Tag: soy

Baby squid and green green tomatoes with soy sauce – Italian Cuisine

Ingredients for 6 people

Small squid and green tomatoes, the preparation

1) Wash fine the small squid e let them dry on a tarp. Peel cloves of garlic, cut them in half, deleted the green soul e slice them finely. Peel and grate the ginger.

2) Wash and remove the basil leaves. Wash and cut 4 tomatoes. In a non-stick pan let it heat up 2 tablespoons of oil: when it is very hot unite squid, ginger, garlic cloves, salt and pepper.

3) You do cook over high heat, stirring often so that the molluscs dry but without exceeding 5 minutes (if they release too much liquid, eliminate it). Switch off, deglaze with balsamic vinegar, salt, peppery generously And leave cool down.

4) Fix the small squid in a container. Season them with the remaining oil, soy sauce, tomatoes and basil leaves, jumbled up And served at room temperature.

Posted on 17/09/2021

Recipe Romanesco broccoli, daikon, soy and chestnuts – Italian Cuisine

Ingredients

200 g pre-cooked chestnuts
120 g daikon
100 g seedless white grapes
100 g of soy sauce
10 g butter
2 g agar agar
1 small Romanesco broccoli
extra virgin olive oil
salt
white pepper in grains

Duration: 35 min

Level: Easy

Doses: 4 people

Blend the grapes and pass it through a sieve to obtain the juice (or pass it through the extractor). Peel the daikon, slice it into 3-4 mm thick slices, collect them in a bowl with the grape juice and leave them to marinate for 3 hours.
Jumbled up the soy sauce with 100 g of water, add 10 peppercorns, the agar agar and cook for 1 minute from the boil. Pass through a sieve and transfer the liquid into a tray (20 × 20 cm) lined with film. Put it in the fridge for 2 hours or until it gels.
Flavorful chestnuts in a pan with a knob of butter and a pinch of salt.
Cleanse the broccoli, divide it into tufts; slice them into thin slices (the ideal would be to use the mandolin).
Season them with oil and salt and mix with chestnuts and daikon, drained from the marinade.
Cut the gelled soy by making a mixture and distributing it on the vegetables, dosing it according to your taste: it is very savory.

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Spaghetti with crab, lemon and soy: the recipe – Italian Cuisine

A very easy recipe ready in time in which the pasta cooks, which can also be made with pantry ingredients, such as canned crab and lemon. An idea taken from the summer menu of chef Daniel Canzian

Right arm of Gualtiero Marchesi to become executive chef of the restaurants of his group, vice president of JRE Italy, Daniel Canzian he is the owner of the restaurant that bears his name in Milan. It offers menus based on simplicity, respect for tradition and seasonality. In the heart of Brera, the Daniel Canzian restaurant enhances Italian High Craftsmanship as a culinary philosophy. Together with the recipes of memory such as the "Milanese veal cutlet" and those of the author like the "Risotto with lemon with roast sauce and licorice" (from 2013), in the menu there are dishes based on Italian meats, vegetables and typical fish of the Mediterranean area, prepared following the daily availability of the market.

In July and August 2020, the restaurant presents an unprecedented menu dedicated to summer and the best seasonal ingredients. A four-course tasting course to express the freshness and intense flavors of Italian raw materials from the network of small local producers with whom Daniel Canzian has collaborated since the opening of his restaurant in the elegant Brera district. Among the dishes, recipes like these.

Ingredients for 4 people

400 g soba or whole wheat spaghetti
320 g pulp of leek
50 g fresh lemon juice
30 g soy sauce
120 g extra virgin olive oil
Salt to taste.
Black sesame

Method

Cook the spaghetti in plenty of salted water, in the meantime season the granciporro with salt, oil and freshly ground pepper. Drain the spaghetti in a bowl and season with lemon, soy sauce and black sesame.
Finish by placing the spaghetti on the plate and sprinkle the crab on top. Serve lukewarm.