Tag: Wasabi

Horseradish sauce, the Italian wasabi – Italian Cuisine

Horseradish sauce is a horseradish-based accompaniment. Have you never tried it? Making it at home is easy, but be careful: it is only for strong palates!

You are lovers of boiled, but you are tired of flavoring it only with green sauce? Or you have some eggs that are about to expire and you want to stuff them in an unusual way, adding a spicy touch to the dish? The solution is all in a single answer: the horseradish sauce.

What is horseradish

Nothing exotic: horseradish is also known as horseradish, and is a root that grows spontaneously in the hilly and mountainous areas of the Tuscan-Emilian Apennines. It can rarely be found further south, in Lazio or Basilicata.

This sauce can be obtained from this root, but it is not for everyone: only palates who love strong and decisive flavors can deal with it! In fact, it has a decidedly spicy and pungent taste.

Making it at home is very simple and fast: it takes a few ingredients and about half an hour. Below, find the recipe step by step, while in our gallery some suggestions on where to buy it e with what to combine it.

How to make horseradish sauce

Ingredients

To prepare the horseradish sauce at home, you will need: 250 grams of horseradish root or horseradish, 100 grams of breadcrumbs, 75 grams of white vinegar, 15 grams of sugar, 30 grams of extra virgin olive oil, salt to taste.

Method

Get a fresh horseradish root, wash it well under running water, removing any residue of earth, then scrape off the peel. Now, cut it finely and set it aside. Take the bread, remove the edges and cut the crumb into cubes. Add this to the chopped horseradish and soak everything with the white vinegar, also adding the extra virgin olive oil, sugar and salt. Stir vigorously with a spoon and, if needed, knead everything with your hands as well, until you get a creamy and homogeneous mixture: here is the horseradish sauce.

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Mullet recipe in hazelnut crust with wasabi mayonnaise – Italian Cuisine

Ingredients

400 g mullet fillets
100 g baguett type bread
90 g hazelnuts
90 g peanut oil
50 g breadcrumbs
30 g whole milk
15 g lemon juice
3 g wasabi paste
chervil
sunflower oil
salt

Duration: 35 min

Level: Middle

Dose: 6 people

For the recipe of hazelnut crusted red mullet with wasabi mayonnaise, blend the lemon juice, milk and wasabi with the immersion blender, adding the ground peanut oil until you get a mayonnaise; add 2 chopped chervil tufts and continue blending. Cut the baguette into thin slices, distribute them on a baking sheet and cook for 4 'in a convection oven at 200 ° C.

Wash the red mullet fillets and remove any thorns with tweezers. Blend the hazelnuts with the breadcrumbs, obtaining the breading for the mullet fillets. Bread the mullet fillets, making the breadcrumbs stick well. Cook the red mullet in a pan with 3 tablespoons of sunflower oil for 2 ', then turn the fillets to the other side, salt and continue cooking for another 2'. Arrange the mullet fillets on the plates alternating them with slices of crusty bread, season with wasabi mayonnaise and serve.

Wasabi, in 99% of cases it is not authentic – Italian Cuisine

In most cases, even in Japan, a mixture of ground horseradish and green food coloring, flavored with Chinese mustard, is served with sushi. Much more economical and practical

Have you ever eaten the wasabi? Even if you think so, you are probably wrong. In most cases, even in Japan, more is served with sushi. Let's see what.

The demand is too high

The reason lies in the unbalanced relationship between supply and demand. The authentic wasabi, known as Wasabia japonica, born from the most expensive crop in the world: wholesale is sold at around 160 dollars (142 euros) per kilo. The semi-aquatic grass, native to the mountain streams of central Japan, is notoriously difficult to grow: once planted, it takes several years before harvesting, and even then it does not germinate if the conditions are not perfect.

Here's what we really eat

If you are enjoying the true wasabi, you are consuming the stem of a grated and powdered plant in a spicy paste. But it must be eaten immediately: the grated root loses its flavor in 15 minutes. So what is served to us with sushi is a mixture of ground horseradish and green food coloring, flavored with a pinch of Chinese mustard. Experts believe that this mix is passed off as wasabi in about 99% of cases. Horseradish has a chemical composition similar to wasabi which allows it to imitate its spiciness: the much cheaper "wasabi" based on horseradish also has the advantage of preserving the taste longer.

The real taste of wasabi

The Japanese have been growing wasabi for more than four centuries. "The real one has a unique flavor that first of all hits the nose, Explains 75-year-old Shigeo Iida, who is part of a family that has been cultivating wasabi for eight generations, as told in the Edwin Lee documentary, Wasabia Japonica. "Then comes the sweetness, followed finally by a spicy note".

The film describes a sustainable farming technique known in Japan as tatamiishi. The farms that adopt it are built on hills near the rivers, and exploit the force of nature, without using chemicals or fertilizers: from these crops come the best wasabi in the world. According to Edwin Lee, Japanese food aficionados would be very surprised if they tasted real wasabi. "And they would struggle to go back and appreciate the fake again, just like I did."