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Posts Tagged ‘PANNA ACIDA’


    10 May 2015 // flaviabi

    crudo in coppa

    Finally the spring sun gives us the new fresh vegetables, and you just want to eat them raw! So we will prepare this fresh vegetables’ cup
    for 4 cups
    2 tomatoes
    1 fennel
    3 zucchini
    1 orange
    1 lemon
    1 bunch of rucola
    1 Endives
    Sour cream (see recipe)
    Mayonnaise (see recipe)
    Cut tomatoes into cubes and season with a pinch of salt, and let them to make their own juice.
    Cut zucchini into small cubes (if you have too much zucchini pulp delete it, preferably use the green part that remains crispy) and season with lemon juice and a pinch of salt.
    Peel the orange and cut into cubes, and collect the juice that it will produce. Use the orange juice  to flavor the fennel previously cut into small cubes.
    Now put a tablespoon of mayonnaise on the bottom of the cup, add a tablespoon of tomatoes, rucola and endives thinly sliced ​​and season with a little oil, add a tablespoon of orange, sour cream, and complete with  the fennel and zucchini.
    End with a little olive oil, a pinch of pepper and a basil leaf.


    27 July 2011 // flaviabi

    zucchine al salmone 003

    Ingredients for 4 people:
    4 zucchini
    200 gr. salmon
    50 gr. Cream
    half lemon
    Wild fennel or dill
    black pepper
    Cut the zucchini into cylinders 5-6 cm high. Helping with an small spoon dig for  ¾ . Boil water and blanch the zucchini for 4 minutes. Pass them immediately in cold water to stop cooking. Cut the salmon into cubes and season with lemon juice, cream, salt and black pepper. Fill the cylinders with salmon and cook in oven at 200 degrees for 15 minutes. Serve hot with a sprinkling of fennel or dill.