And so, we would like to present to you the first round of testing, complete with description of preparation processes and accompanied by scrumptious photographs! The two dishes featured here have been named as "Lemons di l'amuri" and "Sage & Anchovy Fritters". We hope you enjoy the post as much as we enjoyed the meal!
|Aureliano starting off by making the batter|
for the anchovy fritters.
|The batter: made with 255g flour, egg yolk and salt.|
As it is all being whisked, 200ml fizzy mineral water
is added a bit at a time, along with 55ml olive oil.
It is left to stand for 30 minutes before using.
|Some fresh sage leaves are taken from our garden, moistened with a sprinkling|
of water and dusted on both sides with flour.
|Two dozen anchovy fillets are left to marinade with the juice and zest of|
one lemon from our tree.
|One anchovy fillet is then placed on a sage leaf. Aureliano puts some caper|
paste onto it at this point....
|....and closes it shut with another sage leaf to make a sort of "sandwich".|
|....dipped into the batter...|
|....and fried in the oil for about a minute.|
|.....frying the fritters.|
|In the meantime: several serious Sicilian lemons are harvested from our|
seriously awesome Sicilian lemon tree...
|...and halved. The flesh is scooped out and the pointy ends cut off so that|
the lemon halves can stand without falling over.
|From front to back: the leftover anchovy mixture, some buffalo mozzarella,|
radicchio, oven-roasted black olives, tomato paste and the lemon halves.
|Aureliano lays down some lemon leaves taken from|
our tree onto a tray....
|....and then sets a lemon half on top of each leaf.|
|The mozzarella is cut into generous chunks and the olives are pitted.|
|Each lemon half receives a nice big chunk of mozzarella...|
|....a big squeeze of the tomato paste...|
|....and a juicy anchovy fillet.|
|For variation, some receive a small slice of radicchio or|
a black oven-roasted olive...
|....and another covering of mozzarella...|
|.....and some are sprinkled with dried wild oregano harvested from the nearby|
Mount Etna. The tray of lemons is then ready to be placed into a preheated
oven at 200 degrees Celsius for 10 to 15 minutes.
|The chef on his smoko.|
|In the meantime, Manuela uses the leftover batter mixture|
and oil to fry some onion rings...
|....and has a little taste too. She also fries up some crostini|
slices to go with the lemons.
|The lemons are out of the oven...|
|....and onto the plate.|
|The cooked lemon halves in all their glory with some|
lemonade in the background, made from the leftover fizzy
mineral water, lemon flesh scooped out from the lemon and
crushed mint leaves from our pot outside.
|The gang digs into the lemons...|
|....the inside of which goes really well on the crostini. (The actual lemon is not|
eaten and is just used for the flavor).
|We then go for the onion rings and anchovy-sage fritters...|
|Which hold an amazingly rich fragrant punch.|
I think we all agreed that both recipes passed the test with flying flavors. The lemon recipe was so good we decided that it should be reserved for preparation only in the Casa di l'amuri and become one of our signature dishes. Well done Aure, we cant wait to see what you cook up next time! --|||||Sergie|||||