Tag: sauce

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.

Busiate recipe with tuna sauce – Italian Cuisine

Ingredients FOR BUSIATE

400 g re-milled durum wheat semolina
semolina
salt

Ingredients FOR TUNA SAUCE

300 g 1 tuna steak
6 peeled tomatoes
1 onion
garlic
basil
mint
White wine
extra virgin olive oil
laurel
salt
pepper

Duration: 2 h 20 min

Level: Middle

Dose: 6 people

FOR BUSIATE
Knead the semolina with about 200 g of water and a pinch of salt until a consistent and very smooth dough is obtained.
Leave rest covered with a towel for about 30 minutes. Then spread it into thin sheets (2 mm) and cut it into strips 5 mm wide and 10-12 cm long and form the busiate. Roll one strip at a time on an iron, forming a curl which you will then pull out (as shown in the gallery).
arrange on a tray, sprinkle them with semolina and let them dry for at least 3 hours.

FOR THE TUNA SAUCE
place soak the tuna in salted water for 1 hour. Drain it, remove the skin and cut it into chunks. Chop the onion and peeled tomatoes.
Let it dry gently onion in a pan with 2 tablespoons of oil for 2-3 minutes, add the tomatoes and 2-3 basil leaves, salt, pepper and cook for 10-15 minutes.
Heat 2 tablespoons of oil in another pan with 1 clove of garlic crushed with the peel and 1 bay leaf; skip the pieces of tuna for 3-4 minutes, turning them continuously.
Pour with a splash of white wine, add the tomato and 1 ladle of water; after 1 minute, perfume with a mince of mint and turn off.
Boil busiate them, drain them al dente and sauté them for 1 minute in the pan with the tuna sauce.

Recipe Cavatelli with redfish on lettuce sauce – Italian Cuisine

Ingredients FOR CAVATELLI

300 g re-milled durum wheat semolina

Ingredients FOR THE DRESSING

200 g redfish pulp
200 g lettuce leaves
200 g milk
5 g potato starch
1 red onion
Pine nuts
extra virgin olive oil
White vinegar
salt

Duration: 50 min

Level: Middle

Dose: 4 people

FOR CAVATELLI
Knead the semolina with 170 g of water until a firm dough is obtained, form a loaf and let it rest for 30 minutes at room temperature.
Divide cut the dough into strips, cut them into 1-2 cm pieces and using the non-sharp side of a kitchen knife, drag each piece by turning it and obtaining the cavatelli.

FOR THE DRESSING
Cut onion in squares; blanch them for less than 1 minute in acidulated water with 1 tablespoon of vinegar, drain and dry them slightly.
Bring when the milk is boiling, remove from the heat and add the lettuce, whisk in cream and bring back to the heat by adding 5 g of potato starch; cook until it starts to thicken.
flaked the redfish pulp in small pieces and brown them in a pan with a drizzle of oil, then add the onion.
Boil the cavatelli in abundant salted boiling water for 5 minutes, drain them directly into the scorpion fish pan and sauté everything.
distributed the lettuce cream on the plates, add the cavatelli and complete with toasted pine nuts and, to taste, marjoram leaves.

To know: to make the onion taste less penetrating, peel the onion, cut it into thin slices and immerse it in water acidulated with a few drops of lemon for 5 minutes or blanch it for 1 minute.

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