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posts tagged ‘ Italian recipes ’

RECIPE OF THE MONTH: AMBERJACK TARTARE

posted by Home In Italy on April 9th, 2015

Tartare of amberjack

Delicate and delicious, the amberjack tartare is an elegant and chic dish that will satisfy even the most discerning palate.
The unique taste of the raw fish with citrus fragrance combined with a salad of oranges and fennel is something superfine for those who love and want to experience a valuable tartare appetizer.
Amberjack, with its lean and delicious meat is perfect for this type of recipes and it perfectly matched also with the smooth taste of the avocado or with delicate vegetables like courgettes: its flavor is exalted but never covered.
The preparation of the tartare is very simple and easy: the only real strength is the freshness of the fish!

Ingredients
• 1 pink grapefruit
• 1 lemon
• 4 oranges
• 500 gr of fresh amberjack fillet
• 2 fennels
• 5 blades of chives (minced)
• salt
• pink pepper
• extra virgin olive oil

Directions
Cut the amberjack fillet into strips, then into small cubes and place them in a bowl.
Peel the pink grapefruit and the oranges: cut the fruits into slices and keep aside two slices for each citrus, to be reduced into cubes.
Stir the diced amberjack, add salt and 6 grains of crushed pink pepper, mix gently.
Grate the lemon skin and keep it aside. Squeeze half lemon and pour the juice into a glass. Add 1 pinch of salt, pepper and 4 tablespoons of olive oil. Mix everything thoroughly with a fork and set aside this citronette.
Wash, clean and cut the fennel into thin slices with a mushroom slicer.
Place at the bottom of your plate a base of fennel alternating it with citrus slices seasoned with a teaspoon of citronette.
With the help of four rings create 4 tartares and put it over the fennel and citrus salad.
Season with a dash of citronette, complete with a pinch of chopped chives and the grated lemon skin.

Serve immediately and enjoy!

RECIPE OF THE MONTH: CARNIVAL CHIACCHERE

posted by Home In Italy on February 8th, 2013

It is time to wear your mask and go to the most fancy and fun party in town: Carnival is here!

In Italy there are several  kinds of pancakes: the most famous are the chiacchere (it means to chat): simple, crunchy, in one word, delicious!

Ingredients:
250gr white flour
1 whole egg
50gr sugar, 1 pinch salt
50gr butter
1 dose vanilla, 3 tbs Marsala
Powdered sugar, oil to fry

Combine flour, sugar and vanilla, than pour all over a surface.
Make a hole in the middle and pour egg, soft butter pieces and marsala in. Knead well. Roll dough with a rolling-pin in a very thin sheet. Cut 6cm x 10cm rectangles, in the middle make tree cuts. In a medium pan warm abundant oil, when hot, fry few chiacchere per time. Sprinkle with sieved powdered sugar.

Enjoy!

RECIPE OF THE MONTH: WINTER SALAD

posted by Home In Italy on January 10th, 2013

A healthy recipe for January, when after the holidays we can feel a little bit heavy! Fresh and light ingredients can be as tasty as all the others, the important thing is to combine them with fantasy!

Ingredients
1 tabs fresh grapefruit  juice
extra-virgin olive oil
salt
1/4 tsp. minced fresh rosemary  
1/8 tsp. freshly ground pepper
Fresh spinach leaves
3 or 4 mango
1/2 cup chopped toasted almonds
1/2 grapefruit
In a small saucepan whisk in grapefruit  juice, oil, salt, rosemary and pepper. In a salad bowl, gently mix fresh spinach leaves (better if organic), grapefruit segments and almonds with dressing. Divide among 6 plates. Arrange mango slices on salads, some other almonds and sprinkle with some fresh rosemary finely minced.

RECIPE OF THE MONTH: CHRISTMAS CROCCANTE

posted by Home In Italy on December 17th, 2012
Ingredients
1 cup of sugar
1 tablespoon of light corn syrup
1-1/2 cups of blanched almonds, toasted
Combine the sugar and corn syrup in a pan. Stir continuously until the mixture looks like wet sand. Set the pan over low heat and allow it to melt and caramelize. Stir the mixture for 15-20 minutes.
Remove the pan from the heat.
Quickly stir in the almonds. Pour the hot croccante on a baking sheet and spread it out. Allow it to cool and harden.
After the croccante has cooled, break it into pieces to us as a candy.

Enjoy!