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BATTUTA DI PALAMITA E FINOCCHI ALL'ARANCIA

Raw bonito stop the knife with raw fennel, clumps of fennel, orange zest and orange juice, extra virgin olive oil, salt and pepper, enclosed in his skin and tail. As a garnish of candied orange peel.

E 'attempting to reproduce a dish I tasted at the restaurant Colander Castiglioncello, Li, long ago. The original, delicious, was based instead of raw yellowtail and minced shallots, celery, carrot and oregano and presentation I was pleasantly surprised. Here's impeccable original

My comparison is shameful, apart from the skin of yellowtail that is more clear and bright silver, is the subtlety that terrifies me, because when I ate at the restaurant I had not realized mica, Only when I tried to peel my house I realized bonito! The problem is that I did not have a suitable knife, that is perfectly sharp, without the right tools is very difficult to get good results. Fortunately, the bonito was big, in fact I had already done several things with that pesciolone, the last thread was in the freezer, waiting his turn for a ham. I had a lot 'of skin available, but the only strip intact that I could come up with was the darkest part damn it! It looks like a leather belt! It was a good idea .....

Well, good is good, I really like the bonito, I thought to make us a joke to the knife along with fennel and orange for this appeal to contest the de Band of Broccoli

and recycling as my second proposal The cookbook Cynthia

Quickly the recipe. To make 4 cylinders of 5 cm in diameter and about 2.5 cm in height I used:

150 grams of chopped bonito, passed in freezer at least 3-4 days before eating it raw to prevent pest risk especially Anisakis, I will never cease to repeat

1 / 2 fennel + its green tufts

grated rind of half an orange

the other half reduced to slices from candy

orange juice to taste water and sugar candy in equal parts for the orange peel

extra virgin olive oil, salt and pepper to taste

Blanch the orange peels in water for 3 times, then drain and candied fruit and sugar in equal parts water for 6-7 minutes, drain and allow to dry.

knife to make a joke of the pulp bonito, separately chop the orange peel and fennel with green clumps, mix everything and season with olive oil, salt, pepper, orange juice.

Place the mixture in a pastry rings, remove and wrap the cylinder with a strip of leather made of bonito. Garnish with candied orange peel and serve with a salad of raw fennel and oranges.

And the code you ask? Normally the skipjack are quite large and have a tail that is not important right to a cylinder of this size and you can even enlarge the diameter by the size of the tail, the portion of crude should be minimal. Little trick: they are tails of mackerel that I had saved for this achievement :-)

So I hope that despite all the pitfalls and the tricks this dish is accepted by the Band and Cynthia, I've got the commitment put!