Category Archives: Friend’s Recipes

Salmon and red fruits

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This is a colorful recipe from a friend: Elisa Giannini.
The look is very inviting, taste fresh, different and interesting … a dish to try!
macedonia

Ingredients for 4 people:
480 g of fresh salmon fillet
Seasoning for salmon:
5 g karkadé powder
5 g sugar (a teaspoon)
1/2 lime
salt
4 pink pepper chopped
extra virgin olive oil
For the sauce:
50 g of strawberries
10 ml of balsamic vinegar
8 pink pepper berries
extra virgin olive oil
salt
For the garnish:
a basket of fresh currants
fresh thyme
extra virgin olive oil
15 g honey

After barbed and eliminated the skin of salmon, wrap well with plastic wrap and bring it down for at least 48 hours at a temperature of at least -18˚ C.
Defrost the salmon in the refrigerator.
Cut into cubes not too small.
Wash and dry the strawberries, remove stem and blend them with the balsamic vinegar and pink pepper berries; salt and filtered. Store in refrigerator.
Wash and shell the currants. Season with honey, a little oil and fresh thyme. Store in refrigerator.
Mix together the ingredients for the dressing of the salmon to obtain an emulsion. Season the salmon tartare and divide into 8 cylindrical molds. Arrange the tartare on 4 plates (2 per person).
Garnish the surface with red currants, like in the picture.
Strain the sauce to the coffins of salmon.
Complete with a few drops of oil.

Thank you again Elisa for having proposed this recipe … We are waiting for more recipes !!!

Baccalà tiepido in crema e verdure croccante

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Today a recipe of my friend Giovanni Baroncelli, chef of the nice restaurant Salsedine of  Lido di Savio (Ravenna) .

Codfish in warm cream with crunchy vegetables and tomato fillet Mediterranean.

Baccalà tiepido

ingredients:
desalted cod
lavender oil
fresh oregano
pepper
potato
yellow pepper
vegetables as desired
sugar
tomato
flower caper
olives
fresh mint
process
Put the vacuum slice saved cod, seasoned with olive oil, lavender, oregano and pepper. Cook at low temperature until it reaches 50 ° C at the core with the probe. When cooked, reduce the temperature by immersing the bag cod vacuum, water and ice.
With the scraps of a cod fish cod do with adding a little yellow pepper and roasted potato, boiled, peeled and little.
Blanch the vegetables to taste with salt and sugar in water for one minute and cool.
Blanch the tomatoes for 11-12 seconds, peel, remove seeds and cut to create a fillet tomato classic.
Just before serving, regenerate all the ingredients.
To assemble the dish from the bottom of cod fish, add the fillet of cod, then fillet tomato over, then the flowers of capers, olives and vegetables.
Complete with lavender oil and fresh mint leaves. Dish served warm.

We thank Giovnni Baroncelli, chef at Ristorante Salsedine – Lido di Savio-Ravenna

Alex Vitali’s Chocolate cake

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Today, a sweet treat prepared by Alex Vitali !!!!!!!!!!!!!!!!!!!!!!!
cioccolato

For the Chocolate Pie Crust  :
280 g flour
30 g cocoa powder
150 g sugar
150g butter
1 egg
a pinch of salt

Let the butter soften, sift the flour, then add all the ingredients and knead quickly until the dough is smooth. Cover with plastic wrap and let rest in the refrigerator for 1 hour. With the help of a rolling pin pastry, roll out to a thickness of about 1/2 cm. Form various discs of pastry rings which then must be inserted in the oven during cooking, perforated discs of dough with a fork and bake at 185 ° C for 15-18 min. Cook the remaining pastry cuttings which then will be used to form the central disk of cake. Remove from the oven and leave to cool completely the disks without removing the rings.

Central:
200 g chocolat short crust
100 g hazelnuts
80 g butter
50 g of dark chocolate
10 g icing sugar

Blend the nuts coarsely and set aside. Melt chocolate in a bain marie, combine the melted butter in a food processor with short crust, icing sugar and melted chocolate, add the hazelnuts and work for a few seconds. Spread the mixture on the discs of pastry cooked creating a thickness of 1/2 cm and bake at 190 degrees for 5 minutes, turning out and allow to cool, always leaving the circles.

Ganache:
225 g fresh cream
100 g dark chocolate
40 g milk chocolate
salt a pinch
Boil the cream and salt.
Melt the chocolate in water bath and leave to cool slowly mix the chocolate with cream. Allow to cool slightly and pour inside the circles to form the last layer.
Leave in the refrigerator for at least an hour.
Turn out the pies and lightly dust with cocoa.
The chocolate cake can be garnished with candied orange, or black cherries, …..

Pane in Pentola

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After some tests and tips of Gregory Grippo Chef at La Buca restaurant  in Cesenatico, here is the result of the bread baked in the clay pot Bionatural. I used this beautiful pot!
pane in pentola pane pentola

I have tried to simplify as much as possible in order to realize this type of bread in all ovens, even those that are not professional.

Ingredients:

500 g flour 260 w (I used Garofalo 260 w)

310 ml water (the amount may be different with other types of flours)

4 g brewers yeast

8 g salt

flax seeds (optional)

Put the flour in the planetary. Dissolve the yeast in the water and slowly pour in the flour. Allow to run 7 minutes on speed 2. Add the salt _and the flax seeds pounded in a mortar_ _ . Let the dough rise for 12 hours by covering it with a cloth. Give the shape of the loaf and let rise another 2 hours. Turn the oven temperature to 230 ° C with the pot empty inside. Put the dough into the pan, cover and cook for 30 minutes. Remove the lid and cook for another 20-25 minutes, lowering the temperature to 200 ° C. Remove from oven and cool the bread on a rack in a cool, dry place.

Continuerò a sperimentare le cotture in questa pentola di creta, sia per il pane che per altre ricette, quindi: Continuate a seguire pescenudo.it!

Mullet with mushrooms, pumpkin and formaggio di fossa

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Today Sauro Silvagni sent me one of his beautiful recipe!
With just a few ingredients, but of high quality has created a great dish, … main element: the mullet!
Sauro is since few years one of the protagonists in the kitchen of the Locanda Salinari in Cervia, together with the chef-owner Gianni Berti.
A Sauro like to cook and photograph, then saw the passions we have in common, for sure soon there will be other recipes published on pescenudo.it!

Meanwhile, try this: Mullet with mushrooms, pumpkin and formaggio di fossa .

triglia porciniIngredients for 4 people
8 Mullets
180 g fresh porcini
60 g formaggio di fossa
100 g fresh cream
160 g boiled pumpkin
60 g boiled potatoes
40 g butter
garlic
thyme
salt
pepper
extra virgin olive oil

Flake, clean, and fillet _ the mullets
Boil the cream and _, remove from heat, add the grated formaggio di fossa and filter.
Prepare the mashed pumpkin passing together with potato and pumpkin. Put the pulp obtained in a saucepan with the butter, mix well and season with salt and pepper.
Open the mullet and stuff with the mushrooms, previously sautéed in a pan with olive oil, garlic, thyme, salt and pepper.
Cook in the oven for three minutes with a little oil.
In the dishes placing the fondue , a quenelle of mashed pumpkin and ultimately the mullet.