Tag: Tomatoes

Recipe Stockfish and candied tomatoes – Italian Cuisine

Recipe Stockfish and candied tomatoes

  • 1 Kg stockfish soaked
  • 500 g perini tomatoes
  • 250 g small potatoes
  • 100 g milk
  • 70 g white onion
  • 70 g celery
  • 70 g carrot
  • 2 cloves of garlic
  • butter
  • parsley
  • extra virgin olive oil
  • fine salt
  • coarse salt
  • pepper in grains

For the recipe stockfish and candied tomatoes, wash the tomatoes, cut them on the bottom and blanch them in boiling water to peel them. Remove the skin, cut them in half lengthwise, empty the seeds and arrange them in a baking tray lined with baking paper, lay flat.
Sprinkle them with a drizzle of oil, season with coarse salt and peppercorns; flavored with rosemary and garlic and bake at 130 ° C for about 1 hour.
Peeled the potatoes and cut them into very thin slices. Chop celery, carrot and onion and fry them with 1 clove of crushed garlic with the peel in 70 g of butter for about 5-6 minutes.
United the potatoes forming an even layer. Add the stockfish cut into 10 cm slices and then the candied tomatoes; cover flush with the oil, then pour in the milk.
Bring to the boil and cook for 10 minutes, then cover, lower the heat and continue cooking for 2 hours.
Eliminate excess oil, drain the fish steaks and tomatoes and mix the vegetables on the bottom. Serve all together completing with salt if needed and chopped parsley.

Recipe Boiled egg with ginger, green beans and mixed cherry tomatoes – Italian Cuisine

Recipe Boiled egg with ginger, green beans and mixed cherry tomatoes

  • 350 g green beans
  • 160 g yellow and red datterini tomatoes
  • 60 g of bread
  • 50 g fresh ginger
  • 4 large eggs
  • garlic
  • White pepper
  • basil
  • White wine vinegar
  • extra virgin olive oil
  • salt, coarse and flaky

Cut the tomatoes in two and marinate them for at least 1 hour and 30 minutes with oil, salt, white pepper, 4-5 basil leaves cut into thin strips and 1 clove of crushed garlic, with the peel.
Cook the eggs in plenty of water and vinegar (about 1/2 glass) for 6 and a half minutes, then drain and pass them in water and ice to stop cooking. Let them cool and shell them leaving the egg white intact.
Pass the ginger in the extractor (alternatively grate it etc.), filter the juice and keep 1 scant spoon of the fibrous part aside.
Dilute ginger juice with 400 g of water to which you have added a pinch of coarse salt: taste to check that the liquid has the right flavor.
Immerse yourself hard-boiled eggs and let them marinate for 4 hours. Finally dry them carefully and keep them in the refrigerator.
Cleanse the green beans and blanch them for 1 minute in boiling salted water; drain and pass them in water and ice.
Private the bread of the crust,
cut it into cubes of about 5 mm; sauté them in a pan with oil, salt and the ginger fibers, until they are golden and crunchy. Drain them on kitchen paper to dry them.
Season green beans (half open if desired) with salt and oil; distribute them on plates with cherry tomatoes and croutons, and complete with eggs and salt flakes.

Recipe Scampi with potatoes and cherry tomatoes – Italian Cuisine

Recipe Scampi with potatoes and cherry tomatoes

  • 800 g 12 scampi
  • 600 g potatoes
  • 150 g yellow cherry tomatoes
  • 150 g red cherry tomatoes
  • mint
  • extra virgin olive oil
  • salt

For the recipe for scampi with potatoes and cherry tomatoes, shell the scampi, remove the head and the black intestine fillet. Boil the potatoes in their skins. Drain and let them cool. Boil a little water in a saucepan. Turn off and dip the prawns with a sprig of mint.

Let them rest for 3 ', then drain them on kitchen paper. Peel the potatoes, mash them with a fork and season with oil and salt. With the help of a pastry cutter (ø 8-10 cm) make 4 medallions by lightly pressing 150 g of potatoes for each; distribute over the prawns and cherry tomatoes, washed and cut into wedges. Season with a drizzle of oil, complete with mint leaves as desired and serve.

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