Tag: sauce

Veal ravioli recipe in saffron and lemon sauce – Italian Cuisine

Ingredients

500 g veal ravioli
2 pcs saffron sachets in powder
1 pc carrot
1 pc celery stalk
1 pc shallot
Parmigiano Reggiano Dop
extra virgin olive oil
lemon
salt

Duration: 25 min

Level: Easy

Dose: 6 people

For the recipe of veal ravioli in saffron and lemon sauce, finely chopped celery, carrot and shallot.
Brown the mince in a saucepan with a little oil for 8-10 minutes, blending, if necessary, with a drop of water. Then pour 1 glass of water, bring to a boil, then add the 2 sachets of saffron and, immediately after, the ravioli. Season with salt and mix gently. Cook for 4-5 minutes, with the lid, and serve immediately with 10 g of grated parmesan and lemon zest.

Razor clams with sauce – Recipe Razor clams with sauce – Italian Cuisine

First of all, leave the razor clams in salted water for at least 1 hour, in order to purge them from the sand.
Then rinse them several times and drain them.

Put them in a large pan on the stove, cover with a lid and cook for a few minutes, until the valves hatch.

When they have opened, remove them from the heat and filter the cooking juices.
Fry the garlic with the oil in a pan, then add the chopped tomatoes and cook for a few minutes, finally add the razor clams with the filtered cooking juices and cook for a couple of minutes.

The razor clams with sauce are ready: season to taste with salt and parsley and serve immediately, or use them for your preparations.

Grilled mackerel recipe with fennel and mandarin sauce – Italian Cuisine

Ingredients

8 pcs mackerel fillets
3 pcs mandarins
1 pc fennel
fresh dill
extra virgin olive oil
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of grilled mackerel with fennel and mandarin sauce, salt the mackerel fillets and cook them on the side of the pulp in a non-stick pan, with 2 tablespoons of oil, for 1 minute; grease the skin, lower the heat, cover with a lid and continue cooking for another 3-4 minutes.
Peel the tangerines, divide them into wedges and remove skin and seeds. Slice the fennel, mix it with the mandarin wedges and season with oil, a pinch of salt, pepper and a couple of chopped sprigs of dill. Serve the mackerel with the fennel and mandarin salad.