Fried egg with black truffle. One of the simplest dishes that can be made with truffle is definitely the fried egg (sunny side up) sprinkled with truffle (in this case black summer truffle) and nothing more. I don't think there's any need to write the recipe for it because it's incredibly simple.
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Some species of truffle are an extremely valuable, sought-after and expensive food essence; other species are instead considered of little value or, sometimes, even slightly toxic. In any case, truffles give off a typical penetrating and persistent scent that develops only when ripe and that has the purpose of attracting wild animals (pigs, wild boars, badgers, dormice, foxes), despite the earth cover, to spread the spores contained and perpetuate the species. These hypogeal fruits are identified with the help of dogs, or pigs, and collected by hand. Continue and learn more on Wikipedia
Fried egg with black truffle – L’oeuf au plat à la truffe noire – El huevo frito con trufa negra – O ovo estrelado com trufa negra – Das Spiegelei mit schwarzem Trüffel – Trứng chiên nấm truffle đen
Spanish croquetas tasted in Tenerife. There are two things that I really love to eat when I'm in Spain and I always try to order them: jamon serrano and croquetas. In Santa Cruz de Tenerife I found this place, just outside the center, where they were really good and the right size for my appetite!
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Some excellent Spanish croquetas enjoyed in Tenerife – Quelques excellentes croquetas espagnoles dégustées à Tenerife – Unas excelentes croquetas españolas disfrutadas en Tenerife – Algumas excelentes croquetas espanholas apreciadas em Tenerife – Einige ausgezeichnete spanische Croquetas, die man auf Teneriffa genießen kann – Một số món croquetas Tây Ban Nha tuyệt vời được thưởng thức ở Tenerife – 在特内里费岛享用一些美味的西班牙炸丸子 – テネリフェ島で楽しむ素晴らしいスペインのコロッケ
Battered prawn tails and tartar sauce, the recipe. Battered prawn tails are a tasty and crunchy appetizer, perfect for any occasion. This simple and tasty recipe will win over your guests and will certainly be a success. On board, every now and then and for some cocktails or special occasions, they are prepared and they are delicious. So, taking inspiration from this photo, I decided to write the recipe for you.
Ingredients
For the batter: – 200g 00 flour; – 250ml iced sparkling water; – 1 egg; – 1 pinch of salt. For the prawns: – 500g fresh prawn tails; – Salt and pepper to taste; – Peanut oil for frying; – Lemon juice (optional). For the Tartata Sauce: – 200ml mayonnaise; – 1 tbsp chopped capers; – 1 gherkin, finely chopped; – 1 tbsp chopped fresh parsley; – 1 tsp Dijon mustard; – 1 tbsp lemon juice; – Salt and pepper to taste.
Preparation
Prepare the shrimp: shell and clean the shrimp tails, removing the intestinal thread with a toothpick. Rinse them well under cold running water, then dry them with kitchen paper. Season with a pinch of salt and pepper. Prepare the batter: in a bowl, mix the flour with the salt. Add the iced sparkling water and the egg, then mix quickly with a whisk until you obtain a smooth and homogeneous batter. Do not overmix, the batter should remain slightly lumpy to be more crispy. Prepare the tartar sauce: in a bowl, combine the mayonnaise, capers, gherkin and parsley. Add the Dijon mustard and lemon juice, mixing well until the mixture is smooth. Adjust the salt and pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving, so the flavors can meld. Fry the shrimp: Heat the peanut oil in a deep frying pan until it reaches 350-355°F (170-180°C). Dip each shrimp tail into the batter, letting the excess drip off, then fry in the hot oil until golden and crispy, about 2-3 minutes. Drain on paper towels to remove excess oil.
Serve the battered shrimp tails with the tartar sauce on the side in a small bowl. Your guests can dip the shrimp in the sauce, adding a creamy, savory touch to the dish.
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Prawn tails in batter and tartar sauce, the recipe – Queues de crevettes en pâte et sauce tartare, la recette – Colas de camarón rebozadas y salsa tártara, la receta – Caudas de camarão em massa e molho tártaro, a receita – Garnelenschwänze im Teig und Remoulade, das Rezept – Công thức đuôi tôm tẩm bột và sốt tartar
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
A delicious mixed fried fish in Genoa. Some time ago, for lunch, I went to the Piedigrotta restaurant and pizzeria in Genoa (here is the review on TripAdvisor) e mia moglie ha ordinato un fritto di pesce. I have to say it wasn't bad at all!
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A delicious mixed fried fish in Genoa – Un délicieux poisson frit à Gênes – Un delicioso pescado frito mixto en Génova – Uma deliciosa mistura de peixe frito em Génova – Ein köstlicher gemischter frittierter Fisch in Genua – Món cá chiên trộn thơm ngon ở Genoa
The cutlet called elephant ear, the recipe. Some time ago, while I was on board, Chef Biagio prepared some enormous cutlets which, precisely because of their size, are also called elephant ears. They were delicious and as always I leave you the recipe.
Ingredients
For the cutlet: – 2 veal cutlets (about 1 kg each); – 2 eggs; – Flour to taste; – Breadcrumbs to taste; – Grated Parmesan to taste; – Salt and pepper to taste; – Clarified butter or oil for frying.
For the chips, if you like to make them fresh: – 4 large potatoes; – Seed oil for frying; – Salt to taste.
Preparation
First, pound the veal chops with a meat tenderizer until they are uniformly thick, similar to an elephant ear. Pass the chops first in the flour, then in the beaten eggs with a pinch of salt and pepper, and finally in the breadcrumbs mixed with grated parmesan. Fry the cutlets in plenty of clarified butter or hot oil until golden brown, about 3-4 minutes per side. Drain on absorbent paper to remove excess oil. Peel the potatoes and cut them into sticks. Fry the potatoes in hot seed oil until golden and crispy. Drain on absorbent paper and salt to taste.
Serve the “elephant ear” cutlet hot, accompanied by French fries. Enjoy!
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The cutlet called elephant ear, the recipe – L’escalope appelée oreille d’éléphant, la recette – La chuleta llamada oreja de elefante, la receta. – A costeleta chamada orelha de elefante, a receita – Das Schnitzel heißt Elefantenohr, das Rezept – Công thức món cốt lết tai voi
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence. References: – https://consorzioprosciuttomodena.it/ricette/cotoletta-orecchio-di-elefante/ – https://www.gamberorosso.it/ricette/scheda-ricetta/orecchia-delefante-cotoletta-alla-milanese-battuta/
An excellent fried fish tasted in Riva Trigoso. A classic of almost all the restaurants in my area is fried fish (and mixed fish) and it is one of my wife's favorite dishes. When I'm at home on Sundays I often go with my family to the restaurant and always take photos of the dishes.
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This dish was from the restaurant Le Gardenie in Riva.
An excellent fried fish tasted in Riva Trigoso – Un excellent poisson frit apprécié à Riva Trigoso – Un excelente pescado frito que se disfruta en Riva Trigoso – Um excelente peixe frito apreciado em Riva Trigoso – Ein ausgezeichneter gebratener Fisch, den man in Riva Trigoso genießt – Món cá chiên ngon được thưởng thức ở Riva Trigoso
Some excellent Spanish croquettes tasted in Tenerife. One of my favorite dishes in Spain are croquettes with ham. In this case these, which were really excellent, I tasted them in a tasca (a tavern) in the center of Santa Cruz de Tenerife.
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Some excellent Spanish croquetas enjoyed in Tenerife – Quelques excellentes croquetas espagnoles dégustées à Tenerife – Unas excelentes croquetas españolas disfrutadas en Tenerife – Algumas excelentes croquetas espanholas apreciadas em Tenerife – Einige ausgezeichnete spanische Croquetas, die man auf Teneriffa genießen kann – Một số món croquetas Tây Ban Nha tuyệt vời được thưởng thức ở Tenerife – 在特内里费岛享用一些美味的西班牙炸丸子 – テネリフェ島で楽しむ素晴らしいスペインのコロッケ
An excellent and tasty breaded and fried octopus tentacle. I had been wanting to try this dish for a long time, which I had seen in a short video on social media. Since I couldn't make it at home, I asked a chef friend to try to cook it for me and the result was not bad at all!
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It is considered one of the most intelligent invertebrates; for example, it has been demonstrated that the common octopus has the ability to learn if subjected to association learning tests and by observing others of its species, an ability that had only been demonstrated in some mammals. This last evidence is quite surprising, since, being the octopus a strongly solitary animal, such behavior, typical of animals with social relationships, would seem inexplicable. Continue and learn more on Wikipedia
An excellent and tasty breaded and fried octopus tentacle – Un excellent et savoureux tentacule de poulpe pané et frit – Un excelente y sabroso tentáculo de pulpo rebozado y frito – Um excelente e saboroso tentáculo de polvo empanado e frito – Ein ausgezeichneter und leckerer panierter und frittierter Oktopustentakel – Xúc tu bạch tuộc tẩm bột và chiên cực ngon và hấp dẫn – 美味可口的裹面包屑的油炸章鱼触手 – パン粉をまぶして揚げた、絶品で美味しいタコの触手
Vietnamese cuisine: Cá kho nghệ, pan-fried fish with turmeric, the recipe. Today, when I went to the supermarket, I saw that there was a nice fish on sale and so I thought I could buy it to make a dish that I really like: pan-fried fish with turmeric flavor, which in Vietnam is called: cá kho nghệ. As a side dish, I also prepared some boiled vegetables with fish sauce and steamed rice.
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Ingredients
* Fish: You can choose the type of fish according to your family's preferences, today there were many types of suitable fish... I bought one about half a kilo; * Turmeric: 1 large piece; * Garlic: 3 cloves; * Purple onion: 2 pieces; * Fresh chili pepper: 6 chili peppers (half crushed, half added after storage); * Lemongrass: 1 sprig; * Condiments: olive oil, fish sauce, soy sauce, sugar, paprika, monosodium glutamate, white wine, ground pepper, chili powder, shrimp paste.
Preparation
First take the onions, garlic, turmeric, lemongrass and three chillies and chop and crush them (I do it in the marble mortar that my husband used to prepare Genoese pesto). Then clean the fish and drain it well under running water, Now marinate for about thirty minutes with: 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of white wine, 1 teaspoon of paprika and 1/2 teaspoon of pepper. Marinate for 30 minutes. Put a pan on the heat, add 4 tablespoons of oil and a tablespoon of sugar until it becomes golden; continue adding the mixture of onions, garlic and turmeric (which have been crushed) and fry well, until fragrant, then add the marinated fish. After about 3-5 minutes, when the fish has gradually dried, add a cup of boiling water and let it cook until boiling; then add 1/2 teaspoon of fish sauce and continue to boil for about ten minutes. now you can season to taste and let it rest with the heat off for another five minutes to allow some more water to evaporate. Depending on your home's tastes you can add more or less chilli and onion.
I like extremely spicy food and usually my dishes are those originating from Central Vietnam with a little influence from the South.
Here is the dish:
Cá kho nghệ Hôm nay đi Siêu thị Coop, tôi thấy có bán cá lộn xộn để làm món chiên bột (pesce misto per frittura). Tôi nghĩ mình có thể mua về để làm món cá kho nghệ, vì trong đó tôi thấy có một ít cá bống và cá phèn… Món ăn cho bữa trưa nay gồm: rau luộc chấm nước mắm và cá kho nghệ, ăn cùng với cơm trắng. Cách làm cá kho nghệ:
* Cá: bạn có thể lựa chọn loại cá tùy thuộc vào sở thích gia đình bạn, hôm nay có nhiều loại cá như cá bống, cá phèn đỏ và một số loại cá tôi không biết tên…mua tầm nửa kí * Nghệ: 1 nhánh to * Tỏi: 3 tép * Hành tím: 2 củ * Ớt tươi: 6 quả ớt ( một nửa giã nhuyễn, một nửa cho vào sau khi kho) * Sả: 1 nhánh nhỏ * Gia vị: Dầu ăn, nước mắm, nước tương, đường, bột ngọt, hạt nêm, rượu trắng, tiêu xay, ớt bột, mắm ruốc (shrimp paste).
Cách làm: Hành, tỏi, nghệ, sả và 3 quả ớt: cắt và giã nhuyễn. Cho cá đã làm sạch để ráo và ướp với 2 muỗng canh nước mắm, 1 muỗng canh nước tương, 1/2 muỗng cà phê bột ngọt, 1 muỗng canh rượu trắng, 1 muỗng cà phê ớt bột và 1/2 muỗng cà phê tiêu. Ướp trong 30 phút. Bắt chảo lên bếp cho 4 muỗng canh dầu vào, sau đó cho 1 muỗng canh đường phi cho vàng, và tiếp tục cho hỗn hợp hành, tỏi, nghệ đã giã nhuyễn phía trên xào đều, dậy mùi thơm, sau đó cho cá đã ướp vào chiên cùng với hành tỏi trong chảo. Tầm 3-5phút, khi cá đã khô dần, cho tiếp 1 chén nước sôi vào, nấu cho đến khi sôi thì nêm nếm thêm 1/2 muỗng mắm ruốc, tiếp tục kho khoảng 10 phút, thì nêm nếm gia vị lại cho vừa ăn, cho thêm 1 ít hạt nêm vào rồi kho thêm 5 phút cho cạn nước là xong. Tuỳ theo khẩu vị gia đình có thể cho ít ớt hay nhiều ớt, ít hành hay nhiều hành. Vì tôi thích ăn cay nên thông thường các món nấu của tôi đậm chất miền Trung và có hơi pha chút miền Nam Việt Nam.
Vietnamese recipe: pan-fried fish with turmeric – Recette vietnamienne : poisson poêlé au curcuma – Recette vietnamienne : poisson poêlé au curcuma – Receita vietnamita: peixe frito com açafrão – Vietnamesisches Rezept: Gebratener Fisch mit Kurkuma – Công thức Việt Nam: cá áp chảo nghệ – 越南食谱：姜黄煎鱼 – ベトナム料理レシピ：魚のターメリック炒め
A tasty fried squid, the recipe. A few weeks ago, passing by the fish counter of a supermarket near home, there were these beautiful fresh squid that I bought to make fried.
Ingredients
– Squid (body and tufts); – Flour; – Seed oil (but I'm sure you can also get an excellent result with an air fryer); – Salt; – Lemon;
Preparation
The preparation is really very simple: first we clean the squid (if we haven't already had the fish counter staff do it) and quickly pass them under running water. A friend told me that cuttlefish, squid and octopus (even if fresh) should always be put in the freezer for a couple of days to soften their fibres. In this case I didn't do it and I assure you that the final result was soft enough for my taste.
We cut the body into rings and leave the small tentacles whole. Now we throw everything in a dish with the flour and knead everything trying to cover them evenly. Too much flour is not necessary and then it will remain to "dirty" the oil during cooking (you can use a sieve or a colander to avoid too much flour remaining).
Now in a fairly tall pan we put the oil to fry (better if you have a fryer or maybe an air fryer) and once it is hot enough immerse the squid. Try not to cook them all at the same time to avoid the oil temperature dropping too much.
I, or rather my wife, like them well cooked so we left them to cook for about ten minutes.
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A tasty fried squid, the recipe – Un encornet frit savoureux, la recette – Un sabroso calamar frito, la receta – Uma saborosa lula frita, a receita – Ein leckerer frittierter Tintenfisch, das Rezept – Món mực chiên ngon, công thức – 美味的炸鱿鱼，食谱 – おいしいイカフライ、レシピ
