Grilled Swordfish

Grilled swordfish on the grill is a light and tasty main course that you absolutely must prepare if you want a light but tasty lunch or dinner. Its fleshy and firm texture means that it is also palatable to those who are not fond of fish in general. The marinade with oil, chili, rosemary and lemon makes it really delicious and brings out its goodness, preventing it from becoming stringy during cooking... you just have to try it! The low fats of which swordfish is composed make it ideal in a careful and basically healthy diet; Personally, it's one of my favorite bluefish.

Ingredients

400 g 2 Swordfish Steaks

30 ml Sunflower oil

1 Lemon (juice and grated zest)

1 chili pepper

1 pinch Rosemary

1 pinch Salt

Preparation

Rinse the swordfish steaks under running water and pat them dry with paper towels. Place them in a bowl or on a plate and pour over the oil, salt, chopped chili pepper, a little rosemary, the juice of a lemon and its grated zest. Be careful not to grate the white part of the lemon, otherwise you will give the marinade a bitter taste! Stir so that all the swordfish is coated with the seasoning and cover with plastic wrap. Place in the fridge and let it rest for about 1 hour; If you have time, I recommend that you make it stay another hour in order to make it even tastier. Once the marinating time has elapsed, remove the slices from the fridge and place them directly, without draining, on the hot plate. Bake about 7-8 minutes per side, or until golden brown. Serve immediately, accompanied by veggies. Add more lemon, if you like.

 

Bucatini Pasta with Braised Beef

When it comes to rich and succulent recipes, the Piedmont region takes the field by unleashing truly magnificent dishes, just like braised beef in Barolo. Starting from the timeless vitello tonnato to the famous ravioli. Then there are recipes such as green sauce, an irresistible companion to boiled meats and sandwiches. And the desserts? The best! The panna cotta, whose texture never ceases to conquer gourmets all over the world. And after this irresistible roundup of delicacies, which are part of the heritage of Italian cuisine, let's move on to the top of all recipes: braised beef in Barolo. A highly sought-after second course that is prepared using the red wine of the same name from Piedmont. A rich and succulent recipe to dedicate yourself to and to give to guests during special occasions, and why not, even for the Christmas holidays, for a sumptuous Christmas lunch!

Since I don't like waste in the kitchen, I decided to enrich the cooking juices by blending the vegetables in the marinade, but if you prefer a brighter color and an even stronger flavor, just unwrap them and let the bottom shrink to obtain a colorful reduction. Now that you know everything you need to know about braised beef in Barolo, all you have to do is get in the kitchen to make this precious cult of our cuisine!

INGREDIENTS

Beef 1 Kg

Barolo (1 bottle) 750 Ml

Carrots (about 2 medium) 160 g

Celery (about 2 medium ribs) 100 g

Golden onions (about 1 coarse) 180 g

Garlic 1 segment

Rosemary 1 sprig

Laurel 2 leaves

Cloves 3

Black peppercorns 4

Cinnamon sticks 1

Butter 15 g

Extra virgin olive oil 50 g

Fine salt to taste

PREPARATION

To prepare the braised beef in Barolo, start by making an aromatic bag. Place the cloves, peppercorns and cinnamon in a piece of sterile gauze. Close and make a bow with kitchen string. Then add the rosemary and bay leaves and move on to the vegetables. Clean the celery, carrot and onion, trim and cut into 2-3 cm thick chunks, then peel the garlic clove. In a large bowl, pour the meat, vegetables, bag and fragrant bunch. Then cover everything with wine until the meat is completely covered. Then cover with plastic wrap and leave to marinate in the refrigerator for at least 8-12 hours. After the time has elapsed, drain everything without throwing away the bottom. Take the meat and place it on the cutting board, dry it with paper towels. In a frying pan, melt the butter in the oil over medium heat. As soon as the bottom is hot, add the meat and let it brown over high heat. Turn on all sides so that the crust forms on the surface. After a few minutes, transfer the meat and its bottom to a large pot, heat for a moment over medium heat and add the drained vegetables leaving them to flavor over lower heat for about 15 minutes. At this point you can adjust the salt and cover the meat with its marinade up to half. Bring to a boil and then close with the lid, lower the heat a little and let it simmer for 1 hour. After the time has elapsed, turn over and, only if needed, you can add a little more marinating liquid. Continue cooking for another hour. Once the braised meat is cooked, remove it from the pot and set aside on a plate, covering with the lid. Then remove the aromas. Before blending the vegetables and the bottom of the cottra with an immersion blender, you can scoop up some liquid and set it aside. This way you can add it as needed to get the desired consistency. In the meantime, slice the meat, trying to get 2-3 slices per person and arrange in the serving dish; Cover the slices with the sauce. Your braised beef in Barolo is ready to be  enjoyed with the pasta of your choice!

 

OSSO BUCO DE VEAU À LA GREMOLATA 

Osso buco de veau, un plat italien classique préparé en braisant des jarrets de veau dans une sauce parfumée jusqu'à ce qu'ils soient tendres. Servez-le sur un lit de polenta crémeuse et garnissez de gremolata aux agrumes pour égayer les saveurs de ce plat décadent mais facile !

L'ossobuco est un plat italien traditionnel de la région de Lombardie à base de jarrets de veau avec os (ossobuco se traduit littéralement par « os troué »).

La moelle osseuse rend cette recette vraiment spéciale et luxueuse, parfaite pour le dîner du dimanche ou pour des occasions spéciales. Versez-le et dégustez-le avec la sauce riche ou étalez-le sur du pain croustillant.

INGRÉDIENTS

Regardez la photo ci-dessous qui vous montre tous les ingrédients dont vous avez besoin (moins le sel, le poivre et l'huile d'olive) ainsi que quelques conseils importants !

Jarrets de veau – assurez-vous que vos jarrets de veau sont suffisamment épais (1 pouce/2,5 cm) pour qu'ils ne se désagrègent pas aussi facilement.

La carotte, le céleri et l'oignon – connus sous le nom de il soffritto en italien, ajoutent tellement de saveur aux ragoûts et aux soupes.

Feuille de laurier et romarin – utilisez des herbes fraîches (bien que la feuille de laurier séchée soit acceptable), n'utilisez pas de romarin séché. Vous pouvez également utiliser du thym frais.

Vin blanc – utilisez un vin blanc sec pour de meilleurs résultats. Si vous évitez l'alcool, vous pouvez l'ignorer, mais cela affectera la saveur globale et je ne recommande pas de l'ignorer.

Bouillon – utilisez un bouillon de poulet faible en sodium afin de pouvoir contrôler la quantité de sel ajoutée. N'utilisez pas de bouillon de bœuf, il est trop fort pour le goût délicat du veau.

Pâte de tomate – connue sous le nom de purée de tomates au Canada, il s'agit d'une pâte de tomate riche et concentrée qui ajoutera beaucoup de saveur sans ajouter trop de liquide.

Akaushi Prime rib 

Akaushi Prime ribs are full of flavor and very juicy. It is a fan favorite for large gatherings and holidays. Akaushi Prime Rib Roasts are exquisitely marbled which provides a rich, full-flavored, delicious dinning experience! The Certified Akaushi Beef boneless prime rib roast is the perfect centerpiece to bring the whole meal together. This perfectly marbled ribeye roast is the epitome of indulgence and flavor, providing you with a dining experience that is truly extraordinary. Enjoy every bite of its unrivaled tenderness while creating lasting memories around the dinner table. I have expertly removed the bones, allowing for effortless cutting and serving. 

Prepare the perfect roast in 6 easy steps:

THAW: Slowly thaw the roast for up to 4 days in the refrigerator.

HEAT OVEN: Preheat the oven to 350°F and take the roast out of the packaging. For best results, pat it dry and allow roast to gradually reach close to room temperature before the next step.

SEASON: Season the roast by generously applying salt and your favorite seasonings.

ROAST: Place the prime rib in a roasting pan and cook for 15-18 minutes per pound or until it reaches your preferred finish.

REST: After it has reached your desired temperature, let the roast rest for up to 30 minutes under a loosely placed foil cover. This resting period could increase the internal temperature by 5-10 degrees.

SERVE & ENJOY: Slice your Certified Akaushi Beef boneless prime rib to your desired thickness and enjoy!

Broken spaghetti in broth

Whether it's summer or winter, if there's pasta with fish broth I don't hold back. The title already contains the whole recipe, starting with the type of pasta: strictly hand-chopped spaghetti. The technique that my grandmother used, and that I continue to use too, consists of breaking the spaghetti in half and placing them inside a tea towel. While you hold the napkin with one hand, with the other, closed into a fist, you crush them as if you wanted to knead. In the end, you will get perfectly chopped spaghetti. Spaghetti spezzati with fish broth has the scent of the sea, as long as you cook fresh fish just caught. The type may vary according to the availability of the day or personal tastes. Ultimately, a very simple recipe that combines the advantage of making us taste, in addition to a fragrant first course that will make us lick our lips, a second course with fish with tender and delicate meat.

Ingredients

Fish 500 gr 

Spaghetti 250 gr 

Celery 2 ribs

Parsley 1 sprig

Basil 10 leaves

1 large carrot

Potatoes 2

Salt to taste

Cherry tomatoes 8-10 

Onion 1/2

Steps

Talk to your local fishmonger and buy some mixed fish to make a good broth. For the recipe for Spaghetti spezzati with fish broth I bought 1 scorpion fish, 2 gurnards, 4 cicadas, 1 conger eel and some shrimps. Vary the type of fish according to your tastes and what the catch of the day offers. Start by removing the scales, then gut the fish, wash them thoroughly and place them to the side. In a large saucepan, fry chopped garlic, onion, parsley, chopped cherry tomatoes, carrot and celery in plenty of oil and let it go for 3/4 minutes. Arrange the fish so that they do not overlap, add a lot of water to cover them and cook for about 20 minutes. The time will vary depending on the size of the fish and the type (e.g. the presence of crustaceans). Season with salt and pepper. As soon as they are cooked, transfer the fish to a pan and, with the help of a sieve, strain the broth into a pan in sufficient quantity to cook the pasta. Bring back to the boil and toss in the previously chopped spaghetti. Season with salt and finish cooking. Serve with plenty of broth and garnish with a few pieces of deboned fish.