Tag: VINEGAR

Recipe beetroot, almond sauce, parsley and balsamic vinegar – Italian Cuisine

Ingredients

1 kg coarse salt
500 g fresh red turnips
100 g peeled almonds
parsley
balsamic vinegar
lemon juice
extra virgin olive oil
fine salt

Duration: 2 h 40 min

Level: Easy

Doses: 4 people

Put the beetroots in a saucepan and cover them completely with coarse salt. Bake them in the oven at 160 ° C for 2 hours and 30 minutes. Finally remove them from the salt, let them cool and peel them.
Put soak the almonds in plenty of water for about 24 hours. Drain and blend them with an electric blender, adding 50 g of water, until you get a homogeneous and smooth sauce. Season it with lemon juice and a pinch of salt.
Cut diced turnips, season with balsamic vinegar, a drizzle of oil, salt and parsley.
Serve them with almond sauce.

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Recipe Figs with bitter herbs, red wine, vinegar and bay leaf with trout – Italian Cuisine

Ingredients

400 g red wine
12 figs
4 smoked trout fillets
sugar
honey
laurel
Juniper berries
balsamic vinegar
red wine vinegar

Duration: 35 min

Level: Easy

Doses: 4 people

Arrange a dozen figs in a large pot without overlapping them; season with 1 tablespoon of sugar and 2 of honey. Add the red wine, 3 bay leaves, a few juniper berries, 3 tablespoons of balsamic vinegar and 1 of red wine vinegar.
Cover and cook over low heat for about ten minutes, turning the figs gently.
Find out the pot and continue cooking the figs for another 15 minutes, making them glaze in the liquid.
Serve fillets of trout completing with figs at room temperature and, to taste, with a mixed salad of fresh herbs (rocket, chervil, radicchietto, parsley, mint, fennel).
If you want to marinate and smoke the trout
Cover the salmon trout fillets with a mixture of salt (60%) and brown sugar (40%). Leave them to marinate for 2 hours, depending on the thickness. Finally rinse them, dry them and smoke them, being careful not to overcook them: place a tuft of hay and some wood shavings in a saucepan, set them on fire, turn off the heat to make them smoke; immediately put in a grill for steam cooking and put the trout on it. Close the lid, seal it and let the fish smoke for 5-8 minutes.

The new Lay's Salt & Vinegar # To taste – Italian Cuisine

Salt & Vinegar, the new fries to taste (and all the news on Lay's packaging)

The line of chips Lay's is enriched with the brand new ones Salt & Vinegar, that is salt and vinegar, with a sweet and sour taste that conquers at the first crunchy taste.

Lay's Salt & Vinegar are available in two sizes, 44g and 133g, ideal for an aperitif with friends or as a craving snack.

Restyling and Sustainability

This is not the only novelty: the whole Lay's line is renewed thanks to a restyling which aims to emphasize even more the ingredients and the attention to sustainability. For example, by communicating the "PepsiCo Sustainable Agriculture Program", A system that allows to save water and preserve the environment, providing farmers with agronomy techniques, irrigation and new technologies.

The new graphics with bright colors highlights the different tastes, starting from the new Salt & Vinegar, up to the Classiche, Campagnola, Paprika Dolce and Bacon.