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‘Primi piatti: pesce’ Category


    17 November 2012 // flaviabi

    chitarra mazzancolle e crema di fave 009

    For 4 people:

    300 gr. of spaghetti (see the recipe here)

    200 gr. prawns

    150 gr. cherry tomatoes

    Half glass of white wine

    Two tablespoons of cognac

    150 gr. Of dried fava beans shelled

    Fennel seeds or better yet fresh fennel flowers

    1 clove of garlic

    1 shallot


    Extra virgin olive oil (the new one!!)


    If you want make spaghetti, otherwise buy it ….. With holy patience shell the prawns and set aside their heads. Blanch the cherry tomatoes in boiling water and peel them. In a pan, sauté the shallots finely chopped and crushed garlic, pour the white wine and add the cherry tomatoes cut into small pieces. Season with salt and pepper and cook for 8-10 minutes add water if necessary. In another deep pan, boil dried fava beans  in salted water and white wine until completely mashed, making sure to turn them to prevent them from sticking. At this point mix to obtain a homogeneous cream. Put the heads of the shrimp in a pan with water, salt and pepper and cook for 10 minutes, blend it and strain the mixture that you will add to the cooked cherry tomatoes. Another pan: put a little oil and cook the prawns for 3-4 minutes blending with cognac. We are ready to go: cook the pasta, and when ready sauté in the pan with cherry tomatoes and add the prawns. Put a generous tablespoon of cream of fava beans in the bottom of the pot, add the pasta and serve with a drizzle of olive oil and fennels seeds…. GOOD!


    1 June 2012 // flaviabi

    lasagnette di mare e verdure

    Being in the middle of nowhere, gives me lot’ of opportunities: I can cook a lot, I can create, invent and dream! And it seems the results is quite good:

    350 gr. of fresh lasagna
    1 eggplant
    1 zucchini
    1 onion
    a bunch of chard
    a clove of garlic
    a squid
    an handful of shrimp
    an handful of mussels
    an handful of clams
    100 gr. Swordfish
    white wine
    extra virgin olive oil
    Dice all vegetables and fry in a pan with olive oil with garlic and onion finely chopped.wet with white wine only when just cooked, add salt and pepper.
    In another pan, again with oil, brown cuttlefish cut into strips, and swordfish fillet. Long with white wine and water and cook for 8-10 minuti.
    Add mussels and clams previously opened, and shrimps, salt, pepper, parsley, chives and chives and let it finish cooking for a few minutes.
    Take one quarter of the vegetable mixture and pass it into the blender to create a puree, stretching with water if necessary. At this point
    add the fish to vegetables, mix well and assembled the lasagna: a layer of pasta, a spoon of puree and a spoonful of fish and to vegetables.
    Put in the oven 180 degrees until the pastry is crispy. Serve it with a drizzle of olive oil.


    12 February 2012 // flaviabi

    fusilli piselli e caciotta

    Ingredients for 4 people:
    350 gr. Fusilli, 250 gr. Peas, an onion, a clove of garlic, 2 diced sausage, 150 gr.tomato sauce, all cooked in the pan with white wine and chili, and when is time to finish the cooking of fusilli in the sauce, add a cascade of diced caciotta .


    8 January 2012 // flaviabi

    zuppa di gallinella

    Ingredients for 4 people:
    4 fillets of gurnard
    250 gr. of clams
    25 gr. of mussels
    1 large cuttlefish
    A bunch of chicory
    Two glasses of white wine
    15-20 cherry tomatoes
    150 gr. Peeled Tomato
    vegetable broth
    4 cloves
    2 cloves of garlic
    2 shallots
    8 slices of bread
    Cut garlic and shallots and fry in a pan with oil. Pour  white wine. Add the cuttlefish, cut into strips and cook it for 15 minutes, adding a glass of white wine and broth if necessary. Now add the chopped  tomatoes  and shredded chicory and cook until the chicory is soft. Add tomato paste, cloves, salt and pepper, a glass of broth and simmer for another 10 minutes. We are ready to put the gurnard fillets, add a glass of white wine, a glass of vegetable broth, salt and pepper and cook, covered, for 10 minutes. Add mussels and clams and cook covered (without stirring otherwise the fish fillets will break) until the shells are opened. Sprinkle with chopped parsley and serve with slices of toasted bread


    22 December 2011 // flaviabi

    spaghetti allae cozze

    … And pasta is always  pasta! Tonight guitar spaghetti with mussels:
    for seasoning: shelled mussels (which made ​​them open  in a pan with half a glass of white wine-I beg you, keep the cooking liquid , you will use it later), garlic, scallions, ripe vine tomatoes, tomato paste , grated lemon peel, pepper, parsley, olive oil and ginger. Fry the garlic in the oil, add the shallot and cook a few minutes. Now put the chopped tomatoes and the concentrate (two tablespoons)and cook adding the liquid of mussels. A few minutes of cooking, add the mussels, salt and pepper, grated lemon zest and grated ginger (4 grated of a root are enough!).Sauteè the spaghetti in the  sauce and sprinkle with parsley before serving.


    28 November 2011 // flaviabi

    paccheri con cozze e datterini

    How delicious paccheri (or slaps as they are called in Campania) Perfect for collecting all the wonderful sauce and for pies!
    Ingredients for 4 people:
    400 gr. homemade Paccheri
    450 gr.  mussels
    2 fillets of sea bream
    300 gr. Tomato Datterino
    1 clove of garlic
    1 shallot
    Ginger root
    1 glass of white wine
    In a large skillet, brown the shallots and garlic finely chopped and blend with white wine. Add the Datterino cut in half and let them dry. In a large saucepan, place the mussels and let them open fire on brilliant. When opened shell them and add to tomatoes, putting even the cooking liquid filtered, add salt and pepper. Cut the fillets into strips and add to the sauce. Let it cook for 10 minutes.  Boil pasta in salted water and when they are al dente, sauteè in the sauce, adding grated horseradish and chili.


    1 September 2011 // flaviabi

    lasagne pesto e gamberetti1

    Ingredients for 4 people:
    300 g lasagne
    150 gr. bechamel
    200 grams of fresh shrimp
    150 gr. Traditional pesto

    I do not boil the lasagne before, but I cook them directly in the sauce: take all the flavor and aroma of the sauce and (for me) are much more appetizing!  Well, we proceed with the preparation of the bechamel sauce and pesto. Then peel the fresh shrimp. In a large bowl mix together the white sauce with pesto sauce, half the raw shrimps, and a glass of warm water. Now we are ready to assemble the lasagna. In a baking dish put a generous spoonful of sauce and a layer of lasagna, to complete the baking pan (at least 4 layers), over the last layer we put the remaining half of shrimps. Bake in oven for 20-25 minutes at 200 degrees. Serve it warm.


    30 July 2011 // flaviabi

    tagliolini mare e tartufo 006

    Ingredients for 4 people:
    350 gr. noodle
    100 gr. truffle
    2 tablespoons heavy cream
    8 shrimps
    1 squid
    7-8 clams
    1 cuttlefish
    1 onion
    1 clove of garlic
    white wine
    In a frying pan with oil, fry the onion and garlic finely cut. When gold put the cuttlefish and squid cut into small pieces, salt and pepper, and cook for 10 minutes, adding white wine as needed. Now add the peeled shrimps and clams and cook until the clams will open. Remove the shells add two tablespoons of cream and half the truffle, grated. Boil noodles in salted water and al dente, finish the cooking the fish sauce. When cooked, sprinkle with chopped parsley and the remaining truffles grated.

  9. SPAGHETTI WITH CLAMS, the classic Italian food!

    28 June 2011 // flaviabi

    spaghetti alle vongole

    Surely, this recipe is more useful for my foreign friends ….

    Ingredients for 4 people
    1 kg. Clams
    350 gr. Spaghetti
    Extra virgin olive oil
    1 clove of garlic
    ½ cup white wine
    In a large skillet put olive oil, a clove of garlic a pinch of red pepper and clams (carefully washed). Cover with the lid, and put on bright fire, for 5 minutes, at this point add the white wine and continue cooking for another 5 minutes, stirring (preferably shaking the pan!).Cook spaghetti “al dente”  and finish the cooking in the clams sauce. Before serving, sprinkle with chopped parsley.


    29 May 2011 // flaviabi

    romita 29 maggio 003

    I do not know how, when I cook at Nadia’s home I can take the chance to pic my courses. So I decided to post this pictures of Aquilagia, shoot today at La Romita

    Ingredients (4 people):
    350 gr. Of MEZZE MANICHE (short maccheroni)
    3 fillets of cod
    4 king prawns
    ½ cup of white wine
    1 clove of garlic
    1 spring onion
    Extra virgin olive oil
    100 gr. Of fresh fava beans
    1 egg
    Olive oil
    Corn oil
    In a pan with olive oil and half clove of garlic, cook  for 4-5 minutes, the cod fillets cut into cubes; add the white wine, a pinch of salt and chilli. In a large pot with salted water, boil the podded fava beans for 20 minutes. When cooked divide them into two parts: half will be season with oil and salt and pass to the blender the other  with half a clove of garlic, onion, parsley, salt and pepper, until creamy. In the meanwhile, shell the prawns (keeping the tail) and cut in half. Pass them in beaten egg and bread crumbs, and fry in hot corn oil. Cook the pasta in salted water. When it is half cooked, drain and finish the cooking in a large pan with the cream of beans. Add the cod (with its dressing) and when it is finished cooking, garnish the pasta with whole beans and fried shrimp.