Continuiamo con la nuova rubrica Le Americanate!
Oggi 3 oggetti che non possono mancare nelle vostre cucine!
Buona visione!
Le Americanate – Oggetti per Aglio e Patate
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Category Archives: Cooking Techniques
Mackerel, squacquerone, rocket and saba
Here’s how with a few fresh and inexpensive ingredients we can prepare a tasty and healthy dish.
Ingredients:
Fresh local mackerel fillets (if you do not know how to make WATCH HERE!)
squacquerone
Rocket salad
Cherry tomatoes
Saba
Extra virgin olive oil
salt
Mackerel, has no scales but it is good to remove the first skin, very thin but that is annoying, especially in a delicate cooking such as steamed. To remove it you have to start unplugging it on one side with the help of a small knife and peel it all gently to avoid damaging the pulp.
Steaming should be very quick 3/4 minutes.
In the video you can see how to complete the dish!
Enjoy!
Vegan Mayonnaise
Do you want to prepare a cold vegan sauce? Here’s how to get a basic mayonnaise without egg.
When we make a classic mayonnaise lecithin contained in egg allows to have a stable emulsion. In this case the sauce alloy for the lecithin contained in soy milk.
Ingredients:
30 g of soy milk
260 Soybean Oil
180 water
2,5 g of spices to flavor fantasy
1 g salt
0.7 xanthan (optional)
Place all ingredients in a bowl and blend.
Sashimi
Tiramisu with pasteurized eggs
Here’s another video: Tiramisu: how to make a tiramisu with pasteurized eggs, more soft and light whipped at the time, thanks with siphon.
Very easy to make and secure because we use as a base a custard, so we avoid any salmonella contamination, as the yolks are pasteurized.
For a siphon liter:
500 g Mascarpone
300 g Custard
1 N2o whipper cream charger
In a bowl process the mascarpone with a whisk, mix with the custard and strain through a chinois.
Pour the mixture into the siphon, loaded with nitrogen and shake well.
Store in refrigerator at + 2 ° C.
Shake the siphon and remove the mascarpone mousse at the time.
Alternate mascarpone mousse, sponge cake, coffee as you can see in the video.
Calamari, Calamaretti, Borsotti, Totani
I molluschi si dividono in 3 categorie: Bivalvi, Cefalopodi, Gasteropodi.
Tra i bivalvi abbiamo: cozze, vongole, fasolari, ostriche, tartufi, telline, cannolicchi….
I gasteropodi sono ad esempio le lumachine di mare
In questo video Salvatore Campo spiega le differenze tra alcuni dei più comuni molluschi cefalopodi:
calamari, calamaretti, borsotti (o fischioni) e totani.
Alla prossima!
