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
Parodia Master Chef di Crozza nel programma CROZZA NEL PAESE DELLE MERAVIGLIE
Bastard chef
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!
A plate of raw food as it is, without adding anything, no salt, no oil, no pepper, no soy!
The finger lime is a citrus fruit that grows in the wetlands of Australia. You can find some distributors of quality food. Someone also called it vegetable caviar, for the shape of its fruit. It can be found in different colors. The taste and sour and goes well with many other ingredients!
Ingredients for 4 people:
16 homegrown fresh prawns
n 2 finger lime
Remove the head of the shrimp, peel and making a slight incision in the back, remove the intestines.
Keep tails for garnish.
Cut the shrimp into small pieces and arrange them neatly on 4 plates.
Gently pull the balls of finger lime and sprinkle over the shrimp. Garnish with the shrimp tails.
In fact, do not add anything … !
Raw and eaten!
Ringraziamo Ale, patron del Ristorante Felix di Milano Marittima che ci presenta una ricetta fresca ed elegante, ottima anche da proporre agli ospiti durante il periodo di Natale.
Tagliatella casereccia mantecata a freddo con pomodoro, extravergine, scalogno di Romagna Igp, basilico e ‘Elefante di Mare’
Per 4 persone.
Per il sugo:
2 “elefanti di Mare” (astice nostrano dell’Adriatico),
2 scalogni di Romagna Igp,
basilico fresco,
sale e pepe q.b.
olio extravergine d’oliva.
Per le tagliatelle:
farina di grano tenero “0”
4 uova fresche,
un pizzico di sale.
Preparazione: Tirate la sfoglia secondo la tradizione delle ‘Vostra cucina. Lasciarla asciugare leggermente e tagliare le tagliatelle.
Cuocere gli ‘elefanti di mare’ in un courtbouillon per 14 minuti circa; scolarli, lasciarli intiepidire e sgusciarli. Tagliare la polpa a cubetti e lasciare la chela integra. Sbollentare i pomodori qualche secondo, privarli di semi e pelle, poi tagliarli a cubetti. In una capace casseruola rosolare leggermente lo scalogno tritato, unire i pomodori, sale, pepe e la polpa dell’Elefante di mare calda. Cuocere le tagliatelle e subito dopo unirle gli altri ingredienti. Impiattare, lucidare con olio guarnire con foglie di basilico e con qualche petalo di pomodoro.
Questa rivisitazione da parte di Ale, della pasta all’astice nostrano va sicuramente provata!…. sembra superrr!
