Smoked salmon, Terrine of figs and Nero tagliatelle Recipe

Smoked salmon with avocado, combination for appetizer / starter

Ingredients for 2 dishes:

100g smoked salmon

1 ripe avocado

pink pepper to taste

Sauce:

1 teaspoon mustard

1 teaspoon of honey

1 tablespoon lemon juice

1/4 cup olive oil

salt and pepper to taste

Procedures to prepare it:

Split the avocado in half, remove the seed with the use of a knife, peel and separate the halves. Slice each half into 0.5 cm slices and assemble the slices in a circle in the center of the plate, overlapping the slices (each half on a plate). Roll the salmon slices to give the flower shape and place in the center of the avocado. Sprinkle with the sauce: in a bowl, place the mustard, honey, lemon in the bottom and add the fouet, beating and putting the oil in wire to emulsify. Sprinkle the dishes with the sauce and decorate with pink pepper. I think you guys should give it a try and I hope you will make it as delicious as I made and let me know the result in comment section. And give me feedback how did you like the tutorial and did it helped you to understand better to make it. I will be happy if you leave comment here.

Terrine of figs with Parma ham for a beautiful and appetizing appetizer

Ingredients for 6 people (I used a 21 x 7 cm rectangular shape):

3 trays with 8 figs each

150g raw Parma ham

goat cheese balls

2 branches of rosemary to decorate

Procedures to prepare it:

Prepare the shape or bowl you are going to use by lightly watering it and lining it with plastic film (so the plastic will stick better in the shape. Cut the figs in half and with a spoon remove the skin from all halves. Assemble the mold by placing the figs face down on the bottom, sides and in the middle until filling the mold. Tighten gently with your hand to firm it well. Cover with plastic wrap and leave a few hours or overnight in the refrigerator. When assembling the dish, unmold the figs in the center, put the ham around and the cheese balls. Garnish with rosemary. Serve with a sliced ​​baguette.

Nero tagliatelle with tomato and shrimp sauce.

Ingredients for 6 people:

Kg 1 kg clean pink medium prawns

G 500g tagliatelle nero di seppia

1.6kg ripe tomatoes

1 chopped large onion

3 crushed garlic cloves

1 can peeled tomato

1/2 bunch of fresh basil leaves

2 tablespoons tomato extract

1/2 cup dry white wine

1 tablespoon of sugar

salt and pepper to taste

1 tablespoon of butter

Procedures to prepare it:

Coarsely chop all tomatoes and reserve. Beat the contents of the peeled tomato can in the blender with the basil and 1/2 can of water. Beat well and reserve. In a large hot pan, fry the chopped onion. As soon as it becomes transparent, add the garlic and fry until it begins to brown. Add the tomato extract, stir and then add the white wine. Then add the beaten tomato with basil and the chopped fresh tomatoes. Add sugar, salt and pepper to taste, cover and cook on low heat for 1 hour and a half.

Wash and dry shrimp with paper towels. Heat a frying pan well and gradually fry the shrimp in olive oil. Add salt and pepper to the pan as you fry. Go putting on a side dish. You don't need to cook completely, just brown it. They will finish cooking in the sauce. Two minutes on each side. Reserve. As soon as all the prawns are golden brown, put them in the sauce with the broth that has formed. Check the salt and pepper.

Cook the pasta according to the package instructions, drain and place on the serving plate. Immediately place a tablespoon of butter to make the dough loose and tasty. Stir for the butter to melt. Place the sauce on top of the pasta and stir until the sauce enters the pasta well. Then serve.