Sardines Venetian

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Sardines Venetian

Sardines Venetian

The Venetian sardines (“in soar” in the dialect of Venice) are the most famous fish dish of Veneto. Very tasty, this recipe turns sardines, an ingredient considered poor in excellent dish.

The outstanding advantage of sardines at the Venetian is that you can prepare in advance and in large quantities, since they keep for several days in the refrigerator.

Ingredients for 4 people

  • Sardines – 600 g
  • White onions – 600 g
  • Flour – 100 g
  • Extra virgin olive oil
  • Oil for frying
  • White wine vinegar – 2.5 dl
  • Raisins – 100 g
  • Pine nuts
  • Sugar – 1 tablespoon
  • Salt
  • Black pepper

Sardines Venetian

Preparation of sardines at the Venetian

Empty and clean the sardines by removing the head and scales with a knife; keep the tail. Rinse under running water, dry them and close them as if they were whole. Once ready, place them on paper towels to remove excess oil and salt them.

Peel and chop the onions. Fry over low heat in a pan with two tablespoons of olive oil. When they took the color, add the vinegar, sugar, salt and pepper. Let it evaporate, and then turn off the heat. Place the raisins in a bowl and cover with hot water to rehydrate them.

Arrange a layer of sardines in a dish, cover them with onion, raisins and pine nuts. Then form a second layer of sardines, onions and pine nuts, and so on. The last layer should be made with a good dose of onions. Let stand for 24 hours in the refrigerator before serving.

Advice

You can serve sardines Venetian accompanied by grilled polenta slices.

Fish soup and shellfish – Cacciucco

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Fish soup and shellfish - Cacciucco

Fish soup and shellfish - Cacciucco

The origins of CACCIUCCO (fish soup) are very old: in fact, the flat Livorno have been prepared for the first time by the Phoenician. This soup, made with the cheapest fish was prepared in the sixteenth century in the galleys to be served in chained rowers. In Tuscany, the CACCIUCCO was poor dish and, over time, he acquired the signified “blend” which is why we speak of several recipes for CACCIUCCO – fish, game, meat, etc cicer.

Even if it is the traditional CACCIUCCO remains that of fish. A Livorno legend a fisherman who was out at sea was caught in a storm and died. Finding themselves in poverty, children of the fisherman, went to the port to ask fish to other fishermen. Each of them offered to children different fish and shellfish with which their mothers of children prepared a soup which then poured into a bowl, where she placed slices of bread. All the neighbors then asked where was this wonderful fragrance.

Fish soup and shellfish - Cacciucco

Ingredients for 4 people

  • Peeled tomatoes – 200 g
  • Garlic – 5 cloves
  • Carrot – 1
  • Onions – 3
  • Lobster – 100 g
  • Shrimp – 100 g
  • Prawns – 100g
  • Slipper lobsters – 100 g
  • Cuttlefish – 100 g
  • Grondin – 100 g
  • Rascasse – 100 g
  • Octopus – 100 g
  • Squids – 100 g
  • Clams – 200 g
  • Mussels – 200 g
  • Dogfish – 200 g
  • Extra virgin olive oil
  • White bread – 8 slices
  • Chili Pepper
  • Parsley – 2 tablespoons
  • Celery – 1 branch
  • Red wine – 1 glass
  • Salt

Fish soup and shellfish - Cacciucco

Preparation

Clean all the fish (being careful especially mussels) and keep the giblets (sets) to be used for the broth. Cut the larger fish into two or three pieces to ensure even cooking. Cut the cuttlefish and octopus straps. Put the fish and trimmings for the broth in a saucepan and add the carrot, celery and onion finely chopped, also add the parsley, a clove of garlic and salt and cover with water. Bring to a boil, then lower the flame and simmer for 30-40 minutes on low heat.

Meanwhile, heat the extra virgin olive oil in a large saucepan and brown over medium heat chopped onions. Finely chop 2 cloves garlic, parsley and chilli and also cut the tomatoes. When the onion is golden, add the spices and stir for at least one minute before adding the octopus and cuttlefish strips. Then increase slightly heat, salt and let it brown stirring often. When shellfish start to become golden, wet with red wine and add the tomatoes. Cook for about half an hour until the octopus and cuttlefish are tender and the sauce is reduced.

Fish soup and shellfish - Cacciucco

The fish stock should be prepared; retrieve small pieces of flesh that was part of the fish and put them aside. Then, pass the broth through the mill using the thin disk and much overwhelming trimmings and edges that make it more dense and flavorful broth. Add the broth to the sauce and continue cooking after also incorporated the pieces of flesh that you set aside.

Make then open the mussels in a pan over high heat, discard those that are closed or empty. After filtering the resulting liquid, add it to the sauce. Then start adding the fish in the following order: the slipper lobster, lobster, sea dogs, Racasse and gurnard. After a few minutes, add the mussels and cook for about 15 minutes. Next, fry the slices of bread, rub with garlic and spread them on plates. Add CACCIUCCO it on bread slices and serve hot.

Advice

According to Livorno tradition, CACCIUCCO should be cooked in a clay pot, which is the most suitable for the preparation of the fish. The CACCIUCCO is accompanied by Chianti wine Pisan hills located near the Livorno coast. The secret of a good CACCIUCCO lies above all in the freshness of the fish, to be caught on the day of preparation CACCIUCCO.

Sardines becfigue

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Sardines becfigue

Sardines becfigue

The sardines beccaficos, delicious fish dish of Sicilian origin, prepare over the Italian island.

The name of this dish follows that of “becfigue”, a small very greedy bird feeding mainly on fruits, including figs. Where was the fact that, in the middle of the fig season, these birds become very fat and tasty, like sardines becfigue! The recipe sardines becfigue varies slightly from Sicilian city to another, but the most famous version remains that of Palermo, the capital of the region.

Sardines becfigue

Ingredients for 6 people

  • Sardines – 1 kg
  • Onion – 1
  • Extra virgin olive oil – 2 glasses
  • Raisins – 100 g
  • Pine nuts – 100 g
  • Sugar – 1 teaspoon
  • Lemons – 2
  • Breadcrumbs – 1 tablespoon
  • Laurier – a few leaves
  • Black pepper
  • Parsley – chopped
  • Salt

Preparation of sardines becfigue

To clean the sardines, cut off the head, open them and remove to the backbone, but without dividing. Wash them in salted water and dry them well. Slice the onion and keep it aside.

Sardines becfigue

In a small skillet, heat a little olive oil glass, pour the crumbs, stir and fry until she took a beautiful dark blond color. Pour bread crumbs and oil into a container with raisins softened in warm water well drained, pine nuts, sugar, salt, a good amount of pepper, minced parsley and onion and mix.

With the prepared stuffing, fill the bellies of sardines, then close them. Once you have all the stuffed sardines, take a dish, coat it with a little oil and sardines align several regular layers inside, by inserting them with a few pieces of bay leaves and thinly sliced lemon or orange. Finally, cover the sardines with breadcrumbs and drizzle with the remaining oil.

Bake for half an hour in a preheated oven at 160 ° C. When the sardines are cooked and golden brown bread crumbs, remove from oven and squeeze over the lemon juice and serve immediately.

Advice

Two variants exist for the recipe sardines becfigue. A first version is to replace the salt of the farce by anchovies boneless that make much more savory stuffing. In addition, a second modification may be made to the recipe, using orange instead of lemon.

Bream Puglia

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Bream Puglia

Bream Puglia

The bream Puglia in the oven is a typical dish of this region, which is especially prepared on special occasions. This dish apparently simple enough is highly sought contrary because it combines two flavors unexpectedly: cheese and fish.

Ingredients for 4 people

  • Bream – 900 g
  • Potatoes – 4
  • Pecorino Romain – 50 g grated
  • Parsley – a handful
  • Extra virgin olive oil
  • Garlic – 2 cloves
  • Salt
  • Black pepper

Bream Puglia

Preparation of bream Puglia

Drain, wash and drain the sea bream. Chop parsley and garlic. Peel and cut into slices potatoes. In a Pyrex dish, pour 4 or 5 tablespoons of oil, place half of the garlic, parsley, grated Pecorino and potatoes. Then drop bream, add the remaining ingredients and oil with a little olive oil. Add salt and pepper and place in preheated oven at 180 degrees for about 45 minutes.

Bream Puglia

Advice

During cooking shake from time to time to prevent flat fish and potatoes to hang the dish. The freshness of the ingredients, including sea bream, is essential for the recipe for success.

Mussels with pepper

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Mussel soup Neapolitan

Mussel soup Neapolitan

The recipe for mussels pepper, one of the most representative dishes of traditional Neapolitan cuisine is extremely easy to prepare. Similarly, this dish is universally appreciated for its refined taste and versatility. Indeed, mussels pepper are a delicious entry, but they can also be the main course of a meal of fish.

Today, mussels pepper prepare throughout Italy. In the past, however, this recipe was considered poor and was known only in the south (where the dish was called “impepata di cozze “). The mussels are an inexpensive ingredient, but this dish was upgraded and its value is finally recognized.

Ingredients for 4 people

  • Moulds – 2 kg
  • Garlic – 3 cloves
  • Extra virgin olive oil – ½ cup
  • Black pepper
  • Parsley

Mussels with pepper

Preparing mussels pepper

Start by washing the shells of mussels. This is very important and should be done carefully. Scrape the outside of the mold with a sponge or scrape it with a knife. Remember to remove the small beard protruding from the shell.
Once the cleaned mussels, put them in a pan in which you have heated the olive oil and garlic.

Cover the pan and cook for a few minutes on high fire until mussels open. When cooked, add a good pinch of black pepper and chopped parsley. Put the lid on the pan and shake it, so to mix the pepper and pan juices molds. Pour mussels pepper in a bowl and serve immediately.

Mussels with pepper

Advice

To properly clean the molds, you can brush them with a metal kitchen brush. In any case, always rinse with running water. You can use the molds pepper with toasted bread and slices of lemon, which blends perfectly with the delicate taste of the fish.

St. Jacques au gratin

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St. Jacques au gratin

St. Jacques au gratin

The shells St. Jacques au gratin are an original recipe prepared during the Christmas holidays.

They can be served also for an important dinner, when he must prepare an original dish. The shells of Saint-Jacques shellfish are very good, comparable to oysters regarding the flavor and price. Their name derives from the fact that pilgrims wore this shell on their return from the pilgrimage to Saint Jacques de Compostela.

Ingredients for 4 people

  • Coquilles St. Jacques – 8
  • Crumbs – 80 g
  • Parmesan – 50 g
  • Extra virgin olive oil – ½ cup
  • Vegetable broth – 200, 250 ml
  • Garlic – 2 cloves
  • Parsley – chopped 2 tablespoons
  • Black pepper
  • Salt

St. Jacques au gratin

Preparing St. Jacque gratin

In a bowl, combine bread crumbs, Parmesan cheese, parsley, crushed garlic, pepper, a pinch of salt; Then add 2 tablespoons of oil and broth in order to obtain a smooth stuffing, neither too dry nor too liquid. After mixing all the ingredients for the stuffing put all the shells Saint-Jacques in a baking dish and cover with the stuffing, while adding a little olive oil. Preheat oven to 200 degrees and bake the shells for at least 10-15 minutes until the filling is golden. Serve warm.

St. Jacques au gratin

Advice

So that the shells do not bow while cooking in the oven and the stuffing remains inside, prepare foil rings on which you drop the shells. Cut the leaves of a length of 20 cm and roll to get a stick which you will attach both ends giving it the shape of a ring.

If you want your dish is tastier, you can add the cognac stuffing. Do not forget to add a little oil on the shells before cooking, otherwise the stuffing may dry out. As shells Saint-Jacques is a light meal, you can accompany a seasonal salad, to stay in the same tone.

Cuttlefish with peas

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Cuttlefish with peas

Cuttlefish with peas

Fish is the best ally of the schemes, especially when it is accompanied by a light and tasty garnish. For a low calorie meal but very tasty, here is the recipe for cuttlefish with peas. This fish dish, part of the traditional cuisine of Italy for centuries, remains among the greediest, while being very easy to prepare.

Ingredients for 4 people

  • Cuttlefish – 1 kg
  • Peas – 500 g
  • White wine – 1 glass dry
  • Tomato coulis – 300 g
  • Onions – 1
  • Parsley
  • Vegetable broth – 1 cup
  • Extra virgin olive oil
  • Salt
  • Black pepper

Cuttlefish with peas

Preparation of cuttlefish with peas

Clean and rinse the cuttlefish under running water, then cut into strips. In a large skillet, heat a background of olive oil and add the onion and chopped parsley. When the onion is golden brown, add the dry and let it brown for a few minutes, then add the white wine.

Cuttlefish with peas

After evaporation of wine, add the peas and tomato sauce, salt and pepper, then cover the pan and simmer for 10 minutes over low heat. Then add a glass of vegetable broth, slightly increase the heat and cook for another 20 minutes, stirring occasionally. Serve immediately.

Fried calamari to the Roman

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Fried calamari to the Roman

Fried calamari to the Roman

Typical of Roman cuisine, tasty and easy to prepare, the fried calamari are consumed throughout the Mediterranean, often as an appetizer or starter. In Spain for example, they are cooked in batter and served as tapas. In Rome on the other hand, just floured and fried, they main course office and even have a special status since the tradition is to serve in for Christmas Eve.

Ingredients for 6 people

  • Calamari rings fee – 1.5 kg
  • Flour – 250 g
  • Oil for frying
  • Salt

Fried calamari to the Roman

Preparing calamari Roman

Rinse, drain and dry the squid in absorbent paper and place them on a plate. Heat the oil in a deep fryer.

Fried calamari to the Roman

Meanwhile, put the flour in a freezer bag, then dip the rings of calamari, close and shake so that flour covers evenly.

Cook the squid in boiling oil for 4-5 minutes. Once cooked, place them on paper towels and season with salt and serve immediately, accompanied by lemon wedges.

Advice

With this recipe, you will (re) discover the refined taste of fried calamari. Indeed, the idea that one has of the Roman calamari is usually distorted by the Spanish recipe. These fritters calamari, often frozen, oil and solid rubber, however, can be very good if they are “homemade”. If you are tempted by the other recipe, simply dip the rings in a beaten egg before the flour and fry.

Halloween: 10 simple recipes to delight the little monsters!

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Halloween 10 simple recipes to delight the little monsters!

Halloween 10 simple recipes to delight the little monsters!

Fingers of witches, spiders cookies, hot dogs mummies or ghosts brownies, that regale all the little monsters who will ask “Trick or Treat!” On Halloween night!

Brownies ghosts

A little sweetness that will delightfully scary scream greedy pleasure.

Ingredients
For the chocolate brownie
230 g sugar 130 g dark chocolate 100 g butter 2 eggs; beaten 90 g flour 2 handfuls of roasted macadamia nut crushing. 


Halloween 10 simple recipes to delight the little monsters!

For decoration

  • 200 grams of white chocolate
  • Few squares of dark chocolate

Preparation

  • Realization of brownie
  • Preheat oven to 180 ° C.

  • Melt in a saucepan over low heat, chocolate and butter. Set aside.


In a bowl, combine the eggs, sugar and flour and pour in the butter-chocolate mixture. Finally, stir in crushed macadamia nuts.


Monster Mouths for Halloween

Pour into a buttered pan and bake 30 minutes.


Let the brownies cool before turning it out. Wait until it has completely cooled to decorate.
Cut half of square cake 3 or 4 centimeters. In the other half, cut circles, slightly smaller, and stack a circle in a square.

Melt white chocolate in a bain-marie. Then pour one to two tablespoons chocolate soup on each of the small chocolate cakes to form the ghost of the dress. Allow to harden, place a few minutes in the refrigerator if necessary.

To draw the eyes and mouth of the ghost, melt the dark chocolate. With the tip of a fork or a knife, make small dots to form a face. Allow to harden.

Fusion food, a universal kitchen

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Fusion food, a universal kitchen

Fusion food, a universal kitchen

If you love good food – and we do not imagine for one second that this is not the case – you’ve probably heard of Fusion Food (or Food-fusion). This new form of US-born kitchen, hyper-trend, combining (merging) with varying degrees of success, the culinary specialties of different countries or regions.

One of the most emblematic examples of this technique is undoubtedly the Cronut, the combination of butter croissant comforts of home and the famous donut so dear to Americans. I discovered and tasted for the first time, not in New York (I did also never set foot) city where it was created by chef Dominique Ansel, but … Marrakech, Morocco. Well, must also say that I found this at Masters bread, one of the best, if not THE best, bakery Marrakech to me. So there was little chance that this is not good and indeed it was.

Fusion food, a universal kitchen

Having devoured in less time than it takes to say, I have not had time to do a photo, but a Moroccan Cronut, it looks like an American or French Cronut and mine had although the air of an American:

If you do not know what the Cronut imagine puff pastry both crisp and creamy butter and immersed in a bath of frying grape seed oil. A marvel.

Other examples:

Fusion food, a universal kitchen

Taco Taco Pizza and Spaghetti (not easy to eat) , a mixture of Mexican and Italian cuisine:

Fusion food, a universal kitchen

Very fashionable and popular Ramen Burger, whose bread is replaced with a Japanese noodle cake:

Fusion food, a universal kitchen

The Bretzarella or pretzel pizza alliance of the German pretzel and pizza:

Fusion food, a universal kitchen

The North African-American Hot Dog sausages:

Fusion food, a universal kitchen

Moroccan-Portuguese Pastilla cod (okay, I admit, I have not found any pictures but I know it exists. So, I put a picture of a fish pastilla. Gourmets you are know what I mean)
23 October 2014 Fusion food, a universal kitchen

In short, you have noticed, the fusion cuisine, mixing flavors, inspirations and cultures, all that existed since the dawn of time. So nothing really new, if not the craze it currently generates. As the New York David Chang, one of the champions of the discipline “What food culture is not a merger of other food crops?” (What culinary culture is not already a fusion of cultures?)

The combinations are many and infinite, it is a little of what we want with the fusion cuisine and if the above presented dishes can raise a smile for their uniqueness, more elaborate dishes, tasty and delicate as can be imagined. One can imagine a lot of new recipes as long as one is bold, creative and delicious but on condition, of course, to follow certain rules. It does not develop completely risky and wacky recipes, or you may scare your guests or clients. Originality is good but do not forget that we must above all be it good.

A kitchen that fits perfectly with our values of sharing, discovery and universality. A concept to dig for our friends restaurateurs.