#seconddishes

There are few good dishes such as tuna tataki in sesame crust, a simple and quick to prepare dish, but that is easy to make mistakes if you do not follow certain tricks. The tataki is a typical Japanese recipe and consists of cooking very quickly a plate of fish or meat to the plate (or pan) and then seasoning it with soy sauce and ginger, which is crushed, chopped until it reaches the consistency of a dough. The word tataki た た き (minced) indeed, refers to ginger reduced to dough and not to cooking. It is said that the tataki was invented in 1800 by a rambling samurai, Sakamoto Ryōma, inspired by a group of Europeans who roasted grilled fish: the meeting of Japanese cuisine with the European grill, in the face of globalization. History aside, the key to preparing a perfect tuna fillet is the sesame crust. Toast the sesame first with the soy sauce and brush the tuna with mustard to make the sesame stick better. The cooking of the fillet is just a seared, the final touch to seal the crust. But let's go to the recipe, here's how to turn a simple tuna fillet into a delicious dish.

The Malai Kofta are typical dishes of North Indian cuisine, among the most popular and sought after vegetarian dishes in India. These are fried meatballs usually consisting of mashed potatoes and various vegetables, with or without grated paneer.

The tandoori chicken is a dish of Indian origin that takes its name from the Tandoor, the cylindrical clay oven (or in the shape of an upturned bell) in which this preparation is traditionally cooked. Making it at home with tools common to all kitchens is very simple. It is enough to marinate the chicken with yogurt, lime (or lemon), ginger, garlic and tandoori masala, the mixture of spices that, in addition to giving the unmistakable flavor, will give the typical reddish color. The tandoori chicken can be grilled or baked, as in the recipe we show below. You can accompany the chicken with plenty of rice pilaf or, if you like spicy flavors, you can also try the chicken curry.

Quiche Lorraine is a typical recipe of the French gastronomic tradition, known all over the world and appreciated for its easy realization and its simple but decisive flavor. The basic filling of this classic savory pie is prepared by mixing together three main ingredients: eggs, bacon and cheese. Naturally, over time, the basic recipe has evolved and has left room for other interpretations: such as, the Quiche Lorraine stuffed with eggs and vegetables, or the stuffed one with eggs and cheese, is very famous.

There are few good dishes such as tuna tataki in sesame crust, a simple and quick to prepare dish, but that is easy to make mistakes if you do not follow certain tricks. The tataki is a typical Japanese recipe and consists of cooking very quickly a plate of fish or meat to the plate (or pan) and then seasoning it with soy sauce and ginger, which is crushed, chopped until it reaches the consistency of a dough. The word tataki た た き (minced) indeed, refers to ginger reduced to dough and not to cooking. It is said that the tataki was invented in 1800 by a rambling samurai, Sakamoto Ryōma, inspired by a group of Europeans who roasted grilled fish: the meeting of Japanese cuisine with the European grill, in the face of globalization. History aside, the key to preparing a perfect tuna fillet is the sesame crust. Toast the sesame first with the soy sauce and brush the tuna with mustard to make the sesame stick better. The cooking of the fillet is just a seared, the final touch to seal the crust. But let's go to the recipe, here's how to turn a simple tuna fillet into a delicious dish.

Today I propose a very special recipe, that of Paneer, the only Indian cheese. It would seem strange that one of the world's leading milk producers produces only one cheese: this does not mean that the Indians do not produce milk-based products, but they are mostly sweets. Little cheese is produced for a very simple reason: Indians are mainly vegetarians, and even if they are not all vegetarians, the state prohibits the use of animal rennet (the most powerful and simple to use). The element that coagulates the paneer is instead the citric acid (so you can safely use lemon juice), and the resulting cheese is a mixture between a caciotta cheese and a ricotta cheese, which the Indians use fry and then use in the stews instead of meat. So, if you are vegetarian, if you learn how to make the paneer then you can use it in a thousand and a thousand delicious recipes! To prepare this cheese the ideal would be raw milk, even better if buffalo, rich in fats and enzymes. But it is very difficult to obtain it, so let's at least try to buy whole and good quality milk, it will benefit from the taste of the final cheese !!! To complete this recipe you need these tools: 1 linen cloth or a thin and clean cloth 1 colander 1 weight (a stone is ideal) 1 perforated ladle  

Preparing falafel is really very easy and it is practically impossible to make mistakes. You can serve them as a finger food appetizer or as a second course together with a vegetable side dish. Do not forget, however, to accompany them to a light sauce like the classic one based on yogurt and mint that enriches every morsel with taste and freshness. It is a simple dish with a delicate taste that is generally liked also by children.

The Italian Messina Chicken Breast Cutlet is a tasty second dish, perfect for dinner, and a light version compared to breaded and fried one. For this preparation, in fact, neither the butter nor the egg is used and after having dipped it in breadcrumbs, the cutlet is cooked on the grill. The result is a soft slice of chicken breast (or if you prefer beef) with a crisp coating, flavored with parsley. The presence of pecorino cheese gives a strong taste to the breading and to give a fresh note you can add mint leaves. Alternatively you can enrich the breading with minced capers.