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coccarda

Roasted Eel on Pecorino cream with lemon and Roasted Cherry Tomatoes

alto-Anguilla-arrosto-su-crema-di-pecorino

Anguilla-arrosto-su-crema-di-pecorino


Ingredients (serves 4):
1 medium-sized eel (approximately 200g/7oz)
2 lemons
100g/3.5oz Pachino cherry tomatoes
1 onion
200g/7oz Pecorino
80g/3oz fresh cream
Powdered sugar
3-4 bay leaves
1 sun-dried tomato
Oregano
Extra virgin olive oil to taste
Salt to taste

DIRECTIONS
After removing the outer mucus layer and the entrails, fillet and remove the eel from the spine using a slim and sharp knife. Cut the eel into four pieces.
In a large pan, bring the water to a boil together with the bay leaves, one lemon sliced into quarters, the sun-dried tomato and the onion. When the water comes to a boil, season to taste and add the eel fillets, taking the pan off the heat. Leave to cool in the pan until completely cold, then remove the eel and place in a dish. Place a light weight on top in order to retain the flat and non-curved shape and put into the refrigerator. Add the cubed Pecorino to the fresh cream in a small saucepan and melt over a low heat for a few moments until combined to form a cream, using a hand blender if necessary. Put the sauce to one side.
Slice the cherry tomatoes into halves and place them in a baking pan with the “flat” side facing up. Dust with confectioner’s sugar, oregano, salt and a dash of olive oil. Preheat the fan oven to 100°C/212°F, then bake the cherry tomatoes for around two hours. Using a non-stick skillet, sear the eel pieces with the skin facing down, ensuring that they are nicely golden and crispy but not burnt. Serve each slice on a separate plate with the Pecorino cream on the bottom, topped with the roasted cherry tomatoes and a sliver of lemon zest, garnishing with a few mint leaves.
stampa

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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