Italian Kitchen Secrets: capers

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7/20/2014

Fake fish ( finto pesce).

This is an old recipe often made on Christmas holidays, it comes from Genoa and it's a classic lowly dish but it's so easy and tasty!

Don't mind if you don't have a fish mould, I don't too but I used a simple plum-cake pan.

You can serve it with green salad and have a perfect lunch/dinner.

You can use less mayonnaise or a light version or even no mayo at all, just some milk.

36 oz potatoes

10 tablesp. mayonnaise

2 cans of tuna in oil (drained)

1 tablesp. capers

6 anchovies

1 bunch of parsley

lemon zest to taste

salt and pepper

2 boiled eggs

Boil potatoes untill tender, peel them and mash with a potato masher.

In a mixer blend anchovies, tuna, capers, lemon zest, parsley and eggs, when potatoes are cold add the mixture and the mayo, then salt and pepper to taste.

If it's not creamy enough just add more mayo or some milk, pour in a mold or a pan covered with a baking sheet and then cover with cling.

Let it rest in fridge for at least 6 hours (but not more than 24 as it's easy to spoil because of mayo).

7/04/2014

It's been a long time since the last time I've written on this blog.
I had a lot to do in real life and I'm always more into my Italian cooking blog mainly because it took me a while to write in english and I'm always afraid to cut a poor figure.
Now and then, anyway, I feel the need to come back and share something: today it's time for bell peppers rolls.
It's the right time of the year for bell peppers and it's a recipe you can serve as appetizer or side dish, it's quite easy but you have to turn on the oven :D

For about 6-7 rolls:

2 bell peppers ( I did one red and one yellow)

1 cup breadcrumbs

1 teaspoon unsalted capers

2 canned anchovies

1 garlic clove

3 tablespoon olive oil

salt and pepper to taste

Put in the oven, pre heated at 390°F, the bell peppers.
Let them roast untill they're soft then put them into a sealing bag while they're still hot.
When peppers are warm peel them and cut them in large stripes.
In a mixer put breadcrumbs, capers, garlic, anchovies, salt and pepper and olive oil. Blend untill everything is pulverized.
Put some mixture on the peppers stripes and roll them.
Put all the rolls on a baking pan, sprinkle with the rest of the breadcrumbs mixture and put in the oven just the time to brown the bell peppers.
Let them cool down and serve.

9/17/2013

Chicken roulade with capers and lemon zest.

It's been a long time...

You know: holidays, too hot weather to cook, a lot of work (and that's a good thing!) and I couldn't post anything.

Today I'm back with a really light recipe that still has a summer taste.

I've tried it in a restaurant in San Marino (an indipendent state inside Italy, you can learn something more about it HERE and about the restaurant HERE ) and I really wanted to try this at home.

The result is good even if not just alike the restaurant one (but I didn't have the recipe, just tried all by myself) so I want to share it with you.

It could be a nice appetizer or a light second course.

2 servings:

4 thin slices of chicken breast

1/ cup salted capers

juice of 1/2 lemon

zest of 1 lemon

1/2 garlic clove

extra-virgin olive oil

The first thing to do is to unsalt capers: leave them in cold water for about 1 hour changing water now and then.

Peel lemon zest avoiding the white part and chop finely with a knife, then do the same with unsalted capers.

Put them in a small bowl with smashed garlic and a generous pour of olive oil and the juice of half a lemon.

Mix with a spoon (you shouldn't need more salt due to capers but just try it and see).

Beat chicken breast with a tenderizer then spread some sauce on it.

Roll it on the longer side and close it in tin foil or any cooking paper than can handle hot temperatures.

Do the same with all the slices then put them in a food steamer or in any pot where you can cook with steam and cook for about 45 minutes.

When the meat is cold cut pinwheels not too thick and cover them with a little sauce before serving.

You can prepare the meat one day in advance and store it in the fridge (same as sauce) but cut it only before serving.

You can decorate with some more lemon zest.

Italian Kitchen Secrets

7/20/2014

Fake fish ( finto pesce).

7/04/2014

Bell peppers rolls.

9/17/2013

Chicken roulade with capers and lemon zest.

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