Tag Archives: crudo e mangiato

Code di scampi crude con apple blossoms

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Apple blossoms are tiny flowers red color and slightly sour green apple.

Can be used to complete and decorate different recipes.

code di scampi crude

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!

Raw prawns e finger lime

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A plate of raw food as it is, without adding anything, no salt, no oil, no pepper, no soy!

Mazzancolle e finger lime

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!

Finger lime

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!

Baccalà crudo e pomodoro fiaschetto

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Ho assaggiato la polpa di pomodori fiaschetto di Torre Canne (Carovigno in provincia di Brindisi) presidio Slow Food. L’ho trovata troppo buona, quindi ho deciso di non rischiare e l’ho lasciata cosi’ com’e’, come base di questa ricetta.

Ingredienti per 4 persone:
500 g polpa di pomodori fiaschetto
200 g di baccala’ ammollato e dissalato
1 peperone verde
3 cipollotti
1/2 cetriolo
Olio extravergine di oliva
Basilico

Dividere la polpa in 4 fondine. Dolo aver lavato le verdure, pelare il cetriolo eliminare la parte centrale, aprire il peperone ed eliminare i semi e i filamenti, quindi tagliare tutto a quadretti regolari e dividere nei piatti formando un mucchietto al centro di ogni piatto.
Tagliare il baccala’ a fettine sottili e condirlo con un filo d’olio extravergine, e adagiarlo sopra alle verdure.
Completare con i cipollotti affettati sottilmente, il basilico e un filo d’olio extravergine.
Crudo e mangiato!