Super special Sicilian lemon sauce! To be served with grilled salmon and herb gnocchi. Step by step tutorial for you guys to make it on your own.
Ingredients for 8 people:
8 salmon slices
Sicilian lemon sauce:
5 lemons
juice of 4 large or 5 small tahini lemons
500g sugar
500ml water
1 liter fresh cream
salt to taste
Procedures to prepare it:
Place the sugar and water in a pan and bring to a boil. Let it boil for 5 min and turn off the heat. Reserve. Cut all lemons in half lengthwise and place in a pan covered with water. As soon as it boils, drain, put it back in the pot with fresh water and boil again. Repeat the process 10 times. After the 10 times remove all white part of the lemon using a sharp knife to avoid bitter and put the clean peels in the syrup. Place in the refrigerator for 24 hours. Place in a saucepan the fresh cream, 6 lemon peels drained from the syrup, the strained lemon juice, warm or hot and boil for 5 minutes. Beat everything in a blender, strain and adjust the flavor by adding 6 tablespoons of the lemon juice and salt. Boil 5 minutes on low heat to thicken. Serve with gnocchi or served with salmon (as a sauce). Heat a frying pan with oil. Sprinkle each piece of salmon with salt and pepper and fry for 3 minutes on each side to make the sauce. Serve with lemon sauce.
Carrot and Chutney Soup, exotic and surprising flavor, delicious!
Ingredients for 12 people:
1kg coarsely chopped carrots
2 medium potatoes, coarsely chopped
1 chicken breast with bone
1 chopped celery stalk
1 chopped onion
1 clove of garlic
1 4cm piece of fresh ginger
1 teaspoon of vinegar
juice of 1 strained orange
200g mango chutney (recommend from Casa Cunali brand )
salt and pepper to taste
french chives to finish
Procedures to prepare it:
Place a drizzle of olive oil in the hot pressure cooker, add the onion, celery, garlic, ginger and chicken. Stir for 4 minutes until the onion is transparent, add the carrot and potato. Cover everything with 1.5l water, add salt and close the pan. When you get pressure, count 30 minutes and remove from heat. Let it warm. Remove the chicken from the pan (save for another use, do not beat together), remove and cut the ginger leaving in the pan to beat just a 1cm piece. Beat in the blender what was left in the pan little by little putting the beaten soup in a large pan. DO NOT COAR. When you have finished mixing everything, add the strained juice of 1 orange and the contents of a pot of mango chutney. Hit the salt and pepper. The taste of the soup is so good and I would recommend it to make it some salty to give it a proper taste and I hope you will make it on your own and enjoy the hot soup as much as you can. Sprinkle with chives when serving.
Fettuccine pesto sauce, quick and simple dinner for everyday life
Ingredients for 4 people:
400g fettuccine
1/2 1 1/2 cup basil leaves
1/3 cup grated Parmesan cheese
1/3 cup of olive oil
1/4 cup toasted pinolis (or nuts)
1 clove of garlic
salt and pepper to taste
Finishing:
1/4 cup of pinolis to put on top of the ready dough
1 cup of Parmesan cheese to leave on the table and whoever wants to help themselves.
Procedures to prepare it:
Beat all the sauce ingredients in the blender. Cook the dough as indicated on the packaging. Put a drizzle of olive oil in a pan, turn the cooked pasta into the pan, 1 ladle of the pasta cooking water and the pesto sauce already beaten. Stir well, adjust the salt and pepper. If you like to add more pirolis pin on top of the ready dough and serve Parmesan cheese in a pot on the side.
Wow , delicious