Tag: Skewers

How to prepare 5 greedy skewers – Italian Cuisine

The skewers are an inviting and easy idea to make an aperitif or a dinner with friends more tasty

Do you know how to give an extra touch to a dinner? Preparing as many appetizers delicious kebabs, with fruit, vegetables, meat and fish, all fresh and tasty ingredients, perfect to be enjoyed at a buffet in an evening with friends. They can be filled in many ways, they are quick to make and always welcome. There you can prepare vegetables for a vegan dinner, or with vegetables and fish, or with cheese and meat, for all tastes.

Scallops and grapefruit

First clean the scallops, rinse them and remove the sand well. Remove the coral and keep only the walnut. Separately peel a grapefruit and cut the peel into strips that you will make into a syrup of water and sugar. When the skins are candied, skewer them on a skewer alternating them with the scallop nuts. Put the skewers on a grill and let them brown. Garnish with a drizzle of extra virgin olive oil and a peeled grapefruit slice.

Swordfish, aubergines, mint and tomatoes

You can prepare this skewer with fried or grilled aubergines, for a lighter version. Cut the aubergines into squares, with the peel, and place them in a colander with a handful of coarse salt, so that they lose water. Leave them there for about 30 minutes and then rinse them thoroughly. If you prefer, you can fry them separately in plenty of peanut oil and then dry them with kitchen paper. Otherwise, place a piece of swordfish on each spit, a square of eggplant, a leaf of mint and a cherry tomato cut in half. Sprinkle with a pinch of salt, grease with a little oil and cook on the grill until all the ingredients are well cooked. Serve hot.

Pear and pecorino cheese

A fresh and light snack: take a pear, better than the Abate quality, cut it into small pieces and pass it in the sweet paprika. Cut a Tuscan pecorino into squares and pierce a piece of pear, one of pecorino and one of pear. Serve with a jam of cedar and ginger, they will be snapped up.

Pork and pineapple

A pairing, the one with the anans, which could go well with white meat, turkey or chicken. First put 50 g of vinegar in a saucepan with 70 g of sugar. Reduce this sauce and set aside. Now cut the pork into small pieces (a thin, whole fillet should be perfectly cut into pieces), put one piece at a time on a spit and add pineapple cut into pieces. Season the skewers with salt and a pinch of pepper, place them on a hot grill and when they are ready brush them with the sweet and sour sauce and serve.

Tomatoes, bresaola and cheese

Quick to prepare, this skewer can be filled with a soft cheese, such as goat's cheese, or a harder paste, such as scamorza. Place thin slices of scamorza cheese on the slices of bresaola, roll them on themselves and then cut them into rolls. Spread the bresaola rolls on the skewer, alternating with cherry tomatoes cut in half, salted, peppered and served.

Here are other ideas cooked and photographed in the editorial office

Summer: Perfect skewers, even on the grill – Italian Cuisine

Joy on the table + pleasant taste? Simplicity and originality of preparation at the same time? One word: skewer. Eight letters, the number of the infinite, such as endless it's combinations and the possible recipes for this timeless dish-filling dish that never tires us.

Traditionally of meat, fish and vegetables and cooked in a pan or on the grill, the skewers actually support every kind of food and are increasingly used also for small pieces of raw and fresh food. Sure, in an epic barbecue I can't miss it (we've already given you the tips, including the wise choice of charcoal, lighter basket and thermometer.)

Accuracy and imagination in the composition. Eyes to color, never like on the skewer he wants his part! The taste: a bellsapid and delicate alternation, sweet and strong. There consistency, then: you can alternate softer tidbits with the tougher ones, the fatter ones with drier ones, but, in the case of cooked skewers, keeping in mind the rules we are going to illustrate.

For skewers that will go cooked, fundamental is the size some skewered bits. All are said to be made equal: true, in part. If some ingredients require little or no cooking, they can also be a little bigger, but always balanced. The point is that instead everything is cooked well, the smaller it is, the easier it is it becomes. For a guaranteed cooking: 1cm and a half. Of course, at that point you have to be very vigilant for do not overcook, while if you want to make sure you get meat or fish well cooked outside and damp inside, you will have to venture into larger sizes and trainings in the field to become perfect stokers.

Anyhow, don't press too much the morsels one on top of the other. If you wish to enter elements particularly tough to cook – like corn or potatoes – cook them first. As well as, if you love ingredients from very short cooking – like cheese rather than shrimp, to be alternated with elements from longer cooking – aubergines and peppers, for example – Pre-cook the latter and then compose the skewer. The pre-cooking can be a simple blanched, one passed in the oven or the grill itself, depending on the ingredients.

I spit it in itself it can be wood, metal or bamboo. For meat, better those a square or rectangular section instead of the round ones, on which the cubes of fat tend to rotate. Among the metal ones, better stainless steel. They can also be used sprigs of aromatic herbs like rosemary or oregano: in this case, remove the leaves and soak them for 10 minutes in cold water. If you then cook on the barbecue, they must stay in the water at least half an hour, and this applies to any skewer of wood or bamboo: otherwise they risk burning.

Hot cooking tool and, if it is a grill, watch out for it just embers without a living flame. Used hardwood charcoal good quality and if you want to add an aramatic touch, a little fragrant wood.

marinating: it's always an advantage. The base is good oil, aromatic herbs (or spices) at will and a touch of acid, preferably a citrus fruit. Lemon, of course, but it can also be lime for a more exotic taste. Or for example the very original chinotto. THE'Tavian Antique Oil Mill of Vado Ligure has for example created the winner Chin'Oro simultaneously breaking Taggiasca olives and chinotti of Savona. A real treat!

If then cooking is on the barbecue, you can continue one swabbing during construction. The herbs in the marinade can be put whole for the grill, while if baking in the oven can be a chopped – to be enriched during cooking with one breading.

Recipes and combinations are truly lost in imagination and increasingly daring combinations. Span over the whole meal. Appetizer, like the delicious apricot skewers. Starter, for example those that whet the appetite while being light, to the watermelon. Such as second: of fish, for example with a marinated sword (the recipe goes very well even with a slice of any other fish with hard meat, to choose among the many cheaper and more ecological alternatives). Of meat, of course: what do you say about beef & prunes? Vegetarians: of breaded tofu or almond and mint. Outline, like the funny onions and fruit skewers. And speaking of fruit, and cheese to enrich our meal in beauty: melon and gorgonzola. Only fruit like apples & kiwi, or in a delicious version dessert, with fruit and cubes of bread Spaign.

Finally, don't underestimate the accompanying sauces: self mayonnaise it must be, do it at home! THE do-it-yourself dressing they can be lighter and more delicious mixes, with fresh elements such as mint and yogurt, to accompany raw and cooked, sweet and savory skewers.

Carola Traverso Saibante
July 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Recipe Glazed pork skewers with honey – Italian Cuisine

Ingredients

600 g pork loin
50 g dry white wine
8 pcs of salad leaves kind or Roman
4 pcs puccia type bread
2 pcs tomatoes
half fresh chilli
unsalted soy sauce
Acacia's honey
lemon
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of pork skewers glazed with honey, cut the pork loin into small cubes, place them in a baking dish and season with 1 tablespoon of soy sauce, a pinch of salt, wine and 1 tablespoon of honey: stir and leave to marinate for 30 minutes. If you use salted soy sauce, do not add salt. Prepare 8 legs with the loin cubes and roast them in a pan with a drizzle of oil and a pinch of salt for 10-12 minutes, covering them with the lid. Slice the tomatoes. Mix in a bowl 2 tablespoons of honey with a small piece of fresh chilli (measure the quantity according to your liking) and the juice of half a lemon, obtaining a sauce. Heat the bread in the oven for a few minutes, then distribute 2 salad leaves, 2 skewers, a few slices of tomato and complete by glazing the meat with a spoonful of sauce.