THE RECIPE OF THE TUSCAN TEMPURE BY FABIO PICCHI

Dinner - Event posted by elena

Address: Via del Verrocchio 2r , Florence

Date: Friday 07 August 2020

Description

DEAR MEMBERS,

THURSDAY 6, FRIDAY 7 and SATURDAY 8 AUGUST,
PRESENTING THE CARD OF
SALT THEATER, YOU CAN COME TO CIBLÈO, OUR TUSCAN-EASTERN RESTAURANT, FOR A COMPLETE MENU AT A SPECIAL PRICE:

( To take advantage of the offer, just a partner accompanied by friends and relatives not necessarily members of the Teatro del Sale)
CALL 338/7385310

- SUMMER RAVIOLI
- SPINACH WITH YOGURT, POMEGRANATE AND TAMARINDO
-JAPANESE CURRY NECK WITH WHITE STEAM RICE
-JAPANESE GYOZA
- POTATOES IN THE WAY OF OKINAWA
AND SO MUCH MORE!!!


Below, the recipe of Fabio Picchi
of the Tuscan Tempura:


Look for the best possible quality of large prawns and bribe fishermen or fishmongers with smiles and kindness to get you big and fresh anchovies of lampara caught and collected by kind hands, hands that will teach you the simple technique to remove the fishbone, the tail and the head in one movement, keeping their meat intact. After that, look for courgette flowers, a red tomato, even if ripe, of absolute turgidity and small parsley, with the stems still tender. Slice a white onion and the green leaves of a fresh garlic as finely as possible, thus forming interwoven batuffolini slightly larger than a walnut. Prepare a very spicy and very spicy Livornese sauce by frying 4 cloves of minced garlic in oil until golden, to stop it with 250 g of fresh, ripe and peeled tomatoes and a teaspoon of chopped parsley. Stew everything for the time necessary to achieve a dense reduction. At the end of cooking, add the finely ground chili pepper and a spoonful of the best soy sauce that you will be able to find in all the stores specializing in organic products. Then put this reduction in a narrow container in which you will blend it with a small immersion mixer, definitively refining it. Pay attention to the salting that will have to vary with the different flavors of the possible soy sauces that you can find, for example, in the now vivaddio many shops of organic products. Salting which, if it is excessive and overlying, will make it necessary to have to do it all over again. Conversely, also for its intrinsic quality, if it does not appear politely present at a first taste, it will declare the need to add some. Use the foresight to lose a few seconds and, if the starting soy should prove excessively liquid, to reduce it too in a few minutes of cooking in a pan before refracting its precious drops in the thick concentrated sauce that you will serve in a small container, type bowl, on the side of the plate. Preparing the batter for the tempura without having seen a Japanese cook do it is like trying to make the tightrope walker for the first time without teachers and without a net. You will fall and get hurt. Only the intention, the passion and a calmness of mind that will bring you closer to the Zen philosophy will allow you to get a good result. If for the original tempura you have to look for a Japanese recipe book, for the Tuscan tempura you cannot avoid our olive oil bringing it to a temperature around 170 ° with a small flame that keeps the heat constant. You can add a very small quantity of sesame oil to our oil, also looking for a measure here that takes into account all the necessary variants: a November olive oil is not a June olive oil. In November, with the new oil, you can avoid this addition, instead adding a pulverization of sesame seeds directly into the batter. With an end-of-season oil you can instead use the ratio 2 parts of sesame oil and 8 parts of olive oil. For the batter, use a cup of flour poured in a single movement into a container where previously you will have put a cup of well-frozen water mixing it with very few movements and not worrying about the presence of a few lumps of flour. The oriental chopsticks for the light amalgamation will be ideal. Everything will be done a few minutes before cooking, being careful to keep the batter cool by placing it in a second container of water and ice. Frying must have seen you exercising for the first time in solitude, for a second and ideal time with a person who loves you and loves you.
Storming for more people turns us Westerners into Icari who are predisposed to fall. Acquired nonchalance in this dish, you can feel the thrill of a first time by replacing water with carbonated mineral water or natural beer for the batter. The fringes of a very crispy fry, if you have been good, will reward you.
Begin to fry the parsley and onions with the fresh garlic leaves, taking balls of the same size. After immersing them very quickly in the batter, fry them until they appear golden in color. After that switch to the courgette flowers and follow the slices of the tomato no more than 3 millimeters high. The large prawns will follow and you will end with the anchovies, remembering to skim the oil, if necessary, and never to go beyond the appearance of the gold color. That the crudity of tomatoes and other vegetables is a measure. May the crunchiness of the shrimp give you the certainty of the goal reached and that the goodness of the anchovies will move you in taking on these wonderful silver sea dancers.
Serve on yellow paper, suggesting alternating bites of only tempura, which you will rise externally, with bites previously drenched in the reduced spicy livornese soiled with soy.

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