Tag: sauce

Recipe Mixed salad with spicy sauce – Italian Cuisine

Ingredients

250 g mixed seasonal salads
250 g new potatoes (to be boiled)
200 g baby carrots
200 g asparagus (to be cleaned)
Tabasco
lemon juice
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 6 people

To prepare the mixed salad with hot sauce, boil the potatoes and drain them al dente, let them cool and then reduce them into slices; scrap the carrots, then cut them into thin slices. Peel and boil the asparagus; wash the salads several times, drain well, then collect them in a salad bowl; add the potato slices, carrot slices and season with a sauce made by blending the boiled asparagus, about 60 g of oil, lemon juice, a few drops of Tabasco, a pinch of salt. Season the salad when you bring it to the table and mix it in the presence of the diners.

Mushrooms with béchamel sauce – Recipe Mushrooms with béchamel sauce – Italian Cuisine

First proceed with the cleaning of the mushrooms: cut the earthy underside of the stem, then clean them with a damp cloth.
Then cut them into slices.

Let them dry in the pan for a few minutes, with a little oil and lightly crushed garlic.

Meanwhile prepare the béchamel: melt the butter in a small saucepan with the flour, then stir in the milk and bring to the boil, then add the Parmesan and nutmeg.

Once you have obtained a béchamel not too thick, add it to the mushrooms and add salt and pepper and, if you want, add a little chives.

The bechamel mushrooms are ready, serve as a side dish or use them for your recipes.

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Spaghetti with anchovy sauce, hazelnuts and roasted anchovies – Italian Cuisine

Starred chef Andrea Berton's recipe that combines North and South. Delicious and easy to do at home too

Hazelnuts and anchovies? It can be done! The idea is of chef Andrea Berton, a Michelin star in Milan. In his restaurant he serves among the first courses this intense, comforting, delicious spaghetti – to copy ;-).
Here is his recipe

Ingredients for 4 people

200 g of peeled and toasted hazelnuts
100 g of finely chopped onion
1 bay leaf
Extra virgin olive oil
Salt and pepper
8 anchovies

To whisk
200 g of hazelnut cream
20 g of anchovy sauce
30 g of grated toasted hazelnuts with a grater
240 g of Monograno Felicetti Bio 105 spaghetti
salt

To serve
20 g of toasted hazelnuts
20 g of roasted, peeled and grated hazelnuts – or hazelnut powder

Method

Blend the hazelnuts until smooth and homogeneous and set aside. For stuffed roasted anchovies, clean the fish by removing the head and central bone being very careful not to ruin the tail. Slowly stew the onion with the extra virgin olive oil, the bay leaf and season with salt and pepper. Allow the onion to cool and fill the anchovies. Roast the anchovies in the oven and set aside.

Cook the pasta in abundant salted water for 7 minutes. Pour the hazelnut cream into a pan, season with the anchovy sauce and bring to a desired consistency with a ladleful of spaghetti cooking water. Once the spaghetti are still "toothy", drain and pour the pasta into the pan. Stir in the grated hazelnuts, if necessary add more pasta cooking water or further anchovy colatura.

Plating
Sprinkle the chopped hazelnuts on the base of the plate and place the creamed spaghetti on top. Sprinkle with the hazelnut powder and finish with the anchovies roasted on top.

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