Tag: sauce

Recipe Carotine and asparagus with peanut sauce – Italian Cuisine

Ingredients

150 g unsalted roasted peanuts
130 g peanut oil
40 g ketchup
15 g soy sauce
8 pcs asparagus
8 pcs baby carrots
Tabasco
White vinegar
salt
pepper
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of carrots and asparagus with peanut sauce, peel the asparagus, peel the carrots and boil them in salted water for 3 minutes; drain and place them in a baking pan lined with baking paper, season with oil and salt and bake at 200 ° C for 15 minutes. Blend the peanuts with soy sauce, peanut oil, ketchup 4 tablespoons of vinegar, 1 teaspoon of Tabasco, a pinch of salt and freshly ground pepper, obtaining a sauce. Serve with vegetables.

Veal with tuna sauce, the second simplest and tastiest summer! – Italian Cuisine

Although most people could remember a dish of French cuisine, the vitel tonné it is actually a great classic of the Piedmontese culinary tradition. Its origins date back to the 1700s, when the "tonnè" was misleading: no trace of tuna, in fact, in what was the first version of this recipe. tonne, from the French Tanne, meant indeed tanned and indicated a poor dish, prepared exclusively with the remains of veal. Only in the following years did the recipe turn into tuna as one of its ingredients.

The secret of a perfect vitello tonnato

The recipe is simple, we'll see it soon, but its result is not always up to expectations. What really determines the success of a dish that looks so easy to cook? Of course, the tenderness of veal. The slices of rump must remain soft, so be careful to buy quality meat and to its cooking, which should not be excessive with the risk that the slices become dark and stringy.

Symbol dish of the 80s!

We are used to remembering it as one of the symbolic dishes of the 1980s cuisine, along with the prawn cocktail, Russian salad and voil au vent. But the vitello tonnato has been able to maintain a leading role in the Italian culinary tradition and remains to this day one of the most popular summer recipes. Proposed as an appetizer or a second course, accompanied by a fresh tomato salad, it is able to satisfy everyone, even the youngest, thanks to its delicious tuna sauce that excites the palates. And when the veal slices are finished, the “scarpetta” is given with fragrant bread so that not even a little sauce remains in the dish!

How to prepare the veal recipe with tuna sauce

People: 4
Difficulty: easy
Preparation time: 35 minutes
Cooking time: 25 minutes

Ingredients

700 g top of veal
150 g tuna in oil
100 g mayonnaise
10 g desalted capers
10 g anchovies in oil
parsley

How to make veal with tuna sauce

Bring the water to the boil in a saucepan. Add the meat and lower the temperature.

Simmer for about 25 minutes (the meat at the heart should reach 64 ° C.). Once ready, drain and let cool. Separately in a bowl, blend the capers with anchovies and tuna in oil. Once the cream is ready, add the mayonnaise.

Cut the meat into slices and serve with the sauce.

Decorate with a few parsley leaves and serve.

Recipe Mustard beef with avocado sauce – Italian Cuisine

Ingredients

1 Kg rump of beef
450 g new potatoes
an avocado
horseradish
mustard
rosemary
sage
laurel
lime
extra virgin olive oil
pepper
salt

Duration: 1 h

Level: Middle

Dose: 6 people

For the recipe of mustard beef with avocado sauce, clean the surface of the rump by removing any parts of connective tissue and fat; season with oil, a generous spoonful of coarsely chopped mustard, rosemary, sage and bay leaves, salt and pepper; arrange it on a plate lined with baking paper and let it cook for 15 minutes.
Then brown it in a pan with a little oil and let it take a nice brown color over the entire surface. Place it on the plate and bake it at 200 ° C for about 25 minutes: the meat will remain succulent and pink inside.
Wash the new potatoes with the peel (we chose the violet ones) and cut them into thin slices; season them evenly with oil and salt (for convenience, do this in a bowl, mixing them with your hands); distribute the washers on a plate lined with baking paper so that they overlap as little as possible, and put them in the oven at 180-190 ° C for 10 minutes.
Peel the avocado, cut it into pieces and blend it with a tablespoon of lime juice, 2 tablespoons of oil, salt and a couple of tablespoons of water to obtain a creamy sauce. Remove the rump from the oven, let it rest for about ten minutes so that the juices redistribute evenly in the pulp, then cut it into slices, complete with grated horseradish and serve with the avocado sauce.
Also excellent at room temperature: in this case, it is better to slice it thin.