Coleslaw: Saku Saku salad in light version
Ingredients:
Cabbage Saku Saku: 500 grams
Carrots: 2
Spring onion: 1
Yogurt: 350 grams. 0% fat Greek yogurt (or replace with 1 cup of mayonnaise if you want the classic version)
Brown sugar: 2 tbsp
Apple cider vinegar: 2 tbsp
Pepper: 1 pinch
Mustard: 2 tsp
Steps:
Coleslaw is a very popular salad in the US that is served as a side dish to burgers or other meat dishes. The name Coleslaw is a term of Irish origin which derives from “kool” which means cabbage and “sla” abbreviation of the word “salade”.
1. Remove the outer leaves of the cabbage, if damaged or hard, and wash it. Dry it well and cut it thinly with the knife
2. Place the cabbage in a colander so that it dries as you prepare the other ingredients. It is very important that the cabbage is dry when used in the salad as otherwise it will release water once seasoned, which will settle on the bottom of the salad.
3. Wash and peel the carrots. Dry them and grate them not too finely.
4. Wash the spring onion and cut into slices, including the green part.
5. Prepare the coleslaw dressing. In a small bowl pour the sugar, salt and pepper. Add the vinegar and mix well to dissolve the solid ingredients.
6. Add the Greek yogurt (or mayonnaise for the non-light version) and mix until a homogenous sauce is obtained.
7. Add 2 or 3 teaspoons of mustard to taste.
8. Pour all the vegetables into a salad bowl.
9. Dress the coleslaw salad with the Greek yogurt dressing and mix. Place in the refrigerator, covering with cling film for a couple of hours so that the cabbage salad is well flavored.
Saku Saku salad with apple and walnuts
Ingredients:
Cabbage Saku Saku: half
Renette apples (if available): 2
Walnut kernels: 5
Extra virgin olive oil: 2 tbsp
Wine vinegar: 1 tbsp
Lemon juice: to taste
Salt to taste.
Steps:
1. Remove the outer leaves of the cabbage and choose the softest ones. Cut the cabbage very thin with a knife, place it in a colander, add salt and leave it to rest for half an hour. By doing so it will lose some of its vegetation water.
2. Slice the apples thinly and sprinkle them with a little lemon juice to prevent them from turning black.
3. Crumble the walnut kernels.
4. Prepare a vinagrette by mixing the extra virgin olive oil, vinegar and salt with a fork.
5. Collect the cut and drained cabbage in a bowl, the apples and, just before serving the salad, dress it with the vinagrette, completing it with the walnut kernels.
Fioretto Tempura
ingredients:
For the lemon-flavored salt
1 lemon (untreated)
100 g of coarse salt
For the batter
200 g of cold still water
1 tablespoon of beaten whole egg
100 g of soft wheat flour
For the tempura
400 g of Fioretto
to taste seed oil for frying
For finishing
to taste lemon slices
preparation:
For the lemon-flavored salt
Peel the lemon with a potato peeler, obtaining only the yellow outer rind.
Finely cut it with a knife.
Put the coarse salt and the chopped lemon zest in a mixer, blend until the color of the mixture becomes slightly yellowish.
Spread the mixture obtained on baking paper and let it dry for at least 3 days at room temperature, until completely dry.
Put the flavored salt obtained in a jar.
Store at room temperature and consume preferably within 1 year.
For the batter
In a bowl, pour the cold still water and add a spoonful of beaten whole egg.
Pour in the flour and mix gently. Leave to rest for 10 minutes.
For the tempura
Dip the Fioretto in the batter and fry at 180 ° for 5 minutes.
Drain on kitchen paper and season with lemon flavored salt.
In a serving dish, serve the Fioretto tempura, accompany with lemon slices and lemon-flavored salt in a small bowl.
Chef Hiro
Chef Hiro: Fioretto in tempura
Spaghetti risottati with clams and Fioretto
ingredients:
For the clams
600 g of clams
20 g of sake
For pasta
1 clove of garlic
chili pepper to taste
to taste extra virgin olive oil
200 g of spaghetti
200 g of Fioretto
chopped parsley to taste
salt to taste
For finishing
lemon zest to tast
preparation:
For the clams
In a saucepan, combine the clams and sake.
Close with the lid, cook for 2-3 minutes and leave all the shells to open.
Peel half of the clams and set aside.
Filter the cooking liquid with a sieve.
For pasta
In a pan, fry the garlic and chilli with a drizzle of extra virgin olive oil.
Add the cooking liquid from the clams.
Add the spaghetti and continue cooking. If necessary, add a little water.
Halfway through cooking, add the Fioretto and close with the lid
When cooked, add the clams and chopped parsley.
If necessary, adjust with a pinch of salt.
For finishing
In a serving dish, serve the spaghetti with clams and foil.
Complete with grated lemon zest to taste.
Chef Hiro
Chef Hiro: spaghetti risottati alle vongole e Fioretto
Gohan Zuccurì
ingredients:
For the dressing
360 g of still water
25 g of light soy sauce
25 g of sake
25 g of mirin
Salt to taste
For the Zuccurì gohan
300 g of Zuccurì
300 g of Japanese rice
For finishing
to taste roasted pumpkin seeds
to taste almonds in toasted flakes
Preparation:
In a bowl, mix all the ingredients for the dressing.
Cut the Zuccurì into 2 cm cubes.
Wash the rice several times with cold water and remove the outermost layer, rubbing it between your hands.
Proceed by changing the water several times until it is transparent.
Let the rice drain and let it rest for about 30 minutes.
Transfer the rice to a clay pot and add the prepared dressing.
Arrange the cubes of Zuccurì, cover with a lid, cook over high heat and bring to the boil.
Once it has boiled, lower the heat to low and cook for another 15 minutes until the rice absorbs all the water.
Turn off the heat and let the rice rest in the pot for 15 minutes, without ever removing the lid.
Serve the Zuccurì gohan directly in the cooking pot.
Complete with toasted pumpkin seeds and toasted flaked almonds.
Chef Hiro
Zuccurì Gohan
Zuccurì Tiramisù
Ingredients:
For the Zuccurì
250 g of Zuccurì
30 g of maple syrup
q.s. vanilla essence
For the cream
2 egg yolks
50 g of granulated sugar
2 egg whites
50 g of granulated sugar
250 g of mascarpone
For the wet
250 g of coffee
75 g of granulated sugar
Rum to taste
For finishing
16 ladyfingers
q.s. cocoa powder
Preparation:
For the Zuccurì
Cut the Zuccurì into 5 cm slices, wrap with aluminum foil.
Bake in the oven at 200 degrees for 30 minutes.
Remove the aluminum foil, with the help of a spoon, obtain about 150 g of Zuccurì pulp.
Add the maple syrup and vanilla essence, mix with a whisk until creamy.
Leave to rest at room temperature.
For the cream
Beat the egg yolks with the granulated sugar until a foamy consistency is obtained.
Beat the egg whites with the granulated sugar until stiff.
In a bowl, mix the mascarpone with the Zuccurì cream.
Add the egg yolk mixture and incorporate the whipped egg whites.
For the wet
In a bowl, combine the granulated sugar in the hot coffee.
Cool to room temperature, then flavor with rum.
For finishing
Soak the ladyfingers in the syrup and arrange them on the base of the pan.
Pour in half of the Zuccurì cream.
Again spread the ladyfingers soaked in the syrup and sprinkle with the other half of the cream.
Leave to rest in the refrigerator, complete with cocoa powder before serving.
Chef Hiro
Tiramisù alla Zuccurì
Fioretto with parmesan
Ingredients:
Fioretto: 6-7 pieces
Grated Parmigiano Reggiano: 30 gr
EVO oil: 2 tbsp
Salt to taste
Steps:
1. Wash and clean the Fioretto, steam the Fioretto for 15 minutes, or boil it in boiling salted water for 10 minutes and drain the stems and head of Fioretto
2. Remove it and drain it very gently so as not to break the tops of the Fioretto.
3. Preheat the oven by turning it on to grill at 200 ° C.
4. Grease an oven dish with a drizzle of oil and gently place the previously cooked Fioretto in it.
5. Add a drizzle of oil, season with salt, mix well and sprinkle with grated Parmigiano Reggiano.
6. Bake until the gratin is golden.
7. Serve immediately hot.
Steamed Fioretto
Ingredients:
Fioretto
Fioretto: 4-5 pieces
EVO oil: 1 tbsp
Salt and Pepper to Taste.
Salsa Dip-Mayo & Pesto
Mayonnaise: 4 tbsp
Pesto without garlic: 1 tbsp
Steps:
1. Wash and clean the Fioretto not cutting the stems but using their entire length.
2. Put four fingers of water in a saucepan and lightly salt it, bring it to a boil and then put the steaming basket inside it, the only precaution to be taken is to not let the water touch the basket.
3. Place the pieces of Fioretto in the basket, taking care to put the tops upwards with the stem in contact with the steamer.
4. Cover the saucepan with a lid and heart for 7/10 minutes, you can check the cooking using the prongs of the fork.
5. Once cooked, remove the steamer from the saucepan, place it on a plate and drain the Fioretto well.
Now it is ready to be enjoyed!
For the Dip-Mayo & Pesto sauce:
In a bowl, mix 4 tablespoons of mayonnaise and a tablespoon of pesto without garlic until the mixture is smooth.
Dip the heads of the cooked Fioretto in the Dip sauce… Enjoy!
Cream of Negi and Potatoes
Ingredients:
Negi: 250 gr (1-2 leeks)
Potatoes: 250 gr
EVO oil: 2 tbsp
Salt and Pepper to Taste.
Steps:
1. Wash and clean the Negi, remove the ends and cut into thin slices.
2. In a non-stick pan, add the oil and dry the Negi. Add the raw potatoes, peeled and cut into cubes and leave to flavor for a few minutes.
3. Cover everything with boiling water (or vegetable broth if you want) and add a little salt.
4. Cover and cook for about twenty minutes, until the potatoes begin to flake.
5. Transfer everything to a tall container and blend with an immersion blender.
Quiche of Negi
Ingredients:
Puff pastry roll or shortcrust pastry: 1
Negi: 3
Sweet bacon in cubes: 150 gr
Fresh Cream: 250 ml
Parmesan: 100 gr
Eggs: 3
Nutmeg to taste
Extra virgin olive oil. q.s.
Salt and pepper
Steps:
1. Wash the Negi, cut them into rings and brown them in a pan with the bacon and very little oil. Proceed by mixing for about ten minutes.
2. Transfer everything to a bowl, add the eggs, salt, nutmeg, parmesan and cream.
3. Roll out the pastry in a pan keeping its parchment paper underneath, prick it and pour in the filling.
4. Fold the edges inwards and bake at 180 ° C for about 40 minutes, static oven.