Tag: unusual

The gazpacho and five unusual variants – Italian Cuisine

The most famous cold soup in the world: we offer it with avocado, with almonds, beetroot, watermelon and melon

Who said that soups can't be eaten even in summer?
Have you ever heard of the gazpacho? It's about a soup typically Spanish based on vegetables. Let's have lunch strictly cold and indeed someone suggests on hot days to serve it with ice cubes.

The beauty of the gazpacho is that you can really prepare it in a few minutes because the ingredients are all raw and you can serve it in single portions or inside a tureen or a large salad bowl.
You can drink it in a glass or taste it with a spoon and you can decide che taste and consistency give him depending on your taste.
You can then decorate it with toasted croutons or raw vegetable confetti, the same ones you have blended.

The gazpacho recipe

The ingredients of the gazpacho are 600 g of not too ripe red tomatoes, 2 red and green peppers, 2 onions, 1 clove of garlic, 2 small cucumbers, 1 lemon, 1 sprig of parsley, extra virgin olive oil, salt, pepper.
Finely chop garlic and onion. Add the peppers, sliced cucumbers, peeled tomatoes, a little lemon juice, salt, pepper, parsley and half a glass of oil and blend again until the mixture becomes creamy.
Let it cool in the fridge for a couple of hours and then serve with raw oil and croutons.

The tips to prepare it

If you want a thicker consistency a less intense taste of raw vegetables, add bread soaked in water and vinegar and well wrung out and blend with the rest. Many prefer this version.

The gazpacho can be kept in a well-covered refrigerator for up to three days.

To prevent the gazpacho from being undigested, peel and rub the cucumbers using their cap and remove the white foam.

Also eliminate the skin of the pepper if you can't digest it.

Serve the gazpacho with ice cubes when it is very hot, but then consume it immediately otherwise the ice will melt altering the flavor of the dish.

If you want to make your gazpacho different from the usual here 5 very tasty alternatives: browse the tutorial!

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how to use grappa in the kitchen for unusual recipes – Italian Cuisine

Grappa is a distillate that has been made in Italy since ancient times, and can also be used in the kitchen to prepare delicious dishes or to accompany tasty canapés. Seeing is believing!

If they told you to blend a rice with a white wine or to cook a braise in an important red, you would not find anything to say: in fact, wine has always been part of the kitchen. Instead, it is more difficult to think of including in the ingredients of a recipe a grappa. Perhaps because of its high alcohol content, or its taste, undoubtedly strong and, at least in appearance, unattainable. But experimenting is the key word and then try to include grappa in your shopping list (and not just for solipsistic meditations!).

What is grappa?

Grappa is a pomace distillate made from grapes vinified and then distilled only in Italy. It has a high alcohol content, which starts at a minimum of 37.5 ° (40 ° for grappas with a typical geographical indication). It is made throughout Italy, although the greatest production and the greatest consumption are concentrated in the north-eastern areas, in Veneto, Trentino and Friuli Venezia Giulia. Grappas are classified according to age, refinement, the type of grapes from which they derive and the essences used to flavor them. The best ones are generally those from varietal grapes, usually aromatic or semi-aromatic.

Grappa in the kitchen

The best way to taste a grappa is with del bitter chocolate, an ingredient capable of enhancing all its aromatic outfit. On the table then, grappas they go well with cheeses: the young ones are perfect if tasted with blue-veined cheeses, the aromatic ones, Moscato or Gewurztraminer, they are excellent to accompany the semi-mature cheeses, while the aged ones are best enjoyed with smoked cheeses.

Grappa in the kitchen: two recipes

Grappa Moscato Rice

Ingredients for 4 people
50 g butter, 320 g Carnaroli rice, half an onion, 16 red Sicilian prawns, 20 sage leaves, 5 cl Piemontese Moscato Grappa, frying oil, 20 g flour, 1.5 l vegetable broth

Method
First shell the prawns, remove the heads and set them aside. Put the clean shrimp tails on a sheet of baking paper, cover with a second sheet and then gently mash with a meat tenderizer. Brown the onion in a pan with a little butter, add the rice and toast it. Sprinkle with grappa, let it evaporate and then add the hot broth. Crush the shrimp heads and add the liquid that will come out of the stock. Wash, dry and then flour the sage leaves and fry them in hot oil, turning them two or three times, until they are golden brown. Remove them from the oil and leave them to dry on absorbent paper. Once the rice is ready, place it in the center of the plate, add the chopped prawns and finish with the golden sage. Complete with a handful of black pepper and a few drops of grappa to taste.

Pork fillet medallions with Grappa Stravecchia and pine nuts

Ingredients for 2 people
1 pork fillet of 400 g, 40 g shallots, 30 g butter, 2 tablespoons extra virgin olive oil, 30 g pine nuts, Worcester sauce, mustard, vegetable broth, 5 cl Stravecchia Grappa

Method
Coarsely chop the pine nuts. Slice the shallot and sauté in a pan with the butter. When it is golden, add the cut meat into slices about 2 cm thick. Brown, then add a tablespoon of mustard, pine nuts, a few drops of Worcester sauce and continue cooking for about 3 minutes. Sprinkle with Grappa, add half a ladle of vegetable broth and let thicken. Place the meat medallions on a plate and finish with a spoonful of their seasoning.

Browse now the tutorial to discover some more ideas to accompany grappas

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do it like this! Three unusual stuffed – Italian Cuisine

This Christmas, the gourmet panettone returns and transforms. We offer you a modern and vegetarian revisited with three unusual fillings!

Panettone is not only sweet, with raisins and candied fruit. We know well that there is also a savory version, known to all as gourmet panettone, which can be stuffed in many ways. We want to offer you a very unusual one.

An unusual variant of the classic savory panettone

Can panettone become a sandwich? Of course yes.
If you are tired of bringing to your table the usual gourmet panettone in layers with different fillings, this is the version for you. No hard-boiled eggs, tuna, mayonnaise, salmon and tomatoes, this time we will make the savory panettone with something unexpected like an avocado salad, one of red cabbage and a cream of black olives. The funny thing is that every panettone will have inside only one filling, just like a sandwich.
But let's start from the beginning and see how the base is made, that is, the gastronomic panettone.

How to prepare the gourmet panettone

Pour into a bowl 100 ml of warm milk, a spoonful of honey (or barley malt) e 50 ml of water.
Mix everything together with one dough of beer yeast crumbled fresh.
beat 2 eggs and add them to the mixture and then add them too 480 g of manitoba flour.
Work everything by hand or with a planetary and add 40 g of caster sugar.
If the mixture is too hard to work with, add more water.
Work everything until the mixture is well blended. At this point add salt and knead well.
Finally add 100 g of soft-flaked butter.
Work the dough by hand for about 15 minutes and then let it rise well covered for two hours in a tall container.
Then pick it up and work it again. Make folds bringing the corners of the mixture several times towards the center.
Then turn the dough, form a ball and seal it well on the bottom.
At this point, butter one panettone mold of 800 g or use disposable ones and place the ball on the bottom. Cover it and let it rise a second time for two hours.
Before baking, brush the surface with the cream and then cook it at 170 degrees for 45-50 minutes.
If it burns on the surface, cover it with aluminum foil.
Once baked, let the panettone cool well and remove it from the mold only the following day.
It is stored for three days in a plastic bag.

When the panettone is salty: 4 ideas

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Unusual stuffed

Now let's move on to the unusual fillings that we thought for this savory panettone.
They are all economic ideas, fast and light perfect for one appetizer also vegetarian.
You can enrich them with other vegetable ingredients if you want or with sauces to make them more creamy, like Greek yogurt or mayonnaise. We also like very simple.

Avocado Salad
The avocado in the panettone? Outrage?
We assure you that this is a very good, fresh and light combination, perfect also for vegetarian guests.
To prepare it, simply remove the pulp from an avocado that is not too ripe, coarsely crush it and season it with salt, pepper, lemon juice, some tomatoes and tabasco. Yes, it's a sort of guacamole for a little 'tex-mex Christmas and if you like you can add hard-boiled eggs.

Cabbage and potato salad
This is another very delicate vegetarian stuffing and a nice red color perfect for Christmas.
You simply boil potatoes cut into chunks and aside in a pan with a little 'water, a little oil and red cabbage vinegar cut into thin strips. Add salt and pepper and then add everything.
An alternative to red cabbage could be beets. Buy them already cooked or boil them with potatoes and then mix everything with a little 'mayonnaise or sour cream and chives.

Olive tapenade
Beware, this is not a pate.
The tapenade is a sauce that is prepared by chopping black olives, capers and anchovies in oil. You can decide the proportions and if you prefer you can mix everything to get a cream or leave the consistency a bit 'coarse.
To enrich it and compact it a little, add boiled potatoes.
This filling is for lovers of strong flavors.

How to compose the panettone sandwich

At this point you can travel two roads to complete the gourmet panettone.
The first is the classic way and then cut the panettone in layers and stuff each layer with one of the three proposed fillings.
The other way is the most innovative: cut the layers coarsely and fill the panettone with only one filling to taste, as shown in the picture.
You can also offer panettone in mini version and therefore single portion, like muffins, so everyone can take one for himself with the filling that he prefers, or even more than one!