Sushi of Mapo Anchovies, Courgette Flower and Carabineros
The fake sushi of mapo anchovies with courgette flower and carabineros, a dish with a great visual impact, is a dish proposed by Food Blogger Alfredo Iannaccone. The starting point of this recipe is Roman cuisine, with courgette flower fried in batter stuffed with anchovies and mozzarella. The anchovies are marinated in mapo, a very particular citrus fruit, with a pleasantly sour taste reminiscent of mandarin, which gives a note of freshness and novelty to the taste of this dish. The anchovies are accompanied by courgette flowers with a filling of carabineros, Spanish red prawns. An aesthetically beautiful recipe, with Mediterranean flavours. If you want to amaze your guests, all you have to do is start cooking this truly special entrée. Best combined with a glass of Prosecco!
Ingredients for four people:
For the fresh Adriatic anchovies with mapo salmoriglio:
Approximately 300 g of very fresh anchovies; 1 map; 1 teaspoon of Barbaresco vinegar; 2 tablespoons of extra virgin olive oil; Sichuan red pepper; Oregano; fresh parsley; a few mint leaves; fresh garlic grass; 1 clove of garlic; Trapani wholemeal salt.
For the tempura:
4 tablespoons of rice flour; 4 tablespoons type 1 flour; very cold sparkling mineral water (in a ratio of 2 to 1 compared to flour); ice; 1 tablespoon pasteurized egg white; peanut oil
For the courgette flower and the carabineros:
2 carabineros (Spanish red prawns of approximately 200 g each frozen on board); 10 courgette flowers; half a lemon from the Amalfi coast;.
For decoration:
lemon thyme (to flavor the dish); fresh parsley; Barbaresco vinegar; wild fennel.
Preparation:
To prepare the fake mapo anchovy sushi with courgette flowers and carabineros, first gut the anchovies, wash them, remove the spines present on the skin, then prepare the salmoriglio (marinade) with oil, salt, pepper, Barbaresco vinegar, oregano, minced garlic and aromatic herbs. Then pour the salmoriglio with a teaspoon onto the anchovies, without over-greasing them. Prepare a tempura by mixing the rice flour and the type 1 flour with the egg white, pasteurize it, place everything in a very cold stainless steel bowl, finally add the cold sparkling water little by little, obtaining a batter that is not very liquid. Store the batter in the refrigerator. Clean the courgette flowers, remove any impurities and remove the carapace and the head of the carabineros, then cut the pulp into not too small pieces. Fill the courgette flowers with the pieces of carabineros, close them, dip them in the tempura and fry them for a few moments in the very hot peanut oil. On a large enough cutting board, arrange the anchovies like a bed, so as to form a compact layer. Arrange the tempura courgette flowers vertically over the anchovies, then cover with cling film and begin wrapping the anchovies to form a roll. Gently remove the transparent film, without ruining the roll of anchovies and courgette flowers. Proceed by cutting the roll delicately, arrange the roll of fake sushi of mapo anchovies with courgette flower and carabineros on the plate and decorate each roll with drops of balsamic vinegar and aromatic herbs such as wild fennel, lemon thyme and fresh parsley to perfume the dish. Serve the mock mapo anchovy sushi with courgette flower and carabineros immediately on the table, so that the courgette flower is still warm and crunchy. Grazie a Sapaorie.
Crostone with Parma ham and peaches
Summer is the perfect season for fresh, light, and flavorful dishes. The crostone with Parma ham and peaches is an appetizer with a surprising flavor and full of contrasts. It combines the flavor of the ham with the sweetness of the peaches. The crostone with Parma ham is perfect for an appetizer or a summer aperitif. It combines light and tasty ingredients and can be enjoyed outdoors with a glass of white wine or a cocktail. The presentation with cherry tomatoes and peaches is visually appealing. Parma ham, stracciatella, and fresh peaches create a unique combination of flavors, balancing sweetness and richness.
Ingredients:
2 croutons of bread; 250 g of stracciatella; 100 g of Parma ham Sapori & Dintorni Conad; 2 peaches; Extra virgin olive oil to taste; Pepper as needed.
Cut the croutons from the bread and toast them on the grill with a drizzle of oil. Finely chop the peach and season it with oil and pepper. Serve by placing the stracciatella, ham and peaches on the toast.
Savory biscuits with feline salami and black olive pâté
Ingredients:
1 savory shortcrust pastry; 150 g of black olives; 100 g PGI feline salami Sapori & Dintorni Conad; to taste extra virgin olive oil
Preparation:
Roll out the pastry and cut out biscuits using the appropriate cutter. Pierce the surface with a fork and bake at 180 degrees in a static oven for 15 minutes.Blend the olives in a blender, add a drizzle of oil little by little until you obtain a smooth consistency.Arrange the olive pâté and salami on the savory biscuits and serve.
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