the peppers on it and bake at 230 ° C for about 30 minutes. Let them cool, then peel them, open them, remove the seeds and cut them into small pieces.
For the tuna sauce: firm the eggs. Soften 30 g of crumb with a tablespoon of water and a teaspoon of vinegar. Blend the tuna in sauce with 15 gherkins, a large spoonful of capers in vinegar, 3 anchovies in oil, hard-boiled eggs cut into pieces, the softened and squeezed crumb, 100 g of oil and 100 g of water.
For the perch: cut the fish fillets into diamond shapes and cook them in a pan with a drizzle of oil and a knob of butter, 3 sage leaves, a pinch of salt and a pinch of pepper. After 2 minutes turn off and let it rest in the pan for a minute. Serve the perch lozenges with the tuna sauce and peppers.