Hello everybody! The Carnival is over! Now for a little bit just fried .. Today I propose the octopus salad, a simple but favolous recipe that I love to eat on every occasions. For changing a little bit instead of putting boiled potatoes I preferes to make them crispy, a detail that even if a small part it makes the difference …
Hola people! While I’m writing this post finally there is a ray of sunshine!
Today I cooked spaghetti with bottarga I met for the first time thanks to a friend Sardinian who has kindly given me a long time ago, came directly from the original Sardinia!
The bottarga is a food made up of the gonads of the fish, whose eggs are salted and dried by conventional methods.
It’s obtained from the eggs of tuna or mullet.
I embellished with a spectacular Sicilian condiment made with chillies and spices that I was affectionately given to me by my friends, directly from Pantelleria!! So ‘here’s the great spaghetti with bottarga:
Spaghetti with bottarga, a dish seasoned with a delicate Italian specialty based of tuna eggs dried and salted dried and salted
320 g of spaghetti
40 g of bottarga
extra virgin olive oil
cooking water as much as necessary.
1 clove of garlic
1 teaspoon of spices for spaghetti or some pepper
parsley as much as necessary.
Bring salted water to a boil
Cook spaghetti cooked until just firm
In a wok brown a drizzle of olive oil a clove of garlic and a little pepper, (to me prepared for the Sicilian spaghetti).
When pasta is ready, drain, place in the wok and sprinkle with grated bottarga. Sprinkle with parsley and sauteeing pasta for few seconds, adding a little cooking water. Serve with grated bottarga here and there '.
Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Ricetta: First Course
320 g of paccheri
150 g of salmon affumincato
200 g of Philadelphia
400 g of white sauce
chives to taste
salt to taste
bread crumbs as required
ginger to taste
For beschamel sauce
40 g of butter
40 g of flour type 00
400 ml of milk
In a bowl, mix well philadelphia previously cut into small pieces.
Combine the finely chopped chives and a pinch of salt
Leave the cream
Prepare the sauce. (see here)
Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
Grease a baking dish and arrange the paccheri standing up with the sauce over
Sprinkle with bread crumbs and ginger, bake for about twenty minutes until the crust is formed.
For this you need to make compliments to my husband because during the preparation I did not feel well, so he cautiously help me and me lying, he followed all the instructions and prepared them in the end … he was good at it?