Archive for the 'Seconds of fish'

From what I happened to: a free afternoon all to myself! I took 4 hours to leave and now I am dedicating to post some ricettina I had left on standby waiting for the right moment. What peace, what peace of mind, I arrived home at 14:00, I held a quick meeting pranzettino only my needs, I started to walk naked and I had lunch on the terrace enjoying finally my jasmine flowers. It 'a smell and sight: the wall seems sprayed shaving foam! Then I prepared a cup of coffee, I turned on the PC and with this intoxicating smell of coffee and jasmine I'm about to visually describes the dinner a few nights ago: simple, genuine and summer.

Ingredients:
1 grouper from 700-800g
10 cherry tomatoes
30 grams of pecorino romano
a handful of capers
8-10 olives
a sprig of parsley
a few slices of lemon
1 clove of garlic
pepper to taste
oil to taste
Procedure:
Clean the fish by depriving the innards and scales, I do do do from my fishmonger to trust. Put the bottom of a baking dish a little olive oil and a bit of garlic, finely chopped. Place the grouper in the belly, and introduce some folgiolina parsley and 2-3 slices of lemon. Season the fish with olives, capers, chopped parsley, tomatoes and chopped garlic. Sprinkle the fish
cheese, pepper and sprinkle with a past of oil. Sprinkle the fish with wet hands with water. Bake at 200 degrees for 20 minutes. Serve the fish topped with barbed and gravy, olives, capers and tomatoes.

It seems only yesterday that I watched the sky and I enjoyed shaping the clouds wondering why, in a world of ecologists, the Lord had decided to leave the tap running! It will be made an examination of conscience, was to be the way it is ... I do not know, but summer has arrived unexpectedly. In these days at home was a lift boxes, in the winter, rising up to give way, down, summer. Taken to do this I forgot to describe the day of Mother's Day, but it's gone and I will not dwell threatens to take from attacks of nostalgia, I say only that we have opened
the summer home on the balcony for the first time this year we had lunch on the terrace and we enjoyed our green! For what concerns the lunch was fish, but I will focus in particular on this wonderful second mother and I, between a chat and the other, we have prepared 4 hands.

Ingredients for 6 persons:
2 large squid
100 grams of bread
half a glass of milk
2 eggs
50 g pecorino cheese
a sprig of parsley
1 clove of garlic
2 large onions
Half a glass of white wine
oil to taste
pepper to taste
salt to taste
Procedure:
Clean the insides of the squid and the outer skins. Keep it in a cup full of salt water and seasoning them in the fridge for 2-3 hours. Past the time needed, quickly rinse the squid under running water, privateli the head and tentacles with scissors and crumble helping very sharp (I'm feeling a serial killer!). Prepare the filling: Soak the bread in milk, squeeze it and place it in a cup, aggingetevi 2 eggs, chopped the head and tentacles, pecorino, parsley and garlic finely chopped, pepper and a pinch of salt. Fill the bellies of squid stuffed with taking care not to overdo it because the heat tends to swell and could blow up the squid. Fasten the ends with toothpicks. Take a baking dish, sprinkle with olive oil and place over onions, coarsely chopped. Lay the squid, sprinkle with a little salt to the pan and bake in preheated oven at 250 ° for 10 min. After this time, remove the pan from the oven, sprinkle with white wine and continue cooking for 30 minutes at 200 degrees. Serve warm.

Ingredients for 6 persons:
1 kg of octopus
2 large potatoes
a sprig of parsley
a clove of garlic
juice of 1 lemon
Oil in abundance
salt to taste
pepper to taste
Procedure:
Boil potatoes in salted water. Peel them and let them cool. Clean the octopus removing the entrails, or ask your fishmonger to do it trust. In a saucepan, boil the water slightly salty. Let it cook for 15-20 minutes the octopus. Past the time it takes to cook, drain, and once warmed, cut into pieces and place in a bowl. Cut into cubes and add the potatoes to the octopus. Season with lemon juice, parsley, some salt, pepper, a clove of garlic and plenty of oil. Place in refrigerator for 2-3 hours. Serve cold, better if prepared the day before.

Have you ever wondered if you were in another life of animals, what animals you would be? You can not even imagine how hard I sometimes thought! Studies on human evolution are clear: we derive from monkeys ... but, in spite of myself, I still can not be fully convinced! For some, only to see them, the lineage is unmistakable (_ ^ -), the other thing is a bit more complex ... Writing on this blog is helping me to clarify within myself ... So far I have published almost all recipes ... I'll fish was not a cat? And you? The photo below intrigues you? AhAHhAhHA!

Ingredients for 6 persons:
800 g of anchovies
100 g breadcrumbs
60 g pecorino cheese
10 pitted black olives
a handful of capers
a clove of garlic
a sprig of parsley
extra virgin olive oil
pepper

Procedure:
Boned anchovies. Prepare a mixture by combining the breadcrumbs, cheese, black olives, capers, garlic clove, cut into small pieces, pepper, parsley and oil needed to mix everything. Grease a baking sheet with oil it is available over the anchovies. Put the mixture on anchovies with breadcrumbs and bake at 200 degrees for 15-20 minutes. Serve warm.