learn to cook, class 5: rotoli zucchine e salmone

hello! here we come back with a hors d oeuvres  (antipasto): rotoli zucchine e salmone (rolls with smoked salmon and zucchini)

WHAT YOU NEED:

1 or 2 zucchine (1 zucchina, 2 zucchinE)

100 gr. of plain smoked salmon

a grill, a peeler and and toothpicks

Take the zucchine, wash and rinse them. using the peeler, peel off stripes of zucchina, 2 or 3 mm thick. try to have them wide and long, so be careful when you peel. while you do this, heat up the grill. grill the stripes (TIP! the perfect grill: the grill has to be piping hot. put each stripe first on one side, then on the other. try to switch side only once: turn when the dark horizontal marks of the grill appear on the zucchina). while you wait for the zucchine to become colder, take the salmon. cut it out in stripes, of roughly the same width and lenght of the zucchine. finally, take a zucchina stripe (only once chilly!), place a salmon stripe on top of it, and roll. fix the roll with a toothpick.

while you prepare this antipasto, open a white wine bottle (suggestion: Chablis! Chablis! Chablis!) and drink along. cooking is all about hedonism, in the end.

caution: this dish is sexy.

learn to cook-class 3. salmone in salsa teriyaki

this is some sort of japanese-fusion dish. i assume that you may want to know not only about italian cuisine, but also about what a real Italian cooks. specifically, these days i am so in a hurry. so it crossed my mind that i should have written a recipe that is quick.

what you need (for two persons):

-two salmon fillet, de-frozen

-5 or 6 medium sized green onions

-a bottle of teriyaki sauce

-a frying pan

heat up the burner, and place the frying pan on it. pour the teriyaki sauce, say one cm, and warm it up. when it smokes, lower the heat, place the salmon in the sauce, and let it cook not super fast, not super slow. it should be ready in 7/8 minutes. when the salmon is almost done (it will be pink-ish but not yet ready) place the green onions on top of it. you are going to use only part of the shafts: take the onion, cut off half of the lower, roundish, part with the hair, and cut off the upper, drier, part. you should be left with 5 or 6 cm of cilindric green shafts. cut them in two parts (with an HORIZONTAL CUT, do not make them thinner, just shorter!) and put, as said before, in the pan. add some more sauce and increase the heat. quickly finish off the cooking, and serve steaming.

a tavola!

I shall stop writing these posts around aperitivo-time. i am so starving, even if, by courtesy of pressbyrån, i just had a sandwich.