
Not having yet met to celebrate 2012, last night we organize a dinner with my sweet friends and we cooked:
rolls of surimi
Galician octopus
gnocchi with fish fillets
gurnard soup
…. And then: HAPPY NEW YEAR!
8 January 2012 // flaviabi
Not having yet met to celebrate 2012, last night we organize a dinner with my sweet friends and we cooked:
rolls of surimi
Galician octopus
gnocchi with fish fillets
gurnard soup
…. And then: HAPPY NEW YEAR!
Category Eventi | Tags: cicoria,CUTTLEFISH,OCTOPUS,polipo,SEPPIE | 2 Comments
5 January 2012 // flaviabi
Ingredients for 4 people:
500 gr. cuttlefish
3 artichokes
1 clove of garlic
1 onion (or shallots)
Half a glass of white wine
parsley
50 gr. Of breadcrumbs
Extra virgin olive oil
Clean the artichokes from the out leaves and cut them into strips. Saute the onion and the garlic finely chopped in a pan with olive oil and add the artichokes, add white wine. After 10minutes of cooking add the parsley and take half of the artichokes. Cut them into small pieces with a knife and mix with the breadcrumbs. With this mixture fill the cuttlefish (Do not fill too full because it swell during cooking). Put the squid in a baking oven with olive oil, adding the remaining artichokes, sprinkle with salt and pepper and bake at 180 degrees for 20-25 minutes.
Category Secondi: pesce | Tags: ARTICHOKES,carciofi,CUTTLEFISH,SEPPIE,SEPPIE AI CARCIOFI | 2 Comments
30 July 2011 // flaviabi
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
parsley
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.
Category Primi piatti: pesce | Tags: BLACK TRUFFLE,CUTTLEFISH,SEPPIOLINA,TAGLIONI,TARTUFO,vongole | No Comments