Tag: Tomatoes

Recipe Squid stuffed with potatoes and turnip greens, courgette sauce and confit tomatoes – Italian Cuisine

Ingredients FOR THE ZUCCHINI SAUCE

200 g vegetable broth
4 courgettes
1 shallot
extra virgin olive oil
salt
pepper

Ingredients FOR THE SQUID

8 squid
500 g red potatoes
100 g clean turnip greens
extra virgin olive oil
vegetable broth
laurel
Juniper berries
garlic
salt
pepper

Ingredients FOR TOMATOES

500 g datterini tomatoes
Brown sugar
garlic
thyme
marjoram
extra virgin olive oil
salt

Duration: 2 h

Level: Medium

Doses: 4 people

FOR THE ZUCCHINI SAUCE
Cleanse the courgettes and cut them into pieces. Dip them for 1 minute in boiling salted water and cool them in water and ice. Brown the chopped shallot in a pan, add the courgettes and cook them for 1 minute, then sprinkle them with the broth. Cook for 8-10 minutes and blend with the immersion blender, adding 2-3 tablespoons of oil slowly. Season with salt and pepper.

FOR DATTERINI TOMATOES
Wash the datterini tomatoes, plunge them into salted water and cool them in water and ice. Peel and season with 1 tablespoon of brown sugar, one
pinch of salt and a drizzle of oil. Place them well apart on a baking sheet covered with baking paper, add garlic, thyme and marjoram, then bake at 120 ° C for 1 hour and 30 minutes. Once out of the oven, remove the aromas, let them cool and keep them in oil.

FOR THE SQUID
Clean the squid, separating the body from the tufts. Eliminate the internal bone and the external skin, then remove the leathery "beak" in the center of the tufts. Rinse them under water, dry and season with oil and salt. Sear the sacks of squid in a hot pan, turn them as soon as they swell and cook for 1-2 more minutes. Deglaze the pan with a ladle of vegetable broth and keep it to flavor the filling.
Jump quickly in a clean and very hot pan also the tufts, seasoned with oil and salt, and set them aside.
Boil the potatoes with the herbs for about 40 minutes, peel them and pass them through a sieve; season them with oil, salt and pepper.
Seared turnip greens in boiling water, cool them in water and ice, then cut them into pieces and sauté them in a pan with 1 clove of garlic, salt and pepper. Let them cool and incorporate them into the mashed potatoes, also adding the chopped tufts, the cooking liquid from the squid bags, salt and pepper.
Stuffed the sacks of squid with the filling and close them with a toothpick. Warm them in the oven at 180 ° C for 5 minutes and serve with the zucchini sauce and the datterini tomatoes.

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Recipe Stockfish and candied tomatoes – Italian Cuisine

Ingredients

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

Duration: 3 h 30 min

Level: Medium

Doses: 4 people

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

Ingredients

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

Duration: 5 h

Level: Easy

Doses: 4 people

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.