From 1st January 2018 a new EU regulation (2283/2015) came into force, on the so-called Novel Foods, in which insects are included among the new foods of the future, ready to be produced and sold in Europe. A novelty that should not be underestimated, which will undoubtedly lead to the affirmation of a real gastronomic trend.
To date, in fact, despite the very large consumption of insects – such as beetles (31%), caterpillars (18%) and bees, wasps and ants (14%), crickets, grasshoppers and locusts (10%) – in the countries of Africa, Asia and South America, in Europe the absence of a specific regulatory framework and the spread of a general scepticism certainly did not facilitate the presence of insects on our tables. In reality, the real question mark that everyone is asking is the following | “but what flavor do these insects have?”, and above all “what types are edible?”.
Crickets, grasshoppers, beetles, larvae and cockroaches are the main categories of consumable insects and, those who have tasted them claim that their taste recalls a vague hint of hazelnut, vanilla and citrus | whether or not it is a statement to be taken literally say it only after being familiar with the main methods of preparation and cooking techniques for these futuristic little creatures. Here are 4 recipes to whet your curiosity … Bon appetit!
Grasshoppers in butter | Prepare the butter by mixing 100 g of flour, 2 eggs, beer and a pinch of salt to obtain a smooth and uniform dough. Remove the legs and wings from the grasshoppers, cover them with the batter and dip them in plenty of boiling oil until the surface is golden brown. Absorb excess oil and serve with a generous sprinkling of chilli pepper.
Bread sticks with crickets | In a pan, brown 15 g of dehydrated crickets with a pinch of salt until golden brown. Mix an egg yolk with a spoonful of oil and slowly add more until it reaches 250 ml. Season with salt and pepper. Separately mince 2 cloves of garlic together with the chives and add it to the garlic mixture. Sprinkle the seasoning on the bread sticks and complete with the toasted crickets.
Locust and lard rolls | Clean the locusts, removing the legs and wings. Roast them in a hot pan for a few minutes and add a drop of acacia honey. Stir the locusts carefully and turn off the heat. Cut the lard into thin slices and season it with a pinch of thyme. Create rolls by wrapping the lard around the locusts and tie it all with kitchen string. Cook on all sides and serve the rolls while still hot.
Skewers of roasted larvae with avocado | Heat the oil in a pan and roast the larvae with a few tablespoons of Tabasco and a pinch of salt. Cut a not too ripe avocado into thin slices and create skewers by stopping the larvae with the avocado.
