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Thursday, March 25, 2010
Aguglia deep fried with hazelnuts
This is a simple recipe....just in case you are not able to find a similar fish remember you can simply use a seabass fillet......JUST TRY!!!!
Ingredients for 4 people
1 kilo aguglia
100 g all-purpose flour, for dusting
3 egg whites, lightly beaten
250 g (3 to 4 cups) homemade breadcrumbs
100 g (1/4 pound) hazelnuts, ground
Oil for frying
Salt to taste
3 lemons
Clean the aguglia well, scaling, removing and discarding the head and tail and rinsing them well in cold running water. Pat dry with a clean kitchen towel.
Cut the fish into small even slices and dust evenly with flour, pressing with your hands so that the flour sticks well.
Dip into the egg, allowing the excess to drip off, then coat with a mixture of breadcrumbs and ground almonds.
Heat the oil in a large skillet, checking the temperature with a small piece of bread that you remove (the bread should turn golden brown in 30 seconds). Add the breaded pieces of fish and fry over high heat in batches so as not to crowd the pan until deep golden brown on all sides.
Drain the fish on abundant absorbent paper to remove excess oil. Serve piping hot garnishing the serving platter with an abundance of lemon wedges, seasoning the fish with sea salt at the last minute.
Ingredients for 4 people
1 kilo aguglia
100 g all-purpose flour, for dusting
3 egg whites, lightly beaten
250 g (3 to 4 cups) homemade breadcrumbs
100 g (1/4 pound) hazelnuts, ground
Oil for frying
Salt to taste
3 lemons
Clean the aguglia well, scaling, removing and discarding the head and tail and rinsing them well in cold running water. Pat dry with a clean kitchen towel.
Cut the fish into small even slices and dust evenly with flour, pressing with your hands so that the flour sticks well.
Dip into the egg, allowing the excess to drip off, then coat with a mixture of breadcrumbs and ground almonds.
Heat the oil in a large skillet, checking the temperature with a small piece of bread that you remove (the bread should turn golden brown in 30 seconds). Add the breaded pieces of fish and fry over high heat in batches so as not to crowd the pan until deep golden brown on all sides.
Drain the fish on abundant absorbent paper to remove excess oil. Serve piping hot garnishing the serving platter with an abundance of lemon wedges, seasoning the fish with sea salt at the last minute.
Wednesday, March 24, 2010
Cake marmorizzato al cioccolato ed infuso al Moulin Rouge
Ingredienti 8 tuorli/ albumi separati
200 gr zucchero semolato
200 gr Cioccolato bianco
3 cucchiaini di infuso al Moulin Rouge ( in mancanza possiamo utilizzare del tè verde)
1 bustina Lievito Pane Angeli
80 gr pistacchi di Bronte
250 gr burro
200 gr farina 00
20 gr di farina di riso
Pangrattato q.b.
Dividere i tuorli dagli albumi. Sbattere i tuorli con lo zucchero per ottenere una crema spumosa.
Aggiungere il burro fuso raffreddato, incorporare la farina ed il lievito setacciando bene.
Montare gli albumi a neve ben ferma ed unirli al composto.
Far sciogliere a bagnomaria il cioccolato ed incorporarlo a metà dell’impasto. Nell’altra metà aggiungere l’essenza al Moulin Rouge o The verde..
Ungere una teglia da plumcake e cospargerla con del pangrattato. Quindi versiamo prima l’impasto al Moulin Rouge e poi quello al Cioccolato Bianco; mescolare leggermente i 2 impasti per ottenere l’effetto marmorizzato. Distribuire sulla superficie della torta dei pistacchi tritati grossolanamente ed infornare a 180° per circa 40 minuti.
A cottura ultimata si sforma e si lascia raffreddare prima di servire……………
Possiamo cuocerlo anche in teglia con diametro di circa 30cm………..una volta sformato e raffreddato possiamo ricoprirlo con una ganache al cioccolato.
Sunday, March 21, 2010
Compagnia dei Buongustai
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