Tag: sauce

Caserecce recipe with chicken liver sauce – Italian Cuisine

Ingredients

320 g short pasta type caserecce
250 g carrots
150 g chicken livers
40 g raisins
40 g brandy
40 g pine nuts
1 onion
butter
thyme
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

place raisins to soak in brandy.
Clean the livers from any ligaments and, above all, from the yellow-green part of the spleen which has a bitter taste. Rinse them for ten minutes under a drizzle of running water, then dab them with kitchen paper.
cut them into small pieces and toss them in a pan with 30 g of butter for 2 minutes. Remove them with a slotted spoon, put them on a plate, salt them and keep them aside.
Peel and cut the carrots and onion into chunks; let them dry for 3-4 minutes in the pan with the same butter as the livers, a pinch of salt, the pine nuts and the leaves of a few sprigs of thyme.
Add also raisins with all the brandy and let it evaporate, cover with a lid and cook for another 2-3 minutes.
Boil the pasta in boiling salted water, drain and sauté it in the pan with the vegetables, another 20 g of butter and 1 ladle of cooking water. Complete it with the livers and serve it with a minced pepper.

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Sea bream recipe with crunchy crumbs, hazelnuts and citrus sauce – Italian Cuisine

Ingredients

1 kg gutted and scaled sea bream
180 g stale rye bread
70 g shelled hazelnuts
1 lime
1 pink grapefruit
lemon
wild fennel
extra virgin olive oil
salt fine and flakes

Duration: 50 min

Level: Easy

Dose: 4 people

Prepare an emulsion: mix vigorously with a fork (or better with a small whisk, which helps to incorporate air) the juice of the lime and pink grapefruit, 1 tablespoon of lemon, a pinch of fine salt and 2 sprigs of chopped fennel.
Place sea bream on a baking tray lined with parchment paper; brush it with the emulsion and fill the belly with 2 sprigs of fennel; sprinkle with salt flakes and bake at 170 ° C for 35-40 minutes.
Cut meanwhile, the rye bread cubes. Split the hazelnuts in half and gently toast them for a few minutes with the bread in a non-stick pan with a drizzle of oil.
Remove from the oven the fish and serve the fillets with the crumbled bread and the hazelnuts, all seasoned with a drizzle of oil.

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Recipe Vegetables glazed with honey and soy sauce – Italian Cuisine

Ingredients

240 g carrots
240 g white cauliflower
150 g dishes
16 mignon turnips
3 artichokes
3 spring onions
1 red striped turnip
1 yellow turnip
soy sauce
Acacia's honey
Sesame seeds
lemon
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

Peel artichokes by eliminating the harder and more fibrous external "leaves" (they are called bracts) and leaving 2-3 cm of stem. Empty them from the internal beard (pappus) and cut them into 6 wedges each. As you clean them, immerse them in a bowl with 1/2 squeezed lemon and left in the water, to prevent them from oxidizing, becoming dark. Divide the cauliflower into tufts.
Clean the red and yellow turnips and cut them into chunks. Peel the mignon turnips too, leaving them whole, clean the dishes and cut them into pieces of 4-5 cm.
Wash the spring onions, remove the root and the top of the greenery and cut the rest into small pieces. Peel the carrots, cut them into quarters lengthwise, then into chunks.
Blanch for 2 minutes all the vegetables except the spring onion: start with cauliflower, carrots and large plates, all together; drain and spread them on a tray. Blanch the artichokes and put them back in the water and lemon. Finally, blanch the turnips and mignon turnips and also spread on the tray.
Heat 4-5 tablespoons of oil in a large pan and add the spring onion. After 1 minute, add the other vegetables and sauté them on high heat, stirring constantly, for 8-10 minutes.
Add in the last 2 minutes 1 tablespoon of honey, a drop of soy sauce and 1 tablespoon of sesame seeds. Turn off and season with salt and pepper.

To know: it is important to use, as recommended, acacia honey or honey, both with a very neutral flavor; aromatic honeys, especially chestnut, tend to change flavor when cooking, becoming unpleasant.