FISH CANDLES (CANNELLONI)

 

 

 

 

FISH CANDLES is a refined dish of seafood tradition with an intense and tasty flavor. It can be prepared for any occasion, although we recommend it for special and important occasions.
For the fish we recommend using only fresh fish and not frozen fish, because if we want to freeze any pastry, we can not freeze a previously decongeled product.

In this recipe we have used small shrimps and squid but we can also use other ingredients such as clams, mussels, etc.

It takes relatively little time to prepare it and the ingredients we will use will give to the dish an intense sea flavor that will surprise all of your guests.

The preparation is good and is also suitable for people with relatively little kitchen experience.

Cost: relatively cheap – time: 40 ‘- difficulty: 3 on a scale of 5

Ingredients:
For about 30 fish candles (italian cannelloni)

750 grams of fresh leaf
1.5 kg of fish mixture (buy the already prepared fish tank)
150 grams of tomato paste
220 grams of ricotta
1 clove of garlic
parsley
salt
extra virgin olive oil.
1 liter of bechamel (already ready, available at the supermarket).

Preparation:

We pour into a pot of water and salt. When the water is boiling, we drop the leaf for about 2 minutes, let us drain and lay well on a wet and wrinkled wipe. Above we will put another wet and wrinkled wipe that will not let the puddle dry.
In a frying pan we fry the garlic with E.V.O. oil, add the tomato paste, about half the mixed sea fish, a pinch of salt and mix it all tastelessly for about 5 minutes.
Let’s pour the béchamel in a bowl and add a bit of baking water to the pie, to make it a bit more liquid.
In a container we mix the fish preparation with the ricotta cheese, fill it over every leaf and roll the leaf on itself. We cut the pie horizontally by making various horizontal cuts of about 10 cm. And we have beautiful lined fish candles and not overlaid them in a pan.
Mix the fish sauce with the béchamel and pour it on the cannelloni.
The fish candles must be baked in a baking tray on which we will put an aluminum foil at 180 ° for about 20 minutes until they are golden on the surface. After 15 minutes remove the aluminum foil and continue cooking for another 5 minutes.
Serve it hot on the table.

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QUICHE WITH GRANCHIUM, FAVE, TOMATOES AND ZAFFERANO

 

 

 

 

Cost: Medium – Time: 60 ‘- difficulty: 2.5 on a scale of 5

INGREDIENTS FOR 6 PEOPLE:

2 rolls of ready-made pasta (bought at the supermarket); a box of 250 grams of crab pole; some dairy tomatoes; 150 gr. of fresh grained beans; 300 ml. of fresh cream; 1 sachet of saffron; 4 yolks; butter; extra virgin olive oil.; salt; pepper.

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QUICHE CON POLPA DI GRANCHIO, FAVE, POMODORI E ZAFFERANO

 

Translation

 

 

 

Costo: medio – tempo: 60’ – difficoltà: 2,5 su una scala di 5

 

per 6 persone

2 rotoli di pasta brisée pronta (comprata al supermercato); una scatoletta di polpa di granchio da 250 gr.; alcuni pomodori qualità datterini; 150 gr. di fave fresche sgranate; 300 ml. di panna fresca; 1 bustina di zafferano; 4 tuorli; burro; olio E.V.O.; sale; pepe.

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QUINOA CON RAVANELLI, CIME DI RAPA E RUCOLA

Translation

 

 

 

 

La quinoa con ravanelli, cime di rapa e rucola è un piatto semplice ma dal sapore intenso e gustoso. Ci vuole pochissimo tempo per prepararlo e gli ingredienti che utilizzerete conferiranno al piatto un sapore eccellente.

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GREEN BEANS

 

 

 

 

GREEN BEANS

Green beans can actually be considered as botanical bean twins, even though they are harvested and consumed before they mature.
Green beans are also called croissants and are fresh legumes that we now find in all seasons of the year at supermarkets and fruit and vegetable shops, although their production season is spring and summer. They, in fact, need a warm and temperate climate.

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RABBIT MEAT. GOOD, TENDER AND LEAN.

 

 

 

 

 

When we talking about white meats you can not think about rabbit.

The rabbit is, in fact, one of the white good meats because it has a very tender, white and tasty meat.

Italy boasts a culinary tradition with regard to rabbit, because in our dishes the rabbit is present in the form of roast, stew, marinated, etc.

The rabbit has about 120/130 calories for 100 gr. of consumed product. It has a low cholesterol-rich of proteins,very low of lean, so it is recommended for both diet and children, because pediatricians advise them to prepare very good broths, digestible and nutrient.

Where can we buy rabbits besides the supermarket, where are we ready to be able to eat them? In the country, of course, where we can buy one already cleaned by the farmer who sells us.

This last solution is preferable, because the rabbits that are ready in the supermarkets come from the so-called “intensive farms” where we do not know what they eat from rabbits so they can grow in a short time and then start slaughtering them. It is better to choose the rabbit from the small local breeders, better if they have biological certification. However, when you buy the rabbit, pay attention to the consistency of your flesh, which must be red, soft, and the fat parts of white color.

How do you cook the rabbit?

The rabbit is cooked as you bought it. If there is inside the liver, heart, etc. you have to remove them and join them to the bottom of the cooking.

The rabbit can be cooked or baked, damp or stuffed with sausage, bread, eggs, milk, asparagus, artichokes, beans, etc., combining traditional ingredients such as olives, tomatoes, garlic, parsley, thyme and other herbs.

Enjoy your meal!

Please report me any translation errors.

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LA CARNE DEL CONIGLIO, BUONA, TENERA E MAGRA.

 

 

 

Translation

 

 

 

Quando si parla di carni bianche non si può non pensare al coniglio.

Il coniglio, in effetti, è una delle carni bianche per antonomasia perché ha una carne molto tenera, bianca e gustosa.

L’Italia vanta una radicata tradizione culinaria per quanto riguarda il coniglio, infatti nei nostri piatti il coniglio è presente sotto forma di arrosto, stufato, marinato, ecc.

Il coniglio possiede circa 120/130 calorie ogni 100 gr. di prodotto consumato. E’ un cibo povero di colesterolo, ricco di proteine, molto magro, per questo è consigliato sia a chi è a dieta che anche ai bambini, infatti i pediatri lo consigliano molto per i bambini per i quali si possono preparare degli ottimi brodi, digeribili e nutrienti.

Dove possiamo comprare i conigli oltre che al supermercato, dove li troviamo già pronti per poterli consumare? In campagna, naturalmente, dove potremo comprarne uno già pulito dal contadino che ce lo venderà.

E’ preferibile questa ultima soluzione, perché i conigli che troviamo già pronti nei supermercati provengono dai cosiddetti “allevamenti intensivi” dove non conosciamo cosa danno da mangiare ai conigli per poterli crescere in poco tempo per poi avviarli alla macellazione. Meglio scegliere invece il coniglio dai piccoli allevatori locali, meglio se dotati di certificazione biologica. Comunque, quando si compra il coniglio ponete attenzione alla consistenza della sua carne che deve essere rossa, morbida e le parti grasse di colore bianco.

Come si cucina il coniglio?

Il coniglio si cucina così come lo avete acquistato. Se ci sono al suo interno fegato, cuore, ecc. li dovete asportare e unirli al fondo della cottura.

Il coniglio può essere cucinato o al forno, in umido o ripieno con salsiccia, pane, uova, latte, asparagi, carciofi, fave, ecc., unendoci ingredienti tradizionali come le olive, pomodoro, aglio, prezzemolo, timo e altre erbe aromatiche.

Buon appetito!

Costo: economico – tempo: 45’ – difficoltà: 3 su una scala di 5

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