Cooking everyday for yourself or the family, can be a full time job and sometimes leaves us just rushing about in a frantic hurry to eat something. Now here’s a quick treat for four.
INVOLTINI DI SALMONE E CETRIOLO
(Salmon and cucumber rolls)
Serves 4 People
Ingredients
- 4 Large slices of smoked Salmon
- 160g fresh salmon, minced
- 4 thin slices of cucumber cut lengthways (use a
potato peeler) - 50g of cucumber, finely chopped
- 20g of white leek or shallots, finely chopped
- 10 ml olive oil
- 25g of mayonnaise
- 15 mls of balsamic vinegar
- 2 lemons, quartered & deseeded
Juice of one lemon - Salt and pepper mill & some dried dill
Preparation
- Mix the fresh salmon, chopped cucumber, leek
shallots, mayonnaise, oil, vinegar, salt and
pepper, and dill, until a paste is formed - On a clean surface, place the smoked salmon
with the sliced cucumber on top. Cut into 4 even
slices - Place a quarter of the salmon paste at the end of each salmon slice and roll to form a cylinder
- Repeat for each slice
- Arrange on a serving dish with two lemon quarters at each end of the rolls and sprinklev some lemon juice on each one
- Serve as desired
COSCIOTTI DI POLLO AL POMODORO E PEPERONE
(Chicken thighs in tomato & pepper sauce)
Serves 4 People
Ingredients
- 8 Chicken thighs with skin
- 1 medium sized red onions, finely sliced
- 1 yellow pepper, finely sliced
- 2 sticks of celery, finely chopped
- 4 cloves of garlic, crushed and finely chopped
- 500g tomato passata
- 120 ml of dry white wine
- 4 bay leaves
- 1 bunch of basil, roughly chopped
- 50g plain flour
- 30 ml of olive oil
- 30g of butter
- Salt and pepper mill
Preparation
- Season the flour with a sprinkle of salt and
pepper, evenly coat the chicken and leave to
rest in a cool place - Heat the oil and butter in a large frying pan
- Shake excess flour from the chicken and fry in
the fat, turning it frequently until golden brown - Leave to rest in a warm place
- In the same fat, fry the onion, celery, pepper, and garlic
- When the onion is translucent, add the wine
- Reduce by half then add the passata and the bay leaves
- Cook rapidly, stirring continuously
- When really hot, add the chicken making sure it is covered by the sauce. If not, add more passata. If the sauce is too thick, add a little hot water
- Place the mixture in a casserole dish and cook it in a hot oven at 160ºC for 40 minutes
- When done, place the chicken pieces on a suitable serving dish. Cover with the sauce, removing the bay leaves and sprinkling the basil over to finish
- Serve with new potatoes or boiled rice and a mixed salad
MACEDONIA INVERNALE
(Winter fruit salad)
Serves 4 People
Ingredients
For the Fruit Salad:
- 1 medium sized orange
- 3 limes
- 1 grapefruit
- 2 kiwis
- 1 mango
- 3 satsumas
- 300 ml of stock syrup
- Some caster sugar may be required
For the Stock Syrup:
- 200 g of granulated sugar
- 150 mils of boiling water
- 1 coffee spoon of vanilla essence
Preparation
For the Stock Syrup:
- Dissolve the sugar in the water over a medium
heat, bringing it to the boil - Add the vanilla essence and leave to rest away
from the heat until cold
For the Fruit Salad:
- Skin the citrus fruit with a sharp knife, removing
the pith and peel - Cut into equal pieces and place in a serving
bowl with the stock syrup - Peel and cut the other fruit into similar sized
pieces, adding a little caster sugar for
sweetness if desired - Serve with pouring cream and shortbread
biscuits
Buon Appetito – Giovanni Fontebasso
