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Baked tuna with thyme
INGREDIENTS (4 people):- 1 kg of fresh tuna
- 2 dl dry white wine
- 2 scallions
- 1 garlic
- 1 thyme branch
- 1 dl of extra virgin olive oil
- 1 tablespoon chopped parsley
- Ground white pepper
Preheat the oven at 170º C. Peel and chop the scallions and garlic. Clean and chop the thyme. Put a large pan on the fire with a bottom of oil and saute these three ingredients.
Salpimentar the tuna and add it to the pan with the onion stir fry. Brown it on both sides and pass it to a baking dish. Keep the pan on the fire, break it down with the wine and pour over the tuna.
Put the dish in the oven and let the fish roast for 10 minutes. Remove from oven, remove tuna and reserve hot. Pour the sauce into a saucepan and reduce to a simmer until lightly thickened, try seasoning. Serve the sliced tuna with the sauce on top and chopped parsley.
INGREDIENTS (4 people):- 1 kg of cicadas
- 1 onion
- 2 carrots
- 1 turnip
- 3 potatoes
- 1 bay leaf
- 1 teaspoon of cumin
- 1 dl of cider
- 2 dl of fish stock
- 3 strands of saffron
- Virgin olive oil
Clean the rinds, Cut them into slices and batter lightly in flour. Fry in a pan with a bottom of hot oil. Remove and reserve.
Peel, chop and saute the onion in the same oil where the fish was made. When it is transparent, add the rest of the vegetables, clean and chopped, salt and pepper and saute until tender. Add potatoes, bay leaf and cumin. Stir and water with cider.
Add the fish stock, cover and cook over moderate heat. When the potatoes are done, add the strands of saffron and fish. Rectify seasoning and prolong cooking for about 5 minutes. To serve.
INGREDIENTS (4 people):- 100 g of bread
- 1 green pepper
- 3 tomatoes
- 4 tablespoons vinegar
- 12 tablespoons extra virgin olive oil
For the garnish:
- 1 egg
- 100 g of fresh tuna
Put the bread to soak. It should not overflow with water, just soak the crumb. Peel the tomatoes and the garlic clove. Clean the pepper, removing the seeds. Cut the pepper into pieces.
Drain the bread and put it in a large and deep bowl. Add the pepper, tomatoes and garlic. Beat well until there are no lumps and the texture is completely liquid and creamy. Add a stream of oil, vinegar and salt to taste. Whisk again and put in the fridge for at least 2 hours to take it cool.
Cook an egg. When ready, take out and let cool. Then peel and chop. Drain the tuna. Serve the baton with the tuna and the hard-boiled egg on top.Related content Gazpachos ... Different!
Onions stuffed with meat
INGREDIENTS (4 people):- 4 onions
- 150 g minced beef
- 4 tablespoons milk
- 1 slice of bread
- 1 egg
- 80 g of gruyère cheese
- 40 g of butter
Put a pot on the fire with water. When it boils, add the onions and blanch 2 minutes. Remove the onions, drain and let cool. Cut the onions horizontally, without breaking and emptying the centers.
Chop the onions drain. In a bowl, mix it with the meat. Salt and pepper Add the egg and the slice of bread previously soaked in milk. Grate the cheese and add it to the bowl.
Preheat the oven to 180º C. Grease a baking dish and add a glass of water. Fill the onions with the bowl mixture and place them in the bowl. Sprinkle a little cheese and butter on each onion. Bake 30 minutes, until the onions begin to brown.
INGREDIENTS (4 people):- 1 chicory
- 4 tablespoons extra virgin olive oil
- 6 tablespoons Modena vinegar
- 2 slices of whole wheat bread
- 40 g of pine nuts
- 200 g of fresh mozzarella
- Fresh thyme
Wash the chicory immersing it in cold water. Drain and chop. Put a pan on the fire with 2 tablespoons of olive oil and 4 tablespoons of Modena vinegar. Sauté the chicory over medium heat for 4 minutes; remove.
Toast the slices of bread and cut them into dice. Toast the pine nuts in a pan over low heat to remove the fat. They can also be roasted in the oven, at 175º C, on waxed paper and then on a mold or tray. Between 10 and 15 minutes will be ready.
Cut the mozzarella into slices. Arrange the chicory in a bowl, mozzarella, bread, pine nuts, salt and pepper. Dress with 2 knives. of oil and 2 of Modena vinegar.
Pork and fruit skewers
INGREDIENTS (4 people):- 700 g of pork chops
- Apricot jam
- 150 g cherry tomatoes
- 200 g pineapple
- 1 teaspoon sweet paprika
- 1 teaspoon of honey
- 1 tablespoon white vinegar
- 1 tablespoon of Dijon mustard
- Soy sauce
Put 2 liters of ice water on a tray, 60 g of salt and 40 g of sugar. Stir until the sugar and salt dissolve. Then, put the pork chops. Leave in the fridge for approximately 60 minutes.
Put in a saucepan 100 g of jam of apricot, a tablespoon of vinegar, 2 tablespoons of soy sauce, honey and mustard. Keep on fire until all ingredients are mixed; remove.
Drain the pork chops from the brine. Cut into pieces, salt and pepper and sprinkle with paprika. Peel and cut the pineapple into pieces. Assemble the skewers alternating pineapple, pork and cherry tomatoes. Paint the skewers with the mixture from step 2.Related content Game and pork recipes