For a nice appetizers … Bottarga, celery and carasau, with a drizzle of olive oil and a glass of Vermentino!
This is one of the appetizers that Sergio Sentimenti made us taste last time we went to him at his Trattoria Fita, in Borgo Tossignano.
Combination great in its simplicity. I do not think we need to write the recipe, then we can only to say thank Sergio for the idea.
The Caesar salad is probably the most famous in the world salad. In the United States, there is no restaurant that does not offer it. It is named after chef Caesar Cardini, an immigrant from Italy to California. It seems that for an event especially had to improvise with the ingredients they had available and so was born the caesar salad.
Ingredients for 4 people
1 head romaine lettuce big
2 cloves of garlic, peeled
3 anchovies (are important, but even vegetarians can do without)
1 lemon squeezed
60 g extra virgin olive oil
50 g freshly grated Parmesan cheese
30 g parmesan flakes
Freshly ground black pepper
handful of toasted bread
Directions
Wash the lettuce and cut crosswise into thin slices. Cut a clove of garlic in half and rub the inside of a salad bowl wood. Add the salad.
Put the garlic cloves were in a food processor with the anchovies. Blend until you have a puree. Add the lemon juice, and olive oil and blend again. Add the cheese and black pepper and mix. Taste and season with salt.
Pour over salad croutons Roman dress with the sauce, and finish with grated parmesan and freshly ground pepper.
There are several versions of caesar salad: you can add capers, chicken breast, gray … this is only the starting point and then everyone can customize to taste.
Ingredienti per 4 persone:
200 g acciughe fresche…io ho usato le “Acciughe del marinaio” Olasagasti: acciughe fresche, lavorate a mano, in un guazzetto a base di aceto aglio e peperoncino (ricetta basca)
olio extravergine d’oliva
2 spicchi d’ aglio
50 g bacche di goji
400 g spaghetti
prezzemolo
Procedimento:
Cuocere in acqua bollente e salata gli spaghetti.
Nel frattempo pelare , l’aglio, affettarlo e metterlo in una padella con poco olio,… quel che basta per rosolarlo. Aggiungere le alici, e un po’ d’acqua di cottura degli spaghetti.
Scolare la pasta e saltarla in padella,… se necessario aggiungere altra acqua di cottura. Aggiungere altro olio d’oliva per legare, poi prezzemolo e bacche di goji tritate.
Dividere in 4 piatti e servire.
In this article we talk about aging meat. We asked a passionate and experienced in this field: Alessandro Fanelli, Felix restaurant’s owner, in Milano Marittima.
After the killing of the head, the flesh of animals is not immediately edible, it is necessary to pass a variable time (at least 72 hours for the Italian law) during which the meat becomes suitable to be consumed. READ MORE
Apple blossoms are tiny flowers red color and slightly sour green apple.
Can be used to complete and decorate different recipes.
Ingredients for four people:
16 fresh prawns 70/80 g each
Apple blossom
One apple smith grammy
Extra virgin olive oil
Maldon salt
Procedure:
Remove the heads of the prawns. Shell the code and delete the thread by making an incision on the back.
Cut the apple into thin strips.
Spread in an orderly manner and have the tails of shrimp on each of three slices of apple and roll them one by one.
Place three shrimp on each plate.
Drizzle with a little olive oil and salt Madon.
Dropping on to the tails of shrimp 3/4 apple blossoms.
Raw and eaten!
