Zuccurì pureed soup
Ingredients:
Zuccurì: 800 grams of pulp
Onion: 1 (100 grams)
Vegetable broth: 1.2 liters
Sage: 2 leaves
Rosemary: 1 sprig
Salt to taste.
Sweet paprika to taste
Extra virgin olive oil: 4 tbsp
Steps:
1. To prepare the Zuccurì pureed soup, obtain 800 grams of clean pulp (without seeds and internal threads) and cut it into cubes, meanwhile heat the vegetable broth over medium heat.
2. Pour the extra virgin olive oil into a pan, add the finely chopped onion to the knife and let it dry over very low heat together with the sage leaves and rosemary. Remove the rosemary and add the pumpkin pulp and vegetable broth to the pot, until it is completely covered.
3. Cook for 30 minutes, and when the pumpkin is tender, remove some broth from the pan (keep it aside), then blend everything with an immersion blender.
4. Add salt and a pinch of sweet paprika; blend everything one last time and then plate your cream. Your cream is ready to be enjoyed.
Shishimai with tomatoes
Ingredients:
Shishimai peppers: 300 grams
Cherry tomatoes: 8-10 pcs
Clove of garlic: 1
Basil
EVO oil
Salt
Peanut oil for frying
Steps:
1. Wash and dry the Shishimai peppers well.
2. Heat a couple of tablespoons of oil in a large pan and fry a clove of unpeeled garlic in it. When the clove is golden, add the cherry tomatoes by crushing them and breaking them up with your hands. Cook for a few minutes until they come apart and become soft, then add a few chopped basil leaves.
3. In the meantime, fry the peppers for two to three minutes in a pan with plenty of hot peanut oil. As they are ready, drain them with a slotted spoon and place them on absorbent paper for food.
4. Transfer the Shishimai to the pan with the cooked tomatoes, add salt and season for 5-6 minutes.
Serve hot or lukewarm tomato Shishimai.
Shishimai in tempura
Ingredients:
Shishimai
Vegetable oil for frying
Cups of cold water: 3-4
Egg yolk: 1 large
Cups for sweet or universal flour: 3-4 cups
Corn starch: 2 tbsp
Shishimai peppers: 20 pcs
Tentsuyu sauce
200 ml of water (or light vegetable broth)
50 ml of soy sauce
15 ml of fish sauce
50 grams of sugar
15 ml of vodka
q.s. ginger (fresh, grated)
Steps:
1. Pour two fingers of oil into a saucepan or wok and heat to 180 ° C.
2. In a bowl, beat the water and egg yolk together until frothy. Beat the flour and corn starch for a minute until they are amalgamated and add them to the previously prepared mixture of water and egg yolk.
3. Dip a Shishiami pepper into the batter and then dip it into the saucepan or wok of boiling oil. Repeat the process for all the other Shishimai.
4. Fry until golden brown on all four sides and then transfer to a paper-lined plate or colander.
5. Serve immediately with a dipping sauce such as Tentsuyu or soy sauce.
To prepare the Tentsuyu sauce, start combining the soy sauce, fish broth, vodka and sugar in a saucepan of water. Mix the ingredients well and place the saucepan on the heat, bring to a boil and simmer for a few minutes, in this way the sugar melts and the sauce becomes a little thicker. Remove from the heat and let it cool, then add the ginger root to taste.
Shishimai tapas
Ingredients:
Shishimai peppers: 30 pcs
Olive oil 1 tablespoon
Salt to taste.
Steps:
1. Wash the Shishimai without removing the calix and dry them well, make small holes with toothpicks.
2. Put the olive oil in a pan, heat the pan over live heat, add the Shishito peppers and brown them.
3. Cook over medium heat and add 2 pinches of salt.
4. When the chillies are cooked and brown on both sides, use the tongs and serve on a plate.
A suggestion: you can eat them with your hands once cooked, grabbing them from the calix and eating them in one bite.
Skewers of Negi and Grilled Chicken - Yakitori Negima
Ingredients:
Chicken thighs 700g
Negi 3
Salt to taste.
Pepper as needed.
Sauce for Yakitori: soy sauce, Mirin (or sake or white wine)
Steps:
1. Prepare and light the embers.
2. Remove the skin of the chicken, cut the thighs into pieces of about 30 grams.
3. Cut the Negi into 4cm sections.
4. Using a skewer, skewer the meat alternating with the negi, sprinkle with salt and pepper to taste and place the skewers on the grill.
5. For homogeneous cooking it is recommended to place the larger morsels inside the skewer, the smaller ones on the outside.
6. Cook for about 10 minutes.
7. Also avoid too direct heat, better to opt for a slower cooking.
8. Season with Yakitori Sauce.
Fioretto rolls
Ingredients:
Fioretto 500 grams
Pork 100 grams (roses or pieces)
Sakè (or white wine) 1 tsp
Soy sauce: 1 tsp
Grated garlic 1 tsp
Olive oil ½ tsp
Coarse ground pepper (if you like)
50cc water
Steps:
1. Divide the cauliflower into bunches.
2. Wrap the pork slices around the stalk of the Fioretto already divided into small bunches. At this point, if you wrap the meat tightly, it will not come off the stalk.
3. Pour the oil into a pan, line up the cauliflowers wrapped in the meat and turn on the fire.
4. Once one side is browned, add water, cover with a lid and cook.
5. When the color of the Fioretto becomes bright, remove the lid and turn off the heat.
6. Add the soy sauce and sake (or white wine) dressing, re-light and quickly roast.
7. Serve on a plate and sprinkle with coarsely ground pepper.
Mixed salad of walnuts and Zuccurì
Ingredients:
Zuccurì 600 gr
Dried oregano
Walnuts 40 grams
Salad: 1 bag for 125 grams of salad (rocket, lettuce, baby spinach)
EVO oil 4 tablespoons
Lemon juice 1 tablespoon
Balsamic vinegar
Parmesan cheese flakes: 40 gr
Salt
Black pepper
Steps:
1. Preheat the oven at 180 ° C, cut the pumpkin in half, do not peel it, remove the seeds and filaments and then cut it into slices.
2. Arrange the slices on the baking sheet with parchment paper, add salt and pepper, sprinkle with a little oregano and sprinkle with 2 tablespoons of oil. Bake for 20-25 minutes, until the pumpkin is tender.
3. In the meantime, sauté the walnuts then let them cool and chop coarsely.
4. Mix the lemon juice and vinegar with 4 tablespoons of EVO oil and season with salt and pepper.
5. Add the cooked pumpkin, chopped walnuts, lemon and vinegar to the salad.