Tag: velvety

The pea velvety with clams by Franco Aliberti – Italian Cuisine

The Neapolitan cook has a great passion for the sea and is engaged in an awareness campaign. He reveals the recipe for a dish of his heart, based on the humble but delicious mollusc. Italianissimo

Certainly Franco Aliberti does not lack positivity even in a very complicated moment. At home like everyone else, he dedicates himself to the family that will soon become more numerous and thinks about the new project on the Milanese square that welcomed him in winter 2018, after his happy experience at Prèsef, in Valtellina. Technique, sense of taste and aesthetics on the plate and are natural for the chef from Scafati (Naples), but also the passages to the court of Gualtiero Marchesi and Massimiliano Alajmo have been instrumental in his experience. And he became a complete cook. Waiting to go back to the sea, after the end of the adventure (however positive) of the Tre Cristi in Porta Nuova, Aliberti has become Marine Stewardship Council testimonial, an international non-profit organization that works to promote sustainable fishing in Italy and worldwide.

Testimonial of the sustainable sea

«I like doing something for the sea, in Italy there is still a lack of culture despite being a peninsula, explains the chef. "MSC has a certification and labeling program, but above all it aims to transform the fish market by rewarding sustainable fishing practices and sensitizing people to conscious and responsible consumption choices . So it could only be one of the most loved products of the sea to be the protagonist of the recipe that Aliberti offers to our readers: the clam, combined with a seasonal vegetable such as peas. "Simplicity, but also a unique taste, which brings me back to my childhood but also to the fact that with this dish I conquered the woman who would become my wife," says Franco laughing. "And I recommend, the secret is to keep the clams soft because if they become hard they lose their true flavor", is the final advice.

Ingredients for 6 people

1 kg of clams (MSC certified)

1 kg of fresh peas

1 onion

salt

pepper

extra virgin olive oil

Method

Open the clams in a pan with garlic and oil and add the water. Keep the cooking liquid and shell the clams.

Stew the thinly sliced onion in a pan with a little oil, add the peas, peeled – keeping the skins – and cook. Blend them until creamy, adding salt, oil and the cooking liquid of the clams, perfectly sieved.

In the center of the plate put the peel of the peas stir-fried with oil and pepper. Place the clams on top and finally the hot pea cream. Finish with a little oil.

Velvety light: three recipes – Italian Cuisine – Italian Cuisine

With our light velvet recipes you can bring cauliflower, tomatoes and Jerusalem artichokes to the table in a healthy, tasty and light way. We reveal our best tricks to change the face of the velvety at every dinner

You have not yet fallen in love with velvety? They are easy, inexpensive, cook practically alone and quickly (just cut the vegetables into small pieces) and therefore constitute a perfect save dinner. The velvets are based on vegetables and often also those who do not particularly like vegetables and vegetables (small children on appeal), with a few simple precautions are gluttonous and at the same time light. We offer you three recipes for some light velvety – of cauliflower, tomatoes and Jerusalem artichoke – to try as soon as possible.

Cauliflower cream: a great classic

Heat two tablespoons ofextra virgin olive oil in a saucepan. Add a leek thinly slice and brown it for a few minutes. Also join a cauliflower reduced in florets, 200 ml of water or vegetable broth, a pinch of salt and cook until the vegetables are cooked. Blend and adjust the density by adding more broth (or water) or by cooking the velvety more.
Serve with a drizzle of oil and freshly ground black pepper. To enrich the first of the three velvety light, add some Pine nuts or some strips of speck toasted in a non-stick pan; play with spices, turmeric and curry they divinely combine with cauliflower; replace the vegetable broth with del coconut milk to give an oriental touch to this great classic among the light velvety.

Light velvety: never thought of tomatoes?

To make the cream of tomatoes heat a spoonful of extra virgin olive oil in a pan and fry one onion minced, one carrot and two potatoes cut into chunks. Stir, blend with a cup of vegetable broth coffee (or plain water) and cook for 5-10 minutes. Add a liter of tomato sauce, season with salt and simmer for another 20 minutes before blending and serving.
And the whim without guilt? Add to the initial frying of the chili pepper and of paprika; garnish with a mix of sunflower and pumpkin seeds; a spoonful of robiola or stracchino or del pesto it will give a lot of taste with few calories.

Cream of Jerusalem artichoke, the queen of light velvety

The Jerusalem artichokes it's a tuber very similar to the potato in consistency, but not for nutritional contributions. Unlike potatoes, in fact, it is not a source of carbohydrates and has a decidedly lower calorie intake.
To prepare the Jerusalem artichoke cream, brown one shallot in a spoonful of extra virgin olive oil, add the Jerusalem artichokes and cover with broth or water. Cook for 20 minutes, adding water or broth if it should dry out too much. Blend and serve with a turn of oil and some croutons shorn in the oven. The Jerusalem artichoke velvety is excellent enriched with pumpkin or the sage. And to bring a single dish? Skewers of shrimp grilled and dinner served in no time.

Spinach Velvety Recipe – Italian Cuisine – Italian Cuisine

Ingredients

650 g potatoes
300 g unsweetened almond milk
250 g new spinach
200 g hot pepper and fennel sausage
80 g spring onions
40 g peeled almonds
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 6 people

For the spinach velvety recipe, chop the spring onions and fry them in a saucepan with 1 tablespoon of oil; add the peeled potatoes cut into thin slices, 300 g of water and the almond milk; cook for 15 minutes.
Add the spinach, salt, cook for another 5 minutes, then whisk everything in cream. Shell the sausage and toast it. Cut the almonds into slices and toast them. Serve the cream with the sausage and almonds. Garnish as desired with fresh spinach leaves, a drizzle of oil and a minced black pepper.