CARPACCIO OF FISH SWORD
Guides of CARPACCIO OF FISH SWORD
Kitchen Intrage - Carpaccio of fish sword to the aromatic mustard
Carpaccio of fish sword to the aromatic mustard.
Carpaccio di Rombo and Salmone with Ortaggi.
Involtini of gleans and eggplants with sauce of flowers of zucca.
Polpettine of fish to the ginger scent.
Irrorate the fish sword cut in the thinnest fettine with the juice of the 2 lemons, disponetelo on a wide plate and leaves it you marinare for approximately an hour.
Passed the hour fairies to drain the fish of the juice in excess, disponetelo in the capacity plate on a rucola bed, irrorate with the sauce and served, guarnendo with slices of lemon and forelocks of prezzemolo or rucola.
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Kitchen Intrage - Carpaccio of filled with smoke fish sword
Carpaccio of fish sword to the aromatic mustard.
Carpaccio di Rombo and Salmone with Ortaggi.
Involtini of gleans and eggplants with sauce of flowers of zucca.
Polpettine of fish to the ginger scent.
the juice of 1 orange and a grapefruit rose.
Cut to the fish sword in the thinnest slices and deponetele on a plate from capacity.
Decorated the plate with the segments of orange and grapefruit and accompanied the fish sword with one obtained sauce stirring the juice of orange and the juice of grapefruit.
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CARPACCIO OF FISH SWORD
MAGICAL WORLD ITALY:: Suche: Carpaccio of fish sword
Mettetelo in one ciotola, Co-spargetelo with all i granelli of black pepper and 8 of green pepper spezzetteti and a pizzico of knows them.
At the moment to serve, peeled the crescione, it washes it to you with cure, it drains it to you, it dries it to you and distribuitelo on the pora-tata plate of.
You lie down over the fish sword, drained and cut to the thinnest slices.
Cospargete with granelli of pepper the rose and those of green pepper remaining spezzetta you and irrorate all with little of oil of the marinata one.
To put the fettine of fish sword, cut a lot thin, marinare in the juice of lemon with to one segment of garlic cut in more parts.
As soon as the fish will assume a color white man (hours will be necessary 2-3 approximately), to drain it from the juice, to eliminate the garlic, and to repair the fettine, in a plate from capacity.
To flavor with knows them, the milled chili pepper, the oil tritato extravergine of olive and the prezzemolo.
To it appeal to to cover all with one manciata of cut rucola fine.
Ingredients for 4 persons: 300 g of fish sword to thin slices much, 3 lemons, 1 onion, 2 spoons of capers, 1 mazzet-to of rucola, 1 thread of olive oil, 1 dusted of pepper white man.
To arrange the fish on a tray and irrorarlo with the juice of the lemons.
Carpaccio of fish sword to the ortaggi
To wash the fish sword and to cut it to thin fettine in sbieco, disporle without sovrapporle on the plate and irrorarle with of the oil.
To clean up the crescione and the lattughino, to wash them and frullarli with the oil, the juice of lemon, the water, little know them and pepper, some drop of Tabasco and Worcestershire-sauce until obtaining one homogenous sauce.
You put the verdure in a tureen, add the favette scottate in water hot and private of the pellicina and flavored with half of the salsina to the crescione.
Irrorate the carpaccio with the sauce remained and guarnitelo with the verdure.
The other prescriptions of this section: Eel to the spit.
Washed dried tamponando stockfish threads.
Tritate fine the onion, the carrot and the stem of sedano.
And' a fast prescription, to prepare while it cooks the paste, satisfies.
After to have washed and dried the branzini, to prepare trito of.
Door the squids at room temp., irrorali with the juice of.
Washed accurately 1, 5 kg of cozze, therefore makes you to open them in one.
Scottare in water salata and hot the leaf of scarola.
Ingredients: · 2 branzini from 400 g · 12 leaves of bay · a rametto of.
Sfiletta the fish removing the thorn centers them.
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info: CARPACCIO OF FISH SWORD
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Carpaccio of fish sword
Dried the fettine of fish sword: mettetele between two layers of absorbent paper and you press leggermente with the hands.
Aligned the fettine on a plate of capacity or the plates characterizes them.
Distributed on the fish before cipollotto and then the rucola.
Frullate prezzemolo and the grass cipollina with a pizzico of knows them, the oil, the vinegar and uin water spoon.
Poured the sauce on the slices of fish sword and served.
The other prescriptions of this section: Alici to the capers and aromas.
Crostoni of leaf through with filled with smoke storione.
You spread the paste leaf through in a disc of approximately 40 cm.
To dry, to pass in the battered egg and the bread crumb threads of.
Levare the lische to the fried fish or lessato, to cut this to.
Insalata of fish sword filled with smoke with quail eggs.
Pasted the flour with 150g of butter cut to pezzetti and not.
Barilla - 125 years of love for the paste
In order to open the cenone of New Year's Day, an appetizer that proposes the fish sword, one between most characteristic of the Mediterranean kitchen, in one unusual version, perfumed from the freschezza of the orange.
Spremere two orange and filter of the juice through a strainer in order eliminate the seed; to join a pizzico of knows them to you and to stir well.
To place the fish sword cut to the thinnest fettine in a tureen, irrorarlo with the orange juice and to place it in refrigerator well marinare for 10-12 hours (are advisable to carry out this operation the morning before or the evening).
Shortly before serving to arrange the fettine of fish sword on the plate capacity and to flavor them with the marinata one.
Guarnire the plate with slices and segments gains to you from the remaining orange, spolverizzare with the leaves of prezzemolo tritate and to serve.
For perfumed varying still more than this appetizer the marinata one can be prepared joining for the juice of an orange the juice of a grapefruit, decorating the plate with segments gains from both the citruses to you.
For this plate from the aroma detached with untuosità notes, sweet tendency and medium gustativa persistence advises one Brut Sparkling wine or wine white man yielded and floreale coolness of acidity like a Franciacorta Brut or a Monterosso Val D' Arda.
Barilla - 125 years of love for the paste
Carpaccio of fish sword with apple and heart of sedano.
In an approach it originates them the unmistakable taste of the fish sword joins to the acidulous sapore of the green apple and the juice of lemon.
To bathe with the lemon juice because it does not blacken.
Emulsionare 4 spoon of oil extra vergine with a teaspoon of curry, the grass cipollina, a pizzico of know them and pepper and mean lemon spremuto.
To arrange the fish slices sword on the plates, to support over the apple rods and the fettine of sedano.
To flavor with the prepared sauce and to serve.
Using the fantasy sauces from the sapori ones can be manifactured more vary to you that they always accompany the carpacci in various way.
You we propose a wine full, rich white man of scents and aromas, from the long persistence as the Gewürztraminer Upper Adige or the dry Moscato Goes them of Aosta.
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Sea in Italy - Carpaccio di Pesce Sword - the Portale of the Sea and the Peach in Italy
To enter in the Guide to the Restaurants of fish.
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Mannered fish sword with slicing machine thickness approximately mm.2 gr.
You arrange in a plastic tureen the fish slices, to every layer you put spraying of knows them and a little spremuto lemon, to the fine ones must turn out covered from the lemon.
Leave you it rest in refrigerator for approximately a pair of hour (until to that the polpa schiarisce) Dry well from the lemon every slice with the paper absorbent and arrange the fish on a plate of capacity very grease of oil, add the slice thin of onion and capsicum and the segment of tomato soothe, irrorare of oil and serve.
You can prepare the plates with 1/2 hours of advance payment and will turn out saporiti more.
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