Gli antipasti, con Luca Vecchiato | EduChef
From ufficio dlm
Bigoli in “Salsa”… without the Bigoli
Ingredients for two servings: 400 g white onion, 135 g butter, 150 ml Prosecco (sparkling white wine), 200 ml heavy cream, 2 flat Cipollini onions, 100 g anchovies, 400 g durum wheat toast, salt, pepper, red chilli pepper, garlic, extra virgin olive oil
Method: Bake Cipollini onions with salt, pepper, and a drizzle of olive oil at 200 C° for 15 minutes, set aside. Coarsely chop the remaining onions. Melt butter and bring caramelize onions, add sparkling white wine and cook for about 6 minutes. Add heavy cream, and blend well. Toast 2 slices of bread and drizzle with oil and herbs. Serve salsa warm with slices of baked onions, crumbled pieces of toast, and anchovies.
El Pocio -Traditional Venetian Sauce
Ingredients for 2 servings: 350 g shelled prawns, 500 g cherry tomatoes, 1 shallot, 10 ml white vermouth, 3 fresh basil leaves, 100 g pitted Taggiasca olives, 400 g of durum wheat bread, 1 tbsp honey, 100 g mozzarella, salt, pepper, red chilli pepper, garlic, extra virgin olive oil
Method: Wash and cut cherry tomatoes in half. Fry shallots over high heat in a saucepan, sear the prawns for about 2 minutes and let them rest for 2 minutes, add white vermouth and cherry tomatoes, and cook rapidly on high heat for 3 minutes. Blend the mixture and add olives while still hot. Cut the prawns into coarse pieces, and leave some intact for decoration. Toast the bread and cut it into wedges. Serve the mixture warm with slices of mozzarella, prawns and toast.
Chicken & Turkey Meatballs (Poldo’s balls)
Ingredients for 2 servings: 300 g ground chicken and turkey, 1 red Tropea onion, 300 g potatoes, 100 g Asiago cheese, 1 red pepper, 33 ml Blonde Pilsner beer, 1 egg, 100 g rice flour, 50 g breadcrumbs, 500 ml sparkling water, 50 ml white wine, vegetable oil, salt, pepper, juniper berries, extra virgin olive oil.
Method: Fry the onion in a pan with plenty of oil. , add the ground, salt, pepper and 5 juniper berries, cook the meat over high heat, blend with the wine, and add the peppers previously cut into small pieces. Mash the boiled potato, add the minced asiago cubes, and knead by hand by adding the egg and adding salt and pepper. In a bowl, prepare beer, sparkling water and rice flour to obtain a batter. In another bowl the breadcrumbs. Form balls 3 cm in diameter, and put them in the fridge for 5 minutes. Put in a pan and breadcrumbs and fry immediately in hot oil at 180C° until golden brown.