Tartara di Tonno e Cipolle di Tropea

Durata: 15 min                  
Difficoltà: facile            
 Origine: Calabria

La tartara di tonno e cipolle di Tropea sono una ricetta calabrese nata dall’accoppiamento di due ingredienti d’eccezione, il tonno e la cipolla di Tropea. Il tonno viene pescato in Calabria e viene consumato fresco in moltissime ricette, tra cui proprio la tartara, in cui il tonno viene tagliato a piccoli pezzi e condito crudo con olio e succo di limone. La cipolla di tropea è praticamente unica, il suo sapore dolce e non aggressivo la rende un’ingrediente unico che in questa ricetta viene abbinato alla freschezza e sapore del tonno. Ricetta buonissima, semplice adatta per chi ama il sapore del tonno.

Per 4 persone:

Tonno fresco	500g
Limone	1
Cipolle di Tropea	2
Peperoncino piccante	q.b.
Aceto balsamico	q.b.
Olio extravergine di oliva	q.b.
Sale	q.b.

Procedimento

Prendete una ciotola e aggiungetevi il succo di un limone, altrettanto olio di oliva ed un pizzico di sale. Se avete del peperoncino in polvere potete aggiungerlo. Sbattete la miscela fino a quando non l’olio non assumerà un colore opaco e uniforme.
Prendete il tonno fresco sfilettato e tagliatelo con un coltello ben affilato in tanti piccolissimi pezzi. Poi mettetelo nella ciotola precedente a contatto con lo sbattuto. Girate e lasciate assaporare per un paio di ore. Il tonno si cuocerà come un carpaccio a contatto con il limone assumendo un colore più scuro.
Dopo questo tempo, preparate i piatti da servire con al centro un coppapasta di medie dimensioni. Aggiungete la tartara di tonno all’interno premendo leggermente con il cucchiaio. Aggiungete il tonno fino a raggiungere un’altezza di circa 2-3 centimetri. Poi togliete il coppapasta. Dovreste ottenere dei piccoli cilindri di tartara di tonno al centro del piatto.
Tagliate la cipolla di Tropea orizzontalmente, in modo da ottenere delle fette in cui siano ben visibili gli anelli della cipolla. Le fette non devono essere molto sottili. Prendete una padella antiaderente, aggiungete un filo di olio e mettele gli anelli di cipolla a soffriggere. Quando la cipolla sarà sufficientemente croccante spegnete e versate gli anelli di cipolla sopra la tartara di tonno.
Guarnite con spicchi di limone, aceto balsamico ed erbette fresche a vostro gradimento (rucola, erba cipollina, ecc).

La ricetta originale è Tartara di Tonno e Cipolle di Tropea pubblicata su Il Gran Consiglio della Forchetta.

"Scattiate" Anchovies 

Duration: 15 min               

   Difficolty: easy       

   Region: Calabria

The scattiate anchovies are traditional Calabrian recipe. simple and very tasty recipe, like many other Calabrian recipes, reflects the genuine flavors of the ingredients without any major processing. The term literally means scattiate sketched, and the name probably derives from oil splashes caused during cooking when you add the vinegar spray. Mediterranean dish with a strong taste of the sea, direct, without much elaboration, the scattiate anchovies are a recipe made for those who like strong flavors of the fish married to the spiciness of the chili.

 Where to eat it: Amici Di Bacco – Rossano (Cosenza)

For 4 people:

Anchovies	600g
Garlic	1 clove
Origano	q.s.
Hot pepper	q.s.
Vinegar	q.s.
Extra virgin olive oil	q.s.
Salt	q.s.

Procedure

Take the anchovies, remove the heads and entrails and then wash thoroughly. After washing mettele to dry.
In a very large pan, add a little extra virgin olive oil, and a crushed garlic clove. Sauté the garlic and then add the anchovies with hot oil, arranging them in a single layer so they do not overlap each other. Continue to brown them over high heat for about 3-4 minutes, then turn all the anchovies on the other side to make them even browning on that side. Careful not to break the anchovies during this operation.
Add salt and let even brown the other side for another 3 minutes and then spruzzateci over a little 'of vinegar to dampen oil. Add the oregano and chili powder it in plenty of ways. Let dry vinegar and then served the hot well scattiate anchovies.

This article is a translation of the original italian recipe Alici Scattiate from Il Gran Consiglio della Forchetta.

Goulash

  

Goulash

Duration: 1 h                       

 Difficulty: intermediate       

Nation: Ungary

The goulash is a typical Hungarian foreign recipe, but which in Italy is well known and appreciated, and now is present on our tables like any Italian recipe. The goulash is' a substantial dish of meat, potatoes and paprika, where the ingredients are cooked for a long time to get a meat stew suited to warm for cold days.
The goulash, and goulash, tradition and stems from poor Hungarian peasant, his real name in Hungarian is gulyas-level which literally means "herdsman" soup. In fact, this dish was prepared in the countryside in large pots on direct heat, he gave warmth and nourishment to all farmers and herdsmen in the area, especially on cold days the Hungarians winters. It was only towards the middle of 1700 that this dish was brought in the tables of the bourgeoisie and gives them, thanks to its success has spread throughout Europe. Goulash its current name is in fact is the transliteration of gulyas-level in German.
The paprika, critical ingredient of this dish, is nothing more than the powder of dried minced pepper, exists in various types depending on the peppers used, and is generally divided into strong paprika (coming from hot peppers, more brownish-colored red) and sweet paprika (coming from sweet peppers, bright red).

Ingredients

For 4 people:

Beef morsels	500g
Red pepper	1
Sweet Paprika	4 tablespoons
Strong Paprika	1 tablespoon
Onion	1
Potatos	2
Tomato sauce	3 cups
Extra virgin olive oil	q.s.
Salt	q.s.

Procedure

Take the red pepper, wash, and remove the stem with a knife is, the seeds and the soft white parts inside. Then cut the peppers into four parts so as to adapt to a grid.
Put the grill with peppers directly in contact with the flame and cook until the skin is completely burnt (black) and can be removed easily. In this way the peppers, in addition to soften and to facilitate removal of the peel, will buy that flavor of toasted to the flame, which in part will simulate cooking on direct fire.



Once the peppers are cooked and charred skin, remove the peel by passing them under running water. So you will get four fillets of soft and tender pepper. Once ready, cut into small pieces.



Wash the potatoes, peeled and cut into small cubes. This will facilitate their cooking.



Take the beef nuggets and also cut into cubes, roughly the same size as the potato cubes. If there were still too fat or rind and hard parts, remove them.



Take a very large pan, or if you have one crock available to use it (it will facilitate the uniform cooking of goulash).
Add some 'extra virgin olive oil, and chopped onion (you can also chop finely if you prefer), however, the cooking will lungha and onion is completely dissolved in the goulash.



Let stand for good onion and when it becomes golden brown, add the pieces of beef.



Do sear the meat on all sides. When this will have gone brown, add the pieces of bell pepper.



Continue to cook for another 3-4 minutes. Then add the tomato sauce, a handful of salt.



Also add the potatoes and plenty of water (4 cups). Let cook for 40 minutes over medium heat with lid.



When the goulash has assumed a uniform color, and the potato is almost cooked, add four tablespoons sweet paprika and strong paprika spoon (you can add more if you want). Replace the lid and cook for another 20 minutes. If the goulash is too dry, add another glass of water.



Once cooked all the ingredients to, dry goulash to your liking. There are those who likes more soup served with slices of toasted bread, if you prefer juicy, and those who prefer very dry type stew.
However serve hot, perhaps all accompanied by a nice glass of Tokaj, the famous Hungarian wine.

This post is the translastion of the original recipe Goulash from the Il Gran Consiglio della Forchetta.