Antipasti dishes for the spoon
Instructions
SMOKED DUCK with APPLES
Ingredients for 6 people 5 slices of smoked duck not very thin, 2 apples, 3 tablespoons of raisins, a few tablespoons of liquid honey, 2 tablespoons oil, 2 tablespoons of white vinegar, 2 tablespoons of lemon juice, a few leaves of thyme, salt. Peel apples, remove the core, then cut into 1/2 slices. Drizzle with lemon juice so that they don't turn black, cut into small cubes, keep them aside. Put the raisins in a small bowl with warm water, so that they soften. Meanwhile, cut the smoked duck slices into strips and place them in a bowl. With a whip in hand emulsify the oil and honey laceto. Savoury Pies. Pour the vinaigrette over the duck breast fillets and mix. Add the raisins well squeezed, diced apples and stir carefully. Presented and brought to the table in individual spoons. Serve.
RAG of BEEF CARPACCIO with BALSAMIC GLAZE
Ingredients for 6 people 350 g slices of beef carpaccio, 150 g Parmesan Reggiano, a few tablespoons of balsamic vinegar glaze, salt. Cut the slices of thinly sliced into strips and place in a large bowl. Drizzle with balsamic glaze and stir carefully. Split the meat in spoons, sprinkle with a few flakes of cheese and serve.
CUBES of SALMON with dill
Ingredients for 6 persons 400 g of smoked salmon, a sprig of fresh dill, 1 tablespoon and 1/2 of pink peppercorns, 2 tablespoons strong mustard, 1 tablespoon and 1/2 tablespoon sugar satin, 2 tablespoons vinegar, a dl of olive oil, salt. Cut the salmon into cubes of about 1 cm per side; place the cubes into a glass bowl and sminuzzatevi over the dill. Add pink peppercorns. Stir gently. Emulsified In a bowl with mustard, oil, vinegar, sugar and salt. Pour the vinaigrette over the salmon, mix thoroughly. Cover with kitchen foil and let marinate for an hour in the refrigerator. Marinated salmon served in individual spoons.
SHRIMP IN SAUCE ' 1000 ISLAND '
Ingredients for 6 persons 500 g of shrimps, 3 egg yolks, 50 cl seed oil, salt, pepper, 2 tablespoons of ketchup, a spoon and 1/2 cream, 3 tablespoons finely chopped mixed herbs, a pinch of salt. Drain and carefully dry the prawns and put them in a glass bowl. Then prepare mayonnaise: beat the egg yolks with an electric mixer, or a robot, with a pinch of salt, add the oil, lest it is well incorporated; Add the ketchup: when the sauce is the desired color, add the cream. Stir herbs and stir carefully. The sauce over the shrimp and stir so that the ingredients are thoroughly mixed. Transfer the shrimp to the sauce on individual spoons coated with a small leaf of salad and serve.
CURRIED SCAMPI
Ingredients for 6 people 20 scampi, 2 shallots, a dl of dry white wine, a dl of cream, a carrot, an onion, butter, curry powder, lemon, sweet-smelling pile, 150 g of shrimp in brine well drained, salt, pepper. Fill a saucepan with water, immerse the odorous pile (parsley, thyme), add the carrot and onion, bring to a boil. Lessatevi shrimp for 5 minutes, drain them and sgusciateli. Let melt In a pan a large knob of butter and soffriggetevi finely chopped shallots. Add a teaspoon of curry powder, stir, pour in the wine and let reduce half. Add the cream, a pinch of salt and pepper, mix well. Arrange shrimp on spoon, spray them with lemon juice, cover with the sauce. serve.
FEW SALMON with WHITE WINE SAUCE
Ingredients for 6 people a salmon of approx. 1 Kg, a carrot, a stick of celery, butter or oil, a sprig garnish, 1 teaspoon peppercorns, salt. For the sauce: 1/2 litre of fish fumet, 30 g of flour, 60 g butter, 60 g of white wine, a spoonful of lemon juice, salt and white pepper. Clean the carrots and celery, wash them and cut them into pieces, then brown them slightly a little butter or oil and then transfer it to a fish kettle. Add a liter of water, the bouquet garni, peppercorns, salt and bring to a boil. Lower the heat, lay the salmon and cook slowly for 20 minutes; remove from heat and let cool. In a saucepan melt 30 g of butter, add the flour and cook a few minutes stirring constantly. Meanwhile, pour the wine into a saucepan and reduce by half; Add the title and bring to a boil. Incorporated to prepare the roux, stirring constantly with a whisk and continue cooking for about 10 minutes. Finish the sauce by adding the lemon juice, salt and pepper; filter it with the Chinese strainer and add the remaining cold butter cut into small pieces. Cut the salmon into cubes, put them on spoons, garnish with some shrimp and nappate with the sauce. Serve.
