Dentice con purea di broccoli, canella e zenzero.



Ingredienti per 2 persone :

- 1 dentice
- 1 broccolo
- 1 sp.  di aglio
- canella in polvere
- zenzero fresco gratuggiato
- 2 stecche di canella
- 1 noce di burro
-  olio de oliva
-  sale e pepe q.b.
-  semi di sesamo

 Cucina il pesce in padella per il tempo necessario. Una volta pronto, pulisci e metti aparte i filetti.
In una pentola con 1 litro di acqua, un po di sale grosso ed un spicchio di aglio, lascia bollire per 10 minuti pezzetti di broccolo, in modo che assorbe gli aromi dell'aglio ed il sale.
Conserva il brodo della cottura e l'aglio. Frullare i broccoli assieme con il burro, 1/2 cucchiaino di canella, 1/4 cucchiaino di zenzero gratuggiato, un pezzetto minuscolo di aglio, ed un poco di brodo di cottura, in modo da ottenere una purea omogenea. Riscalda brevemente il sesamo.
Impiattare come da foto. Condire con un filo di olio di oliva e.v.


Commenti

Posta un commento

Post popolari in questo blog

Tagliatelle with spring onion, fresh and dried tomatoes

Immagine
For a quick lunch; Put to boil tagliatelle in salted water  Cut spring onion (1 tbl. spoon p.p.) and cook 3 minutes in olive oil, together with 1 crushed garlic clove. (remove before adding tagliatelle)  Add a little salt and pepper. Cut datterino tomatoes and dried tomatoes in small pieces and add to spring onion. cook just 3 minutes. When tagliatelle are ready, (al dente, don't rinse please,) add them to the vegetables together  with a little bit of the tagliatelle cooking water. Mix and stir over high flame for one minute and serve. Optional fresh basil leaf to decorate.  Buon appetito, Peter.
Continua a leggere

RISOTTO ALLA MILANESE

Immagine
Risotto alla Milanese is apparently is very simple recipe, but don't get fooled; to prepare, it requires a little extra attention. First of all for 2 persons you need: - 2 cups vialone nano or carnaroli rice - 1/2 small white onion - 3 tbl. spoons butter - 0,1 grams saffron - 1/2 liter meat stock/broth - grated  parmesan cheese - salt / pepper Prepare the stock and keep it warm. Keep some stock in one teacup and add the saffron.  Chop onion (small pieces). Melt 2 spoons of butter and add onion.  let onions simmer over low flame/heat, don't let them get golden brown. Add rice and toast it, together with the onions for about 2 minutes. Pay attention and don't burn the onions/butter. Add about half of the stock and cook 7/8 minutes, stirring once in a while. Add the remaining stock a bit at the time, stirring contineously until the rice is cooked "all dente". Then add stock with safffron, continue cooking and stirring until all liquid has evapor
Continua a leggere

FRIGGITELLI STUFFED WITH CHERRY TOMATOES SWEET AND SOUR

Immagine
Ingredients for 3 people: 6 peppers friggitelli a little big 3 eggs 150 grams of pecorino romano 7-8 tomatoes pizzutello 1 red onion parsley basil extra virgin olive oil salt vinegar sugar Method: Beat the eggs with the cheese and parsley, stuffed peppers and fry for 7-8 minutes. In another pan, put oil, onion, chopped tomatoes and basil. Add salt and salt them for 4-5 minutes, take a splash of vinegar and a tablespoon of sugar, cook for another 4-5 minutes add the peppers previously fried. If you can prepare this dish a few hours before eating. Buon appetito
Continua a leggere