Tag: jolife
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31 May 2018Melon and smoked salmon boat
Cut the melon in half. Peel one half of the melon and cut the flesh into small cubes. Take a toothpick and thread a melon cube and a rolled slice of smoked salmon. Take the remaining half of the melon and use it to support the melon and smoked salmon skewers. Serve cold.
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31 May 2018Melon skewers
Aprite il melone, pulitelo ed eliminate la buccia, tagliatelo a piccole cubetti. Lavare i pomodorini e lasciarli ad asciugare. Prendere uno stuzzicadente e infilare alternando un pomodorino, una mozzarellina e un cubetto di melone. Finita la preparazione degli spiedini spolverare con sale e pepe e aggiungere un filo d’olio. Servire freschi.
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31 May 2018Steamed snow peas
Trim the mange tout and rinse under running water. Steam cook for about 3 minutes, until crunchy-tender. Transfer to a serving dish, add a drizzle of oil, pepper and chopped garlic, if liked, and serve.
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31 May 2018Red and purple rolls
Remove the stem, seeds and white filaments from the bell peppers. Cut the flesh into wide strips. Rinse the eggplant and cut into thin rounds. Meanwhile heat a griddle and sprinkle with salt to prevent the vegetables form sticking. When the griddle is hot, grill the bell pepper and eggplant slices. Once cooked, season an […]
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31 May 2018Vegetarian kebabs
Remove the stem, seeds and white filaments from the bell peppers. Cut the peppers into slices, about 1 inch thick, rinse the tomatoes and the zucchini and cut into slices, about 1 inch thick. Thread the vegetables onto wooden skewers, alternating the yellow bell pepper pieces, the green bell pepper pieces, the cherry tomatoes and […]
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31 May 2018Prosciutto and fig boats
Rinse the figs thoroughly, without peeling them, and cut in half. Top each fig half with a teaspoon of ricotta and a slice of prosciutto. Sprinkle with a pinch of salt and pepper. Use a rosemary sprig as a skewer to keep the prosciutto in place. Drizzle with balsamic vinegar glaze and serve.
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31 May 2018Melon and prosciutto crostini
Cut the melon in half, peel it, remove the seeds and cut into thin slices. Meanwhile cut the baguette into thick slices (about 1 1/2 inch) and grill them lightly. When the bread has cooled, top the crostini with melon slices and a slice of prosciutto. Garnish with a mint leaf and serve.
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31 May 2018Figs with cheese
Rinse the figs thoroughly, without peeling them, and cut into a flower shape with 4 petals. Cut the Asiago into small cubes and chop the rosemary finely. Top the spread out fig with the cheese cubes and the chopped rosemary. Sprinkle with a pinch of salt and pepper. Drizzle with oil and serve.
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31 May 2018Ricotta with chives and radishes
Rinse the radishes and cut into small cubes. Transfer the ricotta and the radishes into a glass dish and mix thoroughly, season with salt and pepper, drizzle with extra-virgin olive oil and keep stirring. Sprinkle with chives to add flavor. This is ideal as a sauce for croutons/bruschette or as a salad dressing.
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31 May 2018Spiced bass with mange tout and broccoli
Mix the flour and a pinch of the 4 spices. Cut the bass fillet in bite-sized pieces and dust with flour. Heat two tablespoons of sunflower oil in a nonstick pan and sauté the fish bites for about two minutes, until golden brown. Pour a tablespoon of oil in another pan and sauté the broccoli […]
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31 May 2018Sautéed mange tout
Trim the mange tout and rinse under running water. Bring 3.5 litres water to a boil in a pot with coarse salt, add the mange tout and cook for about 5 minutes, then drain. Pour a drizzle of oil in a nonstick pan and add the garlic clove, crushed. Sauté over low heat for a […]
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31 May 2018Fig crêpes
Prepare the crêpes and keep warm. Pour the rum into a blender and add the sugar and the figs rinsed and quartered. Transfer the mixture to a small bowl and let cool. Fill the crêpes with the figs, fold in a fan shape or make a parcel and transfer to a heated ovenproof dish. Drizzle […]
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31 May 2018Beef fillet with figs and cherry tomatoes
Peel and dice the shallots. Melt a knob of butter in a small pan, add the shallots and sauté until lightly browned. Pour the wine little by little, until each addition has been absorbed. When the shallots are almost cooked, add the figs, peeled and chopped, and allow to break down. Season with salt and […]
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31 May 2018Roasted chestnuts
Using a sharp knife make an incision about 3-4 cm long through each chestnut shell, just into the flesh. Transfer all the chestnuts to a roasting pan with holes (specific for chestnut roasting) and cook over low heat, tossing them often to ensure they are well roasted all over. Once cooked, remove the chestnuts from […]
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31 May 2018Summer pinzimonio
Rinse the red bell pepper, cut in half, remove the seeds and let dry. Cut half of the pepper à la julienne. Clean the yellow bell pepper and the carrots and cut à la julienne. Rinse the celery stick. Take the remaining half of the red bell pepper and use it as a bowl for […]