Tag: warm

Recipe Warm salmon and vegetable salad – Italian Cuisine

Ingredients

4 pcs salmon steaks
8 pcs large asparagus
4 pcs radishes
4 pcs baby carrots
2 pcs spring onions
2 pcs zucchini
mayonnaise
parsley
pickled gherkins
pickled capers
salt
chives
misticanza
extra virgin olive oil

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of warm salmon and vegetable salad, remove the fibrous base of the asparagus; peel the stems with the potato peeler, then separate the ends; cut the stems into bobbins. Peel the baby carrots, divide the radishes in half, slice the courgettes and cut the onions into long strips. Pour some water into a microwave steaming container, insert the appropriate basket and distribute the vegetables; close with the supplied lid and cook at 650 W for 4-5 minutes. Remove from the oven and set aside. Grease the salmon steaks with oil, on both sides, place them on the grilling plate and cook them in the microwave at maximum power for 5 minutes, turning them halfway through cooking. Chop the leaves of a sprig of parsley, a few strands of chives, 2-3 gherkins, a few capers and mix everything with 4 tablespoons of mayonnaise and 1 tablespoon of water. Remove the salmon from the oven, add salt, chop it and accompany it with the warm vegetables, mayonnaise and mixed salad to taste.

Warm octopus recipe with vegetables – Italian Cuisine

Ingredients

an octopus
500 g potatoes
500 g broccoli
extra virgin olive oil
pepper
salt

Ingredients For the court – bouillon

celery
carrot
laurel
onion
dry white wine
salt
black pepper in grains

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of warm octopus with vegetables, with 3 liters of water flavored with a small onion, a carrot, 2 bay leaves, a stick of celery, half a glass of wine, a handful of salt and some peppercorns, prepared court-bouillon that you bring to a boil; then immerse the octopus and boil it over moderate heat and cover for about 50 minutes. Meanwhile, boil the potatoes and the broccoli separately. As soon as the octopus is cooked, drain it, peel it and cut it into regular touches that you will collect in a salad bowl. Add the touch potatoes and broccoli with florets. Season with salt, pepper and plenty of oil. Stir and serve.

the cabbage rolls that warm the winter – Italian Cuisine

Delicious leaves of savoy cabbage stuffed with meat, for a unique winter dish with an irresistible flavor: Verzolini takes time, but they are easy to prepare

THE Verzolini they are a typical dish of the winter kitchen of the area of Piacenza, but get ready all over the Northern Italy. If you have grandparents who live in Lombardy, surely you will have tasted them because they are part of those recipes of a time that are handed down in families and that everyone then adapts in many variations. The rule that is always told is one: the savoy cabbage, to be soft and wrap the rolls to the best, you use only after a freeze. Therefore low temperatures are needed for the perfect verzolino and it can not be otherwise seen the richness of the filling, which satisfies the palate in the cold seasons.

Cooking the cabbage: 5 tips

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The recipe of verzolini

Ingredients

1 cabbage not too big
400 grams of minced meat (it can be boiled advanced or simple ground or even of the loin steak to be cooked and then minced)
100 grams of mortadella
butter to taste
half onion
1 egg
3 tablespoons of breadcrumbs
3 tablespoons of Parmigiano Reggiano
nutmeg to taste
Salt and Pepper To Taste
extra virgin olive oil as needed
butter to taste
broth as needed
1 package of tomato sauce
string

Verzolini

Method

If not used boiled meat, cook the mince or le slices of loin in a pan with butter and onion cut finely and previously fried. Chop the loin once cooked. Chopped apart the mortadella.
In a bowl put the meat and mortadella, the bread crumbs and the Parmigiano Reggiano, nutmeg, egg, salt and pepper.
Boil the leaves of cabbage, choosing the inner ones (be careful that they are not too small because they will have to wrap the Verzolini, which will have the size of half a fist) and soft. Only scald them so that they are easier to handle.
Spread all the cabbage leaves on a flat surface and divide the dough into the center, then close the leaves as if they were many packages and, using twine, seal the verzolini so that the dough does not escape.
You can cook them both in the oven and in the pan. To do it in a pan, put a tablespoon of oil and a knob of butter, slowly fry them and place the truffles. Then add the tomato sauce (it is not necessary to cover them, but only to distribute a little on each roll). And cook for half an hour. If they dry, moisten them with broth.

The greedy touch? Serve them with the Cremona mustard.