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‘Antipasti: pesce’ Category

  1. MILLEFOGLIE DI MELANZANE E ALICI

    22 September 2013 // flaviabi

    millefoglie di melanzane e alici

    I feel sorry for those who were not able to come to dinner at Hosteria Mattta last Saturday ….. but we have so much fun! And we cooked many good things, like this delicious appetizer:

    Ingredients for four people:

     

    1 eggplant

     

    8 fresh anchovies

     

    1 ripe tomato

     

    Corn flour

     

    sliced ​​almonds

     

    fresh ginger

     

    parsley

     

    garlic

     

    oil for frying

    Cut the eggplant into thin slices and fry in hot oil until light brown. Clean the anchovies removing the bones and entrails. Mix the corn flour with chopped parsley, a clove of garlic, fresh ginger  and sliced ​​almonds. Breaded anchovies and fry in hot oil until light brown. At this point you can build your appetizer: a slice of eggplant, a fillet of fried anchovies,and a slice of tomato. Serve it with a generous sprinkling of parsley.


  2. Galician octopus

    8 January 2012 // flaviabi

    insalata di polipo alla gallega

    Nadia  prepared this delicious Galician octopus, with a fairy dust that brought from Spain, consisting of paprika, chili and other ingredients that give it a wonderful smoky taste! Boil the octopus and cut into small pieces. Boil the potatoes and cut into cubes. Mix octopus and potatoes and season with marine salt, olive oil and plenty of ”fairy dust”: very good, good Nadia!


  3. SURIMI AND ZUCCHINI ROLLS

    // flaviabi

    surimi e zucchine

    A pack of frozen surimi (fish flesh flavored  very popular in Japanese cooking)
    2 zucchini
    A tuft of arugula

    1 apple
    lemon
    salt
    chili
    Extra virgin olive oil
    Stalks fresh chives
    chicory
    Anchovy fillets
    garlic
    If you do not have very patient helpers, you can’t do this appetizer! Luckily I had Nadia, who has been complaining  an hour but prepared chicory, and Rachele, who with holy resignation, prepared all the rolls!
    Blanch surimi sticks in boiling water for two minutes : careful No more, otherwise it will mash! Drain and cut into small pieces and season with oil, salt, lemon juice and pepper. With a potato peeler, fillete the zucchini in thin strips, arrange on a plate and season with salt. Within each slice of zucchini, put a stick of surimi, a tuft of arugula, a stick of apple, wrap and tied with chive. Serve the rolls with chicory salad prepared like this. …Good!


  4. POTATOES’ CANAPE WITH SHRIMPS

    22 December 2011 // flaviabi

    crostini di patate e mazzancolle

    Good and easy: boil the potatoes halfway, cut them into slices about 3-4 cm. and fry in oil until golden brown. In oven grill cook the pepper and peel it when cooked, season with oil, salt, chives, and cut into stripes. Dip the shrimp in cornmeal and fry in oil. Now put over each slice of potato a fried shrimp and  a fillet of red pepper.


  5. HOME MADE SPRING ROLLS

    // flaviabi

    spring-rolls2-300x225

    The ingredients are: sheets of rice paper (buy it in Asian shops ready), cabbage /sauerkraut and sour ( I suggest you to buy it  in the can), prawns.
    Soak rice in water to soften the paper, put a bunch of cabbage and a shrimp, carefully roll up and fry in hot oil. Serve with hot sauce.


  6. BROCCOLI AND SQUIDS SALADE

    2 December 2011 // flaviabi

    insalata di broccoli e calamari

    Ingredients for 4 people:
    4 squids
    1 lemon
    250 gr. broccoli
    salt
    chili
    parsley
    1 buffalo’s  mozzarella
    Clean the squid and open them in half. Grill in the oven for 15 minutes and when cooked cut them into strips and place in a bow, season with oil, salt, pepper, parsley and lemon juice. Boil the tops of the broccoli in boiling water for 7-8minutes (much better if steamed), drain still crispy.. Arrange broccoli on a serving dish and season with oil, salt and lemon. Arrange over the strips of squid and slices of mozzarella.


  7. SHRIMPS’ SALAD

    25 September 2011 // flaviabi

    insalata di gamberi

    Ingredients for 4 people:
    30 shrimps
    1 clove of garlic
    A spoonful of brown sugar
    chicory
    lettuce
    arugula
    chicory
    chive
    basil
    1 red onion
    Extra virgin olive oil
    Lemon juice
    salt
    black pepper
    Shell the shrimp. Cut the garlic into small pieces and brown it in a skillet with a tablespoon of olive oil, add the peeled shrimp and a teaspoon of brown sugar, and cook for a few minutes with  brilliant fire. In a bowl place a finely chopped red onion with few drops of lemon juice and a pinch of salt. Carefully wash the salad and mix it the basil and chives. Dress the salad  with extra virgin olive oil, salt, lemon juice and black pepper. Put the salad in a serving dish, put on the top shrimps and their liquid and onions.


  8. THE OTHER SIDE OF SALMON

    23 September 2011 // flaviabi

    crostini salmone gorgonzola e mascarpone

    …. let’s make  them a little ’different!

    Make a cream half  gorgonzola and  half mascarpone, spread this on slices of bread. Heat in the oven, when still warm  put on the salmon and wild fennel …. GOOD!


  9. OCTOPUS SALAMI

    3 September 2011 // flaviabi

    salame di polipo 004

    Ingredients for 4 people:
    1 Octopus of about 800-900 grams.
    1 lemon
    parsley
    salt
    black pepper
    Extra virgin olive oil
    wild mint
    laurel
    In abundant salted water, boil the octopus (previously gutted), for about 40 minutes. When cooked, cut into 4 pieces and drain well. Take a plastic bottle and cut it to create a container. In a bowl, season the octopus with lemon juice, salt and pepper, and place it inside the bottle trying to remove as much air as possible. Press well, also using a bottle if necessary. When everything is well pressed,put it in the fridge for a few hours and then in the freezer until time to serve. Cut it in thin slices, still frozen, (with the slicer is great!) and arrange the slices over the laurel, season with a drizzle of olive oil, a pinch of salt, and mint leaves.


  10. COD AND AVOCADO SALAD

    28 July 2011 // flaviabi

    insalta di merluzzo e avocado 012

    Ingredients for 4 people:
    2 avocados
    150 gr. Cod fillets
    1 tomato
    1 cucumber
    5-6 capers
    1 bunch of arugula
    1 clove of garlic
    2 tablespoons corn flour
    salt
    chili
    Extra virgin olive oil
    Cut arugula and cook it in a pan for 5 minutes, with oil and a clove of garlic minced. Bread cod fillets with cornmeal and cook in the arugola, until golden brown. Add salt and let them cool. In a bowl, cut tomato and cucumber into small pieces, add capers and the pulp of the avocado, salt and chili.  Cut cods’ fillets and add to the salad. Place the mixture inside the skin of the avocados and keep in refrigerator until time to serve.