Langoustes grillées au four - جراد البحر / لانكوست - , Grilled lobster in the oven
recette simple et appétissante! je vous invite a préparer avec moi la recette ensemble . merci pour votre encouragement .
Langoustes grillées au four - جراد البحر / لانكوست - , Grilled lobster in the oven
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Parisienne Gnocchi
This one takes a little work, but is well worth it!
Recipe:
Parisienne Gnocchi
Lobster Mushroom, Corn & Green Bean Hash
Heirloom Tomato Coulis
Serves 4
Heirloom Tomato Coulis Ingredients
¼ cup butter
2 Heirloom tomatoes, cored, quartered
¼ cup leeks, white only, chopped
¼ cup onion, chopped
½ dry bay leaf
Two finger pinch of kosher salt
1 sprig thyme
Heirloom Tomato Coulis Preparation
Add all ingredients to a heavy bottomed soup pot and cook on a very low simmer, covered, for about 30 minutes, or until vegetables are very soft and tomatoes have broken down well.
Remove bay leaf and thyme sprig from the pan and add remaining ingredients to a blender or food processor and blend until very smooth. Taste and adjust seasoning with salt and pepper if necessary. Keep warm.
Gnocchi Ingredients
3/4 cup water
6 Tablespoons unsalted butter
½ teaspoon kosher salt
1 cup all purpose flour, sifted
1 Tablespoon Dijon mustard
2 Tablespoons of herbs de Provence ( chopped chives, parsley, tarragon)
1 ½ teaspoons kosher salt
½ cup shredded gruyere cheese
3 to 5 large eggs
Gnocchi Preparation
Set up a counter top mixer with the paddle attachment. Have all the ingredients ready before you begin cooking.
Combine the water, butter, and the ½ teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still moist.
Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the aroma of cooked flour will be noticeable. Immediately transfer the dough to the mixer bowl. Add the mustard, herbs, and the 1 ½ teaspoons salt. Mix for a few seconds to incorporate the ingredients and release some of the heat, then add the cheese. With the mixer on the lowest speed, add 2 eggs, one at a time, beating until each egg is completely incorporated before adding the next one. Increase the speed to medium and add the other 2 eggs, one at a time, mixing well after each one. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should move down the spatula very slowly; if it doesn't move at all or is very dry and just falls off in a clump, beat in an additional egg.
Place the dough in a large pastry bag fitted with a 5/8-inch plain tip and let it rest for about 30 minutes at room temperature. (If you have only a small pastry bag, fill it with half the dough two times.) Bring a large pot of lightly salted water to a simmer. Line a baking sheet with paper towels. Line a second baking sheet with parchment paper.
Twist the end of the pastry bag to push the dough into the tip. (From time to time, as the bag empties, you will need to twist the end again.) As you squeeze the back of the bag with your right hand, hold a small knife in your left hand and cut off 1-inch lengths of dough, allowing the gnocchi to drop into the pot. Pipe about 24 gnocchi per batch. First, the gnocchi will sink in the pot. Keep the water temperature hot, but do not boil. Once the gnocchi float to the top, poach them for another 1 to 2 minutes, then remove them with a slotted spoon or skimmer and drain on the paper towel–lined baking sheet. Taste one to test the timing; it may still seem slightly undercooked in the center, but it will be cooked again. Repeat with the remaining dough.
When all the gnocchi have drained, place them in a single layer on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to a day.
Lobster Mushroom, Corn & Green Bean Hash Ingredients
Olive oil to cover bottom of large sauté pan
½ cup shallots, julienne
1 teaspoon minced garlic
2 cups lobster mushrooms or portabella mushrooms, medium dice
2 cups corn, blanched, chilled, cut from the cob (about 2 ears of corn)
2 cups green beans, ends trimmed, cut in 3rds, blanched, chilled
¼ cup butter
Kosher salt and black pepper to taste
Hash Preparation
Heat oil in large sauté pan until it begins to shimmer. Add shallots and minced garlic and brown just slightly. Add mushrooms and sauté until just cooked but still firm.
Add corn and green beans and sauté until cooked through. Remove from heat and add butter. Toss with ingredients in pan to coat and create a buttery sauce. Season to taste with salt and pepper. Keep warm.
The Dish
Sauté the gnocchi in butter until it is golden brown on two sides.
Spoon some tomato coulis into the bottom of a large pasta bowl, and then spoon gnocchi onto coulis. Top the gnocchi with the mushroom hash
L'Omelette in un 3 stelle Michelin francese con Donato Russo - Mirazur***
L'omelette è il comfort food francese più conosciuto e riprodotto. Due ingredienti per una ricetta tanto semplice quanto ricca di insidie. Per conoscerne i segreti siamo stati a Mentone, all'interno del ristorante 3 stelle Michelin Mirazur di Mauro Colagreco. Il giovane (ed emozionatissimo) chef de cuisine Donato Russo si è confrontato con la ricetta classica dell'omelette francese, per poi presentare una variante morbida e golosa creata con la tecnica del soufflé. A unire le due ricette l'utilizzo originale di un grande formaggio italiano.
Il video è stato realizzato in collaborazione con il Consorzio del Formaggio Parmigiano Reggiano, che per l'occasione ha creato un codice sconto valido in tutti i paesi europei dove è presente lo shop (Italia, Austria, Belgio, Francia, Germania, Lussemburgo e Olanda). Il codice è PRITALIASQUISITA e dà diritto a uno sconto del 10% per acquisti superiori ai 60 euro. Visita lo shop:
INGREDIENTI/INGREDIENTS
OMELETTE CLASSICA
Uova/Eggs 3 to 4
Sale/Salt 1 g
Butto/Butter 5 g
Olio EVO/EVO oil 3ml
Per la salsa di Parmigiano Reggiano
Uova/Eggs 5
Parmigiano Reggiano 24 mesi 100 g
Panna 5ml
Diametro della padella/Pan Diameter 20cm
OMELETTE SOUFFLÉ
Uova/Eggs 6
Farina/Flour 60 g
Latte/Milk 40 ml
Butto/Butter 50 g
Parmigiano Reggiano 24 mesi 40 g
Diametro della padella/Pan Diameter 24cm
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