Rss Feed

Posts Tagged ‘SEPPIE’

  1. AT NADIA’S

    8 January 2012 // flaviabi

    nadia 7 gennaio 2012 034

    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: ,,,, | 2 Comments

  2. GURNARD SOUP

    // 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
    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: ,,,,,, | No Comments

  3. CUTTLEFISH WITH ARTICHOKES

    5 January 2012 // flaviabi

    seppie ai carciofi

    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: ,,,, | 2 Comments