Tag: TEN

Mullet in ten recipes – Italian Cuisine

In a soup, raw or with tomato to season a pasta: all the ways to taste mullets

Red mullet is one of the most tasty rock fish. With its fine white meat, it is perfect for preparing puffs or soups, but also lends itself to being fried or grilled. It is rich in omega 3 fats and minerals like phosphorus and iron. It is a very delicate fish and must be handled with care so that it does not come apart during cooking. Here are ten inviting proposals to bring them to the table.

Stewed with Tuscan bread croutons

The white flesh of the red mullet has an extremely particular taste, which goes very well with the tomato. For this dish brown three cloves of garlic in a drizzle of extra virgin olive oil, add fresh tomatoes and cook for ten minutes. Add some capers and a handful of oregano and place the cleaned mullet fillets on the sauce. Cook for another ten minutes. Serve the mullet fillets with tomatoes on Tuscan bread crumbs rubbed with a clove of garlic and a drizzle of raw oil.

Spaghetti alla chitarra with mullet sauce

Fry the garlic in a little oil, add the cleaned mullet fillets, the chilli pepper, a glass of dry white wine and cook for a few minutes. Then add the tomatoes cut in half, add salt and pepper and cook for five minutes. Separately boil the spaghetti on the guitar in plenty of salted water and when cooked together with the red mullet sauce. Sprinkle with chopped parsley and serve.

Surmullets at Livornese

A typical Tuscan dish. Clean and wash the mullets, dry them with some absorbent paper and then coat them with flour. Fry them in a pot with plenty of olive oil and when they are ready put them aside. In another saucepan, brown a clove of garlic, add the tomato sauce and cook over a low heat for ten minutes. Then add the mullets being careful not to move them too much not to break them. Cook for 15 minutes, season with salt, pepper and finely chopped parsley. Serve hot.

With fresh pasta and pistachio pesto

Clean the mullet and with the bones, a carrot, celery, an onion, salt and pepper to make a comic. In a pan with a little oil brown the red mullet fillets, add the fish stock and cook for two minutes. Add the fresh pasta boiled al dente, put again the cartoon and let the excess liquid evaporate until the pasta is cooked. Meanwhile prepare a pesto with peeled and not roasted pistachios, basil leaves and extra virgin olive oil. Serve the pasta seasoned with pistachio pesto

With broccoli cream

A delicate and refined second. Sauté the red mullet fillets in a little oil with a clove of garlic, taking care not to turn them so as not to break them. Put them aside when they are ready. In another pot, toast in a little oil crumbled taralli, chopped black olives, basil and crushed pine nuts. In the meantime, prepare a cream by blending previously boiled and salted broccoli. Compose the dish by placing a tablespoon of cream of broccoli, the fillet of mullet garnished with the panalli of taralli, olives, pine nuts and basil and serve.

Raw with lemon and orange citronette

For this appetizer you have to get fresh mullets or use frozen to avoid contracting Escherichia coli infections. Eviscerate and fillet the fish and prepare a citronette with lemon juice, orange juice, a little oil, salt and pepper. Season the mullet fillets with the citronette and let them marinate for a few hours. Dry them from the marinade and serve them accompanied by fresh sprouts and lemon zest.

In pan with onions

This is a traditional Sicilian recipe, quick and easy to prepare. Clean the mullets, sliced onions, Tropea preferably, place fish and onions with some bread crumbs, salt and pepper in a large pot with plenty of olive oil and cook for about 30 minutes. When cooked, season with raw oil and chopped basil.

Stewed with artichokes

For this second, get some Sardinian artichokes. Flour the previously cleaned and washed red mullet fillets and brown them for a few minutes in a pot with oil and a clove of garlic. Add the artichokes cut into wedges and previously boiled for ten minutes, add a glass of white wine and leave to flavor for a few minutes. Serve warm with a sprinkling of fresh parsley.

Tortino with taggiasce olives and potatoes

An easy and very tasty appetizer. Cook the red mullet fillets in a little oil and then chop them together with a tablespoon of extra-virgin olive oil. Add to the fish a boiled potato without the peel, crushed taggiasca olives and with the help of a dough cup form the patties that you will garnish with a tablespoon of salmon roe marinated for 30 minutes in a drop of Martini Bianco.

In the foil with lemon

A quick and very tasty recipe. Roll out the red mullet fillets on a sheet of tinfoil, toss with a drizzle of extra virgin olive oil, a tablespoon of white wine, lemon zest, chives, salt and pepper. Close the packages and bake at 180 degrees for fifteen minutes. When cooked, remove the fillets from the foil and serve them on a bed of fresh sprouts.

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Ten winter soups – Italian Cuisine

With cereals, with tubers, with vegetables: every ingredient is perfect for creating the ideal soup. Just do not be in a hurry and enjoy every moment.

Finding yourself around a table with a steaming pot of soup is one of those moments that puts you at peace with the world. And we all know how much we need it! The scent that spreads in every room, that sense of warmth that envelops you, the rich flavor of vegetables and cereals ..

Preparing them is like giving birth to a ritual: the gestures, the choice of ingredients, the combination of flavors, all combine to create an intimate and intimate atmosphere, to celebrate the pleasure of meeting together.

Soup with celeriac

Prepare a sauté with shallots and leeks, add the celeriac, cut into small pieces and drizzled with hot broth. Cook for 30 minutes and when everything is soft, remove a spoonful of soup and blend the rest. Separately fry a clove of garlic, add the champignon mushrooms, a glass of wine and let it evaporate. When the mushrooms are ready, add them to the celeriac soup, add also the spoon that you had removed previously and garnish with sage leaves passed in hot oil. Complete with a drizzle of extra virgin olive oil and serve.

Soup with herbs

This recipe is easy and quick to prepare. First fry the garlic, the chilli pepper and the herbs in a pot with a little oil. When they are soft, transfer them to a pan where you will alternate with sheets of carasau bread. Sprinkle with grated pecorino and sprinkle with hot vegetable stock. Switch everything to the grill to brown and serve.

Onion soup

A dish borrowed from the French tradition that always surprises: to prepare it you have to slice as many onions as the guests, boil them in a pot with salt and a clove. Meanwhile, cut the Emmental cheese into strips, cut into wholemeal bread and alternate the bread previously roasted in the oven, the cheese and the onion broth in each bowl. Finite with Fontina slices, add ten minutes of gratin and serve hot.

Soup with lentils

To prepare this soup get yourself a crock pot, the taste will be completely different. Soak the lentils for 12 hours, then drain and add them to a mixture of onion, garlic, celery and carrot. After a few minutes, add a few tablespoons of tomato sauce, stock and cook for about an hour. When the lentils are soft and the broth has shrunk, turn off, add a drizzle of extra virgin olive oil, a sprinkling of black pepper, a grated ginger and serve.

Black cabbage soup

This dish is a must of Tuscan cuisine and there are as many versions as there are chefs who prepare it. There is the driest version, the one with the most stock, the one with the borlotti beans or the cannellini beans. Of course it is that it is a poor dish, which is cooked with black cabbage until this plant does not bloom, because then it is said that it is no longer good. To prepare it, let the cannellini soak for one night and then fry with the shallots, the garlic and add the beans. Add to these the broth and cook until they are tender. Blend them in their water with the immersion blender. In another saucepan, sauté the garlic, add the tomato sauce, the cream of beans and the leaves of black cabbage deprived of the central part. Let it cook until the cabbage is soft, add stale bread and leave it on the stove until the bread has softened. Turn off, let rest and serve with a drizzle of extra virgin olive oil and a sprinkling of black pepper.

Pumpkin soup and mushrooms

For this dish I recommend using the Mantuan pumpkin, it is more tasty than the Neapolitan one and makes it better in cooking. Decorticatela, cut into small pieces and fry in a pot with extra virgin olive oil, garlic and a few rosemary needles. Add some broth and cook until the pumpkin is soft. At this point remove the garlic, blend the pumpkin and add the mushrooms cut into strips (the porcini give more flavor, if you do not find them you can use pioppini) and cook for 15 minutes. Sprinkle with black pepper and serve.

Valdostana soup

A very tasty recipe, ideal to enjoy after a day spent in the snow. Boil the cabbage in salted water. Meanwhile, butter a pan and place slices of black bread on the bottom. When the cabbage will be cooked, brown it in a drizzle of extra virgin olive oil with a few cubes of sweet bacon. Roll over the black bread, cover with vegetable stock, add slices of fontina and place under the grill for about ten minutes, until the cheese is melted. Serve the steaming soup.

Pappa al pomodoro

This soup is part of the Tuscan tradition, and, as with any regional dish, there are several versions. Ours is that the tomato is cooked together with the stale Tuscan bread. But first you have to prepare a sauté of celery, carrot, onion and garlic. Add at this point the tomatoes cut into small pieces (if you prefer you can use peeled tomatoes), flavor and then cover with vegetable stock. Cook for ten minutes and then add the bread into small pieces. When it has softened well and the soup has reached the right consistency, turn off, add salt, add a drizzle of extra virgin olive oil, some basil leaves, a sprinkling of black pepper and a tablespoon of buffalo stracciatella. Everyone will like it.

Millet and radicchio soup

Millet is a very ancient cereal from Asia that is only used after being dehulled. It is rich in iron, magnesium, phosphorus and silicon and does not contain gluten, so it is suitable for coeliacs. To prepare this soup, sauté celery, garlic, shallot and leek. Add the sliced radicchio, the vegetable stock and cook for ten minutes. When the radicchio is ready, shake it. Add the mile and continue cooking for 15 minutes. When it is cooked, turn off, add salt and pepper and serve.

Jerusalem artichoke soup and potatoes

Jerusalem artichoke, also called Jerusalem artichoke, has a very particular and delicate taste. In this soup the sweet taste of the potato and the Jerusalem artichoke combine with the strongest taste of a pesto made with Parmesan and Pecorino. First sauté the shallot, add the potato and the Jerusalem artichoke cut into small pieces. Add the vegetable stock and cook until the consistency is homogeneous. Blend everything, season with salt and serve the soup with a tablespoon of pesto, prepared by blending basil, pine nuts, oil, Parmesan and pecorino.

The onion in ten versions – Italian Cuisine

There are many varieties, each with a specific characteristic. The most famous, that of Tropea, the borettana, the white one of Comiso and Chioggia.

Raw, grilled, baked, stewed: there is no way in which the onions they can not be cooked. Known since the Egyptians, for their spherical shape and for the concentric rings they were considered a thaumaturgical food and associated with the concept of eternal life.

Used as a base for many recipes, they are rich in potassium, calcium, iron, sodium and fluorine. They have a great diuretic power and are perfect for stimulating the metabolism and as a detoxifier. Here are our suggestions for cooking them.

Caramelized

Choose the Tropea onion for this preparation. Cut it into wedges, place it in a saucepan with a knob of butter and a bay leaf, add a spoonful of brown sugar and cook over a gentle flame until a caramel is formed that will wrap the onion cloves. Remove the bay leaf and serve as a side dish to meats or cheeses.

Soupe a l'oignon

One of the most popular dishes from across the Alps, has also become a recipe known throughout Italy. You prepare a broth with many onions: once ready, it is placed in puddings on the bottom of which you will have placed a slice of toasted homemade bread. Add slices of gruyère cheese, Parmigiano Reggiano, broth with onions and place under the oven grill until the cheese has melted. Serve hot.

Cod with onions

A typical dish from the Veneto region. First you have to prepare a chopped onion, consider one for each diner. Let them stew with oil, a clove and a spoonful of tomato sauce. Separately flour and fry the pieces of cod in extra-virgin olive oil and when they are golden, add them to the onions and serve the fish with the onion garnish.

With marinated anchovies

A fast appetizer to prepare and tasty. Take the anchovies already clean, arrange them on a serving dish, season with oil, juice and orange zest. Garnish with thinly sliced white onion slices and pink peppercorns. Serve with croutons.

Liver with dark onions

For this dish the most indicated onions are those of Tropea. Cut them thin and brown them with a knob of butter over very low heat. Add a tablespoon of balsamic vinegar and cook until the onions are almost melted in a jam. Separately brown the floured slices of liver. When they are ready, add them to the onions and serve.

U testu with onions

Typical dish of the Calabrian tradition, this is also prepared with the Tropea onion. The characteristic of this recipe is that everything is cooked in a terracotta pot, which in the Calabrian dialect is called "u testu". You have to slice a potato, an onion and some tomatoes. Put the vegetables in layers in the pan with a little oil, bread and grated pecorino cheese, oregano, salt and pepper. Bake at 180 degrees for 20 minutes, until the vegetables are browned and served.

Focaccia With Onions

If the smooth focaccia is addictive, the version with onions is for real connoisseurs. Prepare the focaccia according to the recipe below, add the thinly sliced white onion and put in the oven. Perfect alone or accompanied with Tuscan ham.

Onions in omelette

Usually this dish is referred to as an omelette with onions. In this case the quantity of onions used is much greater than the eggs: two against one. Onions, the white variety is the most suitable, should be thinly sliced and browned slowly in a tablespoon of oil. When they are golden, add the eggs, beat the mixture with the fork until the eggs are scrambled, add salt and serve.

Baked onions

The concept is that of confit tomatoes: a slow cooking at low temperatures. Put the borettane onions cut horizontally on a baking sheet covered with baking paper. Season with a little oil, salt and a pinch of sugar and cook at 100 degrees for about three hours. You can not do without it anymore.

Onion soufflé in cream

Chop the onion cooked in the oven with the knife. Prepare a béchamel sauce and add two egg yolks. Mix well, add the sliced onions and the sweet provola cut into cubes. Whisk the two egg whites until stiff, add them to the mixture, add salt and fill the buttered soufflé molds for three quarters. Bake and cook for 10 minutes at 180 degrees. Serve with a cream made of liquid cream combined with nutmeg and salt and let it shrink over high heat for a few minutes.