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
25 February 2013 // flaviabi
two eggs
120 gr. Anchovy in extra virgin olive oil
parsley
oil
chili
Boil the eggs. In a pan, put a tablespoon of oil and heat, add the boiled eggs, cruble with a fork. Continue to work with a whip adding the chopped parsley, anchovies and let them dissolve stretching with warm water. Cook for about 10 minutes, stirring vigorously. At the end of cooking, add chili and oil.
Category le salse | Tags: ACCIUGHE,ANCHOVIES,EMULSIONE DI ACCIUGHE | No Comments
1 August 2011 // flaviabi
When friends come to dinner and are waiting for the meal, you can offer them these glasses to munch on … ..
The white sauce is made from capers, green olives, parsley a pinch of salt, all finely chopped and mixed with mascarpone cheese.
The red sauce is made up of plenty of hot peppers, anchovies, fresh tomato, a pinch of salt. Whisk well and add to mascarpone cheese.
Category Antipasti: vari | Tags: ACCIUGHE,CAPPERI,FINGER FOOD,GREEN OLIVES,mascarpone,OLIVE VERDI,PEPERONCINO,RED PEPPER | 2 Comments
9 July 2011 // flaviabi
Ingredients for 4 people:
12 zucchini flowers
1 buffalo mozzarella
12 anchovies
Oil for frying
100 gr. Rice flour
1 glass of beer (or 10 grams of dry yeast)
salt
Wash carefully the flowers. Cut the mozzarella into sticks and fill each zucchini flower with a stick of mozzarella and 1 anchovy fillet. Keep in the refrigerator for at least 1 hour. Prepare the batter with rice flour, stretched with the cold beer, until the mixture is liquid and let it rise. (If you do not use beer, put the yeast and warm water). Heat the oil in a large frying pan, and when ready, pass the flowers into the batter and fry until golden. Serve it warm with a pinch of salt.
Category Antipasti: vari | Tags: ACCIUGHE,mozzarella di bufala | No Comments
8 April 2011 // flaviabi
Capita, a volte, che ci siano rimasti dei pomodori già conditi in insalata. Li possiamo integrare con un pizzico di origano,un pò di capperi e li mettiamo sopra ad una fetta di pane con una fetta di mozzarella e una acciuga. Li facciamo gratinare in forno a grill per pochi minuti…sono buoni..li ho appena mangiati!
Category Antipasti: vari, La cucina degli avanzi | Tags: ACCIUGHE,CAPPERI,PANE | No Comments
