Not sure how to use egg whites? You can try to make this recipe for coconut cookies.
Ingredients:
7 egg whites
500 g granulated sugar
350 g of dehydrated coconut
Whip the egg whites. Add the sugar and then the coconut. With the sac a poche make the meringue-sized biscuits.
Bake at 170ºC for about 12 minutes.
At this point the biscuits will have a soft consistency inside. If we want to make them crumbly like a meringue, we can let them dry in an oven at 80ºC for an hour.
Esqueixada is a salad of Spanish tradition, and has been customized by many chefs, Ferran Adrià to Mauro Uliassi …
I also wished customize this recipe, which is definitely more suited to the summer due to its freshness, but still tasty even now.
Ingredients for 4 persons
500 g desalted cod
2 red tomatoes firm
½ red onion
60 g black olives, pitted and chopped
2 yellow potatoes
basil
Extra virgin olive oil
Wine vinegar
Salt and pepper
Boil the potatoes, then peel them. Peel the tomatoes, after being blanched for 15 seconds and cooled in ice water, remove seeds and cut them in filangè.
Slice the onion and let it soak in a little _of vinegar for 10 minutes.
Cut the cod and potatoes in cubes regolari. Comporre the dish forming morsels ordered composed all the ingredients. Season with salt, pepper and olive oil. Complete with a pesto of basil and oil only. To appreciate the harmony of this dish is recommended eat at the same time a small part of all the ingredients.
Come al solito quando vogliamo preparare del pesce crudo dobbiamo comprare il pesce freschissimo.
Quindi in questo caso il merluzzo, deve essere per forza nostrano, perchè è un pesce molto delicato e se ha viaggiato per km, difficilmente sarà perfetto per questa preparazione.
Prima operazione, va sventrato, poi lavato in acqua fredda, tutto molto delicatamente.
Sfilettiamo il pesce, eliminiamo la pelle, avvolgiamo i filetti nella pellicola trasparente, e abbattiamo a -20 per 24 ore.
Decongeliamo, tagliamo i filetti a cubetti regolari, disponiamoli ordinatamente sul piatto dove vogliamo servirlo, condiamo con un extravergine leggero e da una parte del piatto mettiamo un po’ di sale di Cervia “Profumo d’Oriente”.
CRUDO e MANGIATO!
