Recipe 66: Today a quick recipe that i created looking for a way to use the egg yolks left from the previous recipe. So i found this easy and nice sauce, that can be used instead of mayonnaise and that is very good with asparagus… and maybe even a bit lighter!
Ingredients: asparagus, 2 egg yolks, white vinegar, a little spoon of english mustard or two of the dijon mustard, some cappers and finally some spoons of Olive Oil (i used an amazing sicilian extravegin olive oil “274“, thanks to Aprile brothers that i discovered in Identita’ London a festival about the good italian cuisine)
It’s very easy to make this sauce, especially if you have a mixer: while the asparagus are boiling for some minutes in salty hot water, place in the mixer 2 egg yolks, 1 spoon of vinegar, 5 spoons olive oil, a little spoon of mustard, some cappers. Mix it all and try, to know if it’s the case to add some salt and peppers.
When ready, drain the asparagus and place them in the plate with the sauce on the top and i hope you will enjoy them!
PS. Mamy, mi sono scoperta una vera appassionata di asparagi, sara’ per il sapore particolare e delicato … non so, ma per non mangiare sempre le stesse verdure, sono perfetti. E dato che stavo cercando di utilizzare il rosso delle uova che mi era rimasto dal dolce precedente, ho trovato questa salsina che dicono sta particolarmente bene con gli asparagi ed e’ vero! Una specie di mayonese piu’ leggera e saporita!
Posted in Product testing, sauces, vegetables, vegetarian
Tagged all'uovo, asparagus, cappers, eggs, mustard, olive oil, salsa, salt, sauce, white vinegar
Recipe 114: this is not a classic italian Christmas recipe but, for a reason or another, this rice is something i always cook in Christmas. Last year i did it for my parents who came to London to see me, and this year I prepared it for my friends before to come back to Italy for the Christmas break.
Just to make the dinner a bit more interesting i also prepared a little and super-easy starter that goes really well with the rice. An amazing champagne and wine completed the dinner.
For three people the ingredients are: a bunch of asparagus (8/10)- 250gr rice – around 100gr goat cheese – 1 onion – butter – 50/70gr pancetta – a glass of white wine – a vegetable stock – pepper – salt – chilli and if you also want to do the starter you will need around 300 gr of Jumbo prawns.
As usual, let’s start from the onion: cut it in little pieces and put it in a quite big sauce pan with some butter or olive oil. Wait for the color to become goldish and add the pancetta. In the mean time wash and cut the asparagus in 2 or three pieces and put them to boil in a little sauce pan, while in a another container you will put some water to boil for the vegetable stock.
When the pancetta is a bit cooked, add the rice and let it toast in the sauce pan. after few minutes you can add the white wine and mix it all until the wine is totally evaporated. add some of the vegetable stock water and let it cook always mixing a bit to don’t make the rice stick to the pan.
Waiting for the rice to cook, you can now prepare the starter: put some batter in a pan and let it melt. After a bit you can put the jumbo prawns with some salt, pepper and chilli. Wait for them to fried a bit with the butter and then add some white wine. in thsi way you will create a nice sauce that will help the prawns to be cooked and the taste will be amazing. Wait until they are a nice orange color and you can serve them in a plate with some of teh asparagus you put to boil before.
Be careful: for the rice you will use mainly the tender points of the vegetable, so i suggest you to use for the started the other part of the vegetable that for the rice would be too hard.
When the rice is almost cooked add the tender parts of teh asparagus you boiled before with their water, to maintain more flavour and mixing all wait for the rice to cook and the water to evaporate.
When the rice is ready, take it off from the fire and add the goat cheese in pieces: mix it all and the cheese will melt giving to the plate even more consistency and a great taste. Then serve it as usual with some Parmesan!
Buon appetito e Buon Natale!
PS. Mamy te lo ricordi questo riso che vi ho fatto l’anno scorso e che vi era piaciuto tanto? beh questo anno ho bissato e l’ho preparato per la nostra cena natalizia a casa prima che partissi con anche un bell’antipasto di gamberetti! Ormai questo risotto e’ diventato il mio piatto natalizio e viene sempre benissimo!
Posted in antipasti - starters, fish, rice & risotto
Tagged asparagus, butter, chilli, goat cheese, oil, onion, pancetta, pepper, prowns, rice, salt, vegetable stock, white wine