A classic salad of Maghrebian cuisine to its origin is Tunisians and Moroccans argue. The modernize

A classic salad of Maghrebian cuisine to its origin is Tunisians and Moroccans argue. The modernized recipe from Alain Ducasse from Mediterranean cuisine Knusperzitronen and Knuspertomaten with fresh tomatoes, grilled peppers and salt lemon cubes are combined. My contribution to Mediterranean Cooking Event Episode 9 of Tobias. I have interpreted the recipe of Ducasse very clear. Did the green tomatoes because no tangible were replaced by red, made the salted lemons in my own way and not flamed hot peppers but peeled. The recipe is a little expensive, but the result is worth the effort. Exceptionally good tasting, fresh summer salad that cries out for repetition. Please note: the salted lemons must be scheduled a week in advance.
for the salad: One medium-sized, red and green tomatoes (with me: 2 red) yellow 1 hot pepper how to cut a pineapple fancy (capsicum) 1 red chillies 1 salt lemon diced (see below) 1 clove garlic 2 sprigs fresh cilantro 20 salt capers Juice of one third of lemon 50 ml olive oil 20 ml sherry vinegar (I took tomatoes vinegar Gölles) salt, pepper
Preparation for the Salt Lemon: (1) Remove the washed lemon until 5 mm thick slices, then cut into small cubes 5 mm, cores. In a glass vessel with salt and sugar mix and 1 week sealed leave in the fridge. The mixture pulls juice from the lemons. Salt and sugar dissolve over time syrupy on.
for the Knusperzeug: (2) 2/3 of the lemon cut into 2 mm thick slices. Tomato cut into thick slices about 4 mm. (Requires a sharp knife). Place the slices on a baking tray lined with baking paper, sprinkle with a little sugar and bake at 100 C circulating air as long as confieren until the slices are hard and crunchy. Approximately 1 Hour.
for the salad: how to cut a pineapple fancy (3) Peperoni wash, cut along the indentations, seeds and white stuff cut out, peel the tomato peeler. Cut half of the hot peppers in 2-3 cm long strips. The other half cut large cubes in 5 mm. (4) cut tomatoes crosswise Cart 30 seconds into boiling water, how to cut a pineapple fancy rinse in cold water and skin. Cut and remove the seeds into 7 mm thick slices (or columns). (5) Peel garlic and dice finely. Wash cilantro and pluck leaves. (6) pepperoni slices, give 2/3 of the drained salt lemon cubes, half of the cube pepperoni, garlic, capers, lemon juice of 1/3, watered capers, olive oil and vinegar in a bowl and mix. Sidelined marinate 20 minutes. (7) Coriander leaves, vinegar, salt and pepper and mix. (8) Lay tomato slices on the plate, layer by layer stack of hot peppers salad and Knusperzeug. Outside around a few cubes lemon salt and hot pepper cubes serve with a few drops of salad dressing.
kitchen roach writes:
Regards,
Rosa: The sun makes everything more colorful.
cook bitch writes:
Nathalie writes:
From the back, and my first extensive scale, well-stocked herb garden of the screw so pretty nibbled holiday ... lemons (hot chillies's favorite dish were probably) into salt (originally a preservative variant) I once tried with whole lemons - result of proportion to expense or waiting ... Your variant project to awaken the curiosity in me. Nice to come back - come - to the old ways. :)
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Reply
Zoe: They can also be spread through other salads.
July 1st, 2010 at 19:39
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