Poached egg and sweet and sour radicchio – sous vide

Poached egg with sweet and sour radicchio - sous vide

This recipe uses the sous vide controlled temperature technique to obtain the desired texture of the poached egg.

Open poached egg with sweet and sour radicchio - sous vide

Poached egg with sweet and sour radicchio – sous vide

Prep Time 30 mins
Cook Time 1 hr
Course Appetizer
Cuisine Italian
Servings 6

Ingredients
  

  • 6 chiken egg
  • 60 g almonds
  • salt to taste
  • 500 ml peanut oil or sunflower oil or corn oil

Sweet and sour radicchio

  • 12 Radicchio salad leaves
  • 25 ml red wine vinegar
  • 10 ml red wine
  • 25 g sugar
  • 5 ml EVOO
  • 5 g salt
  • 1 pinch pepper

Instructions
 

  • Prepare the water for the eggs: set the temperature at 62°C (144°F), cooking time 1 hour. Immerse the eggs and start the cooking.
  • Prepare the liquid for sweet and sour radicchio: mix red wine, vineger, EVOO, sugar sal and pepper in a small bowl.
  • Rinse the radicchio leaves and put them in a bag for sous vide cooking, add the liquid, vacuum seal the bag. Cook sous vide at 85°C (185°F) for 25 minutes.
  • Remove the leaves from the bag, put the liquid in a small pot and heat until it is reduced as a sauce.
  • Pre-heat the oil up to 170°C (340°F).
  • Chop the almonds in small pieces.
  • When the eggs are cooked, cool down them in running water, until you can handle them.
    Break and remove the eggshells carefully.
    Coat the egg with the chopped almonds.
    Use a ladle to immerse the egg in the oil and deep fry for 30 seconds.
    Put the egg on a kitchen paper to remove the oil in excess.
  • Plate the egg, 2 radicchio leaves, three teaspoons of sauce and serve immediately.
Keyword gluten free, sous vide

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Pistachio crusted baked turbot

Crusted baked turbot

Pistachio crusted baked turbot is a quick and easy recipe.

Here it is proposed with a side dish of carrots with butter and a mashed potato with celery.

You can prepare this recipe in one of our cooking classes.

Crusted baked turbot

Pistachio crusted baked turbot

Prep Time 40 mins
Cook Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

Crusted turbot

  • 400 g Fillets of rombolino
  • 40 g grated pistachios
  • 40 g breadcrumbs
  • Extra Virgin Olive Oil

Mashed potato with celery

  • 300 g potatoes
  • 60 g celery
  • 100 g milk
  • 30 g butter

Carrots

  • 200 g carrots
  • 1 g annatto seeds optional
  • 20 g butter
  • salt
  • pepper

Instructions
 

  • Boil the potatoes in their skins for 40-60 minutes depending on the type of potatoes used.
  • In the meantime wash the celery and cut it into small pieces, blanch it for 2 minutes, and cool it with cold water.
  • Reduce the annatto seeds to a powder using a pestle and mortar.
  • Peel and cut the carrots into pieces, put them in a pan with the butter and annatto powder. Leave to cook on low heat for 5 minutes, salt to taste.
  • At the end of cooking, cool the potatoes in cold water and peel them, cut them into pieces.
  • Put the potatoes, celery, milk and butter in the blender.
  • Operate the blender until the mixture is homogeneous, salt and pepper to taste.
  • Heat the oven to 200°C (400°F).
  • Mix the chopped pistachios, the breadcrumbs, the salt and a little extra virgin olive oil, in order to obtain a paste, which can then be spread on the rombolino fillets.
  • Cut the rombolino fillets into 4-5 cm wide strips, lightly oil a baking dish, arrange the rombolino fillets and spread the pistachio mixture,
  • Cook for 15-20 minutes.
  • Before serving, heat the mashed potatoes and carrots briefly in the microwave.
Keyword Seafood

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Pasta with sardines

Pasta with sardines (Sicilian recipe)

This recipe is one of the great pasta dishes from Sicily!

You can prepare this recipe in the Lake Maggiore cooking class or in the Private cooking class.

Pasta with sardines (Sicilian recipe)

Pasta with sardines

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 500 grams macaroni
  • 500 grams fresh boned sardines without heads and tails
  • 2 onions
  • 50 grams raisins
  • 50 grams pine nuts
  • 6 bunches of wild fennel about 600 grams
  • EVOO
  • 2 sachets of saffron
  • Salt and pepper
  • 100 grams breadcrumbs

Instructions
 

  • Rinse the wild fennel, bring a pot of water to boil, add salt as you will do for cooking pasta. you will use this water later for cooking pasta, then boil the wild fennel for 5 minutes, drain the wild fennel, chop and reserve it, reserve also the water for cooking pasta.
  • Soften raisins in warm water for 10 minutes and then squeeze them.
  • In a pan pour some EVOO and toast the breadcrumbs until they brown a little bit.
  • Pour some EVOO into a pan and fry the chopped onions, the sardines, the raisins and pine nuts. Incorporate the chopped fennel and the boned sardines. Mix with a wooden spoon, taking care to chop the sardines. 
  • When the fish is cooked, finish the sauce by adding a sachet of saffron dissolved in warm water, adjust with pepper and salt (if necessary) and set aside.
  • Boil the pasta al dente, in the water that you reserved, following the cooking time on the label, minus one minute.
  • Drain the pasta, mix it in the pan with the sauce for 1 minute and serve sprinkling with the toasted breadcrumbs.
Keyword Pasta, Sicilian

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Stuffed zucchini

Stuffed zucchini with tuna, garlic, olives and capers

In this recipe we prepare some tasty zucchini stuffed with tuna, olives, capers, and garlic. Baked and ready in less than one hour.

You can prepare this recipe in the Lake Maggiore cooking class or in the Private cooking class.

Stuffed zucchini with tuna, garlic, olives and capers

Stuffed zucchini

Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 10

Ingredients
  

  • 10 zucchini
  • 10 canned tuna small
  • 100 g black olives
  • 30 g capers
  • 10 garlic cloves
  • 50 g breadcrumbs
  • EVOO
  • salt
  • pepper

Instructions
 

  • Rinse zucchini, bring a pot of water to boil, cook zucchini in boiling water for 5 minutes, let them briefly cool.
  • Cut zucchini in half and carve the center containing the seeds.
  • Prepare the filling: in a bowl, mix the canned tuna, diced garlic, chopped olives and capers, salt and pepper.
  • Fill the zucchini with the filling, put the zucchini in a baking tin previously greased with some EVOO, sprinkle some breadcrumbs on top of zucchini and pour some EVOO on top.
  • Bake at 200°C for 30 minutes.
Keyword Seafood, vegetables

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