A few little suggestions for a New Year’s Eve fish menu. A little salad to start. Light, fresh and delicate. Following, a warm cuddle with a parsnip cream and crispy salmon morsels.
A Tortello stuffed with ricotta cheese and Rolls of Paddlefish, a recipe by Filippo La Mantia that you absolutely have to do.
And for dessert, to get rid of all Pandoros: Tiramisu!
I wish you a good end of 2018 and a wonderful start. Happy 2019 to everyone.
Little salad of fennels, oranges and cuttlefish.
Ingredients:
A few stalks of celery
1 carrot
1 onion
400g cleaned cuttlefish
2 big fennels
Pistachios
2-3 oranges tarocco or navel
Oil
Salt
Pepper
– Prepare a flavoured broth with celery, onion and carrot.
– Bring to boil and join cuttlefish.
– Cook for about half an hour and leave it in the broth until it has completely cooled down.
– Peel oranges and put them into a bowl with oil, salt and pepper. Let them marinate.
– Wash and clean fennels. Cut them finely using a mandoline.
– Put them into a serving bowl, add the oranges with their marinade and the cuttlefish, drained and sliced.
– Chop pistachios coarsely with a knife and garnish.
Parsnip cream with ginger and crispy seared salmon.
Ingredients:
200g parsnip
2 potatoes
1 fillet norwegian salmon
1 fresh ginger root
1 white onion
vegetable broth
oil evo
salt
pepper
– Chop the white onion and brown it in a saucepan with extra virgin olive oil.
– Add parsnip, then the peeled and diced potatoes. Brown everything for a few minutes, then cover with vegetable broth and cook.
– Peel the ginger, cut it into pieces and join it to the broth.
– When the parsnip and the potatoes are well cooked, remove the ginger and blend.
– Add salt and pepper.
– Cook the diced salmon into another pan and serve the cream with the cubes on top.
Ricotta cheese and borage Tortello with tomatoes and sardine.
Ingredients:
200g flour
2 eggs
salt
150g sheep’s milk ricotta
50g Parmigiano Reggiano
150g borage
1 yolk
oil evo
salt
pepper
150g datterini tomatoes
2 spoons of cane sugar
basil
– Boil the borage, squeeze it and blend it.
– Mix sheep’s milk ricotta with Parmigiano, egg, salt, pepper, then add the borage. This will be the stuffing of the Tortello.
– Mix flour and eggs in a planetary mixer until you get a smooth and compact dough. Out of the planetary, form a fountain with the flour, place eggs in the centre, salt and knead using hands until you get the mixture as described above.
– Let the dough rest for half an hour.
– Roll out the dough very finely, cut it into squares and fill them with ricotta and borage mixture. Close carefully.
– Meanwhile, put the datterini into a pan with brown sugar and basil and caramelize for about 15-20 minutes over low heat. You will have to get some dried caramelized tomatoes.
– Drain sardines from the oil and keep them in a dish.
– Cook Tortelli in abundant salted water and season with the caramelized tomatoes and sardines (you can chop them finely or leave them whole).
Rolls of paddlefish by Filippo La Mantia
Ingredients:
4 fillets of paddlefish of 120g each
20g anchovies in oil
50g black raisin
50g toasted pine nuts
30g seasoned caciocavallo (grated)
50g chopped capers
10 chopped mint leaves
Zest of 1 grated lime
1 bunch of chopped fresh fennel
Extra virgin olive oil
100g breadcrumbs
Bay leaves
Extra virgin olive oil
For breading:
Breadcrumbs
– Chop all ingredients for the stuffing.
– Put breadcrumbs into a bowl with the ground here above and a little oil. Mix using hands.
– Lie the fish down and brush it with oil.
– Fill it with a little stuffing and roll it. Close with a bay leaf and a toothpick or kitchen twine.
– Cover the paddlefish fillets with breadcrumbs and place them on a baking tray.
– Put in preheated oven at 180c for 10 minutes and serve.
Tiramisu with Pandoro
Ingredients:
350g Mascarpone
3 yolks
3 spoons of raw cane sugar
slices of left-over Pandoro
1 glass of coffee
Pecan walnuts
– Start whipping the egg yolks with sugar.
– Add Mascarpone and go on blending until you get a smooth cream without lumps.
– Chop the Pecan walnuts roughtly.
– Cut Pandoro into thin slices and wet them with coffee.
– Take a narrow pan and start placing Pandoro slices on the base.
– Cover with the cream of Mascarpone and with Pecan walnuts, chopped roughtly.
– Make another layer of Pandoro, Mascarpone and garnish the surface with the walnuts left.
