Kingitud maitsed. Evelin Ilves
TBSP FINELY CHOPPED GARLIC (6–1 °CLOVES)
2 CUPS DRIED WHITE BEANS (CANNELLINI, SOAKED OVERNIGHT AND DRAINED) OR 6 CUPS CANNED BEANS, DRAINED
GROUND SEA SALT
FRESHLY GROUND BLACK PEPPER
250 ML HOMEMADE BEEF OR VEGETABLE BOUILLON
2 TBSP CHOPPED PARSLEY
IF YOU WISH, 4 SLICES OF TOAST OR CROUTONS
Make an authentic bouillon6. Put half the olive oil in a pan or heavy-bottomed pot, and on a low heat, heat the garlic until it is golden yellow. Stir in the bouillon and beans. Heat slowly to a boil and simmer for about 5 to 6 minutes. Puree half the soup. Stir the pureed soup into the remaining soup and cook for another 5 to 6 minutes. Before serving, stir the remaining olive oil into the soup (save a little for garnishing) – in this way the taste is more authentic, and nothing good gets lost. If you want to serve the soup in the traditional manner, put a hefty slice of toast in the bottom of every soup plate and pour the soup over it. But, it is just as good without, and lighter as well. Season with freshly ground black pepper and chopped parsley. Add 1 to 2 tsp of cold-pressed olive oil to the soup plates – be creative, for instance, by making a happy face. Enjoy as an appetizer or a light enjoyable main course.
⇒ You will get the most velvety puree if you use a food mill, but you can also use a food processor, blender or hand blender.
Scaloppine di vitello al limone elik vasika eskalopp sidruniga
Eskalopp pakub toreda võimaluse eri rahvaste maitsetega žongleerimiseks. Kui kasutad sibulat, veiserasva ja paprikat, on roog Ungari moodi; raputad üle kuivatatud tüümiani, rosmariini, majoraani ja salveiga, lõpuks lisad purustatud tomatid ja tulemus meenutab Provence’i. Kui aga praed sama liha saiakuubikute (või saiapuru), jahu ja munaga, on tulemuseks ei miski muu kui ilmakuulus Viini šnitsel. Minu itaaliapärane scaloppine pärineb aga ühe Brüsseli kesklinna itaalia restorani koka käest. Tasub katsetada!
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500 G VASIKAFILEED VÕI ABATÜKKI
1 SPL TAIMEÕLI
3 SPL HEAD TALUVÕID
2 SPL VÄRSKELT PRESSITUD SIDRUNIMAHLA
2 SPL VÄRSKET HAKITUD PETERSELLI (VÕI KORIANDRIT)
JAHU PANEERIMISEKS
MERESOOLA
VÄRSKELT JAHVATATUD MUSTA PIPART
½ SIDRUNIT IMEÕHUKESTE VIILUDENA
Scaloppine õnnestub ainult siis, kui liha on hea ja õigesti lõigatud. Kui sa ei saa korralikku pikilihaskiuga tükki või fileed, ära parem proovigi. Valesti lõigatud liha tõmbub pannil krussi ja jääb sitke. Õhukesed viilud peavad olema lõigatud täpselt risti lihaskiuga, just nagu saeksid palki – ka tüki ristlõige meenutab puuseibi. Need viilud klopitakse, õieti pressitakse ja venitatakse tundliku käega imeõhukeseks. Nii võib üks viil muunduda panni suuruseks.
Valmista ette kuum taldrik (näiteks pane kuuma vette) ja valmistu keskmisel kuumusel pannil taimeõli ja 2 spl sulavõi sees liha praadima. Selleks kasta liha mõlemalt poolt jahu-soola segusse, raputa liigne jahu maha ja prae kiiresti mõlemalt poolt umbes30 sekundit. Tõsta kõrvale kuumale taldrikule. Kui kõik tükid on pannil käinud, madalda kuumus minimaalseks, lisa 1 spl võid ning värske sidrunimahl ja hakitud petersell, kuumuta segades paar minutit. Nüüd on uuesti kord liha käes. Kuumuta ükshaaval kõiki tükke mõlemalt poolt pannil, et nad saaksid ilusti kastmega kokku ja uuesti soojaks. Serveeri kohe koos uduõhukeste sidruniviiludega eelsoojendatud taldrikutel. Kõrvale sobivad grillitud köögiviljad. Lihtsalt sulab suus!
⇒ Kui sa peterselli ei armasta, ära pane seda kastmesse. Kaunista valmisroog hoopis värske koriandriga!
⇒ Sidrunimahla asemel võid kasutada hoopis kuiva valget šerrit või Marsalat, saad teistmoodi, aga ikkagi itaalialiku maitse. Kuid see on juba taas uus roog!
Scaloppine di vitello al limone or veal escallop with lemon
Escallops provide a wonderful opportunity for juggling the tastes of various nationalities. If we use onion, lard and paprika, the dish has a Hungarian flavour; if we sprinkle on dried thyme, rosemary, oregano and sage, and finally add crushed tomatoes, the result reminds us of Provence. However, fry the same meat after dipping it in bread crumbs, flour and egg, and you will have world-famous Wiener schnitzel. However, my Italian-style scaloppine originates from a chef at an Italian restaurant in the centre of Brussels. Give it a try!
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500 G VEAL FILLETS OR SHOULDER CUTS
1 TBSP VEGETABLE OIL
3 TBSP FARMER’S BUTTER
2 TBSP FRESHLY SQUEEZED LEMON JUICE
2 TBSP FRESHLY CHOPPED PARSLEY (OR CORIANDER)
FLOUR FOR DREDGING
GROUND SEA SALT
FRESHLY GROUND BLACK PEPPER
½ LEMON, SLICED VERY THINLY
Your scaloppine will only succeed if the meat is excellent and properly cut. If you cannot get a properly cut piece or a fillet, don’t even try to prepare this dish. Improperly cut meat will buckle in the pan and be tough. The thin slices must be cut against the muscle fibres, as if sawing a log – the cross-section of the meat will resemble a wooden disk. These slices are beaten – actually pressed and stretched – by sensitive hands until they are paper thin. Thus, one slice can become quite large in the pan.
Prepare a hot plate (for instance, put it in hot water) and get ready to pan-fry the meat in vegetable oil and 2 tbsp of melted butter, over medium heat. First dip both sides of the meat in a mixture of flour and salt; shake off the excess flour, and fry quickly for about 30 seconds. Lift it onto the hot plate. When you have fried all the fillets, turn the heat down to a minimum, add 1 tbsp of butter, the fresh lemon juice and chopped parsley, and heat this mixture for a few minutes, constantly stirring it. Now, it is the meat’s turn again. Heat both sides of the fillets in the pan, one at a time, so you get a nice sauce, and the fillets are thoroughly reheated. Serve with very thin lemon slices on pre-warmed plates. Serve grilled vegetables on the side. Just melts in your mouth!
⇒ If you don’t like parsley, do not add it to the sauce. Garnish the dish with fresh coriander instead!
⇒ Instead of lemon juice, you can use dry white sherry or Marsala. This will give you a different, but still Italian-style, taste. Although, this is actually another new dish!
Tiramisu
on itaallaste tuntumaid hõrgutisi. Seda valmistatakse kümnel erineval moel pokaalimagustoidust hiigeltortideni. Kookide olümpial pakuks ta kõva konkurentsi nii prantslaste mille-feuille’ile kui ka venelaste Pavlovale. Sestap olin õnnelik, et sain meie Itaalia töövisiidi ajal 2009. aasta suvel peaaegu et osaleda Rooma kuulsa chef’i Fortunato Baldassarri tiramisu-teol. Peamine on see, et asja tuleb võtta loominguliselt ja vabalt, õige tiramisu ei näegi perfektne ja sile välja, kook võib olla voogav ja vajuv, just nii pääseb maitse
If you use bouillon cubes, avoid glutamates (E620–625) and other chemical additives. A quick homemade bouillon can be prepared in half an hour using a potato, carrot, onion and garlic, and adding a handful of herbs and/or peppercorns and bay leaves.