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Trio of steak tartare with quail eggs

DIFFICOLTÀ : | TEMPO: 20'

To start chop all the meat finely by knife and divide it into three parts and then dress it in the following ways : 1 The classic with the egg yolk In a bowl mix a couple tablespoons of extra virgin olive oil with a hint of mustard, some...
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staak tartare trio

Salmon flavored with lemon thyme and cold almond soup “Ajo blanco”

DIFFICOLTÀ : | TEMPO: 20'

Possibly the night before, leave to soak the almonds with water and bread. Then blend it all adding oil, vinegar and salt. Drain with a fine strainer and squeeze all till the last drop with the help of a ladle. Let it sit in the...
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ajo blanco

Gazpacho with beets and feta cheese

DIFFICOLTÀ : | TEMPO: 5'

  A really quick dish to prepare, perhaps the fastest of this blog. Simply blend all the ingredients together, season, add the diced feta cheese on the plate and dig in!!. For decoration I used cucumbers and involuntarily...
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gazpacho

Salmon tartare with smoked herring’s caviar and creamy avocado

DIFFICOLTÀ : | TEMPO: 20'

For the balance (acid – alkaline) I added the lemon juice only in the avocado’s cream as by eating it all together, it balances perfectly the fat of the salmon. Plus by not coming into direct contact with the fish, it does not cook...
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salmon tartar

Duck breast with cherry vinaigrette

DIFFICOLTÀ : | TEMPO: 15'

  Wash, debone and chop the cherries with a knife. Put everything in a bowl and season with 1 tablespoon of balsamic vinegar and 3 tbsp extra virgin olive oil. The vinaigrette may already be good like this. Indeed, this is...
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magret y cereza

Sardines “Sarde in saor”, taste of the trip in Venice

DIFFICOLTÀ : | TEMPO: 45'

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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sarde in saor2

Octopus brochettes with mango vinaigrette

DIFFICOLTÀ : | TEMPO: 10'

  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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spiedini di polpo

Ceviche with wine rosè marinade

DIFFICOLTÀ : | TEMPO: 20'

  The marinade that I’m presenting you, takes inspiration from the ceviche but with the addition of wine and ginger syrup to balance the acidity and the to replace partially the  chili. You can use any type of fish, from...
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ceviche4

Peppered filet of beef with lemon

DIFFICOLTÀ : | TEMPO: 25'

  Take a central piece of fillet, about 400 gr. and season well with salt and plenty of black pepper coarsely ground on all sides. In a saucepan, add 5 tablespoons of extra virgin olive oil and on high heat sir the fillet on...
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filetto pepato al limone

Paella de Marisco (Seafood paella)

DIFFICOLTÀ : | TEMPO: 30'

  To cook the paella there are three ways: a wood fire, on the appropriate gas burner for paella or on the burner ( even normal if not for a very large paella ) and then in the oven. This last one is what we do because we...
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paella de marisco 2