Tartare di tonno con daikon, mela verde, olive e sesamo

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Ingredienti per 4 persone
600 g di filetto di tonno rosso nostrano freschissimo abbattuto per 24 ore a -20ºC ( Tecnica preparazione pesce crudo)
10 ml di cognac
olio extravergine, sale e pepe per condire
40 g olive taggiasche
60 g daikon tritato e strizzato
una mela Granny Smith
sesamo tostato

Procedimento
Tagliare il tonno a quadretti piccoli, metterlo in un colapasta e lasciarlo un’oretta in frigorifero in modo che possa sgocciolare il sangue.
Condire la tartare con olio, sale, pepe, cognac e lavorarla con due cucchiai per un minuto circa.
Dividere il tonno in 4 parti uguali e formare le tartare aiutandosi con uno stampo cilindrico.

Disporre su ogni tartare il daikon, la mela tagliata in piccoli quadretti, le olive tritate e alla fine il sesamo tostato.

Arancini di riso

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Arancini are a typical Sicilian recipe. You can find them filled with many different ingredients. They can be stuffed with ragu, with mozzarella and peas … these are the most classic, but each can be customized to suit one’s taste.

Ingredients for 4 people:
400 g original rice
20 g butter
80 g parmesan
2 egg yolks
1/2 saffron sachet
1 whole egg
50 g flour
100 g breadcrumbs
salt
pepper
16 anchovies (optional)
100 g mozzarella
100 g tomato sauce
basil
After washing the rice several times, put it in a pan covering it with cold water, a little salt and saffron (the water must exceed the rice level of 1.5 cm). Put on the flame with the flame at the most, then as soon as the water starts to boil, cover and cook for 15 minutes on low heat without removing the lid. Season with butter and Parmesan, add the two egg yolks and leave to cool as quickly as possible. Form 16 balls, make a large hole with a finger in each and fill them all with the mozzarella cut into cubes and the chopped anchovies. Flour them, pass them in the beaten egg, then in the breadcrumbs. Fry in plenty of oil, drain and serve with the arancini of rice with tomato sauce.

Pappa al Pomodoro Recipe

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I hope that the Tuscans do not get angry with me, but today I made Pappa al Pomodoro Recipe a little my way.

Ingredienti for 4 people:
200 g of Tuscan bread (3 or 4 days before at most)
2 cloves of garlic
4 ripe but firm tomatoes
60 ml of extra virgin olive oil
10 leaves of fresh basil
Cervia salt
pepper

Immerse the tomatoes in boiling water for 12/15 seconds, then cool them in iced water; peel them and remove the seeds, keeping their water after filtering it.
Cut the bread into small pieces and sauté in a pan with the garlic, peeled and cut into strips and 40 ml of oil, taking care not to burn the bread or the garlic
Remove from the heat, add the water from the tomatoes and leave to rest for about twenty minutes.
Add the chopped tomatoes and put on the heat for about 10/15 minutes, add salt and if the pasta is too dry add a little water.
Serve hot or cold adding the basil, the remaining oil and a little ground pepper at the moment.

Caprese of red prawns

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Ingredienti per 4 persone:
120 g buffalo mozzarella
200 g fresh red shrimps
16 vesuvio tomatoes
fresh oregano
garlic
sugar
Maldon salt
extra virgin olive oil

After having washed and blanched the tomatoes, cut them in half, deprive them of the inner pulp and the seeds, remove the skin and place them upside down on a sheet of kitchen paper to dry the water. Season the tomatoes with salt, sugar, garlic slices and a few leaves of fresh oregano in a container. Spread the tomatoes on a slightly greased plate and leave to dry in the oven at 80-90 ° C for 60-70 minutes.

Clean the red prawns (better if cut down for 24 hours at min. 20 ° C) by peeling them, removing the wire, the head and the tail, then cutting them in half along the entire length.

Cut the mozzarella into thick slices a couple of cemtimeters.
Compose the dish alternating all the ingredients in an orderly manner, season with extra virgin olive oil and Maldon salt.

Scorfano alla diavola

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Se volete presentare lo scorfano in un modo un po’ differente potete proporlo in questo modo.

Ingredienti per 4 persone:
2 scorfani da g 700 circa l’uno
aglio
paprica
senape
olio extravergine d’olifa
rosmarino
pane grattugiato
sale

Dopo aver pulito gli scorfani, aprirli facendo un taglio per tutta la lunghezza della pancia, sia da una parte che dall’altra della spina, che poi con le forbici verra’ rimossa.
Con il batticarne appiattire leggermente tutta la superficie.
Condire con aglio a lamelle, olio, paprica, senape e rosmarino e lasciare riposare per mezz’ora circa.
Salare, spolverare di pane grattato, poi appoggiarli sulla griglia tenendo la parte della pelle in alto.
Lasciar cuocere a fuoco moderato, fino a quando la parte bassa, non sara’ bella dorata, quindi girare gli scorfani e completare la cottura.