Prawn tails in batter and tartar sauce, the recipe

Code di gamberi in pastella e salsa tartara, la ricetta

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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Code di gamberi in pastella e salsa tartara, la ricetta

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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.

Swordfish carpaccio with saffron, the recipe

carpaccio di pesce spada aromatizzato allo zafferano

Saffron-flavored swordfish carpaccio, the recipe.
One of my favorite dishes is marinated swordfish capriccio and when I can I gorge myself on it.
Here I write the recipe on how to prepare it.

Ingredients

– 300 g fresh swordfish fillet;
– Saffron threads (about 0.5 g);
– Juice of 1 lemon;
– 2 tablespoons extra virgin olive oil;
– Salt to taste;
– Freshly ground black pepper to taste;
– Fresh basil leaves to garnish (optional);
– Parmigiano Reggiano flakes to garnish (optional).

Preparation

First, make the saffron marinade. In a small bowl, pour a small amount of boiling water over the saffron threads and let them infuse for about 10-15 minutes. This will allow the saffron flavor to infuse into the water.
In the meantime, cut the swordfish fillet into very thin slices, preferably with a sharp knife. Arrange the slices evenly on a serving plate, covering the entire surface.
Once the saffron has finished infusing, drain the water (you can also lightly press the threads to extract every drop of flavor). Add the lemon juice and olive oil to the infused saffron and mix well to create a flavorful marinade.
Pour the marinade over the swordfish arranged on the plate. Make sure each slice of fish is evenly covered with the marinade.
Add a light sprinkle of salt and freshly ground black pepper to the surface of the carpaccio.
Cover the dish with cling film and leave to marinate in the fridge for at least 30 minutes. This will allow the fish to absorb the flavours of the marinade.
Before serving, garnish the carpaccio with a few fresh basil leaves and, if desired, add a few flakes of parmesan cheese for an extra hint of flavour.
Serve the fresh and aromatic swordfish carpaccio as a starter or a light main course. Accompany with slices of crusty bread or croutons, if you prefer.
Enjoy!

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carpaccio di pesce spada aromatizzato allo zafferano

Photo taken with Honor 20.

Swordfish carpaccio flavored with saffron, the recipe – Carpaccio d’espadon parfumé au safran, la recette – Carpaccio de pez espada al azafrán, la receta – Carpaccio de espadarte aromatizado com açafrão, a receita – Schwertfisch-Carpaccio mit Safrangeschmack, das Rezept – Công thức cá chép cá kiếm có hương vị nghệ tây – 藏红花调味剑鱼生牛肉片的食谱 – カジキのカルパッチョ サフラン風味 レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

A tasty lobster ceviche with avocado, the recipe

Un gustoso ceviche di aragosta con avocado, la ricetta

A tasty lobster ceviche with avocado, the recipe.
Lobster ceviche with avocado is an exotic dish that combines the freshness of traditional ceviche with the rich flavor of avocado and the delicacy of lobster. Originating from the coasts of Latin America, ceviche is a celebration of the simplicity and freshness of the ingredients. I tasted this dish that was prepared for a special occasion and I decided to write a recipe for it.

Ingredients

– Fresh lobster: The star of the dish, diced.
– Ripe avocado: Adds an irresistible creaminess.
– Cherry tomatoes: Cut in half or quarters, for a touch of sweetness.
– Lime juice: The essential component that “cooks” the lobster with its acidity.
– Red onion: Thinly sliced ​​for a touch of crunch.
– Fresh cilantro: For a fresh, herbaceous note.
– Fresh chili pepper: Adds a little spiciness, depending on taste.
– Salt and pepper: To enhance the flavors.

Preparation

Marinade: In a large bowl, combine the lobster cubes with the lime juice, red onion, and chili pepper. Cover and let marinate in the refrigerator for about 15-20 minutes, until the lobster is opaque and “cooked” by the lime.
Add avocado and cherry tomatoes: Dice the avocado and halve or quarter the cherry tomatoes, then add to the lobster mixture, stirring gently so as not to break up the ingredients.
Dressing: Add the chopped cilantro, salt, and pepper to taste. Stir gently to combine all the ingredients.
Serve: The ceviche is best served immediately, with corn tortillas, or as a fancy appetizer.

Lobster Ceviche with Avocado and Cherry Tomatoes is a celebration of freshness and well-balanced flavors. The sweetness and delicacy of the lobster blends perfectly with the creaminess of the avocado, the freshness of the cherry tomatoes and the acidity of the lime, while the cilantro and chili pepper add depth and a light touch of spiciness.
This dish is ideal for a summer dinner or a special occasion, where the sophistication of the lobster meets the simplicity of fresh ingredients. A true culinary masterpiece that will delight your guests and add a touch of exoticism to your menu.

Have you ever tasted this dish?
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Photo taken with Honor 20.

A tasty lobster ceviche with avocado, the recipe – Un savoureux ceviche de homard à l’avocat, la recette – Un rico ceviche de langosta con aguacate, la receta – Um saboroso ceviche de lavagante com abacate, a receita – Ein leckeres Hummer-Ceviche mit Avocado, das Rezept – Công thức món ceviche tôm hùm ngon với bơ

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

Thai Cuisine: Khao Pad Sapparot, the Recipe

Cucina thailandese: Khao Pad Sapparot, la ricetta

Thai Cuisine: Khao Pad Sapparot, the recipe.
Khao Pad Sapparot, or pineapple fried rice, is a dish that perfectly embodies the balance of flavors typical of Thai cuisine. This dish combines the sweetness of pineapple, the saltiness of soy sauce, and the spicy taste of curry, creating a harmony of flavors that delights the palate.
This dish, which I tasted in my Da Nang in a famous Thai restaurant, gave me the inspiration to write the recipe for you.

Ingredients

– Jasmine rice: fragrant and light rice, ideal for Asian dishes;
– Half a fresh pineapple: adds sweetness and a tropical touch (we try to remove half of this fruit to use as a container for the dish);
– Shrimp or chicken: provides protein and a savory taste;
– Eggs: to give body to the dish;
– Onion and garlic: for a rich and aromatic flavor;
– Soy sauce: adds a salty and umami flavor;
– Curry powder: for a spicy touch.

Preparation

First cook the rice: make sure the rice is cooked and cooled, ideal if prepared the day before.
Then continue to sauté the ingredients: in a large pan, sauté the onion and garlic until golden. Add the shrimp or chicken and cook until cooked through.
Add the rice and pineapple: mix the cooked rice and chopped pineapple. Add the eggs and cook them, stirring well.
Season: Add soy sauce and curry powder. Stir well until all the ingredients are well combined and evenly heated.
Serve hot: Garnish with fresh spring onions and serve inside the half pineapple that we had previously left.

Khao Pad Sapparot is perfect for those who like to experiment with flavors and discover new combinations. It can be served as a main course, perhaps accompanied by Tom Yum soup or Thai spring rolls.
Enjoy!

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Photo taken with Honor 20.

Thai Cuisine: Khao Pad Sapparot, the Recipe – Cuisine thaïlandaise : Khao Pad Sapparot, la recette – Cocina tailandesa: Khao Pad Sapparot, la receta – Cozinha tailandesa: Khao Pad Sapparot, a receita – Thailändische Küche: Khao Pad Sapparot, das Rezept – Ẩm thực Thái Lan: Công thức món Khao Pad Sapparot

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

Meatballs in tomato sauce, the recipe

Le polpette al sugo di pomodoro, la ricetta

Meatballs in tomato sauce, the recipe.
Some time ago I was on board the Costa Fascinosa where, every now and then, the great Maitre d’Hotel Gianni prepared succulent dishes for us!
One of these were meatballs in tomato sauce, of which I leave you a simple and tasty recipe to prepare them at home.

Ingredients

For the meatballs:
– 350 g minced meat (beef or mixed);
– 50 g stale bread or chopped wholemeal friselle;
– 50 g grated cheese (Grana Padano or Parmigiano);
– 1 egg;
– 20 ml milk;
– 2 tablespoons chopped parsley;
– Salt and pepper to taste.
For the sauce:
– 720 ml tomato puree;
– 3 tablespoons extra virgin olive oil;
– 1 clove garlic;
– Salt and pepper to taste;
– Fresh basil (optional).

Preparation

First, let's prepare the meatballs.
In a large bowl, mix the minced meat, the chopped bread, the grated cheese, the egg, the milk, the parsley, the salt and the pepper. Work the mixture well with your hands until you obtain a smooth dough. Shape medium-sized meatballs.
Then let's prepare the sauce.
In a saucepan, heat the oil and brown the garlic for a few minutes. Add the tomato puree, salt, pepper and a few basil leaves if desired. Cook over low heat for about 30 minutes, stirring occasionally.
Add the meatballs to the sauce and cook for about 20 minutes, turning them gently halfway through cooking to ensure they cook evenly.
Serve the meatballs hot, perhaps with a sprinkling of chopped parsley and a little chilli pepper if you like it spicy.

Enjoy! If you have any questions or suggestions, let me know!
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Le polpette al sugo di pomodoro, la ricetta

Photo taken with Honor 20.

Meatballs in tomato sauce, the recipe – Boulettes de viande à la sauce tomate, la recette – Albóndigas en salsa de tomate, la receta – Almôndegas com molho de tomate, a receita – Fleischbällchen in Tomatensauce, das Rezept – Thịt viên sốt cà chua, công thức

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

The cutlet called elephant ear, the recipe

La cotoletta detta orecchia di elefante, la ricetta

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!

If you have any other questions or need more details, let me know!
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

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/

Vietnamese cuisine: Cá giã muối ớt, the recipe

Cucina vietnamita: Cá giã muối ớt, la ricetta

Vietnamese Cuisine: Cá giã muối ớt, the recipe.
Fish pounded with salt and chili pepper. A nice fish (a sea bream, steamed) pounded with salt and chili pepper is a familiar dish for ethnic minorities in the central highlands of Vietnam. The fish is rich in flavor from the chili pepper, fragrant with spices and very delicious for rice. People from some small villages often prepare this dish and take it to the fields or prepare it to be eaten on rainy days because it is very delicious and easy to prepare.
In this case I prepared this dish but with a slight variation, using a fresh fish and steaming it; then I mince it together with the spices purchased in Italy.
Let's go to the kitchen!

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If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Ingredients

•⁠ ⁠Sea bream: 1 fish (half a kilo);
•⁠ ⁠Thai basil: eat as much as you want;
•⁠ ⁠2 purple onions, 6 cloves of garlic: peel and chop finely;
•⁠ Fish sauce;
•⁠ ⁠6 chillies (to make it less spicy), 2 cloves of lemongrass: finely chopped;
•⁠ ⁠Spices: salt, sugar, seasoning powder, monosodium glutamate, pepper, chilli powder.

Preparation

Clean the fish, marinate it with 1 tablespoon of fish sauce, then steam it until cooked, then put it on a plate and remove the bones, leaving only the meat.
Then put everything in a mortar (I use the marble one that my husband says they would use for Genoese pesto at home): onion, garlic, lemongrass, chili pepper, basil leaves and crush until it is almost pureed. Add the fish and spices: 1 tablespoon of powdered seasoning, 1/2 teaspoon of salt, 1/2 teaspoon of salt 2 teaspoons of monosodium glutamate / 2 teaspoon of sugar, 1 teaspoon of pepper, 1 teaspoon of chili powder. Mash the whole mixture until it becomes frothy or crush it a little (your choice), then put it in a pan, to dry it.
The spices listed above are for reference only. During processing, depending on the quantity and type of onions and garlic you add, you can season to your taste.
The drier the fish, the longer it can be stored in the refrigerator.
The fish pounded with salt and chili pepper has a rich flavor, fragrant with basil and spices, mixed with the spicy taste of chili pepper, and is extremely delicious when eaten with hot rice.

Cá (khô/ hấp) giã muối ớt là một món ăn quen thuộc đối với đồng bào dân tộc vùng Tây Nguyên Việt Nam, cá đậm đà quyện vị tê cay từ ớt, thơm mùi các loại rau gia vị, rất ngon cơm. Đồng bào dân tộc thường làm món này mang lên rẫy hoặc dự trữ ăn vào những ngày mưa gió vì rất ngon và tiện lợi.
Nay tôi làm theo món này nhưng có biến tấu một chút, tôi sử dụng cá tươi và hấp, giã cùng các loại gia vị mua được bên Ý và sấy không quá khô.
Nào chúng ta cùng vào bếp nhé!

Nguyên liệu

•⁠ ⁠Cá tráp (orata): 1 con (nửa ký)
•⁠ ⁠Rau húng quế (Thai basil): ăn bao nhiêu, cho bấy nhiêu
•⁠ ⁠2 củ hành tím, 6 tép tỏi: bóc bỏ vỏ và thái nhỏ
•⁠ ⁠6 trái ớt (ăn ít cay cho ít lại), 2 tép sả: thái nhỏ
•⁠ ⁠Gia vị: muối, đường, hạt nêm, bột ngọt, tiêu, ớt bột.

Cách làm 

Cá làm sạch, ướp 1 muỗng canh nước mắm rồi cho lên hấp đến khi cá chín thì cho ra dĩa và róc bỏ xương, chỉ lấy thịt cá.
Sau đó cho toàn bộ: hành, tỏi, sả, ớt, lá húng quế vào cối và giã đến khi gần nhuyễn cho thêm cá và các loại gia vị: 1 muỗng canh hạt nêm, 1/2 muỗng cà phê muối, 1/2 muỗng cà phê bột ngọt, 1/2 muỗng cà phê đường, 1 muỗng cà phê tiêu, 1 muỗng cà phê ớt bột. Giã toàn bộ hỗn hợp đến khi tơi bông hoặc giã một ít (tuỳ bạn), sau đó cho lên chảo, sấy khô và nêm lại gia vị vừa ăn. (Gia vị trên mang tính tham khảo, trong lúc chế biến, tuỳ vào lượng ra và các loại hành tỏi bạn cho vào, bạn nêm lại cho vừa khẩu vị).

Cá được sấy càng khô, càng bảo quản được lâu trong tủ lạnh.

Cá giã muối ớt vị đậm đà thơm mùi rau húng quế và các loại gia vị, hoà quyện vị tê cay từ ớt, ăn cùng với cơm nóng cực kì ngon.

Vietnamese cuisine: Cá giã muối ớt, the recipe – Cuisine vietnamienne : Cá giã muối ớt, la recette – Cocina vietnamita: Cá giã muối ớt, la receta – Cozinha vietnamita: Cá giã muối ớt, a receita – Vietnamesische Küche: Cá giã muối ớt, das Rezept – Vietnamesische Küche: Cá giã muối ớt, das Rezept

Vietnamese cuisine: Bánh tráng cuốn thịt heo, the recipe

Cucina vietnamita: Bánh tráng cuốn thịt heo, la ricetta

Vietnamese Cuisine: Bánh tráng cuốn thịt heo, the recipe.
Pork rice paper rolls are one of the famous delicacies of Quang Nam. If you have not had the opportunity to visit Da Nang to taste this specialty, you can learn how to make it simply at home. The photos that I am putting a little further down were taken last year when my husband and I went to Quy Nhon and enjoyed pork rice paper rolls, and grilled ones, from a restaurant specializing in selling Quang Nam food “Quang Noodles”.
If you have the opportunity and the luck to travel to Vietnam I recommend you try this delicious dish!

Click vào đây để đọc bằng tiếng việt!
If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Ingredients

* 1 pack of rice paper (maybe it's hard to find in Italy, but you can find it);
* 400g pork belly;
* 1 bottle of pure seasoning sauce;
* 500 grams of pho noodles;
* 1 pineapple, 1 cucumber, 1 green banana, green mango, ginger and onion;
* 1 lemon, a few cloves of garlic, a few chili peppers;
* Raw vegetables: aromatic herbs, lettuce, perilla, mint;
* Spices (salt, sugar, seasonings…).

Preparation

Step 1: Wash and prepare the vegetables. For tubers and fruits (cucumber, mango, green banana) cut them into long sticks that can be easily rolled in rice paper.
Step 2: Wash the pork. Then put the meat in the pot, add a little salt, a few slices of ginger and 2 onions, boil on low heat until the meat is soft. When the meat is cooked, remove it from the oven, let it cool, then cut it into slices.
Step 3: Pour the prepared seasoning sauce into a bowl. Add the garlic, chili, 1/4 pineapple (all chopped) in a 1:1:1 ratio, 2 teaspoons of lemon juice and 2 teaspoons of sugar. Mix well and season to taste.
Step 3: Blanch the noodles in water.

Place the pho noodles, meat, vegetables and rice paper on separate plates.

How to make the rolls:
* Step 1: Take a sheet of rice paper and place it on the plate with the noodles. The rice paper placed on the pho noodles will soften and become pliable.
* Step 2: Add the vegetables one at a time.
* Step 3: Take 2 or 3 slices of meat and place them on top of the vegetables.
* Step 4: Gently roll up the rice paper, then dip it in the fish sauce and enjoy.

The rolls, once rolled, can also be grilled for even more flavor.

Cucina vietnamita: Bánh tráng cuốn thịt heo, la ricetta

Cucina vietnamita: Bánh tráng cuốn thịt heo, la ricetta

Bánh tráng cuốn thịt heo là một trong những món ngon trứ danh xứ Quảng. Nếu chưa có dịp đến thăm Đà Nẵng để thưởng thức đặc sản này thì bạn có thể học cách làm đơn giản tại nhà.

Nguyên liệu (2 người ăn)

* 1 xấp tráng phơi sương.
* 400g thịt ba chỉ.
* 1 chai mắm nêm nguyên chất.
* 500 gr bánh phở.
* 1 quả dứa, 1 quả dưa leo, 1 trái chuối xanh, xoài xanh, gừng và hành củ.
* 1 trái chanh, vài củ tỏi, vài trái ớt.
* Các loại rau sống: Rau thơm, xà lách, tía tô, diếp cá…
* Các loại gia vị (muối, đường, hạt nêm..)
Cách làm:
* Bước 1: Rửa và chuẩn bị rau sống để ăn kèm. Đối với củ và quả (dưa leo, xoài, chuối xanh) cắt thành hình que dài để dễ cuốn vào bánh tráng. 
* Bước 2: Rửa sạch thịt heo. Sau đó cho thịt vào nồi, cho thêm một chút muối, vài lát gừng và 2 củ hành, luộc với lửa nhỏ để thịt mềm. Khi thịt chín, vớt ra để nguội rồi cắt thành lát vừa ăn.
* Bước 3: Đổ mắm nêm pha sẵn ra chén. Cho thêm tỏi, ớt, 1/4 quả dứa (đều đã được băm nhuyễn) theo tỉ lệ 1:1:1 cùng 2 muỗng cà phê nước cốt chanh và 2 muỗng cà phê đường. Trộn đều hỗn hợp và nêm nếm lại vừa khẩu vị.
Cho bánh phở, thịt, rau, bánh tráng ra từng đĩa riêng. Mắm nêm cũng cho sẵn ra chén.
Cuốn bánh tráng:
* Bước 1: Lấy một tấm bánh tráng rồi úp lên phần bánh phở. Bánh tráng và bánh phở kết hợp với nhau tạo ra vỏ bánh mềm và dẻo.
* Bước 2: Cho lần lượt các loại rau vào.
* Bước 3: Lấy 2, 3 lát thịt, đặt lên trên phần rau. 
* Bước 4: Nhẹ nhàng cuốn bánh tráng lại , sau đó chấm mắm nêm và thưởng thức. 
Có thể ăn kèm cùng nem nướng.
Ảnh trong hình là thời gian tôi cùng chồng du lịch Quy Nhơn và được thưởng thức món bánh tráng cuốn thịt heo, ăn kèm nem nướng của một nhà hàng chuyên bán đồ ăn Quảng Nam “Mì xứ Quảng”. Nếu có dịp bạn có thể đến thưởng thức.

Vietnamese cuisine: Bánh tráng cuốn thịt heo, the recipe – Cuisine vietnamienne : Bánh tráng cuốn thịt heo, la recette – Cuisine vietnamienne : Bánh tráng cuốn thịt heo, la recette – Cozinha vietnamita: Bánh tráng cuốn thịt heo, a receita – Vietnamesische Küche: Bánh tráng cuốn thịt heo, das Rezept – Ẩm thực Việt Nam: Bánh tráng cuốn thịt heo, công thức

Risotto with prawns and cuttlefish, the recipe

Il risotto con gamberi e seppie, la ricetta

Risotto with prawns and cuttlefish, the recipe.
Some time ago I had lunch with my family at the good restaurant Le Gardenie in Riva Trigoso and I enjoyed an excellent risotto with prawns and cuttlefish.
From the photos I took that day I decided to write you the similar recipe to try to make it at home.
I do not guarantee that the result will be at the same level as what I ate that day!

Here is the recipe for a delicious risotto with prawns and cuttlefish:

Ingredients

– 320 g Carnaroli or Arborio rice;
– 200 g prawns (cleaned and shelled);
– 200 g cuttlefish (cleaned and cut into strips);
– 1 onion;
– 2 cloves garlic;
– 1 litre fish stock;
– 1 glass dry white wine;
– 4 tablespoons extra virgin olive oil;
– 1 knob butter;
– Chopped parsley to taste;
– Salt and pepper to taste;
– Grated lemon zest (optional).

Preparation

First, let's prepare the ingredients: we need to clean the prawns and cuttlefish, cutting the latter into strips and then finely chop the onion and garlic cloves.
Then we need to make the soffritto: in a large pot, heat the extra virgin olive oil and add the chopped onion and garlic cloves. Fry over medium heat until the onion becomes transparent.
At this point, add the cuttlefish to the pot and cook for a few minutes until they become tender and pour in the white wine and let it evaporate.
Add the rice to the pot and toast it for a couple of minutes, stirring constantly.
Now start adding the fish stock, a ladle at a time, stirring continuously and waiting for the stock to be absorbed before adding more. Continue like this for about 15-18 minutes, until the rice is al dente.
About 5 minutes before the end of cooking the rice, add the prawns. Continue stirring and adding the broth until the risotto is cooked to perfection.
Now we finish with the creaming: remove the risotto from the heat, add the knob of butter and mix well to cream the risotto.
Season with salt and pepper.

Now you can plate the risotto, sprinkle with chopped parsley and, if desired, add a little grated lemon zest for a touch of freshness.

Enjoy your meal! Do you like this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Risotto with prawns and cuttlefish, the recipe – Riz aux crevettes et seiche, la recette – Arroz con gambas y sepia, la receta – Arroz com camarão e choco, a receita – Reis mit Garnelen und Tintenfisch, das Rezept – Cơm với tôm và mực, công thức

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

Vietnamese cuisine: Tôm rang bơ tỏi, the recipe

Cucina vietnamita: Tôm rang bơ tỏi, gamberetti fritti con burro all'aglio, la ricetta

Vietnamese Cuisine: Tôm rang bơ tỏi, Fried Shrimp with Garlic Butter, the Recipe.
When talking about the coastal area of ​​Da Nang, everyone thinks of the many and different seafood and if you are a seafood lover, you absolutely cannot miss the Fried Shrimp with Garlic Butter. This is a dish that makes many people fall in love with the natural sweetness of shrimp and the aroma of garlic butter.

Click vào đây để đọc bằng tiếng việt!
If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Ingredients

– 500g prawns;
– 1 head of garlic;
– 100g butter;
– 2 chillies;
– 2 sprigs of coriander, 2 sprigs of green onion (add if you eat them);
– Basil leaves (to serve with the food);
– Spices: cooking oil, monosodium glutamate, ground pepper, fish sauce, sugar, chilli powder, salt, green chilli or red chilli.

Preparation

Clean the prawns, cut the antennae and remove the black thread on the back. Now take the garlic, the chili pepper, the onion tufts and the coriander and chop them.

Prepare a pan, add 5 tablespoons of cooking oil and wait for the oil to heat up. Once it is hot, fry the shrimp until they reach a nice red color. Once cooked, drain them on absorbent paper and place them on a plate.

Now you need to make a garlic butter sauce
In a new pan, add 5 tablespoons of butter and once the butter has melted, add the minced garlic, mix well and cook the garlic butter sauce for about 2-3 minutes.
Add 1 tablespoon of sugar, add 1/2 tablespoon of fish sauce, 1/2 teaspoon of ground pepper and 1/2 teaspoon of MSG. Finally add some crushed red pepper to the pan and mix well again.

Now for the final step: you need to re-fry the shrimp with the garlic butter sauce you just made. Add them to the pan with the garlic butter mixture.
Cook for about 2-3 minutes, until the sauce thickens, then turn off the heat.
Add chopped green onions and cilantro (if you like).

Finally, you have to plate it: add the fried prawns, the basil leaves, a little garlic butter sauce on the side (in the photo it was in that little glass) and a sprinkling of green (or red) chilli salt.

A simple but extremely tasty dish that can be eaten with rice or bread.

Cucina vietnamita: Tôm rang bơ tỏi, gamberetti fritti con burro all'aglio, la ricetta

Tôm rang bơ tỏi
Nói đến vùng đất biển Đà Nẵng thì ai cũng nghĩ đến hải sản rất nhiều và đa dạng và nếu là một người nghiện đồ biển, nhất định không thể bỏ qua món tôm chiên bơ tỏi. Đây là món ăn khiến nhiều người say đắm bởi vị ngọt tự nhiên của tôm và thơm lừng của bơ tỏi.
Nguyên liệu
* 500g tôm
* 1 củ tỏi
* 100g bơ 
* 2 quả ớt
* 2 nhánh ngò rí (corriander), 2 nhánh hành lá (nếu ăn cho vào)
* Rau răm, rau húng quế (ăn kèm)
* Các gia vị: Dầu ăn, mì chính, hạt tiêu xay, hạt nêm, nước mắm, đường, ớt bột, muối ớt xanh hoặc ớt đỏ (ăn kèm).
Cách làm:
Tôm mua về làm sạch, cắt râu tôm và lấy chỉ đen trên lưng.
Tỏi và ớt cắt và băm nhỏ.
Hành lá và ngò rí cắt nhỏ.
Rau rửa sạch.
Chiên tôm chín vàng
* Chuẩn bị một chiếc chảo, cho 5 thìa canh dầu ăn vào chảo và đợi dầu nóng.
* Cho tôm vào chiên vàng, khi chín vớt tôm ra giấy thấm dầu rồi đặt lên đĩa. 
Làm nước sốt bơ tỏi chiên tôm
* Chuẩn bị một chiếc chảo khác, cho 5 muỗng canh bơ vào chảo.
* Sau khi bơ tan hết, cho tỏi băm nhuyễn vào đảo đều, nấu sốt bơ tỏi khoảng 2-3 phút.
* Cho thêm 1 muỗng canh đường, 1/2 muỗng canh hạt nêm, cho thêm 1/2 muỗng canh nước mắm, 1/2 muỗng cà phê hạt tiêu xay và 1/2 muỗng cà phê bột ngọt.
* Tiếp theo, cho 1 ít ớt băm vào chảo khuấy đều một lần nữa.
Chiên tôm với bơ tỏi
* Cho tôm chiên ở trên vào chảo hỗn hợp bơ tỏi.
* Nấu khoảng 2-3 phút, đến khi phần nước sốt keo lại thì tắt bếp.
* Cho hành lá và ngò rí đã thái nhỏ vào (nếu ăn).
* Cuối cùng, cho tôm chiên bơ tỏi ra đĩa, cho thêm rau răm và rau húng quế để ăn kèm, và 1 chén muối ớt xanh (hoặc đỏ).
Vậy là bạn vừa hoàn thành cách làm tôm chiên bơ tỏi tại nhà. Một món ăn đơn giản nhưng vô cùng hấp dẫn, có thể ăn cùng cơm hoặc bánh mì.

Vietnamese cuisine: Tôm rang bơ tỏi, fried shrimp with garlic butter, the recipe – Cocina vietnamita: Tôm rang bơ tỏi, camarones fritos con mantequilla de ajo, la receta – Cozinha vietnamita: Tôm rang bơ tỏi, camarão frito com manteiga de alho, a receita – Vietnamesische Küche: Tôm rang bơ tỏi, gebratene Garnelen mit Knoblauchbutter, das Rezept – Ẩm thực Việt Nam: Tôm rang bơ tỏi, công thức nấu tôm chiên bơ tỏi