food

De Vulcões à Florestas

Do pistache siciliano cultivado na sombra do Monte Etna, a um banquete épico sob as sequoias da Califórnia, Guy viaja para algumas das áreas mais deslumbrantes do mundo para cozinhar com ingredientes incríveis.

food

De Vulcões à Florestas

Do pistache siciliano cultivado na sombra do Monte Etna, a um banquete épico sob as sequoias da Califórnia, Guy viaja para algumas das áreas mais deslumbrantes do mundo para cozinhar com ingredientes incríveis.

Supplies

  • 1/3 cup pistachios, chopped
  • 1 bunch basil
  • 3/4 cup Parmesan cheese
  • 3 tablespoons olive oil
  • 3 garlic cloves

Passo a passo

  1. Chop and mince all till fine like a paste then add to a bowl with olive oil.

Supplies

  • 5 squid tubes
  • 4 tablespoons pesto
  • 1 onion, diced fine
  • 1/2 cup pistachios
  • 1/2 teaspoon fennel seeds
  • 2 cups spinach, chopped
  • 1 cup ricotta
  • 1/3 cup Parmesan cheese
  • 1 lemon rind
  • 2 garlic, minced
  • 1 chilli, minced
  • 3 eggs
  • 3 tablespoons olive oil

Passo a passo

  1. In a hot to medium pan, add oil then garlic, fennel seeds, onion and chilli and cook till tender.
  2. Then add spinach and continue to cook till wilted, add pesto, pistachios, lemon rind and juice.
  3. Take the pan off the stove then fold through ricotta and parmesan cheese.
  4. Let cool then mix in eggs, season with salt and pepper and start stuffing.
  5. Remove outer layer of squid skin, stuff about half full and pan fry serve sliced in half.

Supplies

Steamed Artichoke

  • 8 artichokes
  • 1 liter water
  • 1 clove garlic
  • 1/2 lemon
  • 1 sprig rosemary
  • 10 fennel seeds
  • 1/2 teaspoon chamomile
  • 2 teaspoons salt

Garlic and Lime Dipping Sauce

  • 1 cup Greek yogurt (unsweetened)
  • 1/2 clove garlic, minced
  • 2 limes, juice and rind
  • 1/2 teaspoon rosemary
  • Smoked paprika
  • Salt and pepper

Passo a passo

Steamed Artichoke

  1. Put the garlic, lemon, rosemary, fennel seeds and chamomile in a large pot with water and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
  2. Wash artichokes under cold water.
  3. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
  4. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife inserted into the base meets no resistance.

Garlic and Lime Dipping Sauce

  1. To make yogurt dipping sauce, mix yogurt, garlic, thyme and lime in a bowl and season with salt and pepper.
  2. Serve one artichoke per person with a side of dipping sauce sprinkled with smoked paprika.