natale 2018

This simple crispy skinned sea bass recipe with steamed vegetables and herb sauce bursts with flavor.

Sea Bass and Steamed Vegetables With Herb Sauce

sea bass fillets

1/2CUP white turnip, chopped

1CUP zucchini, chopped (about 1 medium)

5OZ. chicory

radishes

chives

parsley

mint

vinegar

marjoram

olive oil

Mince around 3/8 cup of each herb. Combine and purée them with 1/4 cup oil and 2 tsp. vinegar for a green herb sauce.&nbsp;

Trim the chopped turnip and zucchini, slicing off the corners so that they are rounded and the pieces are even in size. Clean the chicory and radishes. Steam all the vegetables for around 20 minutes.

Cut each sea bass fillet into three pieces without removing the skin. Lightly grease them. Coat a skillet with oil, add the fish and cook skin side down. Turn after 3 minutes and cook for another 2 minutes on the other side.

Serve the fish and vegetables topped with the green herb sauce. Garnish with fresh herbs.

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. I...

Mostaccioli Cookies from Molise

dark chocolate

3 1/2CUPS flour

7OZ. honey

sugar

almonds

hazelnuts

must

cocoa powder

eggs

orange

tangerine

lemon

Coffee

cinnamon

Cloves

Baker’s ammonia

sunflower seed oil

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. In a blender or food processor, chop the almonds and hazelnuts to produce a coarse meal. Mix it with the flour, cocoa and sugar.

Then add the honey, spices, eggs, coffee, 2 tablespoons of oil, the cooked must and 1/2 packet (about 1 3/4 teaspoons) of baker’s ammonia or baking powder. Mix to form a dough and let it rest, covered, for 2 hours. Roll it out to 2 3/4 - 3 inches thick and cut it into diamond shapes, combining the scraps and rolling them out again until the dough is gone. Set the cookies on baking sheets covered with parchment paper, brush them with water and bake them at 340°F for 18-20 minutes.

For chocolate coating: In a double boiler, melt the chopped chocolate. Put the cookies, one at a time, on the tines of a fork and dip them into the melted chocolate, then let the excess drip off

and let them dry on a rack. To vary the coating, melt gianduja chocolate and mix in chopped hazelnuts.

Blend the almonds with a quart of water; filter everything through a strainer lined with a cheesecloth to obtain an almond milk. Heat this almond milk...

Endive Tarte Tatin with Almond “Goat Cheese”

1C. flour

1 1/2STICK butter

1/2C. sugar

Belgian endive

Dry white wine

Sage

Bay leaves

Salt

2/3LB. almonds, blanched

Lemon juice

Pink peppercorns

Parsley

Blend the almonds with a quart of water; filter everything through a strainer lined with a cheesecloth to obtain an almond milk. Heat this almond milk in a saucepan; once it comes to a boil, remove it from the heat, add in 1/3 cup of filtered lemon juice and 2 teaspoons of salt; stir gently, cover with a cloth, and and let it rest for 20 minutes. Filter once again through a strainer lined with a cheesecloth, place a weight on top, and let it drain for 2 hours.

Finally, season with a drizzle of oil, salt, crushed pink peppercorns, and some finely chopped parsley to obtain a creamy plant-based cheese.

Mix the flour with 3/4 stick of butter to obtain a crumbly mixture; add in 2 tablespoons of water

and a pinch of salt. Form a ball of dough, wrap it in parchment paper, and let it chill in the refrigerator for 1 hour.

Remove the outer leaves of the endive heads, if necessary; then cook them in a saucepan over high heat with oil, 1 bay leaf, and 1 sprig of sage. After 3-4 minutes, add in a cup of white wine and let it come to a boil, then reduce the heat to the minimum, cover, and cook for 40 minutes.

Remove the lid, raise the heat again, and continue cooking for another 10-12 minutes. Cut the endive into small pieces. Prepare a light caramel with 1/2 cup of sugar, then add in the remaining butter and carefully stir over the heat until it is completely combined; then remove it from the heat. Pour the caramel into the baking dish (8-inch diameter); place the endive pieces upright, cover with the dough (rolled out to 1/8-inch thick); perforate the surface with a fork and bake at 350°F for 30 minutes. Remove from the oven and wait a few minutes; turn the tarte over onto a serving dish and serve with the almond “goat cheese.”

Beat the eggs with the sugar, using an electric hand mixer, for at least 15 minutes; in the end you should have an airy yet firm foam.&nbsp;...

Mango Zuccotto

whipped cream

white chocolate

1OZ. milk

1/4OZ. gelatin

mango

Butter

Beat the eggs with the sugar, using an electric hand mixer, for at least 15 minutes; in the end you should have an airy yet firm foam.&nbsp;

Sift the flour twice with the cocoa and then add this to the beaten eggs, folding it in gently with a spatula so as not to deflate the batter.

Generously butter and flour a baking sheet lined with parchment paper. Pour on the batter, making sure the layer is even and at least 1/3-inch thick. Bake at 345-350°F for 18-20 minutes.&nbsp;

Remove from the oven, unmold the sponge cake and let it cool.

Cut it into 3 discs (17 inches in diameter). Soak the gelatin in a bowl of water. Purée 4 ounces of the mango. Line a zuccotto mold (7 inches in diameter, 3 1/2 inches high) with plastic wrap. Cut the rest of the mango in thin slices and use these to line the zuccotto mold, creating a flower shape on the bottom and a band around the top edge.&nbsp;

Melt the white chocolate. Heat the milk, add the gelatin, squeezed out, and stir, off the stove, until dissolved. Add the milk to the melted chocolate and blend briefly with an immersion blender, finally add 4 ounces of puréed mango and purée everything together. Transfer this mixture to a bowl, make sure the temperature is not higher than 86 °F and add in the whipped cream (mousse).

In the mold lined with mango, add a layer of mousse and a disc of sponge cake, trimming the edges if necessary. Repeat this process twice, ending with the sponge cake to close the zuccotto. Refrigerate for 12 hours. Ideally, you should prepare it the day before.&nbsp;

Take the zuccotto out of the fridge 30 minutes before serving.

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole ...

Castelmagno Cappelletti in Broth

nullLB. beef tongue

flour

1LB. beef flank

1LB. castelmagno cheese

nullLB. beef shank

ricotta cheese

carrots

onion

garlic

celery

beef bone,

whole clove

Pepper

null Parsley

bay leaf

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole clove, a few peppercorns, 1 bay leaf, 1 sprig of parsley, the meat, and the bone. Simmer on low for 5 hours. Strain the broth and divide it into two portions; flavor one portion with the cinnamon stick and cook for another 30 minutes.

For the filling: mix the crumbled castelmagno cheese, the ricotta, and freshly ground pepper.

For the cappelletti: Form a dough with the flour, eggs, and a pinch of salt; cover and let rest in the refrigerator for 1 hour. Roll it into a very thin sheet and cut it into 1 1/2” squares. Put a small spoonful of the filling in the center of each square. Moisten the edges of the squares with a bit of water. Fold over the opposite corners of the squares to form triangles; press around the filling to remove any air, then fold the two corners at the base of the triangles one over the other and seal them to create the “hats,” or cappelletti. Cook them in the broth without the cinnamon for a few minutes, just until they float; add the flavored broth and serve immediately.

Top 5 natale 2018 recipes from across the web

The most viewed natale 2018 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sea Bass and Steamed Vegetables Wit...

Mostaccioli Cookies from Molise

Endive Tarte Tatin with Almond “Goa...

Mango Zuccotto

Castelmagno Cappelletti in Broth

Top 5 natale 2018 recipes from across the web

The most viewed natale 2018 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sea Bass and Steamed Vegetables Wit...

Mostaccioli Cookies from Molise

Endive Tarte Tatin with Almond “Goa...

Mango Zuccotto

Castelmagno Cappelletti in Broth

The most viewed natale 2018 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine