NOT on a bed of rocket Preparation time: less than 10min . Difficulty: Average Secret age of the beast, the plate temperature.
start from the boundary: for some years that the products belonged to the niches are to become consumer products. The 'weed rocket, whose nobility is just a step above the nettle and herb climbing haunts the dishes unpretentious menu of improvised last minute. Just to say, steamed prawns on a bed of rocket as the elusive cut of beef with rocket and cherry tomatoes Yes, the tomato, which is the major link with the third product in recent years has invaded our tables, restaurants, supermarket shelves and roadside restaurants: the buffalo mozzarella. As it comes within the pulmonary infernal trio to indicate the three agents parogeni pneumococcal, and Haemophilus-Moraxella held responsible for brocopolmoniti, I dare to speak cheerfully infernal trio gastronomy referring to the rocket, the cherry tomatoes and buffalo mozzarella.
So close to your thread takes a nice salad, for that reason that if given to a date would miss the object of your desires and will report here only at the end of this short dissertation, including rocket, but not on a bed, or maybe a lettuce or a salad, with two drops of lemon and olive oil to the inevitable hill Minuccio. If you must, you could use balsamic vinegar, medal podium behind the cardboard rocket, cherry tomatoes, mozzarella di bufala.
We come to the meat. I said that the secret is the age of the beast and I should also add his level of maturation, which may appear two points for granted, or pedantic, but what I want to emphasize is that only the adult cattle and beef is one and only Beef is red meat. If you are the guys who would call a piece of beef steak, perhaps indicating the name of veal and even praising the delicate tenderness or worse, maybe you're the same kind of people in front of a real piece of fillet of beef in Argentina, the want well-cooked.
Well, if you are a consumer of beef cooked well this post is not for you, like any vegetarians and serial killers. Let me give you some advice: if you do not bother to organize a barbecue beef and offer your friends steaks, sausages and pork neck, spend little and you will make a great impression. Well, now that we were alone among fans of meat with the blood we can continue with the recipe . As I said the other key element is the temperature of the plate and goes step with the age of the animal and cooking the blood. If the beef is really such, the single biggest secret is that is good as it is, burned out and raw inside. Rare , au saignant or blood that is, the only way to eat red meat. How fitting that the restaurant is a consumer of beef steaks well done, well done , you deserve that piece of meat in an advanced state of decomposizone expected to trim the chef at gourmet turn. The firing continued it will mask the taste was altered as well as the color to green. If you want to eat at home go for a nice piece high by your friend butcher, 250 grams of tenderloin, so the inside will be nice bloody and juicy. Your red-hot iron plate and sbatteteci on the thread that will begin to sizzle fiercely. Remain attached to the top but do not worry and do not interfere with forks or spatulas: as soon as it formed a crust on the surface in contact with the cast comes off and the thread should be shot. For this to happen, the 'unique condition is that the plate is hot . To determine if the temperature is right, pour a few drops of water - a small thing, and I recommend it without you noticing by visitors who may not understand the high-level of your goals and see what happens: If the liquid is immediately evaporated, You are almost there. While you finish cooking, add the salt. In serving dish, pour a few drops of olive oil and chopped Minuccio hill a bit 'of black pepper-sprayed avoid that already, it loses much aroma.
Serve immediately!
Council Sommelier : trivially a Chianti Classico or a noble Montepulciano. If you have to spend more money and want to stay in Italy, go on a Sagrantino di Montefalco, now the real Brunello di Montalcino. However, if you have passed the stereotype that Italian wine is the best in the world, something that has never been true that in recent years is even less, but do not want going gutted in Burgundy, try a California wine, a Zinfandel-type that is nothing but a clone of Primitivo di-Manduria or Cabernet Sauvignon Argentina will be pleasantly surprised.
PS .: The unmentionable reason that we want next to your thread because the salad is "grease" or, worse still, "I clean the mouth." Brrrrr ....
perch filet with au gratin potatoes and toasted bread Sashimi Preparation time: for the thread-25 min. for potatoes-60min. Difficulty: Easy Secret: For the fillet, gratin. For the potatoes, wash.
begin with a dogma: the baked potato is a baked potato. I know it's ignorant to say a concept with the concept, but in this case the idea. What I mean is that in the pan of potatoes should not enter anything else. Why are beautiful crisp the big secret is, after they have been peeled and sliced \u200b\u200bas you like it-I personally like a big squared-soak in cold water repeatedly. In this way the starch on the surface is washed away, and the potatoes are nice scrocchiarella. Wash until the wash water will not be transparent. Bake with the oven preheated to 200 ° C for 60 min.
For the gratin: bread crumbs and chopped parsley to the knife, with the stems included. Olive oil Minuccio hill, if you have one, or at least of good quality. Little secret: salted capers rinsed and chopped. not for everyone, minced garlic, if you have no social ambitions. Simply mix everything together with a little 'salt and pepper, to obtain a homogeneous mixture and then sprinkle over the fillet of perch. Next, for fill in the blanks, arrange the slices of bread covered with a little olive oil. In this way you will get the bruschetta seasoned fillet of fish, great to accompany your meal. Bake and cook for about twenty minutes. You can also add onion rings, which will caramelize in the oven and are very decorative on the plate.
Serve hot!
Council Sommelier: A medium-bodied dry white, a Chardonnay or maybe, if you dare, a Sauvignon.
Preparation time: 0 min. Difficulty: Do not judge Secret quality fish
Ok, let's face it. To eat sashimi like this you just have to take a direct flight to Tokyo and find a sushi-bar parties Tsukiji Market.
But if you really want to let you home and you do not want those Sushi-Sashimi fresh refrigerator of one of the many takeaways that infest Rome and Milan, not to mention cheap Sashimi of Auchan, the only truth of the matter is who will give you the fish you want to eat raw. Crudo. Without that no step which may alter the slightest feature, as it is.
Ideally, a modern tuna and frozen tuna from a freshly caught technically they say shot down-and-thawed at the time of landing. your supplier, at best, should have bought that tuna is landed in the morning and let the blast of the trap. That 's what would happen if you were at the Tsukiji Market in Tokyo, at around 4 am.
Without In fact, the use of blast raw fish has a strong contraindication, call Anisakys. anisakys The fish is a parasite that colonizes the gut of them. For the man is mortal and lightning. Japan seems to cause more than a thousand deaths a year. When caught, the fish dies and leaves anisakys the intestines and migrates into the meat. With the low temperatures, however, the parasite is killed- down - and the flesh of the fish consumed raw is secure. If the fish is not shot down, would be immediately eviscerated. In fact it is what you would do yourself if you were to have caught this tuna.
Once verified the certification level of your fish supplier, chidetegli of fillet and bring home that beautiful piece of fish. true Take a knife and have fun doing your sashimi. Cut a bit 'julienne radish, get the soya-not that sweet but true of the Chinese-Japanese soy and wasabi for a certain level. If you do not find to be grated fresh root, look for small-scale powder to regenerate but not the dose that you trim the Lufthansa or take away the house. nice rods and plates, orienatle style, or finding himself two pieces of bamboo rest on a platter filled with crushed ice.
The Sashimi is a way to eat light, without haste. There stuffs himself with anti, but enjoy every single piece of raw fish. Eating raw is a privilege, not abused. Enjoy it, condivetete experience with someone who truly appreciate the essence of this extraordinary dish, not sminuitelo, do not do it quickly. Enjoy! Council Sommelier: a very good beer, a lager type Carslberg or Japanese Sapporo. Wine without too much personality, it is just accompanying such a young Riesling or even a Beaujolais Rose.
roe spaghetti and chicory Preparation time: 15 min. Difficulty: Medium Secrets: roe in the freezer, cooking water
This is an exceptional dish, cooked very little but needs a good neck. Put plenty of mullet roe first half an hour in the freezer. This will harden and when you go down to scratch will be pretty grainy. Take a coffee cup and put the good olive oil and add a clove of garlic. Puntarelle buy them already cleaned and free. You also need a little dusting of pecorino.
For the spaghetti, and spaghetti in general, I choose De Cecco. If you have at home more, maybe something to craft a remedy, will do the same, would not guarantee it.
Keep a cup of cooking water abundant harvest just before school is so over-rich in starch.
al dente Drain and immediately thrown back into the pot with cooking water. Keep on high heat until the starch in the dough begins to form its creamy sauce. Add half grated mullet roe, the chicory, and pecorino olive oil. Mantega Continue for a few seconds and then remove from heat.
Serve and sprinkle the rest of the roe directly on the plates.
Serve hot!
Council Sommelier : very small bubbles, a Berlucchi, maybe roses or Franciacorta. Otherwise, that's fine Vermentino di Gallura-for value for money you do very well or the Funtanaliras Mancini.
