Are you looking for tasty ideas for the second courses of the Christmas dinner?
Check out the recipes in our Land, Sea and Lake in the Kitchen Package!
1. Perch fillets Borromeo style
(from Sapori di Lago, Lake Flavours)
Ingredients for 4 people:
· 4 fillets of perch
· 2 eggs
· 70 g of butter
· 2 lemons
· 50 g of capers
· 50 g of mushrooms
· Flour
· parsley
· salt
Pass the fillets in the flour and lightly beaten eggs.
Melt the butter and brown the fillets on both sides.
Cut the lemons into cubes and sauté them in a pan with oil and butter together with the capers and mushrooms.
Arrange the fillets on the plate with the lemon and caper sauce and pour over some beurre noisette (butter melted and browned until it acquires a nice hazelnut color) and a pinch of chopped parsley.
As a side dish, you can serve boiled potatoes or spinach timbales.
2. Pork livers Greve style
(from We Don't Serve Well Done Florentines)
Ingredients:
· 600/800g of pork liver
· salt
· pepper
· breadcrumbs
· sage leaves
· bay leaves,
· a pinch of sugar
· one of wild fennel
· 100g of fresh bacon
· pig net,
· 4 or 5 wooden skewers
· oil
Wash the liver, dry it and place it on a cutting board together with the bacon cut into small pieces, with the sage, bay leaves, sugar, salt, pepper and fennel.
Using a heavy knife or mezzaluna, beat and stir until the liver and bacon are in small pieces.
Sprinkle with breadcrumbs and mix.
Make 4-5 centimetre balls using a spoon, pass them through the breadcrumbs to dry them.
Spread out the net and wrap the livers in rounds. Thread them 2-3 per skewer, place them in a pan with a little oil and cook them in the oven at 180 degrees for 30 minutes.
3. Swordfish caponata
(from Octopus and Sword - Catch of the Day)
Ingredients for 4 people:
· 600 g of swordfish cut into slices
· 2 aubergines
· 200 g of cherry tomatoes
· 1 stalk of celery
· 1 white onion
· 1 clove of garlic
· 100 g of pitted green olives
· 80 g of desalted capers
· 1 tablespoon granulated sugar
· white wine vinegar
· basil leaves
· extra virgin olive oil
· salt fno
After washing and trimming the aubergines, cut the pulp into large pieces, salt them and place them in a colander to drain for a couple of hours.
Separately, fry a sliced white onion in extra virgin olive oil, then add the celery, the cherry tomatoes cut into quarters, the pitted olives and the capers.
Add a glass of water and cook for about ten minutes.
Once the sauce has thickened, add the sugar and wine vinegar to obtain the sweet and sour taste.
Meanwhile, fry the aubergine pulp in another pan with a chopped clove of garlic and a little extra virgin olive oil.
Cut the swordfish steaks into medallions and add them to the caponata.
Finally add the aubergines to the other ingredients, mix quickly and remove from the heat.
Caponata should be served cold: pour it into a large serving dish,
wait for it to cool and put it in the fridge for a few hours before bringing it to the table.
Serve garnished with fresh basil.