Tag Archives: easy

Tris Turrets Eggplants

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This recipe is from our friend Elisa Giannini who already collaborated with pescenudo.it proposing another recipe: Salmon Salad with Red Fruits.
His idea was to create three different “turrets” using as a main element the eggplant, sliced and grilled or pan combining to each, fish and flavorings.
The result is looks delicious and very tasty!

Let’s see how you do!

Tower of the Swordfish and Eggplant Borage

melanzane e mozzarellaIngredients:
round eggplants
stracciatella or squacquerone
swordfish
Extra Virgin Olive Oil
purple basil
peppermint
borage flowers
thyme cedrino
salt

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Smear them with olive oil and grilled pass.
The swordfish has to be pasteurized, then cut into thin slices and marinated for a couple of hours in an emulsion of extra virgin olive oil, black basil and peppermint
Starting with the first layer by placing a slice of eggplant, then the stracciatella or squaquerone, then the sword. Alternating with the swordfish carpaccio. Create multiple layers. Finish with borage flowers and sprigs of thyme cedrino.

Tower Eggplant, Burrata, pepper and Creole Flowers.

torrette di melanzana

Ingredients:
round eggplants
burrata
Extra Virgin Olive Oil
Creole pepper
edible flowers
maple syrup
mint
salt

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Put on the base of the pot a few sprigs of mint to scent.
Alternate slices of eggplant with burrata and a little pepper and Creole complete with maple syrup poured over before putting the flowers.

Turret of eggplants, Salmon, Dates, and Pane Carasau

torretta melanzana

Ingredients:
round eggplants
smoked salmon
dates
lime
acacia honey
mint
sugar cane
carasau
salt
pepper

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Mix the salmon, cut into small squares, to small pieces of dates marinated in lime, acacia honey, brown sugar, salt and pepper. Place the first slice of grilled eggplant on a slice of bread carasau.
Then Alternate the salmon with other eggplant slices and a sprig of mint.
Complete with a little grating of lime .

Thank you again for your time Elisa!

Recipe of vegan potato dumplings.

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Women, they arrived super-dumplings!
A Recipe for Making gnocchi with solo potatoes and flour, without eggs.


 super gnocchi

Serves 4:
600 g old potatoes, which contain more starch and less water than fresh ones.
250 g flour 00
nutmeg
salt

Wash the potatoes and cook with zest by putting them in cold water with plenty of salt and bring to simmer until they are cooked through.
Peel the potatoes and mash with potato masher appropriate. Perfumed with nutmeg and season with salt. quickly mix with the flour.
Formed by rolling a little ‘time the dough with your hands, form the cylinder and cut the gnocchi the size you want.
To roll the dumplings one by one on the tip of a fork, applying light pressure with your thumb.
At this point the potato gnocchi are ready to be cooked in boiling salted water.

Rice Chips

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Here’s how made the chips of rice!
chips

Ingredients:
100 g rice
400 g water
5 g salt
saffron
sunflower oil for frying.

Cook the rice in water without salt, until it is well-cooked and has absorbed all the water.
Blend, add saffron powder (optional).
Spread in Silpat thickness of 1 / 1.5 mm and dry in the dryer at 50 degrees C.
Fry pieces to 190 °C.

Mix the salt with a grinder
Season with salt.

Strozzapreti agli strigoli

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Questo è un ottimo periodo per utilizzare gli stridoli. In questa ricetta li utilizziamo per fare un sugo per condire gli strozzapreti.
strozzapreti

Ingredienti per 4 persone:
480 g di strozzapreti freschi
200 g di strigoli
uno spicchio d’aglio
50 g olio extravergine
300 g passata classica di pomodoro biologica “CiaoBio”
Sale
Eliminare i gambi più duri degli stridoli. Tagliare l’aglio a lamelle, metterlo in una padella con poco olio e rosolarlo. Aggiungere gli stridoli e cuocerli per alcuni minuti. Aggiungere la passata di pomodoro. Aggiustare di sale.
Cuocere gli strozzapreti in acqua bollente salata, scolarli e e saltarli in padella con la salsa. Aggiungere un mestolino d’acqua di cottura e un po’ d’olio extravergine.

Strozzapreti Senza Glutine al Pesto di Semi di Zucca

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The number of people intolerant to gluten is increasing each year about 20%. These Strozzapreti Farabella are produced with corn flour, rice flour and cornstarch, then suitable for celiacs.
pesto di semi di zucca

Ingredients for 4 people:
320 g strozzapeti gluten Farabella
100 g pumpkin seeds Melandri Gaudenzio
32 beautiful basil leaves
a clove of garlic (optional)
extra virgin olive oil
40 g parmesan cheese

Prepare the pesto as in recipes Cod to Pestacchio, (use pumpkin seeds instead of pistachios); Homemade with monkfish, green beans, potatoes and pesto (use pumpkin seeds instead of pine nuts). The garlic is optional and if you decide to use it should be peeled and crushed in a mortar or blended well with the other ingredients. Add the parmesan pesto. Cook the pasta in boiling water (at least 3 liters per 500 g of pasta) salt (5 g of salt per liter). After 6 minutes of cooking, turn off the heat and let it finish cooking by covering the pan. Drain the pasta and dress with the pesto.