Tag: Sweet

Sweet and sour mackerel and zucchini recipe with mustard sauce – Italian Cuisine

Ingredients

400 g mackerel fillets
5 courgettes
sage
rosemary
Pine nuts
shallot
laurel
mayonnaise
rustic mustard
apple cider vinegar
extra virgin olive oil
sugar cane
salt

Duration: 30 min

Level: Easy

Doses: 4 people

For the mackerel and sweet and sour zucchini recipe with mustard sauce, peel the zucchini, cut them into sticks, blanch them in a pan with a drizzle of oil for 2 minutes, then add a sage leaf, a bay leaf, a sprig of rosemary and two tablespoons of pine nuts, previously toasted.
Mix, cook and blend with 3-4 tablespoons of apple cider vinegar; also add 15 g of cane sugar, let the vinegar evaporate and continue
cooking for another minute. Mix 2 tablespoons of rustic mustard with a tablespoon of oil, half a teaspoon of finely chopped shallot, a tablespoon of mayonnaise and a tablespoon of water.
For the mackerel: cook the mackerel fillets in a non-stick pan with a drizzle of oil and a pinch of salt on the skin side for 3-4 minutes, then turn them over, turn off the heat and let them rest for 3-4 minutes. Serve with the sweet and sour courgettes and the mustard sauce.

Recipe Sweet and sour figs, wrapped in speck – Italian Cuisine

Ingredients

400 g white vinegar
400 g dry white wine
8 figs
8 slices of Speck Alto Adige Igp
cinnamon stick
juniper
cloves
laurel
thyme
black peppercorns
coarse salt
sugar cane

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare sweet and sour figs, wrapped in speck, boil the vinegar with the wine for 5 minutes, 400 g of water, a piece of cinnamon, 12 juniper berries, 3 cloves, 1 teaspoon of black peppercorns, 2 bay leaves, a sprig of thyme, 1 tablespoon of brown sugar and 1 of coarse salt.
Add figs, after having pricked them on the bottom with a spit stick. Cook them in the liquid for 3-4 minutes, then drain them in a bowl.
Do reduce about half the liquid (cooking it for about 15 minutes); then pour it over the figs and let them rest until they are cold.
Strain finally from the marinade, wrap them one by one in the slices of speck and serve with seasonal salad.

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Sweet Shells – Sweet Shells Recipe – Italian Cuisine

The idea came from the Facebook group of 's recipes, where I saw them made with various types of dough, from the one for the soft-based tart to the classic shortcrust pastry. The filling also lends itself to different variants, ricotta mousse, nutella or chantilly cream.
Girls, these sweet shells they are too cute, my daughter said they are the little mermaid Ariel's sweets, try them too to amaze your little ones and bring the Summer to the table 🙂

Start whipping the eggs with the sugar.
Once you get a clear and frothy mixture, add oil, milk, flour and baking powder, and vanilla.

Spread the mixture into 8 well buttered shell molds and bake for about 20 minutes in a preheated convection oven at 180 ° C, then cool.

Whip the cream, very cold in the fridge, then add a few drops of blue food coloring and mix gently, so as not to disassemble it.

Assemble the sweets, combining the shells 2 to 2 with a little cream in the center, leaving the upper shell a little detached, so as to show the filling well (if you have difficulty, add the shells with a toothpick).

The sweet shells are ready: place a sugared almond in the center of the filling and serve.