Gazpacho tiepido con code di scampi

Today I propose a warm gazpacho with scampi tails. With this recipe I participate in the contest organized  Acetaia Guerzoni.

acetaia guenzoni
guerzoni

Ingredients for 4 people:
8 prawns 180/200 g each
1 cucumber
1 green pepper
1/2 onion
1 tablespoon chopped jalapeno peppers
50 ml  white balsamic vinegar Guerzoni
salt
oregano
1 clove of garlic
400 g. ripe red tomatoes
60 ml of ‘ water
oil extra virgin ‘ olive oil

Remove the heads from the prawns. Peel them gently, don’t damage the tails and take out the gut making an incision along the back .
Meanwhile, dip the tomatoes in boiling water for 12 seconds , drain and cool in ice water . Peel them and remove the seeds . Put them in the blender , add the chopped jalapeno peppers , white balsamic vinegar Guerzoni and water. Blend until smooth and creamy . Season with salt.

Wash the pepper and cucumber, peel the onion and cut everything into small cubes and regular.
Heat the cream of tomato and divide it into 4 bowls elegant . At the center put the diced vegetables .
In a pan , put a little oil , add the crushed garlic clove , warm up and turn up the heat for less than a minute the lobster tails . Season with salt .
Arrange 2 queues for each plate , top with the vegetables . Complete with a little oil and very little oregano.

Serve immediately !

I remind you that to purchase products Guerzoni you can have a discount of 20 % by clicking here  sconto del 20% 

Mullet with mushrooms, pumpkin and formaggio di fossa

Today Sauro Silvagni sent me one of his beautiful recipe!
With just a few ingredients, but of high quality has created a great dish, … main element: the mullet!
Sauro is since few years one of the protagonists in the kitchen of the Locanda Salinari in Cervia, together with the chef-owner Gianni Berti.
A Sauro like to cook and photograph, then saw the passions we have in common, for sure soon there will be other recipes published on pescenudo.it!

Meanwhile, try this: Mullet with mushrooms, pumpkin and formaggio di fossa .

triglia porciniIngredients for 4 people
8 Mullets
180 g fresh porcini
60 g formaggio di fossa
100 g fresh cream
160 g boiled pumpkin
60 g boiled potatoes
40 g butter
garlic
thyme
salt
pepper
extra virgin olive oil

Flake, clean, and fillet _ the mullets
Boil the cream and _, remove from heat, add the grated formaggio di fossa and filter.
Prepare the mashed pumpkin passing together with potato and pumpkin. Put the pulp obtained in a saucepan with the butter, mix well and season with salt and pepper.
Open the mullet and stuff with the mushrooms, previously sautéed in a pan with olive oil, garlic, thyme, salt and pepper.
Cook in the oven for three minutes with a little oil.
In the dishes placing the fondue , a quenelle of mashed pumpkin and ultimately the mullet.

Chamomile tart with blackberries and pine nuts

crostatina camomillaIngredients for 6 servings:
300 ml whole milk
300 ml fresh cream
80 g sugar
6 g fish glue
6 g chamomile (equivalent of 3 sachets)
6 shortbread biscuits sable diameter tart
150g blackberries
40 g toasted pine nuts
6 tufts mint

Boil the milk, then add the chamomile and leave to infuse for 15 minutes. Filter, add the cream and sugar and heat without boiling. Add the gelatin  previously softened in cold water.

Allow to cool it, stirring often, and pour into molds of the same diameter of the tart before it starts to thicken.

Prepare a sauce by blending 100 g of blackberries, a little sugar and a few drops of lemon.

Spread the blackberry sauce in 6 plates, place a biscuit on each plate and lay the cream of chamomile. Complete with some blackberries cut in half, the toasted pine nuts and sprigs of mint.

Home made Fiesta

Vi piacciono le merendine? È ora di farsele in casa… anche home made non faranno dimagrire, ma almeno sappiamo bene cosa c’è dentro!

Iniziamo con la fiesta!!!
Fiesta

Ingredienti:
bisquit (clicca qui per la ricetta) dello spessore di circa 1 cm rettangolari 30 x 40
crema d’arancia
glassa per copertura
Bagna all’arancio
50 g cioccolato al latte

Crema all’arancio
600 ml di panna montata
320 g di zucchero
9 tuorli d’uovo
750 ml di latte
30 g di colla di pesce
300 ml di succo di arancia
Scorza grattugiata d’arancia
Preparazione:
preparare una crema inglese mescolando tuorli e zucchero; unirli al latte bollente profumato con la scorza d’arancia.
Rimettere sul fuoco, aggiungere il succo d’arancia e portare a 82 °C. Unire la colla di pesce precedentemente ammollata in acqua fredda. Raffreddare e prima che inizi a tirare la gelatina incorporare delicatamente la panna.

Bagna all’arancio
125 g di zucchero
250 g di acqua
5 g di cannella in stecca
2 g di rum
10 g di cointreau
Fare bollire acqua, zucchero, cannella per 30 minuti. Lasciare raffreddare in un contenitore ben chiuso, filtrate il tutto e aggiungete i liquori.

Glassa da copertura
250 g di cioccolato fondente  Cuor di Cacao Venchi  75%
90 g di olio di semi soia
Tritate grossolanamente il coccolato, fonderlo a bagnomaria. Aggiungere l’olio e mescolare bene.

Montaggio
Mettere il primo bisquit dentro alla placca foderata di carta da forno. Bagnare abbondantemente con la bagna all’arancio. Versare uno strato di crema all’arancia per formare uno strato uniforme alto un cm. Coprire con l’altro bisquit. Bagnare bene anche questo strato. Mettere in abbattitore, o congelatore per almeno 2 ore.  Sformare sopra a un tagliere e rifilare i bordi. Tagliare le fiesta rettangolari della misura di circa 9 x 4,5 cm.
Disporle distanziate sopra a una griglia e glassarle con in fondente. Lasciare tirare in frigorifero.
Riempire un cornetto di carta oleata con cioccolato al latte fuso a bagno maria e guarnire con 3 linee ondulate come nella fiesta confezionata.

Vegetarian sushi

After preparing rice for sushi you can use it for so many preparations, … Today we will  use it to make Vegetarian Sushi!

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.
rolls

A fantasy complete with chopped vegetables and cream, then roll up compressing the rice to get a nice roll compact and uniform.

sushi rolls
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.