Ingredients:
- 8 large sea scallops - 2 tablespoons olive oil - Salt and pepper, to taste - 1 cup caviar - Fresh dill, for garnish For the Potato Latke Base: - 2 large potatoes, peeled and grated - 1 small onion, grated - 2 tablespoons all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup vegetable oil, for frying For the Lemon Crème Fraîche: - 1 cup crème fraîche - Zest of 1 lemon - Juice of half a lemon - Salt and pepper, to taste Instructions: 1. Start by making the potato latke base. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. In a bowl, combine the grated potatoes, grated onion, flour, salt, and pepper. Mix well to combine. 2. Heat vegetable oil in a large skillet over medium heat. Take a heaping spoonful of the potato mixture and shape it into a small pancake. Gently place it in the hot oil and repeat with the remaining mixture, making 8 latkes in total. Cook until golden brown and crispy, about 3-4 minutes per side. Once done, transfer the latkes to a paper towel-lined plate to drain any excess oil. 3. Preheat the oven to 375°F (190°C). 4. Season the scallops with salt and pepper on both sides. Heat olive oil in a large skillet over high heat. Add the scallops and sear for about 1-2 minutes on each side until they develop a golden crust. Transfer the seared scallops to a baking sheet and finish cooking in the preheated oven for an additional 3-4 minutes or until cooked through. Remove from the oven. 5. In a small bowl, combine the crème fraîche, lemon zest, lemon juice, salt, and pepper. Mix well to combine. 6. To assemble the dish, place a potato latke on each serving plate. Top with a seared scallop. Spoon a generous amount of the lemon crème fraîche on top of each scallop, then add a small dollop of caviar. 7. Garnish with fresh dill and serve immediately. Enjoy this luxurious and flavorful dish that pairs perfectly with a high-end Sauvignon Blanc. The combination of tender scallops, crispy potato latke, creamy lemon crème fraîche, and decadent caviar will surely impress!….. this was the recipe i followed for the food pairing with the savennieres… regenerate that instagram post with this pairing
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**Ricetta per Pasta con Zucca Fresca**
Ingredienti: - 500 gr di pasta (tipo penne o rigatoni) - 600 gr di zucca fresca - 2 spicchi di aglio - Olio d'oliva extra vergine - Sale e pepe q.b. - Parmigiano reggiano grattugiato - Foglie di salvia fresche Procedimento: 1. Pulisci la zucca eliminando la buccia e i semi, poi tagliala a cubetti. 2. In una padella grande, riscalda un filo di olio d'oliva e aggiungi gli spicchi d'aglio. Quando l'aglio diventa dorato, aggiungi la zucca, copri e lascia cuocere a fuoco medio, mescolando di tanto in tanto. 3. Nel frattempo, metti a bollire una pentola d'acqua salata per la pasta. Quando l'acqua bolle, aggiungi la pasta e cuocila secondo le indicazioni sulla confezione. 4. Quando la zucca è morbida, schiacciala con una forchetta per ottenere una crema. Se preferisci, puoi lasciare alcuni pezzi interi per dare più consistenza al condimento. 5. Scola la pasta riservando un po' d'acqua di cottura. Aggiungi la pasta alla padella con la zucca, aggiungi un po' d'acqua di cottura per amalgamare il tutto. Mescola bene. 6. Aggiusta di sale e pepe, aggiungi il parmigiano grattugiato e le foglie di salvia fresche. Mescola ancora e servi subito. Ecco un'altra ricetta in cui puoi utilizzare la zucca: **Zucca Arrostita al Miele e Rosmarino** Ingredienti: - 1 kg di zucca - 2 cucchiai di miele - 2 rami di rosmarino fresco - Olio d'oliva - Sale e pepe q.b. Procedimento: 1. Preriscalda il forno a 200°C. 2. Taglia la zucca a pezzi grossi, eliminando i semi e la buccia. 3. In una ciotola, mescola la zucca con l'olio d'oliva, il miele, il sale e il pepe. 4. Disponi la zucca su una teglia foderata con carta da forno. Spargi sopra i rami di rosmarino. 5. Inforna per circa 30 minuti, o fino a quando la zucca è dorata e croccante. Buon appetito! English for you. **Pasta with Fresh Squash Recipe** Ingredients: - 500 gr of pasta (like penne or rigatoni) - 600 gr of fresh squash - 2 cloves of garlic - Extra virgin olive oil - Salt and pepper to taste - Grated Parmesan cheese - Fresh sage leaves Procedure: 1. Clean the squash by removing the skin and seeds, then cut it into cubes. 2. In a large pan, heat a drizzle of olive oil and add the garlic cloves. When the garlic turns golden, add the squash, cover, and cook over medium heat, stirring occasionally. 3. In the meantime, bring a pot of salted water to boil for the pasta. When the water boils, add the pasta and cook it according to the instructions on the package. 4. When the squash is soft, mash it with a fork to get a cream. If you prefer, you can leave some pieces whole to give more texture to the sauce. 5. Drain the pasta, reserving some cooking water. Add the pasta to the pan with the squash, add a bit of the cooking water to amalgamate everything. Stir well. 6. Adjust salt and pepper, add the grated parmesan and the fresh sage leaves. Stir again and serve immediately. Here's another recipe where you can use squash: **Honey and Rosemary Roasted Squash** Ingredients: - 1 kg of squash - 2 tablespoons of honey - 2 sprigs of fresh rosemary - Olive oil - Salt and pepper to taste Procedure: 1. Preheat the oven to 200°C (392°F). 2. Cut the squash into large pieces, removing the seeds and skin. 3. In a bowl, mix the squash with olive oil, honey, salt, and pepper. 4. Arrange the squash on a baking tray lined with parchment paper. Spread the rosemary sprigs on top. 5. Bake for about 30 minutes, or until the squash is golden and crispy. Enjoy your meal! **Acciughe Fresche con Pesto di Prezzemolo** Ingredienti: - 500 gr di acciughe fresche - 2 mazzi di prezzemolo - 2 spicchi d'aglio - 50 gr di pinoli - 150 ml di olio d'oliva - Sale q.b. - Limone q.b. Procedimento: 1. Pulisci le acciughe rimuovendo la testa e le interiora, apri a libro e rimuovi la lisca centrale. 2. Per il pesto, metti il prezzemolo (solo le foglie), l'aglio, i pinoli, il sale e l'olio d'oliva in un frullatore. Frulla fino ad ottenere una crema. 3. Disponi le acciughe in un piatto e condisci con un filo d'olio d'oliva e un po' di limone. 4. Aggiungi il pesto di prezzemolo sopra ogni acciuga. 5. Servi immediatamente. Questo piatto si gusta freddo. --- In English: **Fresh Anchovies with Parsley Pesto** Ingredients: - 500 gr of fresh anchovies - 2 bunches of parsley - 2 cloves of garlic - 50 gr of pine nuts - 150 ml of olive oil - Salt to taste - Lemon to taste Procedure: 1. Clean the anchovies by removing the head and innards, then open them up like a book and remove the central bone. 2. For the pesto, put the parsley (leaves only), garlic, pine nuts, salt, and olive oil in a blender. Blend until you get a cream. 3. Arrange the anchovies on a plate and season with a drizzle of olive oil and a bit of lemon. 4. Add the parsley pesto on top of each anchovy. 5. Serve immediately. This dish is enjoyed cold. Acciughe Verdi al Forno** Ingredienti: - 500 gr di acciughe verdi - 2 spicchi d'aglio - Prezzemolo q.b. - Olio d'oliva q.b. - Sale e pepe q.b. - Succo di 1 limone Procedimento: 1. Pulisci le acciughe rimuovendo la testa e le interiora, poi apri a libro e rimuovi la lisca centrale. 2. In una ciotola, mescola l'aglio tritato, il prezzemolo, il sale, il pepe, e il succo di limone. 3. Disponi le acciughe in una teglia unta d'olio, poi versa il condimento sopra. 4. Cuoci in forno preriscaldato a 180°C per 10-15 minuti o fino a quando sono dorate. 5. Servi le acciughe calde, condite con un filo di olio d'oliva. --- In inglese: **Baked Green Anchovies** Ingredients: - 500 gr of green anchovies - 2 cloves of garlic - Parsley to taste - Olive oil to taste - Salt and pepper to taste - Juice of 1 lemon Procedure: 1. Clean the anchovies by removing the head and innards, then open them up like a book and remove the central bone. 2. In a bowl, mix the chopped garlic, parsley, salt, pepper, and lemon juice. 3. Arrange the anchovies in an oil-greased baking tray, then pour the seasoning over them. 4. Bake in a preheated oven at 180°C (356°F) for 10-15 minutes or until they are golden. 5. Serve the anchovies hot, seasoned with a drizzle of olive oil. **Pizza in Teglia alla Pala**
Ingredienti per l'impasto: - 500 gr di farina - 325 ml di acqua - 10 gr di sale - 3 gr di lievito secco - Un filo d'olio d'oliva Per il condimento, puoi usare quello che preferisci, come mozzarella, pomodoro, basilico, olive, ecc. Procedimento: 1. In una ciotola grande, mescola la farina e il lievito. Aggiungi l'acqua a poco a poco e inizia a impastare. 2. Aggiungi il sale e continua ad impastare fino a quando l'impasto diventa liscio ed elastico. 3. Aggiungi un filo d'olio e continua ad impastare fino a quando l'olio è completamente assorbito. 4. Copri la ciotola con un panno umido e lascia lievitare l'impasto per almeno 2 ore o fino a quando non raddoppia di volume. 5. Una volta lievitato, preriscalda il forno a 250°C. 6. Oliate bene la tua padella di ferro e stendi l'impasto nella padella, cercando di creare uno strato uniforme. 7. Aggiungi il condimento che preferisci sulla pizza. 8. Inforna la pizza per circa 15-20 minuti, o fino a quando i bordi diventano dorati e la mozzarella si scioglie. Ricorda che i tempi di cottura possono variare a seconda del forno, quindi è sempre meglio controllare la pizza di tanto in tanto. Buon appetito! --- Traduzione in inglese: Yes, you can definitely prepare a thick-crust pizza, often called "pizza in the pan" or "pizza alla pala", in an iron skillet. Here's a basic recipe you can follow: **Thick-Crust Pizza (Pizza in Teglia alla Pala)** Dough ingredients: - 500 gr of flour - 325 ml of water - 10 gr of salt - 3 gr of dry yeast - A drizzle of olive oil For the topping, you can use whatever you prefer, such as mozzarella, tomato, basil, olives, etc. Procedure: 1. In a large bowl, mix the flour and yeast. Gradually add the water and start kneading. 2. Add the salt and continue kneading until the dough becomes smooth and elastic. 3. Add a drizzle of oil and continue kneading until the oil is completely absorbed. 4. Cover the bowl with a damp cloth and let the dough rise for at least 2 hours or until it doubles in volume. 5. Once the dough has risen, preheat the oven to 250°C (482°F). 6. Grease your iron skillet well and stretch the dough in the skillet, trying to create a uniform layer. 7. Add your preferred toppings to the pizza. 8. Bake the pizza for about 15-20 minutes, or until the edges become golden and the mozzarella melts. Remember that cooking times can vary depending on the oven, so it's always better to check the pizza from time to time. Enjoy your meal! Pizza dough is so easy that I wonder why people struggle with it but then it does take technique and time to get it right. The ingredients are just four - flour, water, yeast and salt. Do any research on how the American food system has destroyed natural ingredients and you will find that "enriched flour" is enriched with crap and all the natural benefits of the wheat are gone. So I only buy flour from Italy and thankfully it is easy to purchase on Amazon. I use Antimo Caputo 00 Flour in the red bag. I also use some semolina in the final stages of forming the pizza crust as it helps add a bit of crust and keeps the dough from sticking to the peel. The most important thing with pizza crust or any bread is the percentage of water. It is so important that I measure everything when I bake and that goes for pizza dough as well. For pizza dough, I use a 70% hydration recipe where many people use 68%. I often bake the pizza in cast iron in my oven as the wood fired pizza oven takes some time and work to get it going. For both, the 70% hydration is just perfect. Everything depends on how many pizzas you plan on making and how many days do you want to develop the flavor in the dough. For the best pizza dough ever, a week of development is amazing. BUT YOU HAVE TO PLAN..... You have to create a starter with 50 g flour and equal parts water and a very small pinch of yeast. Keep it in a mason jar on the counter if you want and add equal parts flour and water each day as it develops. You don't have to add yeast after the first day and I often keep it in a covered bowl in the refrigerator. Plan it so you know how much water and flour you have combined together to achieve the right blend. This is more work so the standard approach I take is to combine 500 grams of flour and water on a lazy afternoon (with the pinch of yeast) and let it sit on the counter until bed time. It is covered in plastic wrap the whole time. Just let it sit there until about 2 the following afternoon - the day you are making pizzas. Take it out of the refrigerator and allow it to warm up for a couple of hours. Divide 500 by .7 and you get 714 grams of flour for 500 grams of water. That means you only have to add 214 grams of flour to the developing dough to get to the hydration level you want. I add a pinch of yeast to boost the dough as well. Salt is the other key component and that is based on 20 grams for 1000 grams of flour. So in this case it is .714 times 20 or 14 grams of salt. Blend it all in the bowl (keep the salt from hitting the yeast if you are adding any) and knead the dough until it is the perfect consistency. Cover it again and let it sit until about an hour before you plan on cooking. An hour before - separate the now perfect dough into the individual dough balls for the size pizza you want to make. This recipe makes about four or five doughs depending on how thick you want the crust. When ready - roll them out and shape them in the size that you want. I use my fingers to create a edge for a higher crust around the pizza but you can do it any way you want to. For sauce - I use Pomi tomatoes with salt, pepper, fresh herbs, olive oil and that is it.. don't cook it - it is supposed to be fresh and uncooked as it will cook on the pizza. But I also use olive oil and garlic for a sauce and sometimes pesto. It is whatever you want them to be. My favorite pizza is simply olive oil and garlic on the crust with fresh rosemary and mozzarella cheese. That is it - fantastic. THE MAURIZIO!!! The method I use to cook them is found in the book - Mastering Pizza by Marc Vetri. I use cast iron that has been heated in the 450-500 degree oven for 20 minutes or so. The pizza can be made and on a peel or you can add just the dough and make the pizza in the cast iron skillet - but be careful as it is hot. When you take out the skillet from the oven - put the oven on broil. Turn on the burner and let the skillet stay really hot as it is making a crust on the bottom. add the pizza dough to the cast iron or the finished pizza... Let the dough rise a bit and when ready - put it in the oven a few inches below the broiler... It will cook the top of the pizza like a wood fired oven. Because you cooked the pizza on the stove for a minute or so - the bottom will be crusted as well.. It only takes a few minutes to pay attention and be careful to remove the hot cast iron and remove the pizza with a spatula... Spaghetti Carbonara is one of the four Roman pasta dishes and one believed to be tied to when the United States helped free Italy after D-Day. American soldiers brought powdered eggs and bacon, merging these ingredients into the Italian cuisine and Carbonara was born. Like most Italian dishes, this pasta is made from only 5 simple ingredients, spaghetti, browned guanciale, black pepper, pecorino Romano and beaten eggs.
I don’t like to complicate it nor use what you might see in other recipes such as garlic, onion, cream, etc. The creaminess of this dish comes from the technique used to make it and you don’t need to add milk or cream to achieve the perfect texture. It is very difficult to find GUANCIALE in the United States market. Bacon is the typical substitute but it comes with smoke flavors and is less traditional. This recipe includes a locally sourced guanciale that I cured myself and cooked (gets a little smoke on the Big Green Egg) for rapid use. I have another one curing for a month to test the difference. The key factor is that the pork jowl or cheek renders fat that is completely different and offers more richness in the texture and the flavor. It is worth the effort but don’t worry if you have to use high quality bacon to make your carbonara. I use about 65 grams of pasta per person as it is a good serving size. You can add or subtract as you like. I also use egg yolks rather than the whole egg. I use one yolk per person plus one. I blend the yokes and add grated pecorino cheese to the blend to make a bit of a paste. It will be added to the pasta AFTER taking it off the heat. That is later. The amount of guanciale depends on the number of people eating and about 200 grams will satisfy 4 people. Water and pepper – that is it. Start the salted pasta water and as it heats to a boil, start cooking the diced guanciale in pan large enough to integrate all the pasta. I cook it slower than most as I want to allow the guanciale to both crisp and render its fat. Timing can be a bit tricky but you want to add some pasta water to the pan AFTER the pasta has been in the water a few minutes so plan a little bit in advance. In other words, throw the pasta in the water about 3 minutes before the guanciale will be cooked to your satisfaction. For ten minute pasta – you want to cook the pasta in the pasta water about 6 minutes and finish it in the pasta pan with the guanciale, the fat and the pasta water. Add enough pasta water to allow the pasta to finish cooking as it will absorb flavors as it does. I add pepper to the guanciale pan just before adding the almost cooked pasta. Once the pasta reaches the point of “al dente”… take the pan off of the heat. Add the egg yolk and pecorino mixture and blend it in. The only trick is making sure there is enough liquid in the pan before adding the yolks. It takes some practice but you will find the balance, achieving a prefect creaminess in the final sauce. Blend it all and serve. The egg yolk/cheese should never be added to the pan while still on heat. It will turn to a stringy, dense mess if you are not careful. Serve it as you would any pasta and enjoy!! A perfect wine is a Cesenese from the Lazio region. Drago’s Style Charbroiled Oysters Recipe The Sauce: 1 Stick Unsalted Butter, very soft 1 Pinch Kosher Salt 1 tsp Freshly Ground Black Pepper 1 Tbsp Minced Garlic 4 Tbsp Pecorino Romano 1 pinch Cayenne 1 pinch White Pepper 1 Spritz Lemon Juice 1 tsp Minced Italian Parsley Whisk together all ingredients. For the Oysters: 1 Dozen Large freshly shucked Oysters on the half shell (preferrably Louisiana) Watch my quicktime video on How to Shuck an Oyster 1 Recipe of the Sauce, above Pecorino Romano to finish Minced Italian Parsley for garnish Fresh Bread Lemon wedges Mix together all of the ingredients. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley. Serve while still sizzling with Lemon wedges and fresh bread. Note: The more sauce that oozes onto the plate the better for mopping up with the bread. Also, don’t be as foolish as me and just make half a dozen, 3 dozen is more like it. Chimichurri - the amount I made
1 bunch of parsley 1 bunch of cilantro 1 bunch of oregano 1 bunch of mint Green onions 1 red chili pepper ( remove seeds/ribs) 2 tbs ground ancho pepper 4 tbs salt 1 tbs black pepper 4 tbs honey 2 lemons (juice and zest) 15 cloves garlic 1 qt olive oil ( maybe more) - blended all together in blender, add more oil to make smooth. Just a dab on top of eggs below... Also great with steak, chicken, Brazilian flavors... |