10 May 2015 // flaviabi
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
basil
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.
Category Antipasti: vari, Le verdure | Tags: CRUDO IN COPPA,PANNA ACIDA,SOUR CREAM,vegetables | No Comments
27 July 2011 // flaviabi
Ingredients for 4 people:
4 zucchini
200 gr. salmon
50 gr. Cream
half lemon
Wild fennel or dill
salt
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.
Category Secondi: pesce | Tags: ANETO,CREAM,FIOCCHIO SELVATICO,PANNA ACIDA,SALMON,salmone,WILD FENNEL | No Comments
