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fillets of red mullet with citrus sauce

Ingredients: 16
mullets
100 grams of lettuce and radicchio

1 orange 1 grapefruit 1 slice of pear

2 slices of mango
50 grams of fat prosciutoo
20 grams of butter extra
virgin olive oil salt


Preparation: Cut into small squares
half orange, half grapefruit, pear and mango.
Clean and thread the fish, cook in a pan with a little oil. Remove the fish and place them in hot.
Combine in the pan the ham cut into julienne strips, and cook it and wet it with orange juice and grapefruit juice, add the butter, mix well and remove from heat.
Place the radicchio in the dishes and the salad very clear, very little oil and season with salt, add the citrus and fruit.
Put on top of fillets of red mullet, still hot and serve with the sauce and ham.

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Japan: Ramen and the carnival-themed cartoons

I grew up with Japanese cartoons and I was always fascinated from the hot soup with noodles that many players ate with chopsticks.
is the Ramen recipe and is a very easy to do now that many ethnic ingredients are also found in larger supermarkets and delivered.
Tonight we also have a carnival themed cartoons and super heroes!
We have been engaged for weeks in search of pieces of clothes and in their preparation (which must be made strictly in-house) and it was very funny.

RAMEN

Soup chicken (calculated that it takes some time because the pot should not be dry)
chicken (I use the chicken broth, clean and made listrelle)
noodles or rice 2 hard-boiled eggs

Soy Sauce
shoots fresh soy (I got those in a Box)
dried nori (a handful because it has a very strong flavor)
Ginger

chives (I sometimes also add mushrooms)


Prepare the chicken stock in the traditional way , clean the chicken into small pieces and I do that back in the broth, add soy sauce, grated ginger, bean sprouts, chives, seaweed and mushrooms (if I put them).
Porto I put everything on the boil and spaghetti (which are usually ready in a few minutes).
I put in the bowls and decorated with boiled eggs cut in half.

Unfortunately I do everything by eye and are not able to give the quantities of ingredients.

A must berries and even the sound when you suck the soup : while in Italy it is considered rude in Japan means that you are enjoying what you are eating.

itadakimasu! (Enjoy)

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Salamis by Madonna Woods (FE)

Woods and Madonna 'a small village of 300 souls nestling between the towns of Poggio and Renatico Vigarano Mainarda in the province of Ferrara, in Emilia Romagna. Madonna
woods is remembered chiefly for a typical culinary products in the province of Ferrara: the Salamina from Sugo entitled to its historic salama da sugo on the outskirts of the village. It 'hard to find the salama da sugo out of the province of Ferrara, and this makes it a product that is typically only one, which identifies the land and its people.

PRODUCT

The salama da sugo, is the true queen of the table of Ferrara.
Produced by local butchers of the Pro Loco (all volunteers), and mature in its own laboratories in designated compliance with the regulations and traditions, salama da sugo is a sausage of beef and pork which the poor neck, jowl, bacon, tongue , liver, Sunia, carefully measured in parts due, natural flavors, full bodied wine but young, before they outlaw "our" famous Clinto was ideal for our salamina (our old fields are drinking it, but two thousand years ... ..). All this for a long time mixed together to blend well until all'insaccamento in the bladder of the pig, this thoroughly cleaned and washed in warm water, vinegar and wine. Closed by tying very well on top, is then tied to segments of 6/8/10/12, in which he identified the various schools of thought of many butchers. After draining overnight, are left to mature for at least 8 months, but if one wants a true taste salama da sugo must "suffer" at least until the tenth / eleventh month of aging.

COOKING

from Salamis to see if the sauce has not fault you have to "lead" in a container of water, so we realize that if the product is safe, this falls down if the product stays afloat, has problems. This is a very important phase.
found that the product is valid, we must leave the Salamis by sauce to soak for 8 / 10 hours, after which you gently brush the dirt under the water. Wrapped in a towel hangs on the straight tied to a stick across a large pot of water and allowed to boil gently by 4 or 7 hours depending on the typicality of Salamis. Nowadays many people use the most practical bag for cooking food.
Once it is cooked to the proper position round plate with its head in the middle. You uncover the top. Now you'll notice a strong smell fragrant, and that only the salama da sugo can give you.
Served with mashed potatoes. The piping hot. The
salama da sugo it can eat it raw with figs or melon, cooked, sliced \u200b\u200band cold. The Pro Loco of Salamis by Madonna Woods makes his own sauce from the sauce Salamis in suitable compliance with the regulations and traditions. A
Madonna Boschi events are mainly managed by the Pro Loco, which organizes major events such as Patron of the exhibition Galantine at the end of July and the "Festival of Salamis by Sauce Spoon" late September-early October.

A typical tasting menu: carpaccio with balsamic vinegar Salamina, Salamina Triptych by Sugo, Sugo Garganelli by the Salamis, lasagna baked with pumpkin sauce to spoon full of Salamis with mashed potatoes with mashed Top of Salamis' by potatoes.

Info: Pro Loco Madonna Woods of Salamina da Sugo (FE) 44028 Tel 3407095358

info@prolocomadonnaboschi.it
www.prolocomadonnaboschi.it

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Chicken stuffed .. delicious!

The baked chicken is for myself and for my family, one of those dishes of the holidays, a capacity to be presented in the table sparkling with pride.

Ele Mom makes this dish for special occasions, New Year or Easter, or on those dates when all the cousins, sisters, daughters, are on vacation in Calabria, and claiming the "chicken stuffing" weeks before arrival. It's not really a flat "quick and hasty", but with a little effort, it is difficult to achieve. What can I say more? Simply ... delicious!

Ingredients: - 2.5 kg chicken
- 300 grams of bread crumbs
- 50 grams of parmesan
- 100 g cooked ham
- 250 g green olives and pitted black
- 200 grams of mozzarella
-
2 onions - 2 cups white wine
- olive oil, sage, rosemary, parsley, salt and black pepper to taste

First of all you need to bone the chicken .. . letting it fly! the procedure is a bit complex, but you can ask the butcher to do it for us) In a bowl, combine the bread crumbs, cheese, salt, pepper, parsley, ham tragliata into strips, mozzarella cubes, olives and olive oil. Add the bread crumbs will not be until soft and moist.

At this point, you just have to fill the pressing well stuffed chicken (poor chicken!) And then sew thoroughly with kitchen twine. Finally, the outside of chicken with salt and pepper, add sage and rosemary, and put everything in a pan to cook on high heat with about 3 tablespoons extra virgin olive oil.

Clean and thinly slice the onions, salt lightly and add to the chicken when golden on both sides. Deglaze with white wine. After about the first minutes, bake at 180 degrees for 45 minutes.