Rome – SUSHISEN Vero Ristorante Giapponese

Perfect restaurant in Rome, SUSHISEN Vero Ristorante Giapponese

When you go to the Rome one of the first things that people try when it comes to food ,are local specialties like pizza and pasta , for example. This is of course what we tasted first. But after a few days, we wanted to try something different. Our Italian friend persuaded us to visit a charming Japanese restaurant. The place is called Sushisen and has become very popular among the local people and among the tourists as well. Staff of the restaurant is very kind and made us feel like we’re not in a foreign country.

First we tasted several types of sushi, because we have heard that this is their specialty . We ate sushi with tuna, sushi with salmon and sushi with squid. I personally liked sushi with squid the most , taste is fresh, juicy and a light.

Later we switched to salads. Me and my husband have a habit of eating several small meals in every restaurant. . We have an impression that it is the best way to feel the spirit of the restaurant. We both took a salad called Tofu salada, that is basically salad with tofu. It has wasabi and yuzu dressing, which is mix of sweet flavours and citrus fruit, interesting combination.

At the end of we took Japanese specialty, a dish that can be eaten as sufficient meal, japanese ramen. We took Tontkatsu Ramen. It is maybe the best dish i have ever tasted. I’m not a fan of pork but this dish has bought me. Perfect creamy taste, noodles which melt in the mouth, unusual combination of spices .. We asked for the recipe, and although I am sure they did not say all the ingredients, as soon as we get home I will try to make this perfect and nutritious dish. All in all an beautiful restaurant with fantastic food in romantic city. What more to ask for?

Written by: Prideand Prejudice

Restaurant Facebook : https://www.facebook.com/RistoranteSushisen/

SUSHISEN - Vero Ristorante Giapponese - foodworldblog

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Spaghetti With Lemon Butter And Fresh Asparagus

Fresh and light spaghetti dish with lemon butter and fresh asparagus, which requires a minimum of work.

Ingredients:

A single package of spaghetti

Bundle of asparagus

4 lemons

100g butter

100 ml (1/2 cup) 15% cooking cream

Salt

Preparation:

In a large pot boil 5 liters of water, add a tablespoon of salt.
Remove the stringy bottom of asparagus and put the stalks in a pot of boiling water. Blanch for about 2-3 minutes until the asparagus turns bright green and slightly softened. Remove and transfer to a container with cold water to stop the cooking process. After the asparagus has cooled, cut it into sections 4-5 cm in length.
Cook the pasta inside of the asparagus cooking water according to manufacturer’s instructions.
Meanwhile, scrape lemon zest from 3 lemons and squeeze the juice of one lemon.
Melt the butter in a large and wide pan over low heat and add the lemon zest. after a minute add the lemon juice and stir. Season with salt and stir.
When the pasta is ready, add it filtered (directly from the cooking water) to the pan with the sauce with asparagus and stir. A separate bowl Beat the cream with a fork and add to the pan, stir until a rich, creamy sauce. Taste and adjust seasoning to taste.
Transfer to a plate, add a little lemon zest on top and serve.

Bon Appétit,

foodworldblog

How To Make Grilled Salmon Cubes With Mango

Grilled Salmon Cubes With Mango

4 minutes in the oven and you have a salmon seared to perfection, together with Asian sauce and mango salad and summer meal is complete and perfect. not only for the family but also to pamper your guests.

Ingredients:

For fish

500 g fresh salmon, diced
1 teaspoon sumac
wide salt
1 tablespoon teriyaki sauce
3 tablespoons olive oil
4 tablespoons lemon juice

For salad

1 small onion, diced small
2 tomatoes, diced small
1 mango, diced
1 hot pepper, thinly sliced
1/2 bunch cilantro, chopped
2 tablespoons olive oil
2 tablespoons lemon
1 tablespoon balsamic vinegar
Salt

Preparation:

Preheat grill or oven to high heat (220-230 degrees). Line a flat baking paper on template and place the salmon cubes.
Sprinkle the salt over the salmon and sumac.
In a small bowl stir teriyaki, lemon and oil and drizzle over the salmon cubes. Place in oven until desired cooked , 3 -4 minutes.
Mix the materials salad, sprinkle on a plate the salmon cubes on the salad, sprinkle the leftover sauce with a spoon over. Serve immediately.

How To Make Vegan Mushroom Risotto

Vegan Mushroom And Leek Risotto

Thick and creamy risotto enriched with four kinds of mushrooms recipe.

INGREDIENTS:

Chopped leeks (white part only)
4 shallots, chopped
1/3 cup canola oil
2 cups risotto rice
2 tablespoons dried and washed porcini mushrooms
1 packet (100 grams), Fresh Shay-taki mushrooms cut into quarters
2 packages (150 g) fresh Himeji brown or white mushrooms
2 king forest mushroom cut lengthwise and sliced
1/2 cup dry white wine
6 cups water
1 tablespoon salt
a little pepper
100 g tofu cream

Preparation:

PREPARATION:

Steam the onion and leek in oil until the onion is Clear. Add porcini mushrooms and continue to sauté for 2-3 minutes.
Add rice, salt and pepper and continue to sauté until the rice is heating up.
Pour the white wine and cook, stirring until most of the wine has evaporated. Add two cups of water or pivot, bring to a boil, lower heat and simmer open, stirring until the liquid is absorbed into the rice. Add the remaining fluid, two cups at a time, until all the liquid is absorbed. The rice is ready when it is very wet, but with a hard point in the center of the grain.
Remove from heat, stir in the cream and serve immediately.

How To Make Quinoa With Chickpeas And Baked Kale

Quinoa With Chickpeas And Baked Kale

I use Kale in food as much as possible. This recipe is one of my favorites! it requires very little work and has a great taste and a little sweet sweetened coconut chips. If you want, you can use not sweetened coconut chips.

INGREDIENTS:

1/2 cup white quinoa
1/2 cup red quinoa
1/2 teaspoon salt
1 bunch kale (about 12 leaves)
5 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons sesame oil
1/4 cup coconut chips
2 carrots, grated
2 cups cooked chickpeas

PREPARATION:

Put the two colors of quinoa in a pot with 2 cups water and salt and bring to a boil. Reduce the heat, cover and cook 20 minutes until the liquid is absorbed and quinoa is ready.
Preheat oven to 180 degrees.
Place kale leaves on template.
Mix soy, olive oil and sesame oil in a bowl and pour on the kale leaves. Add coconut chips and stir.
Bake for 15 minutes until the kale is crispy but not burnt. Cut into bite-sized pieces and move with fluids in a large bowl.
Add the quinoa, carrots and chickpeas and stir.

Bon Appétit,

foodworldblog

How To Make ‘Mushroom Skweres’

The most delicious ‘Mushroom Skweres’ Recipe

Mushrooms adsorption of flavors is outstanding. Before grilling, soak them in a simple marinade of garlic, white wine and chives and you’ll get very soft and full of aroma mushrooms.

INGREDIENTS:

divided in half.(portobello and champignon) Package of mushrooms1

1/4 cup of olive oil.

1 teaspoon of minced garlic.

2 tablespoons white wine.

1 tablespoon of chopped chives.

PREPARATION:

Mix the materials marinade in a bowl, add the mushrooms and stir.
Soak for 30 minutes.
Preheat oven to 200 degrees.
Skewer 3 halves of mushrooms on each skewer and roast them on a pan that fits into the oven for 10 minutes until the mushrooms are browned.

Serve immediately!

Bon Appétit,

foodworldblog

Washington – Notti Bianche

Notti Bianche – Healthy Food and Great Environment

To enjoy a special moment with some delicious food, you must have to find a good restaurant. I am going to share my feeling about one and name of the restaurant is Notti Bianche.

Once I was at Notti Bianche with my family. We were there as we have heard that it was one of the best Italian restaurants in the city. The name of the city is Washington where this great and gorgeous restaurant is located.

I have enquired about the opening and closing time of the restaurant as I didn’t want to there on its closing to be a fool and spoil all the fun.
Here is the time schedule to help the people who are willing to go there is future:
Monday (7.00am to 10.00 am), Tuesday to Friday (7.00 am to 10.00 am and 5.00pm to 10.00pm), and Saturday to Sunday (8.00 am to 11.00 am and 5.00pm to 10.00pm).

As you can see they are not available all day long, which seems not cool sometimes, because people hardly check the schedule of the restaurant before making plans. But the food and services make the customers so pleased that they are sure to come back. At least, it was a great restaurant by their food and casual environment.

I had made a reservation so that there would not any trouble for available seat on such a busy day like the Christmas Eve. It was quite impressive the way staffs welcome the guests. The classic look with a spacious setting of the room gives the hotel a calm and relaxed environment.

We enjoyed the authentic Italian dishes, it was like a piece of Rome at Washington. If I come to their foods, I have to say it a touch of expert’s hands and dishes are delicious.
We were there for dinner so look into the dinner menu. But there is arrangement of Breakfast menu as well.
After having a content dinner we look into the dessert menu. If you wish you can a look at the wine list and the menu which is specially made for children. They serve great wines. I have to say the best dish I had was the Ricotta Ravioli with pomodoro sauce.

You don’t have to agree with me in this case as all of their food is tasty and healthy. Under the expert execution chef Ashley Harris, all the dishes are cooked perfectly. They are really conscious about the customer’s health as they believe that raw and undercooked food is harmful for health. We were four people there so we had not to pay the 20% service charge which is only applicable if your group contains 6 or more than that.

Know more about the Notti Bianche here:

Facebook: https://www.facebook.com/NottiBiancheDC/

Notti Bianche Website: http://www.nottibianche.com/

Written by: Ogo Pret