All posts filed under: Pesce/Seafood-Fish

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Deep-fried battered prawns with crispy noodles

My friend Mimmo, the fishmonger at the food market, always has excellent fish. His counter is covered by all sort of sea delicacies. When I go early in the mornings, before it gets busy, I manage to chat to have a chat with Mimmo and I ask him to advise me on what to buy. Today I decided to purchase some prawns and on my way home I was trying to come up with the best recipe to use. Going through one of my many cooking books I found the recipe for a soft batter which seemed to be the perfect match to the sweetness of the prawns. In the end, the delicious shrimps covered in the light batter and deep fried, matched perfectly the light crunchiness of the fried rice noodles…this fried and easy to prepare dish was delicious!

Blueberries, red currants and salmon salad

Not only desserts: the berries, with their appetizing taste are delicious combined with savory flavors. Blueberries, round and fleshy, characterized by a purple-blue color, and slightly sourish taste can enrich starters raw meat or fish, salads or can become the basis for delicious sauces. And the currants? Excellent for refreshing drinks, but also to enrich and garnish special dishes.

Grilled squids with tomato and Mirabelle chutney

Originating in India chutneys are typical british culture bitter-sweet compotes, then spread all over the world. . The term chutney comes from the East Indian chatni, meaning “strongly spiced”. It is described as a condiment which usually consists of a mix of chopped fruits, vinegar, spices and sugar. To prepare our chutney, we used the Mirabelles plums; this particular variety is mostly found in Switzerland. Small, yellow, with a round shape, the flavor is sweet and firm. As hard to find, we thank our friend, Gabriella, the so called “Gabri” who offering us a whole basket, gave us the opportunity to taste and appreciate them. To enjoy during the year the intense fragrance of our chutney, we prepared and we potted, for storage in our pantry and taste it as often as we will enjoy and remember summertime.

Quinoa agrodolce con spiedini di gamberi

The small, round seeds of quinoa are full of nutritional properties, making a healthy, complete and balanced food, suitable as well for people with Celiac diseases, as gluten free. Quinoa can be simply eaten either dressed with olive oil , or a good choice for salads, sides or main courses. We decided, considering its versatility, to prepare a bittersweet recipe, wishing you like. Bittersweet quinoa with tails prawns kebabs (serves 4)   ¾ cup (120 gr.) quinoa 12 tails prawns (tail shells left on) 4 sweet small green peppers 4 tomatoes Pizzutello, (Sicily tomatoes) or 5.3 ounces cherry tomatoes 2 gold kiwi olive oil 3 drops tabasco pepper sauce 5 drops Worcestershire sauce salt coarse salt Rinse quinoa and place it in a pot with cold water. Bring to boil, add coarse salt, reduce heat and let simmer about 15 minutes. Drain quinoa and set aside to cool. Wash and simmer tomatoes in salted (coarse salt) boiling water about 30 seconds, peel them, remove seeds and cut in small pieces. Wash and trim green peppers, …

Smoked swordfish with mango and zucchini carpaccio

It is a habit saying that opposites attract ……… It does not not always happen in common life. It ‘s easier to happen in the kitchen. Different tastes, if properly combined, create harmony and balance, as smoked fish goes well with sweet fruit, in a vibrant colors and flavors dish. Smoked swordfish with mango and zucchini carpaccio (serves 4) 14.1 ounces (400 gr.) thin slices smoked sword fish 2 ripened mangoes 3 medium size zucchini 1 sprig of fresh mint olive oil 1 lime juice salt, if necessary Wash the mint leaves, dry them with paper towel and chop with fingertips. In a small bowl, collect 6 tablespoons of olive oil, mint and set aside. Wash, trim zucchini and peel mangoes. With a mandolin or potato peeler, shave fruit and vegetable into ribbons and divide onto plates together with slices of smoked sword fish. In a small bowl, wisk together the aromatic mint oil and the lime juice. Dress with the seasoning (add salt if necessary) and serve immediately.

Prawns whip with avocado mousse

This post is dedicated to our friend Alberto, traveler and sailor. Caribbean blue sea has inspired this recipe. We try to imagine the sunset, moored in the harbor while enjoying this exotic prawns whip with avocado mousse ………. at least, dreaming doesn’t cost anything. Prawns whip with avocado mousse (serves 4) 7.054 ounces (200 gr.) shelled prawns 2.46 ounces (70 gr.) fresh semi-salted soft cheese 2 ripened avocados 2 egg whites salt olive oil 1 lemon juice The waffles ¾ cup (100 gr.) spelt flour 3.7 tablespoons (55 ml.) water 2 tablespoons olive oil 1 pinch of salt 1 teaspoon mixed grains pepper, roughly chopped (black, white, green and pink grains pepper) Prepare the waffles. Heat the oven to 350°F (180°). In a bowl, mix the sifted flour with water, oil chopped pepper grains and a pinch of salt. Dump the mixture on a slightly floured surface and knead about some minutes. With a handle roll out the dough, cut in stripes about 0.393 inches in width and twist on themselves. Bake about 15 minutes, …

Carpaccio di baccalà alle mele

Ho sempre associato il baccalà a ricette invernali. Erroneamente mi sono immaginato questo pesce cucinato in maniera classica, alla vicentina,con polenta, o con le tante altre declinazioni regionali a cui è legato. Invece con questa ricetta ho scoperto la sua dutilità e i suoi sapori estivi; sapori sapidi che ben si armonizzano in questa insalata, regalando freschezza e gusti morbidi e assieme decisi. Carpaccio di baccalà alle mele (per 4 persone) 300 gr. di filetto di baccalà, ammollato e dissalato, in un solo pezzo 6 noci 6 rapanelli 1 radicchio veronese 1 mela rossa grande, a Vostra scelta 2 ciuffetti di insalata verde succo di limone olio extravergine d’oliva sale pepe Lavare e tagliare il radicchio a striscioline sottili e disporle nei piatti. Tagliare con un coltello molto affilato il filetto di baccalà a carpaccio, (facendo scorrere la lama perpendicolare alla pelle) e distribuirlo sopra l’insalata rossa. Affettare la mela e i rapanelli a rondelle sottilissime e spezzettare grossolanamente le noci e disporli sopra il pesce. In una ciotola emulsionare l’olio con il sale ed …

Swordfish stew in orange flower

Swordfish stew in orange flavour (serves 4) 4 slices of swordfish of about 7.05 ounces (200 gr).each all purpose flour 1 garlic clove 1 shallot ½ glass white wine 3 tablespoons of pitted black olives 1 orange juice 1 grated orange rind 4 tablespoons extra virgin olive oil salt pepper fresh salad Cut the swordfish into large dices and flour it. Heat oil in a large pan, add the swordfish and cook it on high heat for about 5 minutes, and put it in a dish. Slice the shallot, crush the garlic with a fork and add them into the cooking pan of the fish, add salt and pepper. Add the olives, the dices of fish and grated orange rind. After about 2 minutes, pour the wine and the orange juice. Cook over high heat for 3 or 4 minutes, watching not to to reduce too much the sauce. Serve with fresh salad.