#nizzarda

[lemontubetv]

Ricetta nizzarda con il pollo

Ricetta nizzarda con il pollo

Nizzarda con il pollo

La nizzarda con il pollo è un’ottima ricetta per mangiare in modo sano senza rinunciare al buon sapore. Per preparare questo gustosissimo piatto bastano solo 15 minuti e 8 per la cottura.

Ingredienti per 4 persone:

400 g di petto di pollo a fette

 prezzemolo q.b.

peperoncino, se gradito

 1 zucchina

 1 peperone grosso (a vostra scelta se giallo, rosso o verde).

 1 cipolla…

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[fran-gustibus-blog]

LA NIZZARDA FRANGUSTIBUS

A complete and refreshing meal composed with harmony in a classic French salad with a twist of Balsamic vinaigrette. I enjoy eating healthy at night, always light full of flavors and textures. Bon appétit, fiston!

Ingredients

·       45g Tender rucola

·       60g Japanese cucumber, sliced

·       80g Ripe tomato

·       80g Boiled potato

·       50g Hard-boiled egg

·       60g Tuna flakes, in olive oil, can

·       50g French beans, blanched

·       10g Kalamata olives

·       5g Anchovies (4 filets) can

·       2g Freshly chopped parsley

 ·       3g Salt & pepper

·       10g Balsamic vinegar

·       30g Olive oil

 Equipment

·       Medium bowl

·       Whisk

·       Circular flat colander

·       Chopping board

·       Paring knife

·       Chef Knife

·       Pot

·       Table spoon

·       Small bowl

·       Salad

 Method

1.     Boil the eggs till hard (11minutes); stop the cooking with cold water and               peel while still warm

2.     Cut the hard boiled eggs into quarters, set aside

3.     Cook the potato in salted water, drain, let cool down and peel thoroughly

4.     Slice the potato, keep it together and set aside

5.     Blanch the French beans, previously cut the tip&tail

6.     Take out the eye of a small tomato, slice and keep it together

7.     Horizontally slice the Japanese cucumber and set aside

8.     Wash and drain the tender rucola, gently press it in a small bowl

9.     Open the can of the tuna fish and anchovies, drain the oil and set aside

10.  Prepare the vinaigrette by mixing the salt with Balsamic, olive oil and pepper        last

 Finish plating following the picture design, as follow:

·       In a large soup plate place bowl with rucola upside down, leave it as it is!

·       Around the bowl carefully arrange the sliced potatoes, the sliced tomatoes,         the French beans, the sliced cucumbers, the tuna fish nicely drained

·       Decorate the top with the anchovies filets and Kalamata olives

·       Sprinkle the chopped parsley on top of the potatoes and tuna fish

·       Place in the fridge to cool down, for few minutes

·       Before serving, take off the bowl from the rucola

·       Dress the salad with the Balsamic vinaigrette and serve immediately