Gamberi conservazione sottolio

picked shrimpGamberi conservazione sottolio può essere una opzione per pianificare le vostre prossime feste con amici.

Questo e’ uno dei modi più semplici per preparare gamberi conservazione sottolio quando ne avete in accesso; Quindi non e’ stata una sorpresa trovare la ricetta in un libro di cucina scritta piu’ di un secolo fa’ da una famiglia molto nota in Charleston, (Sud Caroline) e publicato nel 1774 “A Colonial Plantation Cookbook: Il libro di ricette di Harriott Pinckney Horry, scritto nel 1770.”

Ingredienti: Dosi per 6 – 8

  • 1 kg di gamberi bolliti e pelati
  • 1 limone, a fette
  • 120 g di olive nere snocciolate,
  • 30 g pepe giamaicano o pepe garofanato tritato
  • 120 ml di succo di limone fresco
  • Scorza di 1/2 limone
  • 60 ml di olio vegetale
  • 1 cucchiaio di aceto di vino bianco
  • 1 spicchio d’aglio
  • 1 piccola;a foglia di alloro
  • 1 cucchiaio di senape secca
  • 1/4 cucchiaino di pepe di Caienna
  • 1 cucchiaino di sale

picked shrimp

  1. Mettere tutto insieme e lasciare in frigo tutta la notte.

Antipasto, Finger food, Pesce , , , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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