22 September 2013 // flaviabi
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.
Category Antipasti: pesce | Tags: ACCIUGHE,alici,EGGPLANTS,MELANZANA,millefoglie | 3 Comments
8 January 2012 // flaviabi
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!
Category Antipasti: pesce | Tags: OCTOPUS,PAPRIKA,patate,PEPERONCINO,polipo,potatoes | 4 Comments
// flaviabi
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!
Category Antipasti: pesce | Tags: CICORIA SCALOGNA,INVOLTINI DI SURIMI,SURIMI,SURIMI ROLLS | No Comments
22 December 2011 // flaviabi
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.
Category Antipasti: pesce | Tags: mazzancolle,patate,PEPERONI,PEPPER,potatoes,SHRIMPS | 2 Comments
// flaviabi
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.
Category Antipasti: pesce | Tags: INVOLTINI PRIMAVERA,SPRING ROLLS | No Comments
2 December 2011 // flaviabi
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.
Category Antipasti: pesce | Tags: broccoli,CALAMARI,mozzarella,SQUIDS | No Comments
25 September 2011 // flaviabi
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.
Category Antipasti: pesce | Tags: cicoria,cipolla,GAMBERY,insalata,ONION,radicchio,RED CHICORY,SALAD,SHRIMPS | No Comments
23 September 2011 // flaviabi
…. 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!
Category Antipasti: pesce | Tags: gorgonzola,mascarpone,SALMON,salmone | No Comments
3 September 2011 // flaviabi
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.
Category Antipasti: pesce | Tags: OCTOPUS,polipo | 2 Comments
28 July 2011 // flaviabi
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.
Category Antipasti: pesce | Tags: AVOCADO,AVOCADOS,CETRIOLI,COD,CUCUMBER,merluzzo,POMODORI,tomatoes | No Comments