After the wild rice with chicken, raisins and mint let’s continue the menu for Easter, with a fish main course: pollock fillets scented with slices of citron, sweetened by orange blossom honey, and with capers and cailletiier olives. Citron is normally consumed candied; it has a less sour than lemon but with of more pronounced bitterness. When you’re using it in … Read More
Turkey roulade with ham and caramelized onions
Let’s proceed with the Easter lunch, presenting a tasty turkey roulade, which contains the delicate caramelized onions and ham. All wrapped in slices cooked ham, which help to keep the meat soft and making it even tastier 😉 . Last year at Easter we prepared an excellent rabbit with cranberries… And we did not find any chocolate egg hidden in the garden … Read More
Perch morsels in almond crust
Here we come with the main course for Christmas dinner. Last year we presented a veal roast with candied fruits sauce, but this year we want to propose some fish: morsels of perch in almond crust, lightly spiced with Sichuan pepper berries and Persian blue salt 🙂 . The morsels are very quick to prepare; you can safely bread them even … Read More
Veal roast with candied fruits sauce
After the brief interruption of Baci di Dama cookies, let’s get back to Christmas lunch 😉 . Today we’re presenting the main course, with Renaissance hints: a tender veal roast served with a sauce made with candied fruits. The roast is typical of the Christmas time, because it takes time to be cooked slowly in the oven. Don’t worry, it won’t … Read More
Boston Clam Chowder
We continue our culinary journey in the United States, presenting the Boston Clam Chowder 🙂 . This soup, typical of the state of New England, is both tasty, thanks to bacon and clams, and delicate because the potatoes and milk dissolve the taste of the shellfish. The Clam Chowder is often served in a loaf of bread to be consumed with the … Read More
Plaice with spiced honey
Today we’ve been inspired by the taste of… the Ancient Rome! Earlier we attened a conference on the culinary tastes of Romans, we’ve decided to reinterpret in modern fashion the fish and honey mixture. Here’s the Roman plaice with honey, fresh ginger, black pepper and the fragrance of thyme! In the recipe we’ve omitted the Garum, an unmissable sauce that Romans used … Read More
Seitan roast
A few years ago Fratelli ai Fornelli has attended a very interesting course on how to prepare seitan at home and today, in honour of the worldwide week of vegetarians, we’re proposing one of the best known dishes of vegan-vegetarian cuisine: the seitan roast. Seitan was born in ancient times in China with the name of Mian jin and spread later … Read More
Katniss Everdeen’s roasted quails with tangerine sauce
One year ago we began to explore the recipes from “the Hunger Games” novel, especially from the enormous buffet for the winners’ tour end party. As Katniss, we were blown away by the tons of tasteful dishes, so we had to try all the soups described on the first table of the buffet. If you haven’t tasted it yet, you should really … Read More