Tag: sea

30 meat recipes to eat by the sea – Italian Cuisine


Lunches and fish dinners by the sea are a real must. Grilled, fried or uncooked, it is the object of desire of vacationers who would do anything to get as close as possible to the natural element of water.
But there is also who loves the earth and the meat. Succulent, rich, consistent and fragrant, it is a real attraction for gourmands, too often put aside during the summer holidays. Unless you're spending them in Abruzzo where we like to imagine you train kebab tasters!
Or in Sardinia, where you will hardly have said no to the scent of typical proceddu, maybe scented with some myrtle berries …

meat
Roast Beef with mustard and Creole sauce.

And for everyone else? No limits to the imagination. Beach holidays are the perfect time to enjoy meat dishes different from the usual that can count on the combination with fruit-based sauces, tasty vegetables such as peppers or refreshing citrus fruits. Why not indulge yourself tartare and carpacci?
The recipe with celery and lime granita is the right idea to start from to enjoy an explosion of freshness:

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Carpaccio and celery and lime granita

Those who want a simple steak, on the other hand, will be amazed by the variety of shades offered by sauces. Here is a summer selection to try and try again in seaside dinners:

Green sauce
Spicy sauce for pinzimonio
mayonnaise
Mustard sauce
Tomato ketchup
Dutch sauce
Aromatic tomato and onion sauce
Goat cheese sauce
tzatziki
Pepper and anchovy sauce
Cream sauce
Spicy tomato sauce
Vinaigrette
guacamole
Rouille (spicy garlic sauce)

But as we said before, no limits to the imagination. Here therefore in the gallery below 30 ideal recipes to be enjoyed at the sea and explore all the aromatic potential of the meat.

Green sauce
Spicy sauce for pinzimonio
mayonnaise
Mustard sauce
Tomato ketchup
Dutch sauce
Aromatic tomato and onion sauce
Goat cheese sauce
tzatziki
Pepper and anchovy sauce
Cream sauce
Spicy tomato sauce
Vinaigrette
guacamole
Rouille (spicy garlic sauce)


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Ribs in casserole and sweet and sour peppers

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Grilled ham with cucumbers in sherry vinegar

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Lamb meatballs with radishes

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Veal rolls

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Roast Beef with mustard and Creole sauce

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Chanterelle with smoked paprika

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Strips of beef and cucumbers

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Carpaccio and spicy peach sauce

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Roast beef with fried shallots and cucumbers

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Tartar with avocado

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Caramelized pork ribs with spicy compote

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Coconut cockerel with vegetables

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Beef skewers with saffron couscous

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Slices of veal with red and yellow cap

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Deviled chanterelles, summer compote and chard

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Arrosticini with prunes and shallots

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Bundles of raw meat, provola cheese and pickled vegetables

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Lamb with bread and salmoriglio sauce

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Pork fillet with cherry sauce with beer

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Beef tartare with figs and zucchini

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Ribs and chutneys

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Grapefruit veal slices

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Basilischi rib

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Chunks of turkey with raisins and pine nuts

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Smoked duck with melon compote

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Lamb with rocket and peppers

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Citrus chicken legs

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Quail with myrtle

The first ice cream made with sea water is born – Italian Cuisine

The first ice cream made with sea water is born


It is the gourmet project of the historic ice-cream maker Roberto Leoni. It is served on the cone and can be a dessert at the end of a meal, but it is also indicated to accompany fish dishes

It is the first ice cream prepared with sea water, filtered and controlled: To love is the latest creation of Roberto Leoni, historic ice cream maker, owner of the Leoni ice cream parlors of Cesena, and is the result of a scientific work in collaboration with Legambiente, Structure Daphne of Arpae Emilia Romagna and Marine Research Center of Cesenatico.

Roberto Leoni's creations: taste and ecology

Leoni, who in recent years has developed many new flavors of ice cream using the typical flavors of the Cesena hills, has decided to include the sea in a recipe. The his sea, the Adriatic Romagna, which is among the most controlled in the world: water has been taken off the coast of Cesenatico, thanks to the collaboration of the Pescatori cooperative in Cesenatico, and underwent all the necessary checks (which were carried out by the Marine Research Center of Cesenatico) to guarantee a healthy and quality product. The gourmet project, in fact, was not only born to satisfy the palate, but also to raise awareness and keep alive attention to pollution of beaches and seabed.

«The original flavor was reinforced by the infusion of the grasses lapped by the waters of the Romagna rivers before flowing into the sea: wild chicory, dandelion, nettle and mallow flowers that give it its natural color, "explains Leoni. «The feeling given by the crumble prepared with Ottofile corn flour, cultivated until the post-war period in Romagna, then abandoned due to the scarce profitability, but recovered by the State Agricultural Institute of Cesena, it recalls the sand of the beach in its color and texture .

A salty ice cream

The ice cream To love is characterized by a natural salinity. "I must say that we have been making salty ice-creams for a long time", adds the ice-cream maker, "but this has a particular connotation so much so that, given in tasting during the experimentation, everyone asked us what kind of salting was".

The ice cream prepared with sea water is served on the classic cone, combined with marked flavors like dark chocolate or pistachio. It can be a dessert at the end of a meal, but it is also indicated to accompany fish dishes.

Pasta and sea potatoes – Italian Cuisine

»Pasta and sea potatoes


First of all soak the clams in fresh water for at least 2 hours, to purge them from the sand.
In the meantime proceed with cleaning the mussels: remove the filament, scrape the dirtiest shells with a knife or a metal wool pad, then rub them together under running water, 2 at a time.
After 2 hours, rinse the clams well to remove any sand residues.
Take 2 large pans, put the mussels in one and the clams in the other, cover with a lid and cook over high heat for a few minutes to open.

Then shell the seafood (just leave someone in the shell to decorate the dish).
Strain the cooking liquid with a narrow mesh strainer and set it aside.

Wash and peel the potatoes, then cut them into cubes.

Fry the chopped onion in oil in a saucepan, then add the potatoes and let them cook for a few minutes.
Add the tomato, basil and the cooking liquid of the seafood, then add water to completely cover the potatoes.
Cover with a lid and bring to a boil.

After 10-15 minutes from boiling, add the pasta, add a little salt and water if necessary, remove the lid and continue cooking over medium-low heat.
When the pasta is almost cooked, add mussels, clams, shrimp and parsley.

When the pasta is al dente, add the pecorino and season with salt if necessary.

Serve the pasta and sea potatoes, decorated with seafood kept aside with the shell, add a little pepper and serve.

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