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The proof of the cook today, 5 December: Fabio Campoli kitchen calamari with sausage and oranges

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Published on Dec 05, 2018

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Fabio Campoli between the protagonists of the today's episode de La prova del cuoco. Waiting to taste the recipe for the ricciarelli, one of the Christmas cakes, Campoli has instead prepared a recipe salt. From the episode of La prova del cuoco in the air today 5 December 2018 arrives the recipe of calamari with sausage and oranges. The ingredient is the protagonist of today's episode de La prova del cuoco is the orange. After the second dish prepared by Anna Maria Palma ( read here the recipe of the stewed pork to oranges) comes the first course, Fabio Campoli.

Be careful to choose the pasta: it seems like maybe all the same but it is not so! The sauce of fennel will take the role of the cream. The recipe is perfect for those who do not like the cream. Instead of the orange you could also use the rind of the bergamot.

Here are the ingredients that we need for our calamari: 280 g type Pasta calamari
250 g fresh Sausage coarse-ground
1/2 glass of white Wine
250 g Fennel
1 Orange
50 g of grated Pecorino cheese
Q. B. Salt, Lemon juice, Fennel, fresh

Put the ground coffee in a container, add half the white wine and work everything with your hands.
Then season with salt and pepper and begin to cook on a low flame in a saucepan, adding a little of the wine.
When the wine has evaporated, brown the meat for a few minutes, sprinkle with the remaining wine and continue cooking.
Then cut the celery and the onion in brunoise and add it to the meat with the sage.
Let it brown again, and wet with water or broth to finish cooking.
Pour into a bowl, lemon juice, cold water, flour and salt, mixing everything before putting it in the water to a boil in a pot.
At this point, immerse the fennel cut into pieces and drain when al dente.
For the sauce, prepare a roux of butter and flour, put the fennel in boiling water, add raux, stir and continue to cook.
Finally, cook the pasta add to the sauce and velvety.
Sprinkle with the pecorino.

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