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Posts Tagged ‘vongole’


    8 January 2012 // 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
    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


    30 July 2011 // flaviabi

    tagliolini mare e tartufo 006

    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
    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.

  3. SPAGHETTI WITH CLAMS, the classic Italian food!

    28 June 2011 // flaviabi

    spaghetti alle vongole

    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
    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.

  4. Conchiglie al cartoccio con porcini

    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)





    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.