Sardines “Sarde in saor”, taste of the trip in Venice
Sarde in saor ( sardine saporite ) è uno tra i piatti più classici della cucina veneziana. Sostanzialmente è pesce fritto e poi macerato assieme a una cipollata con aceto. Nato come modo per far durare un'alimento grazie...
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Octopus brochettes with mango vinaigrette
To enhance even more the aromatic flavor of the mango I added cardamom, smoked paprika and a very light extra virgin olive oil to the vinaigrette. In a bowl, dissolve the honey with lemon’s juice, add the oil,...
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“Patatas Bravas” a classic tapas and the secrets for the perfect fried potatoes!
The secret for a good fryed potatoes? The type of potato, the double cooking and a good oil. For the type of potato: preferably with yellow pulp, hard and with low water content.The quantity of starch is not crucial,...
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Vietnamese rolls
We begin to cut into matchstick carrots and cabbage. Season with a pinch of salt and let the salt (by osmosis) make the vegetables sweat, making them soft but without losing the crunchy texture. For...
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![involtini vietnamiti 1 involtini vietnamiti 1](http://www.kitchenjournal.it/wp-content/uploads/2012/12/involtini-vietnamiti-1-360x268.jpg)
Egg yolk in a potato crust
So I fried the egg yolk with a potato breading and I served it on a bed of caramelized onions, a pepper sauce and some cured ham (optional). Cut the onions finely. Take a...
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Scotch eggs with tzatziki sauce
Bring a saucepan of water to boil, immerse the eggs and calculated exactly eight minutes. Turn off and put the pan under cold running water to stop the cooking. Meanwhile prepare the tzatziki sauce by grating half a cucumber in a...
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Foie mi cuit
There are various ways to process it, the most common: in glass jars, ceramic or terrine. The terrine is a classic long and annoying process,……… one night time to marinate, cooking...
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Baba Ganush, the Eggplant “Hummus” of the Middle East
Place the whole eggplant in the oven medium-high until they become soft, cooked, about 1 or 2 hours at 180 degrees depending on the size. Once cooked, let them cool, open them in two lengthwise, collect the pulp with a...
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