Frico friulano
Ingredients:
– onion, 50 g
– potato, 500 g
– soft cheese (Montasio), 200 g
– salt, 1 teaspoon
– extra virgin olive oil, 10 g
Sauté the finely sliced onions in the oil. When it starts to brown, add the previously cooked, finely sliced potato. Add small slices of soft cheese to the softened potato. Fry all ingredients in a pan until the cheese melts.
AKADEMIA ITALIA 1. episode: Prosciutto San Daniele Flora & Alessandro
Prawns with San Daniele ham and prosecco
Ingredients:
– 16 prawns
– 16 thin slices of San Daniele ham
– extra virgin olive oil, 20 g
– prosecco, 2 dl
– salt, 1 teaspoon
– pepper, 1 teaspoon
– mixed salad, 200 g
– cherry tomato, 100 g
Salt and pepper the fresh prawns, then roll into the thin slices of San Daniele ham. Put in a pan and fry in olive oil. Pour in some prosecco. Fry for another 5-6 perc minutes. Serve with the mixed salad and cherry tomatoes.
Beef tongue with horseradish paste
Ingredients:
– onion, 50 g
– garlic, 2 clove
– carrot, 50 g
– cherry tomato, 100 g
– celery, 50 g
– 1 beef tongue
– water, 10 litres
– salt, 1 tablespoon
– extra virgin olive oil, 1 tablespoon
– grated horseradish, 200 g
– cream, 50 g
– wine vinegar, 1 tablespoon
– 5 bay leaves
Directions:
Cook beef tongue for 4 hours together with the garlic, celery, carrot, onion, bay leaves and salt. When it’s ready, let the tongue cool and cut to thin slices. Serve on a plate with cherry tomatoes and paste mixed from cream, wine vinegar and horseradish.
AKADEMIA ITALIA 4. episode Veneto Panettone Flora & Alessandro
Flavoured squid
Ingredients:
– squid, 600 g
– garlic, 1 clove
– extra virgin olive oil, 6 tablespoons
– cherry tomato, 200 g
– parsley, 50 g
– rucola, 300 g
– white wine, 1 dl
Directions:
Peel and clean squid. Sauté in 3 tablespoons of olive oil with crushed garlic cloves. Salt and pepper to taste. Add parsley, tomatoes and white wine. Let it simmer for 5 minutes. Serve on a plate laden with fresh rucola.
Plenta Bruschetta with Ricotta, leek and San Daniele ham
Ingredients:
– water, 1 litre
– polenta, 250 g
– salt, 1 teaspoon
– extra virgin olive oil, 10 g
– San Daniele ham, 200 g
– leek, 100 g
– ricotta, 200 g
– grated Parmesan cheese, 100 g
– butter, 10 g
– cream, 100 g
Directions:
Boil 1 litre of water, add salt and polenta. Let it simmer for an hour. Pour into a baking pan and let it cool. When cooled, cut it to pieces like you would do with bruschetta. Sauté in a non-stick frying pan with a little oil, for 5 minutes on both sides each. Mix a paste from ricotta, Parmesan cheese and cream. In a pan, sauté leek, ham and butter for 5 minutes. Pour the mixed paste, ham and leek on all slices of mush.
Three clam variants
Ingredients:
– 2 kg cozze clam
– 200 g breadcrumbs
– 100 g tomato sauce
– 2 cloves of garlic
– 50 g parsley
– 50 g mature pecorino cheese
– 100 ml extra virgin olive oil
– 1 egg
– 1 spoon of flour
– Peperoncino, hot chili pepper
– Salt
– Pepper
Clam with tomato
Sauté a small clove of garlic and a small peperoncio. When the garlic is sautéed add clams and tomato sauce. Leave on the stove until the clams open. Serve.
Open the other clams by simmering them with water. Half of them will be fried in beadcrumbs: dip them in flour and beaten egg and fry on oil. The other half we bake in the oven, so remove one shell from the clams. Mix breadcrumbs with very finely chopped pasrley, mature pecorino cheese and extra virgin olive oil. Add the mixture to the shells containing the clam’s meat. Bake the now-filled clams for 6-7 minutes at 180 °C.”
AKADEMIA ITALIA 13. episode: Puglia – édességek, bor, kultúra és kagylók Flora & Alessandro
