Sorry, this entry is only available in Italiano.
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Food shopping tips of the month: February
Posted by: Roberta
February 1st, 2010 >> Food shopping tips of the month
Sorry, this entry is only available in Italiano.
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Sorry, this entry is only available in Italiano.
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Sorry, this entry is only available in Italiano.
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Sorry, this entry is only available in Italiano.
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Food shopping tips of the month: Genuary
Posted by: Roberta
January 8th, 2010 >> Food shopping tips of the month
Sorry, this entry is only available in Italiano.
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Sorry I am a bit late, but I wish you all a wonderful 2010!
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New Year’s Eve menu: Bass, king prawns and porcini mushrooms pie
Posted by: Roberta
December 27th, 2009 >> Second Courses
Here you have the last New Year’s Eve Menu recipe!
Ingredients (serves 5)
2 puff pastry sheets, thawed
2 bass
10 king prawns
5 porcini mushrooms
1 egg
1 glass white wine
1 glass brandy
extra virgin olive oil
1 knob butter
parsley
garlic
chili
salt
Method
Gut the bass and fill them with a clove of garlic and a spray of parsley; Drizzle with oil and white wine and cook in preheated oven to 180°C for 20 minutes.
Slice porcini mushrooms and cook with oil, a clove of garlic, chili and salt.
In another pan, cook for a couple of minutes the king prawns with a knob of butter and a drop of oil. Simmer with brandy and cook until ready.
When bass are ready, leave the fish to cool and bone them.
Unfold the pastry sheet on a lightly floured surface and cut 5 squares of pastry (sides measuring about 12-13 cm). Place two king prawns, a portion of bass and porcini mushroom in the centre. Fold the pastry up to cover, trim the excess pastry and press to seal. Use a muffin baking tray and place the pies in the cups.
Brush the pies with a beaten egg yolk and bake in preheated oven to 180°C for about 20 minutes.
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New Year’s Eve menu: Egg noodles with Norway lobster and aubergine
Posted by: Roberta
December 27th, 2009 >> Main Courses
Let’s go on with the recipes for the New Year’s Eve Menu…Here it is the main course!
Ingredients (serves 4)
800g fresh egg noodles
15 Norway lobsters
1 aubergine
10 cherry tomatoes
½ glass of white wine
3 tablespoons of extra virgin olive oil
150g celery, carrot and onion
chili
parsley
1 knob of butter
shallot
½ glass of brandy
salt
pepper
oil for frying
Method
Shell very carefully 11 Norway lobsters and keep tails and heads aside. In a casserole brawn chopped celery, carrot and onion whit 2 tablespoons of oil. Add Norway lobsters’ tails and heads, add wine and cook until reduced. Cover with cold water and let simmer for about one hour and half. When the fish stock is reduced and fragrant, put it in the grinder and, if necessary, salt it.
Dice the seedless aubergine and fry. Drain and put on kitchen paper.
Cook for 5 minutes the remaining 4 Norway Lobsters (unshelled) in a covered pan. Add brandy and cook until ready.
Mince and sear the shallot with oil and chili. Add the minced cherry tomatoes and sauté for 3-5 minutes. Add the 11 shelled Norway lobsters and the fried aubergine. Sprinkle with parsley and wet with the grinded fish stock. Simmer the sauce and pour in the drained egg noodles, slightly underdone. Cook until ready, adding more stocking if necessary.
Garnish with the unshelled Norway lobsters.
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Here you have 3 fish-based recipes perfect for your New Year’s Eve Menu: Mussels au gratin, Egg noodles with Norway lobster and aubergines, Bass, king prawns and porcini mushrooms pie.
Let’s start whit the hors d’oeuvres!
Ingredients
1kg mussels
12 cherry tomatoes
2 garlic cloves
a clump of parsley
60g breadcrumbs
1/2 lemon
1/2 glass of white wine
extra virgin olive oil
salt
chili
Method
Rinse and debeard mussels. Put them in a pan and add garlic, parsley and chili. Cover with a lid and let cook until opened. Once cooked leave them to cool. In the meanwhile, prepare the dressing.
Cook the cherry tomatoes in a pan with oil, chili and salt. When the tomato sauce is ready, add a clump of parsley and put the sauce in the mixer.
Let the breadcrumbs toast slightly in a pan, without adding any fat.
Put the mussels’ water aside and separate the valves. Place the half shells whit the mollusk on an oven tray and dress them with the tomato sauce first, and the toasted breadcrumbs afterwards.
Finally, wet them with the mussels’ water.
Put in preheated oven to 180°C and grill for 10-15 minutes.
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