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asparagus tartlet with wild Sardinia in the Mediterranean bluefin tuna with sesame




Ingredients 300 g for 2 prs
bluefin tuna in the Mediterranean
300 g asparagus 200 g sesame

200 g diced tomatoes 20 g
Tamari
1 onion 1 cup fresh
Shàrjs

evo oil Salt and pepper Preparation


Cut a tuna steak marinated in 4 sticks that will be an emulsion of oil and tamari for about an hour.
Meanwhile in a pan with a little oil fry the onion slices do not let too thin, we combine the asparagus, season with salt and pepper, give a splash of Shàrjs, raise the heat and allow to evaporate, and finally we combine the diced tomato .
At this point we take the sticks of tuna from the marinade e li passiamo nel sesamo,quindi scaldiamo una padella con un filo d’olio evo è li facciamo dorare velocemente.
Prepariamo il piatto mettendo al centro un coppapasta che riempiremo per bene con gli asparagi,togliamo l’anello e appoggiamo sopra i bastoncini di tonno decoriamo tutto attorno con qualche cubetto di pomodoro e guarniamo il piatto con un filo d’olio evo,ed il vostro antipastino è pronto.

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Cesiomaggiore potato ravioli with sauce of the Mediterranean yellowtail and asparagus wild Sardinia

Questo è uno di quei piatti fatti con ingredienti semplici ma d’alta qualità,che contraddistingue la mia cucina,ricordatevi sempre che anche la più semplice pasta al pomodoro,se fatta con materie prime di prima qualità e un po’ di passione può become a special dish and I assure you that this is the best chef's trick that I can give you personally.

Cesiomaggiore potato ravioli with a sauce of asparagus and wild Mediterranean amberjack of Sardinia

Ingredients:

For the dough 400 g flour "00"
100g durum wheat semolina

1 whole egg 3 egg yolks 30 g

20 g extra virgin olive oil salt For the filling

1 kg potatoes 100 g ricotta Cesiomaggiore

1 clove garlic

4 mint leaves 1 tablespoon extra virgin olive oil
Salfiore Cervia

pepper For the sauce

Mediterranean amberjack 600 g asparagus 300 g of Sardinia (gentilmente raccolti e spediti da mio papa)
250 g di concassè di pomodoro
300 ml di fondo di pesce
1 bicchiere di Sauvignon Quarz (un po’ azzardato ma secondo me ci stava bene)
1 spicchio d’aglio
½ cipolla fresca
Olio evo DOP Valli Trapanasi


Preparazione
Preparare la pasta,facendo una fontana con le farine,introdurre al centro uova,sale,olio e impastare il tutto fino ad ottenere un impasto liscio e omogeneo.
Avvolgerlo nella pellicola e lasciarlo riposare in frigo per almeno 2ore.
Nel fra tempo lessare le patate,passarle e condirle con il resto degli ingredienti,amalgamare e mettere il composto su di un sac a poche.
Roll out the dough quite thin, making the pastry bag with the spikes on the dough, fold the other flap and with the help of a pasta bowl packed ravioli.
For the sauce in a pan, heat a drizzle of extra virgin olive oil, to fry the sliced \u200b\u200bonion, add the diced yellowtail, season with salt and pepper, add the asparagus, turning up the heat and deglaze with the wine, let evaporate after cooking and add the diced tomatoes and let it go a few more minutes, turn off the heat and allow to rest for a few minutes.
During this time they boil the ravioli in boiling salted water.
In a saucepan, reduce the background of fish, drain the ravioli deposit around the pot, place the center ravioli with sauce and napa fund small fish and complete the dish with a dribble of extra virgin olive oil and maybe Trapanesi valleys of the dish is ready, of course you can taste the dish with the same wine used for the sauce, I chose a Sauvignon Quarz but if you do not like my daring you can choose a combination of your choice.

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Blog anniversary

Just today my blog turns a year old, I started this new adventure, so unassuming, I wanted to convey my passion for cooking to all who wish to be transported from this beautiful world of colors, scents and flavors to explore and discover together.
And 'I have to admit that he was hoping to be able to convey this message in an amplified way, but I was wrong because after a year of blogs I have noted that you are really so many to follow me, I just received over 30,000 visits from 84 different countries , scattered here and there around the world, many show me their attention, leaving a trace of their passage with a comment, others prefer to remain anonymous, however I know you're there, so my biggest thanks goes to all of you who pursued, day by day, encouraging more and more, offering the opportunity to keep you excited about the wonderful world of culinary arts.