8 January 2012 // flaviabi
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
chili
parsley
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
Category Primi piatti: le zuppe, Primi piatti: pesce | Tags: CLAIM,cozze,GURNARD SOUP,MUSSELS,SEPPIE,vongole,ZUPPA DI GALLINELLA | No Comments
22 December 2011 // flaviabi
… 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.
Category Primi piatti: pesce | Tags: cozze,MUSSELS,SPAGHETTI | No Comments
28 November 2011 // flaviabi
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
parsley
1 glass of white wine
chili
salt
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.
Category Primi piatti: pesce | Tags: cozze,DATTERINI,GINGER,MUSSSELS,PACCHERI,POMODORI,tomatoes,ZENERO | No Comments
24 June 2011 // flaviabi
Ingredients (4 people):
300 gr. Cuttlefish
200 gr. Octopus
150 gr. peeled shrimp
10 mussels
1 red pepper
1 ripe tomato
10 capers
1 lemon
Parsley
garlic
salt
First of all, boil the fish separately because they have different cooking time – 3-4 minutes shrimp- cuttlefish 20 minutes- octopus 40 minutes. Let the mussels open cooking in a pan with the lid for a few minutes. When everything is cooked cut the cuttlefish and the octopus into small pieces, add the peeled shrimp and mussels, season with garlic, finely chopped, the juice of one lemon, salt and pepper. Cut the pepper into strips and diced tomatoes into cubes, add the vegetables to seafood salad and add the capers. Keep in refrigerator for at least two hours before serving.
Category Antipasti: pesce | Tags: cozze,GAMBERETTI,SEPPIOLINE | No Comments
15 April 2011 // flaviabi
Ingredienti (8 persone)
1 sacchetto di cozze
1 sacchetto di vongole
1 sacchetto di fasolari
16 mazzancolle
4 porcini ( oun sacchetto di porcini surgelati)
prezzemolo
aglio
olio
sale
carta alluminio
Dopo avere accuratamente lavato e spurgato in acqua dolce le conchiglie, preparate dei fazzoletti di carta alluminio di circa 25×25 cm. e andrete a mettere al centro : 2 cozze,3 vongole, 1 fasolaro, due mazzancolle, due pezzetti di porcini, un trito di aglio e prezzemolo. Agiungiamo un pizzico di sale e una “lacrima” di olio. Chiudiamo l’alluminio a sacchetto e cuociamo in forno per almeno 20 minuti.
Category Antipasti: pesce | Tags: cozze,fasolari,porcini,vongole | No Comments
