Pear and Horseradish Sauce – Salsa alle pere e rafano – #WHB #342 (it)

Vuoi come mettete insieme una ricette?
Io vado molto di naso, provo immaginare che gusto potrebbe avere, provo immaginare come starebbero certi ingredienti insieme, immagino e provo.
Non sempre ci riesco, ma qualche volta si.
Mia amica Simooo, ci ha regalato dell’aringa affumicata.
L’ho messa in frigo mentre pensavo a come servirla in modo diverso.
Mentre stavo navigando in uno dei siti che mi piacciono tanto
New Scandinavian Cooking, ho trovato questa ricetta che mi ispirava moltissimo.
Ho immaginato che la piccantezza del rafano e la dolcezza della pera avrebbero potuto contrastare il grasso, salato sapore dell’aringa.
Proprio così!

Salsa alle pere e rafano
recipe from New Scandinavian Cooking

Vi serve:
2 pere sbucciate e tagliate a tocchetti
1 cucchiaio di rafano grattugiato (home made)
1 cipolla rossa, tritata o tagliata molto fine
2 cucchiai di Olio di colza*
1 cucchiaio di aceto di vino bianco
2 cucchiai di erba cipollina tagliuzzata
sale e pepe

Mescolare tutti gli ingredienti
Lasciate marinare almeno un paio di ore in frigo prima di usare:
Una notte sarebbe meglio.
Ci sta davvero benissimo con l’arringa affumicata, ma va benissimo anche con pollo o del maiale.
Brigida_ate:
* ho usato olio di oliva extra vergine

This goes to dear Ancutza from Matrioska’s Adventures

Thanks to, Kalyn di Kalyn’s Kitchen    for this lovely idea and
Haalo,Cook (almost) anything at least once  for managing success fully this event.
And  also for giving me the opportunity to manage the Italian Version of WHB.

Pear and Horseradish Sauce – Salsa alle pere e rafano – #WHB #342 (en)

How do you put together a recipe?
I try to imagine the taste while reading a recipe, I try to imagine the
union of the ingredients I like to join, I try to imagine the taste of what I put together.
Of course, not everything turns out like I imagine, I have to correct or start all over again, but sometimes I works!

Like this time.
Yesterday my dear friend Simoo, gave me some smoked herring.
I putted it in the fridge, in order to wait for a new idea to serve it.
This afternoon I looked through a web site I like very much
New Scandinavian Cooking, and when I saw this recipe, I immediately
imagined the taste together with the smoked herring.
The spicy taste of the horseradish and the soft sweetness of the pears
could be perfect to “lighten” up the salted, grease taste of the herring.
Yes!

Pear and Horseradish Sauce
recipe from New Scandinavian Cooking

You need:

2 pears, peeled and seeded

1 tablespoon grated horseradish

1 red onion, finely chopped

2 tablespoons cold pressed Canola oil*

1 tablespoon white wine vinegar

3 tablespoons chives, finely chopped

Salt and black pepper

Cut the pear into small cubes. Mix all the ingredients in a bowl and season
with salt and pepper.
Let marinate at least some hours in the fridge before using, 24h would be even better.
It is really perfect with smoked herring, but also chicken or pork would do pretty well.
Brigida_ate:
* I used extra virgin olive oil

This goes to dear Ancutza from Matrioska’s Adventures

Thanks to, Kalyn di Kalyn’s Kitchen    for this lovely idea and
Haalo,Cook (almost) anything at least once  for managing success fully this event.
And  also for giving me the opportunity to manage the Italian Version of WHB.