Chicken Liver Canapes Recipe

Chicken Liver Canapes Recipe - These litte Crusts alse made with pureed mushrooms, tomato sauce, and other toppings- are popular Tuscan snacks and hors d’oeuvres.

Chicken Liver Canapes Recipe

Ingredients :

• 3 tbsp. Extra-virgin olive oil
• 2 tbsp. butter
• 1 lb. Chicken livers, veins removed
• 1 small yellow onion, peeled and finely chopped
• 1 small carrot, peeled, trimmed, and finely chopped
• Salt and freshly ground black pepper
• 1 tbsp. capers, drained
• 1 tbsp. anchovy paste
• ¼ cup chicken stock
• 50 thinly sliced 2” squares country bread, lightly toasted

Directions :

1. Put oil and butter into a large skillet and heat over medium heat until butter melts. Add chicken livers, onions, and carrots and cook, stirring often with a wooden spoon, until livers are cooked through and vegetables are lightly browned, about 20 minutes. Season to taste with salt and pepper.
2. Transfer liver mixture to a blender and blend to a coarse, about 15 seconds. Add capers and anchovy paste and blend about 15 seconds more. Add stock and blend to a smooth puree about 1 minute more
3. Scrape liver puree into a medium bowl using a rubber spatula. Cover surface of pure with plastic wrap to prevent a skin form forming, then refrigerate until cool, about 2 hours. Bring liver puree to room temperature before spreading on toast.

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Carpaccio Recipe

Carpaccio Recipe - Today, almost anything thinly sliced is called “carpaccio,” but the name of this 1950 harry’s bar creation originally referred to its color: Some say the dish was named for the great Venetian painter vittorio Carpaccio, Noted for his Reds and whites.

Carpaccio Recipe

Ingredients :

• For The Sauce :
• 1 egg yolk
• 1 tsp. white wine vinegar or red wine vinegar
• 2 punches dry mustard
• Salt and freshly ground white pepper
• ¾ cup olive oil
• Juice of ½ lemon
• 1-2 dashes Worcestershire sauce, or to taste
• 1 ½ tsp. milk

Directions :

1. For The Carpaccio : 1 ½ lbs. boned shell of beef, trimmed of all fat, sinew and gristle
2. For The Sauce : Make a mayonnaise by putting egg yolk, vinegar, mustard, and a little salt and pepper in a medium mixing bowl and whisking until foamy and thoroughly blended. Add ¼ cup of the oil drop by drop, whisking constantly. Gradually add the rest of the oil in a thin, steady stream, continuing to whisk as the mayonnaise thickens. Add 1 tbsp. of the lemon juice, or to taste, and adjust seasoning, whisking in a little beef of chicken broth (or water) to thin the Mayonnaise, if You Like.
3. Put ½ cup mayonnaise (reserve the rest for another use) in a small mixing bowl; whisk in Worcestershire and ¼ tsp. of the lemon juice, then enough milk to make a thin sauce that just coats the back of a wooden spoon. Season to taste with salt and pepper, and add a little more Worcestershire and/or lemon juice, if you like.
4. To Assemble: make sure the beef is very cold, then slice into the thinnest possible slices, using a razor-sharp, longbladed slicing knife. It will take several slices before you will be able to get thin, even slices. Divide slices among six small chilled plates, arranging them in one thin layer, covering the surface completely.
5. Drizzle some of the sauce over meat on each plate and serve immediately.

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Gratinéed Large Gray Shrimp Recipe

Gratinéed Large Gray Shrimp Recipe - This Italian Specialty was shared with us by a Venice fishmonger who invited us for a “typical weekend meal.”

Gratinéed Large Gray Shrimp Recipe

Ingredients :

• 6 slices stale white bread, crusts removed
• ¼ cup finely chopped basil
• 1 clove garlic, peeled and minced
• 1 tbsp. grated parmoglano-reggiano
• 3-4 tbsp. extra-virgin olive oil
• Salt and freshly ground black pepper
• 24 large whole shrimp, legs removed, shells on
• ½ cup tocai friulano or other dry Friuli white wine

Directions :

1. Preheat oven to 400^. Tear bread into pieces and put in bowl of food processor fitted with a steel blade, then pulse to coarse crumbs. Transfer to a medium bowl and add basil, garlic, and grated cheese. Toss with oil and season to taste with salt and pepper. Set aside
2. To butterfly shrimp, make a deep incision with the tip of a sharp knife in the back just below the head, and slice down to the tail, cutting through the shell and about halfway through the meat Spread incision open and flatten shrimp slightly with your fingertips.
3. Stuff each shrimp with some of the reserved bread crumb mixture, then moisten each with about 1 tsp, wine. Arrange shrimp on a baking sheet and bake in upper third of oven for 10 minutes. Switch oven setting to broil, and broil shrimp until bread crumb mixture is browned, about 5 Minutes.

Cooking Recipes - Also Read Previous Article Duck Bresaola With Borlotti And Red Onion Jam

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Duck Bresaola With Borlotti And Red Onion Jam Recipe

Duck Bresaola With Borlotti And Red Onion Jam Recipe - You’ll want to clear some space in your refrigerator to accommodate this three-week-puls home-curing exercise. Canned borlotti beans are available in Italian and Upscale markets.

Duck Bresaola With Borlotti And Red Onion Jam Recipe

Ingredients :

• For the bresaola :
• 3 tbsp. kosher salt
• 3 tbsp. freshly ground black pepper
• 1 tbsp. sugar
• 1 tbsp. hot red pepper flakes
• 1 tbsp. chopped fresh rosemary leaves
• 1 tbsp. chopped fresh thyme leaves
• 1 whole (2-lb). duckbreast.

For The Jam :

• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 2 red onions, cut into ¼” dice
• Kosher salt and freshly ground black pepper
• 1 cup fresh orange juice.
• 1 10-oz. can borlotti beans, rinsed and dranined
• 4 tbsp. extra-virgin olive oil
• 4 tbsp. extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 garlic cloves, thinly sliced
• ½ tsp. hot red pepper flakes
• ¼ cup red wine vinegar

Directions :

1. For The Bresaola : In a small bowl, combine salt, black pepper, sugar, red pepper, rosemary, and thyme. Rub duck breast with this mixture, wrap loosely in wax paper, and refrigerate for 4 days unwrap breast, then wrap like a package with string, leaving one long end. Suspend breast form a shelf in your refrigerator for 3 weeks
2. For The Jan : In a 12”-14” sauté pan, heat 2 tbsp. of the olive oil over high heat until hot but not smoking. Add onions and cook low heat until softened and just slightly golden brown. Season with salt and pepper and add orange juice. Continue to cook, stirring occasionally, until juice has reduced and completely, until juice has reduced and completely coats onions and onions are falling apart, adding a little water if necessary to keep onions form sticking. This should take about 20 minutes. Season again with salt and pepper, if necessary, and set aside to cool.
3. To Assemble : In a Mixing bowl, gently stir together beans, olive oil, garlic, red pepper, and vinegar until well mixed, and set aside for 1 hour.
4. Slice the bresaola very thin with a sharp knife or on a slicer, arrange some of the slices on each of four chilled dinner plates. Remove beans form their barh with a slotted spoon and dibide them evenly among plates. Finish each plate with a dab of onion jam and sprinkle with parsley. Serve immediately.

Also Red Previous Article Spider Crab With Zucchini and Artichokes - Cooking Recipes

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Spider Crab with Zucchini and Artichokes Recipe

Spider Crab with Zucchini and Artichokes Recipe - Spider Crab (maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but a local fishing captain remembered this preparation from his childhood, and made it Four us when we went out on his boat one evening.

Spider Crab with Zucchini and Artichokes Recipe

Ingredients :

• 6 Small artichokes
• 7 tbsp. extra-virgin olive oil
• 2 Medium zucchini, trimmed and sliced into thin rounds
• 1 scallion, trimmed and minced
• 2 cups fresh bread crumbs
• 2 springs fresh thyme, leaves minced
• ¼ bunch parsley, trimmed and chopped
• Salt and freshly ground black pepper
• 1 lb. jumbo lump crabmeat
• Juice of 1 lemon

Directions : 

1. Pull off the tough green outer leaves of the artichokes until you reach the tender, mostly yellow leaves. Trim stems and slice about 1”off top artichokes. Spread open leaves and scoop out fibrous white chokes with a spoon. Slice artichokes lengthwise into thin wedges
2. Heat 4 tbsp. of the oil in a large skillet over medium-high heat. Add artichokes and cook, stirring often, until lightly browned, about 5 minutes. Add zucchini and scallions and cook until zucchini is lightly browned, about 3 minutes. Reduce heat to medium-low, cover, and cook until vegetables are soft, about 10 minutes.
3. Meanwhile, combine bread crumbs, thyme, reaming 3 tbsp. of the oil, and half the parsley in a medium bowl. Season to taste with salt and pepper and set aside. Pick through crabmeat, removing any bits of shell, and set aside.
4. Preheat broiler and set rack about 4”from the heat. When vegetables are soft, increase heat to medium, add crabmeat and reaming parsley to skillet, and season to taste with salt and pepper. Cook, stirring gently, until crabmeat is warmed through, about 3 minutes, taking care not to break up crabmeat lumps. Remove from heat and stir in lemon juice. Adjust seasonings.
5. Divide crabmeat among four individual gratin dishes. Cover each with a generous handful of the bread crumb mixture, then broil until browned, 1-2 minutes
6. Duck Bresaola With Borlotti And Red Onion Jam

Cooking Recipes - Also Read Previous Article Montasio Cheese Crisps Recipe.

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Montasio Cheese Crisps Recipe

Montasio Cheese Crisps Recipe - We Got this Recipe from a New York restaurateur who grew up eating this irresistible fried-cheese snack in her hometown of pula, Croatia, which was once part of Italy. Frico may be stuffed with a variety of fillings. When making this simple version, we added a little flour to help it hold its shape.

Montasio Cheese Crisps Recipe

Ingredients :

• ½ lb.(about  cups) great montasio (or asiago) Cheese
• 1 tbsp. Flour
• Extra-virgin olive oil

Directions :

1. Combine cheese with flour in a medium bowl. Mix thoroughly
2. Lightly grease a large cast-iron skillet with extra-virgin olive oil, then place over medium-low heat. Spoon 2 tbsp. Of cheese onto heated skillet to make each 2-3 crisp
3. Allow cheese to melt and edges to turn golden brown. Cook, Without touching, for about 3 minutes, then turn with a spatula (when ready, frico should come away easily from pan) and continue cooking for 2 Minutes.
4. Drain on paper towels. Repeat with remaining cheese. Serve at room temperature

Also Read Previous Article Deep – Fried Celery Hearts, Squid, And Lemon Slices With Aioli - By Cooking Recipes

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Deep – Fried Celery Hearts, Squid, And Lemon Slices With Aioli

Deep – Fried Celery Hearts, Squid, And Lemon Slices With Aioli - Piccolo Fritto (little Fry), is a smaller version of the classic Italian Fritto misto (mixed Fry) of bite-size Foods.

Deep – Fried Celery Hearts, Squid, And Lemon Slices With Aioli

Ingredients :
For the Aioli :

• 1 Large clove garlic, peeled and cut into a few pleces
• 2-3 pinches salt
• 1 egg yolk
• ½ cup mild olive oil

For The Fritto :

• 2 Quarts peanuts oil
• 1 cup buttermilk
• 2 cups flour
• ½ cup semolina
• 1 celery heart, root end trimmed, stalks separated, and only pliable ½ “- wide 4” stalks reserved
• 1 large lemon, scrubbed in hot water, thinly sliced, seeds removed, and ends discarded
• 1 lb whole squid, cleaned, body cut into 1/3 “-wide rings, tentacles left whole
• Salt

Directions :

1. For the Aioli : Pound garlic with a mortar and pestle. Add salt and smash the last solid bits of garlic. Add egg yolk and stir with the pestle, work in oil, a gradually increasing the flow as the yolk becomes tacky and opaque. As the yolk reaches saturation, the mixture will make a satisfying clucking sound. Adding a few drops of water to aioli will whiten and soften it, allowing you to add more oil, which you may choose to do if you find the garlic remains too aggressive.
2. For The Fritti : Heat oil in a large heavy pot over medium heat until temperature reaches 365-370 on a candy thermometer. Meanwhile, pour buttermilk into a wide shallow bowl and set aside. Combine flour and semolina in a wide shallow pan and set aside. Line two large sheet pans with parchment paper and set aside. Dip celery into buttermilk, then transfer, dripping, to the flour mixture. “ Shimmy” the breading pan so that the pieces settle, coating their sides, then flip each piece to coat other side. Lift out breaded celery, tap to remove excess flour, then transfer to prepared sheet pan without stacking. ( This simple coating is never uniform and does not need to be. Ideally, the breading will have wrinkles and some barely coated spot) Repeat breading process with lemons, then with squid.
3. Add a few pieces of batter-coated celery at a time to the hot oil without crowding. Fry celery, Undisturbed, Until a pale golden crust sets, 1 ½ - 2 Minutes. Using tongs, very gently turn any pieces that wont otherwise brown on the top. Don’t fuss with the frying food, the fragile breading must stay integral, or the fritto will go limp and become greasy. Once golden, lift out the pieces with tongs or a mesh skimmer, dangle them briefly over the oil to let drip, then set gently on paper towels to let drain, repeat flying process with lemons, then with squid, frying lemons for 45-60 Second, squid rings for 1-1 ½ Minutes, and Tentacles for 45 Second.
4. Season Fritto lightly all over with salt, divide among four warm paper napkin-lined pates, and serve with aioli.

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