Recipe fake scallops with salmon of 18-12-2016 [Updated on 29-08-2018]
Today I give you a slightly retro recipe, a preparation that was fashionable in the 80s in almost all the restaurants in my area, the fake scallops with salmon. Yes, because of the scallop there is only the shell, in fact in its place you will find a filling made of salmon, mozzarella and bechamel. This is a very scenic and convenient appetizer because it can be prepared in advance and baked at the last minute. Girls among all these Christmas recipes that I'm posting, I still haven't decided which one I will prepare this year, have you already defined the menus for these holidays? Well let me know that in case, I'll take a cue;) kiss girls and happy Sunday: *
How to make scallops with salmon and bechamel
Prepare the bechamel.
In a saucepan, melt the butter with the flour.
Then add the hot milk, salt, grated nutmeg and mix.
Cut the mozzarella and smoked salmon into small pieces and start adding the first and stir.
Now add the salmon and mix.
Grease the shells and sprinkle them with breadcrumbs.
Fill them with the mixture obtained, cover them again with breadcrumbs and bake at 200 ° C on the grill for 10 minutes.
Your scallops with salmon and bechamel are ready to be served hot.
A “TOUCH” of HALLOWEEN!
Friends of beauty, the scariest evening of the year is about to arrive but we have discovered that many of you do not adhere to costumes or disguises, because they are too childish or excessive, in short, the idea of going out and scaring does not like almost any of you !
Then we advise you to start in due course with finding an idea that is linked to Halloween, but at the same time feminine and not just terrifying! So no dripping blood, wounds or pained faces… better focus on a look that includes the use of glitters, colored contact lenses, black and brown eyeshadows, surely, but also dark red or black lipsticks and, absolutely, Fake eyelashes !
Do not use eyeshadows red or fake blood, but make more feminine combinations like black and gold, black and silver and make a make-up with darker tones, making a slightly shaded contouring, using black and a light brown in areas such as cheekbones, temples, sides of the nose. Choose gods glitters to use above the eyes or on the lips maybe orange!
Even if you think they are not necessary, try using some maxi format false eyelashes, a little exaggerated and certainly another necessary tool will be an eye liner with a thin line.
Don't overlook the nails to be painted black, dark red or purple!
We are finding many interesting ideas from Sephora and you?
As you can see, from now on, you can start designing your look to add a Halloween Touch to the
evening of October 31, courage!
For this dish you need empty egg shells. Then, with the special tool sold in household goods stores, remove the cap from the eggs, pour the yolk and egg white into a bowl (you will use them for an omelette), wash the shells gently. Dry them and put them upside down until ready to use them.
Soak the shrimps and clams separately in salted water for about eight minutes.
In a saucepan, collect the garlic clove, the chilli, the fish stock and the white wine. Place on the heat, bring to a boil, reduce by a third, then cook the shrimp first for two minutes and then the clams for another two minutes. Boil the peas and carrot balls in freshly salted water. Let all the ingredients cool down.
Shell the hard-boiled eggs, separate the yolks from the whites, cut the egg whites into cubes, pass the yolks through a vegetable mill with the medium holes and mix them with the chopped parsley. Prepare the gelatin as indicated in the package and flavor it with lemon juice.
Arrange the empty shells in the egg cup packs (the cardboard ones used for the sale of fresh eggs) and then fill them with a teaspoon alternating the ingredients prepared without pressing them. At the end pour the gelatine until they are completely filled. Store in the refrigerator. Remove, carefully peel the fake eggs and place them upright in the center of the serving dish, garnish around with salad leaves and cherry tomatoes cut into flower or halves.
Greek Pita Bread
There are numerous recipes for Greek Pita, but in all of them, unlike the Pita Araba dough, there must not only be flour and water but also oil.
I have been several times to Greece and Crete but I ate the best PITA last July in a Greek restaurant in Trieste.
This is like the one, which we devoured, as an appetizer, with the various Greek sauces.
275 gr Manitoba flour (or strong)
24 gr of fresh brewer's yeast
2 tablespoons of extra virgin olive oil
2 level teaspoons of salt
Dissolve the yeast in the warm water.
Mix the flours in the bowl of the mixer and start it at low speed, incorporating the water and yeast slowly.
When the dough is formed, add the salt, continuing to knead until absorbed.
Then proceed with the oil, always at low speed until the latter too is absorbed and you have obtained a soft and velvety dough with its own consistency.
Let it rest for 25 minutes covered with a nylon sheet then form 8 balls of about 118 gr each.
Start rolling out from the first ball formed, using a rolling pin and without forcing the dough. Then roll out the pitas in half size one after the other, then return to the first and fake to obtain discs as large as a fruit plate, about 20 cm in diameter.
Place the pitas on sheets of parchment paper or on a cutting board and with the back of the prongs of a fork mash the entire surface so that rising and cooking does not swell like a ball.
Fake scallops with salmon, vegetables and Asiago & # 8211 Recipe of the holidays
Good morning dear ones!
Today a recipe for a simple but very appetizing appetizer, to be served also for the upcoming Christmas holidays: fake scallops, prepared using salmon and flavored with Asiago cheese.
What I need: a knife, a cutting board, a baking sheet, a sheet of parchment paper, absorbent paper, 4 shells of scallops.
Ingredients (for 4 scallops):
1 fresh salmon steak,
3 cherry tomatoes
Wash the salmon steak, pat it dry with absorbent paper and with the help of a knife remove the skin around it and any bones.
Cut it into small bites.
Wash the courgette and cherry tomatoes and cut them into small pieces.
Also cut the Asiago cheese.
In each shell of scallops arrange the salmon, courgette, cherry tomatoes, a pinch of salt and the Asiago cheese, sprinkle with breadcrumbs and pass a drizzle of oil.
Bake in the oven at 200 ° for about 20 minutes, remove when they are well au gratin.
Fake Salmon Scallops - Recipes
A simple and tasty recipe to enjoy in company.
A delicious recipe from Il Matricomio for a quick snack.
A gourmet dish by Uomo Senza Tuna for a dinner with a unique taste.
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Fake Salmon Scallops - Recipes
Walking through the streets of the center of Garda I saw in some local shops some really nice pasta shapes & # 8230 there were all shapes and colors, so, after being stunned in front of so much choice, I took these home with me. butterflies. The dressing this time was suggested to me by my husband & # 8230.I hope you like it :-)
Ingredients for 2 people:
160 gr of butterflies
& # 189 shallot
50 gr of smoked salmon
2 tablespoons of canned corn
a dozen cherry tomatoes
oil, salt, parsley
In a large pan, sauté the finely chopped shallot with the oil. Add the sliced cherry tomatoes, corn, parsley and the shredded salmon only at the end.
Cook the pasta in salted water, drain it al dente and cook it in the saucepan over high heat by adding a ladle of cooking water.
I sincerely thank you Milù for this nice prize:
But how beautiful this pasta is. The sauce certainly enhances it, but it is the note of color of the wings of these butterflies that is delicious! Yesterday too I bought some very colorful pasta, but in solid colors, orange and yellow, respectively flavored with orange and lemon. let's hope the color holds up in cooking!
Bye! we also really like this strange and colorful pasta! the condiment you have chosen is excellent. also colorful !!
a big kiss
But they are beautiful little butterflies. too cute colored like that. I also like how you seasoned them. I think I'm copying it for you is recipe :-)))) I never thought of adding corn .. great idea! have a good weekend dear .. kisses.
What a beautiful pasta !! I've never seen similar around !!
Beautiful colors, both of the pasta and the sauce, a dish that puts you in a good mood !!
I did not happen to find it, too bad because it is really beautiful so colorful! Your husband suggested a nice dressing, congratulations to both of you!
but this pasta is beautiful, and then the chromatically seasoning is perfect. just summer. a big kiss
How wonderful this pasta !!
I found them in Stresa, I dazed to gaze at them wondering what their taste could be !!
So cute it looks fake!
Good with smoked salmon !!
Wow Michi. Those butterflies are gorgeous, they look like candy! It's the first time I've seen them, beautiful! I really like the dressing. I've never put together salmon and corn but this combination inspires me a lot. Good cook! :)
wow but they are beautiful. I hate I would never have been able to make up my mind. what a nice fresh and colorful dish.
How are you?
I am exhausted between one thing and another.
Can't wait to go on vacation.
What are you going to do?
I'm going to visit my mommy down in Palemmmmmmmmo
Sea sea sea.
I love these multi-colored butterflies to death, even I have seen them at times but, I have never bought them, surely with your recipe they will have come superrrrrrr.
Basins and yummy weekend
(^_^) hello Micaela, wow. too nice this pasta here I do not think there is something like this cmq the sauce is very inviting to try. maybe I try it with normal butterflies (-_ ^)
a hug kisses kisses & # 9829
how wonderful . very beautiful.
and the very yummy dressing! a big kiss!
darling but this pasta is a charm. if I like it. I would dive into it and I also love how you seasoned it. you know how beautiful it is to serve this type of pasta in a buffet !! I don't know if you understand the format :-) :-) they are a lot of fun to serve hehehehe. kisses and good w.e.
too belloooo your plate.
very beautiful. colorful, cheerful, fresh and light! complimentissimiiii
What a fairy tale this pasta, colorful and certainly very good. congratulations also to the hubby!
This pasta is beautiful, very colorful, it brings a good mood.
Excellent dressing: I love both salmon and corn, very good!
Kisses and good w.e.
but they are beautiful !! and then prepared with these ingredients are excellent!
I thought I had some vision problems. But it is a beautiful, colorful pasta, you put yourself in a good mood just to see it.
I didn't think she could find such a one.
Hello and have a good weekend.
how beautiful this first course is.
how many colors. very good. always full of ideas.
hello Micaela. your pasta is fabulous. and not to mention the very good dressing. big kisses.
This pasta is beautiful and the sauce is good!
If you want to pass by me, there is something ter you. Kisses
wow how nice this paitto so cheerful and also tempts!
HIHIH. Micaela, it makes me laugh because my boyfriend and I when we go to Otranto, we always go into one of these typical shops that you mention. in which there is pasta of goni color, shape and taste. WHAT A WONDERFUL. we never go out without filling two envelopes first! Last year I bought your exact same farfalle, mine made a simple & quotasalata di pasta & quot; but I assure you that even so it was gorgeous to see. A big kiss Micaela!
This pasta is beautiful, but it is an excellent sauce. When are you going back to BARI? besos
what a fun pasta, all colored !! I've never seen her here. what a pity I would like to prepare it for my cousin who always has a tantrum and just doesn't want to know about eating pasta. hello and congratulations to your husband for the choice of topping. )
How beautiful it brings joy just to look at it, I imagine to eat it!
this pasta is too nice, where did you find it?
a big kiss
It is splendid Micaela. I had also seen it in Gargano but my boyfriend prevented me from buying it because according to him it was a commercial idea of little taste. How did you find it? In the case of a positive answer I will shame him very well.
Among other things just yesterday I received a cookbook that I bought and there was also a splendid white / black pasta there, very elegant for special occasions!
Hi Micaela I saw this pasta in Otranto, in one of those fabulous little shops, I honestly do not imagine the flavor, but the mix of ingredients used certainly makes it very good. Congratulations a big kiss, Lina.
the colored pasta is too beautiful.
@ Waves: dearest dev & # 8217 the pasta you bought is excellent & # 8230 I think the color holds up !!
@ Manu e Silvia & # 8211 Claudia & # 8211 Danea & # 8211 Tania & # 8211 Pizzicotto & # 8211 Babi & # 8211 Gaijina & # 8211 May & # 8211 Sara & # 8211 Simo & # 8211 Chiara & # 8211 Dajana & # 8211 Luciana & # 8211 Federica & # 8211 Marifra & # 8211 Federica's kitchen & # 8211 Katty & # 8211 Mary & # 8211 Cenerentola & # 8211 Milla & # 8211 Essenzadivaniglia & # 8211 Fairyskull: thank you very much girls, I'm happy!
@ Edi: the taste is neutral !!
@ Fantasilandia: hello dear all ok, apart from the fact that I'm pretty messed up. As soon as I can I pass by you -P
@ Sweets a gogo: I know the cazzarelli, I've seen them around even if with different names -P I'm glad you like this first one!
@ Milù: thank you dear, I'm coming!
@ Carina: I'll be back in a week -P
@ Ylenia: but you know that I know so much that I had also seen them in Otranto & # 8230 that time I didn't escape it but this one is -P
@ Arietta: dearest I & # 8217 I found it excellent & # 8230 the taste is neutral but it held up very well cooking & # 8230 the one I used is produced by the temporin pasta factory which among other things I know well because it is managed by a customer where I work and I had already tested it before several times & # 8230 Also I saw the black and white one & # 8230 :-)
@ Lina: I was last summer in Otranto, I filled myself with glazed taralli for all tastes and I didn't buy pasta -p I liked it very much!
But how beautiful these farfalle, the dressing is also excellent, in this case congratulations to the husband too :))
mmm what a tempting recipe micky !! compliments!
I never thought about corn with salmon. but beyond that, what is the flavor of the single butterfly? I can't understand what they colored them with!
Are beautiful *_*
How wonderful. too cute this pasta :)
uuuuhhhh too I took it once this pastaaaa, in Val d & # 39Aosta though, it is very goodaaaa.
Your recipe inspires me, I copy!
kisses dear and good weekend.
This pasta is beautiful, it makes you happy just looking at it. And with this dressing I feel like I'm in Mexico for a moment! Kisses!
Spectacular this pasta!
it's a fantastic dish to say the least. wonderful in appearance and certainly also in taste. very good really very good. kisses claudia
Hi Micaela, what a beautiful pasta, and also your hubby good who gives you these suggestions, I find it an exquisite and summery dish. A kiss and see you soon :)
But how cute this pasta is. and I also love the way you prepared it. have a nice Sunday
How beautiful this pasta is! Strange and appetizing.
divine! and then this colorful pasta how beautiful! I really like the sauce I already imagine the taste! very good always brilliant! kisses
these butterflies are amazing. and the husband is good for the light and tasty dressing
Sunday 25 October 2015
Roasted pork belly
An amazing dish with a poor cut of meat that, thanks to the long cooking, becomes soft to melt in your mouth! And the crispy rind is just great. The sauce is slightly spicy and contrasts nicely with the sweetness of the meat.
Not for nothing is it one of the favorite dishes of chefs all over the world! The meat is sprinkled with a mix of salt and brown sugar that will make it very soft, and then left to rest in the fridge uncovered for several hours to dry the skin (step that will make it super crunchy!). And don't be scared because if it is true that the cooking times are long, the procedure is really very simple!
Ingredients for 4 people:
1.350 gr. of fresh pork belly (preferably the central part so as to have the same thickness)
2 tablespoons of coarse salt + 1 tablespoon of brown sugar
extra virgin olive oil
160 ml. of Dijon mustard
80 ml. of apple or rice vinegar
60 gr. of brown sugar
1 tablespoon of hot sauce
1 teaspoon of worcester sauce
Divide the meat into three equal pieces by cutting it vertically. Score each piece with many parallel cuts horizontally that cross the rind and fat to get to the meat.
Mix 1 tablespoon of sugar and 1 tablespoon of salt in a bowl and massage the meat, but not the rind. Sprinkle the rind with the second tablespoon of coarse salt. Put the 3 pieces of bacon on a plate and let it rest, uncovered, in the fridge for about 12 hours.
Meanwhile, prepare the sauce by mixing all the ingredients. Cover it and keep it in the fridge until use.
Preheat the oven to 120 & # 176. Remove the bacon from the fridge and place it on a lightly oiled grill placed on a baking sheet: cook for 3 hours, turning the pan 3 times.
The meat must be very soft. Remove it from the oven. At this point you can let the meat rest for a maximum of 1 hour (if you want to prepare it a little in advance!).
Put 2 tablespoons of oil in a non-stick pan and, when cold, place the meat on the rind side. Cook for about 6/10 minutes until bubbles form in the oil and the skin will swell, becoming golden and crunchy.
Put the meat on a cutting board and cut it into slices along the cuts that you had engraved on the rind.
Serve piping hot and sprinkled with mustard sauce.
Enjoy your meal!!
Tuesday 9th August 2011
THE CAKE WITH THE PANGRATTATO.
Hi friends / who, today I want to show you a recipe that I got from a cake magazine, very simple to make. To make it I used a GUARDINI cake pan, non-stick and with the right capacity. Here is the very simple recipe, without flour, butter and yeast .. you will see.
- 9 eggs
- 9 tablespoons of breadcrumbs
- 9 tablespoons of sugar
- a envelope of vanillin
- the grated peel of 1/2 lemon
- preheat the oven to 180 & # 176. Divide the egg whites from the yolks and place the latter in a container together with the sugar and beat them with an electric whisk. Add the breadcrumbs, vanilla and lemon peel and mix all the mixture well. Whisk the egg whites until stiff and add them to the other ingredients, mixing with a spatula making the movement from bottom to top, very gently. Butter the pan and pour the mixture into it. Put in the oven and cook for about 30 minutes.
The cherry gardenThe first time I tasted the Waffel was in Limone Piemonte, we were there for a short vacation (ten years have already passed) and after a walk in nature we stopped for a snack-break. In a bar I saw the photo of the waffle on the menu. It was love: yummy, crunchy vanilla scented crust. you had to try again at home.
- Get link
- Other apps
You know I didn't know they were made with brewer's yeast.
Even I, a victim of the desire to buy the tool (then yours, in the shape of a heart .. too cute!), For now I try to resist! In your opinion what would happen if I did it on the electric toaster?
On Saturday I used vanilla sticks for the first time, too good! :)