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
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
28 June 2011 // flaviabi
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
Parsley
Chilli
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.
Category Primi piatti: pesce | Tags: SPAGHETTI,vongole | 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
