Tag: taste

Marinated anchovies, an explosion of taste and freshness – Italian Cuisine


Easy and quick to prepare, they are a typical appetizer of southern Italy appreciated by all

The marinated anchovies are a typical dish of southern Italy, Campania and Sicily above all, where they are called “masculini cunzati”. They are served as an appetizer and are presented in a marinade of extra virgin olive oil, lemon juice and aromatic herbs. They are often served with washers of Tropea red onion, which gives a touch of sweetness to the preparation. They are extremely tasty and can be served neat or on croutons.

All the goodness of anchovies

They are called poor fish but they have nothing of the poor, far from it. From white and tasty meats, anchovies belong to the category of blue fish and they are rich in good fats, the famous ones Omega 3, fatty acids allied to health, in particular that of heart and arteries. By eating anchovies it is also possible to take good quantities of riboflavin, vitamin of group B which participates in numerous metabolic reactions, oxidation of fatty acids and amino acids and cellular respiration. Finally, the anchovies they are a good source of calcium, iron and phosphorus, mineral salts that contribute to the proper functioning of nervous system, kidneys and muscles.

marinated anchovies

Anchovies in the kitchen

Marinades, fried, au gratin, filled: there are many possibilities to bring this blue fish to the table, one more intriguing than the other. Anchovies, in addition to being very tasty, are easy to prepare and have a low cost. Delicate to handle, they are kept for a day or two at most in the refrigerator. The only exception is those in salt: they can be kept for up to a month, without losing any organoleptic characteristics.

The recipe for marinated anchovies

Ingredients: 150 g fresh anchovies, extra virgin olive oil, 1 clove of garlic, fresh parsley, pink pepper, juice of one lemon.

Method: clean the anchovies by removing the head and entrails. With the pressure of the thumb, open them in half and remove the central bone. Rinse them under running water and then dry them with a sheet of absorbent paper. Meanwhile, wash the parsley, dry it and chop it. Clean the garlic and cut it into slices. Place the cleaned anchovies on a tray, add the extra virgin olive oil, a few berries of pink pepper, lemon juice, garlic and parsley. Make sure that the oil covers them completely. Seal the dish with a sheet of cling film, leave them to rest in the fridge for at least 48 hours and then serve them

In the tutorial some tips for even better anchovies

how to make mexican sauce and 9 ideas to taste it – Italian Cuisine

how to make mexican sauce and 9 ideas to taste it


Fresh and spicy, it accompanies nachos, but not only. Here's how to prepare this typical tomato and jalapeno sauce and how to taste it

Tomato, hot pepper, onion, coriander: with these ingredients the sauce pico de gallo, typical of the Mexico, can only have two main characteristics: the hotness and the freshness (it is also called "fresh sauce"). In Mexican cuisine it is used as an accompaniment to nachos (and that's probably how most of us tasted it), but also as an ingredient for the filling of tacos, Burritos, quesadillas. It goes well with everything: with meat, with fish, with vegetables, with eggs, with legumes.

How to prepare pico de gallo sauce

Prepare the Mexican Sauce pico de gallo is quick and easy. It only takes fresh raw materials and the patience to cut all the ingredients into small cubes.

Ingredients

You need half a kilo of tomatoes, a white onion, 1 green pepper, the juice of a lemon, coriander and salt to taste.

Method

Wash, peel and seed the tomatoes, then cut them into cubes. Finely chop the onion and chilli too. Combine these three ingredients with lemon juice then add the chopped coriander and salt according to your taste. Let the sauce rest for about ten minutes to mix all the ingredients, but do not wait too long to serve it because it deteriorates quickly. Some recipes replace lemon juice with lime juice. If desired, you can also add garlic and extra virgin olive oil. If you don't like coriander, replace it with parsley, but it won't be the same!

Browse the tutorial now to find out how to taste this sauce from the hamburger to the bruschetta!

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