Hello all s you
back as promised with the last article of the 2010 that has' revealed fantastic, I had a great day to share with all / you are my and your recipes.
Today I present a full menu 'for Christmas Eve which will', of course, all fish as Catholic tradition (I do not believe it but at least I have an excuse to eat the fish).
think I made some remarks in this menu ', had to be fish-based, cost little and had to be in effect as to the best restaurants.
An important aid and 'came from chef Martin Martignon in a class (I attend a cooking teacher with him) brought the fish dishes nothing short of amazing.
menu 'consists of an appetizer, a first, second, a dessert and the doses refer to 4 people.
ANTIPASTO
Rolls brisa pasta with shrimp
recipe is very simple to prepare, roll dough 1
brisè ready
16 prawns
extra virgin olive oil, lemon, white wine, pepper to the marinade
Purchase of beautiful large frozen prawns (weighed almost all my 600 grams at a cost of € 8), thaw and place in a seafood dish with a drizzle of extra virgin olive oil, juice of half a lemon, a little 'white wine and pepper, leave for at least 1 hour.
Cut the dough into rectangles where brisè Wrap shrimp, bake at 180 degrees until golden brown the surface. Assemble the dish by placing
4 rolls per platter and garnish with vegetables (lettuce, radish, celery, tomatoes, etc.). You like.
PRIMO
Potages parmantier con capasanta bardata al lardo di colonnata e speck tostato
Non spaventatevi per il titolo, la ricetta e' semplice da preparare.
Dovete solo fare attenzione all'acquisto dei porri, per questa ricetta servono 300 grammi di porri gia puliti e tagliati a rondelle, per il secondo servono 16 foglie di porro intere.
Mi spiego meglio, pulite il porro eliminando la parte verde e due foglie esterne, togliete altre due foglie esterne da mettere da parte per il secondo piatto, il restante tagliatelo a rondelle.
Vi serviranno quindi 8 porri in all, will more washers (as weight) can freeze the.
800 grams of potatoes clean and cut into small pieces
300 grams of leek cleaned and cut into rounds
50 grams of butter
8 scallops 16 medium-sized or small if
8 slices of bacon Colonnade
50 grams of bacon a single slice
Vegetable broth Salt and pepper Oil
Ages
In a saucepan melt the butter in 4 tablespoons extra virgin olive oil, add the leeks and let dry (do not burn the potatoes and add !!!!!), the stock to cover everything, add salt and pepper and cook (about 30 minutes).
Spend it all with the blender or until minipiner una salsa dalla consistenza di un purè, per cui fate attenzione al brodo che aggiungete per la cottura.
Regolate di sale e pepe se necessario.
Pulite le capesante (io ho acquistato 16 capesante piccole surgelate per un totale di 7.03 euro) e avvolgetele con le fette di lardo (8 fette di lardo di colonnata per un totale di 2,24 euro), nel mio caso ho messo due capesante per ogni fetta.
Riducete la fetta di speck in strisce da circa mezzo centimetro, mettetele in una padella antiaderente e fatele tostare senza alcun condimento.
Togliete lo speck e mettete le capesante con il lardo, fate cuocere per 3-4 minuti per lato.
In piatti fondi mettete la crema di patate e porri (potages parmantier), mettete al centro le due capesante con il lardo e alcune strisce di speck, completate con un filo di olio evo a crudo.
SECONDO
Involtini di branzino con "falso parsutto" croccante
Anche questa ricetta e' semplice e non pensate al titolo.
Il "falso parsutto" e' lo speck d'oca che io non ho trovato e l'ho sostituito con speck normale.
4 filetti di branzino (io ne ho preso 6 perche' il risultato vi stupira')
16 fogli di porro (vi ricordate il primo piatto? io ne ho usati 24)
1 carota
1 cipolla
2 pomodori maturi
Prezzemolo
chopped 1 bay leaf 1 clove garlic
100 grams of chopped bacon
white wine extra virgin olive oil Salt and pepper
Buy fillets of sea bass (not me i got 6 for a total of € 16.96) already cleaned the skin, make sure that there are no plugs and divide each fillet into 4 parts. Take
leek sheets must be about 8 centimeters long, and cook for 1 minute in boiling water, remove them and let them cool.
Wrap each piece of sea bass with leaves of leeks and set aside.
in a frying pan simmer the chopped onions and carrots in 4 tablespoons extra virgin olive oil, place the rolls of sea bass, salt and pepper, place bay leaf and cook for a few minutes.
Add the white wine and let evaporate.
Cut the tomatoes into cubes and fry in a pan with a clove of garlic and two tablespoons of extra virgin olive oil for 2-3 minutes.
In a skillet saute the chopped bacon with a little oil and fry crisp.
Assemble the dish by placing a tomato base, lay the fillets of sea bass with their cooking juices, garnished with crispy bacon and chopped parsley.
Dessert Ice Cream cheese, chocolate and candied orange
400 grams of ricotta
6 tablespoons powdered sugar
30 grams of chopped candied orange peels or orange with two bio
150 grams of chocolate flakes
1 tablespoon Amaretto
worked for a few minutes the ricotta with icing sugar, add chocolate, orange and amaretto, mix well.
Spread the mixture into 4 small bowls and place in freezer for at least 2 hours.
Serve cold with ice cream biscuits or waffles.
I did with the decorations of dark chocolate melted.
As usual Vanni 's wine shop online "Le Cantine dei Dogi" offers four wines paired with dishes: Antipasto
: classic method sparkling wine of the vintage Cuvee 59 Travaglino
First of the classic Soave Roncolato
Second A Grillo IGT company Puleo 2009
Dessert: Verduzzo Friulian company Arzenton
I wish all s you and your families a Merry Christmas and a Happy New Year.
Enjoy
0 comments:
Post a Comment