Seared tuna with sesame_ Tonno scottato con il sesamo

Last Sunday I didn’t want to cook and eat too much, so I decided to cook tuna with sesame. A few years ago one of my sicilian friend used to prepare it for me. I like it very much, so here the recipe…

Serves: 4

Difficulty: **

Time: 45 minutes

Ingredients:

400g /14oz fillet of bluefin tuna

4 tablespoons sesame seeds

1 lemon

Extra virgin olive oil

Salt

Kitchenware:

A soup plate

A pan

A knife

Method:

1. In a soup plate emulsifly the lemon juice with the oil and salt.

2. Dice the tuna, cover the piece with the emulsion and allow about 30 minutes.

3. Discard the emulsion, dip the cubes in sesame seeds and sear on a hot pan for 2/3 minutes.

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Keep calm and continue blogging!

After almost one year, I decided to start publishing on my blog again.

In this months many things are changed.

Among other things, I moved to Milan, in the North of Italy, and begun a new job. Here, because of the rhythm of life, which is much more frenetic and stressful compared to Florence, I couldn’t work on the blog as I wanted. During the summetime, the place where I lived was a bit dark; then I moved to a new flat, bright and wide, but suddenly the winter started: in Milan the weather is very often rainy and foggy, and, as you can see, that is not the best for taking pictures au plein air.

However, today I decided to restart! The weather is still bad and I know I won’t have so much spare time to spend on the blog,  but I really enjoy it.

Dear reader, enjoy the next updates: new post about food recipes, Italian lifestyle and  much more!

Buona lettura!

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Flan of risotto with strawberries and wine

Last week I read of a contest of food and photography to celebrate Valentine’s Day, and to showcase strawberries.  I couldn’t decide whether to participate or not:  I am not a photographer and here, in Italy, it isn’t the right season for strawberries… But it seemed to be funny, so I tried! I wondered for a while  about the recipes, at the end I decided to present a very Italian dish with an uncommon sauce: flan of risotto with strawberries and wine. It was the first time that I prepared it and I wasn’t so sure about the result. At the end the photo didn’t win but the risotto was great!

 

 

 

 

 

 

 

 

 

 

 

 

 

People: 4

Difficulty: ***

Time: 45 minutes

Ingredients:

½ Kg/ 2.204 lb of rice

400 g/ 13.4 oz strawberry

4 tablespoons of white wine

1 scallion

Table salt

Butter

1 l / 0.264 U.S. Gal. of water

1 bouillon cube (or stock-cube)

Kitchenware:

A big pot

A knife

A bowl

A small mould

Method:

  1. Wash and dice the strawberries.
  2. Chop the scallion.
  3. Melt 50 of butter (1.76 oz) with the scallion in a pot over low heat. Simmer it in the butter for about 5 minutes.
  4. Preheat the oven to 180 °C ( 356 °F).
  5. Add the rice in the pot and cook over medium heat for 5 to 7 minutes, or until it absorb all the liquid. Stir constantly so the rice will not stick and burn.
  6. Add three tablespoons of white wine. Let it evaporate.
  7. Pour the hot water with the bouillon cube and keep stirring until it is mostly absorbed. Add the strawberries and cook until the rice is almost “al dente”. It mustn’t be too soft because the rice will cook also in the oven.
  8. Add two pinches of pepper and, if it needs, also some salt.
  9. Pour the remaining butter.
  10. Place the rice into the moulds and  press it.
  11. Put it into the oven for 20 minutes. Let it rest for 5 minutes.
  12. Take out of the mould.
  13. Serve warm.

To decorate: Puree three strawberries and a splash of wine in a food processor for 2 minutes. Drizzle it with a teaspoon over the dish.

Place some chives near the cake.

Something to know: If at point 8 the rice appears too dry, add some tablespoons of hot water.

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