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(Italiano) Risotto Tricolore
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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!
Eggplant Parmigiana Gluten Free
Mattia Tesei, a friend of mine and former colleague, has recently moved to Australia where he now works as a chef. Here he presents his Eggplant Parmigiana, a recipe suitable for celiac disease sufferers because it is Gluten Free.
Serves 6:
2 large eggplants
850 g crushed tomatoes
1 clove garlic
1 fresh basil
250 g Corn Flour
250 g Mozzarella
150 g Parmigiano Reggiano
Salt and Pepper q.s.
To prepare the eggplant parmigiana started from the tomato sauce: in a pan, pour a little olive oil and add the chopped garlic. Fry for a few minutes, then add the crushed tomatoes. Add salt and pepper to taste and cook gently until the sauce to thickened.
When add the basil leaves and turn off the heat. Thinly sliced mozzarella.
Take the eggplant and cut into slices about 1 inch thick for the direction of the width.
Arrange the eggplant in a colander and sprinkle each layer with very little salt. Let leave there for at least 20 minutes, so that they can expel a good part of the bitter liquid that characterizes them. After this time, you pass the eggplant in flour corn.
In a large pan pour abundant seed oil, then fry the eggplant, a few at a time so as not to lower the oil temperature too; turn them on both sides then drain on a paper towel. Dab with other paper towels; then grease a baking dish with oil 15×20 helping with a kitchen brush and sprinkle the bottom with a little ‘sauce.
Lay three slices of eggplant, a little ‘sauce and Parmesan cheese and a layer of sliced mozzarella. Place another layer of eggplant and one of sauce, then again Parmesan, mozzarella slices and start over with a layer of eggplant.
Continue until all ingredients are used, ending with the eggplant. Cover with the remaining sauce and Parmesan cheese. Bake in oven preheated to 200°C for 40 minutes (if ventilated at 180°C for 30-35 minutes). Once cooked, leave the parmigiana in oven off so that resting congeals better. Then sfornatela and serve hot.
We thank Mattia Tesei for this recipe: Eggplant Parmigiana gluten free!
Expect your recipes and other news from Australia!
Cabbage, Potato, and Black Garbanzo Bean Soup
A great recipe for healthy eating and to prepare ourself for the cold nights ahead: Cabbage, Potato, and Black Garbanzo Bean Soup!
Ingredients for 4 people:
500 g cabbage
500 g potatoes
200 g black garbanzo bean
celery
1/2 onion
extra virgin olive oil
4 slices whole wheat bread
salt
pepper
First, put the black garbanzo bean in a large bowl with cold water and bicarbonate (3 g per liter) and leave for at least 12 hours. Rinse and put them in a pot with water and cook slowly until they are tender.
In another pot , put the thinly sliced onion and brown it with a little oil.
Add the cabbage and celery cut into small pieces and then dried for a few minutes on medium-low heat .
Add vegetable broth or water , black garbanzo bean, and peeled potatoes cut into cubes and salt.
Bring to a boil , adding more broth or water if necessary : it will not be too tight , since then the bread will absorb the liquid.
Adjust salt.
In a pan put a little olive oil and toast on both sides 4 slices of bread.
Place a slice of bread in the center of each bowl and pour a nice ladle of soup. Complete with olive oil , and freshly ground black pepper.
Rice and pumpkin
Sorry, this entry is only available in Italiano.
Vegetarian sushi
After preparing rice for sushi you can use it for so many preparations, … Today we will use it to make Vegetarian Sushi!
Ingredients for 4 people:
500 g sushi rice ( short grain small round )
650 ml . water
100 ml rice vinegar or White Balsamic Guerzoni
50 g sugar
10 g salt
wasabi
sweet and sour ginger
soy sauce
Poppy Melandri
Melandri shelled pumpkin seeds
Cream of yellow pepper Duca Carlo Guarini
Cream of olive Duca Carlo Guarini
Cream of onion and green apple Duca Carlo Guarini
Dried tomatoes in extravergine olive Duca Carlo Guarini
Spicy hot pepper into small pieces in virgin olive oil Duca Carlo Guarini
1 cucumber
1 red pepper
swiss chard
To prepare the rice do the following: recipe sushi rice .
Wash the beets and split the leaf from the stem. Blanch the leaves in salted water for 2 minutes, cool them immediately in plenty of ice water.
Cook also stems ; cooking cool them.
Wash peppers and cucumber and cut into long sticks .
In the mat for sushi, neatly lay out the chard leaves drained and dried , Spread the rice on a regular basis up to 3/4 of the length of the mat .
Spread a thin layer of wasabi in the center.
A fantasy complete with chopped vegetables and cream, then roll up compressing the rice to get a nice roll compact and uniform.
Prepare 2 rolls without the chard leaves, always stuff them with creams and vegetables, to taste. Roll one in sesame seeds, the other in pumpkin seeds.
With a portion of rice nibbles cylindrical form, spread on each a bit ‘of wasabi garnish and always will.
With a thin, sharp knife blade, cut the rolls and place in a serving dish, alternating with pieces of sushi.
Serve with pickled ginger and soy sauce.
