|
| |
|
|
|
|
|
|
Baked
ricciola - Ricciola al forno |
|
|
|
|
|
|
|
|
|
 |
|
Ingredients
for 4 servings
2 1/4 lb. of ricciola in slices,
2 cups of peeled tomatoes,
6 tbsp of extra virgin olive oil,
1/2 cup of black olives,
1 medium onion,
1 tbsp of capers,
oregano,
fresh parsley 1 bu.,
dry white wine,
salt, pepper TT. |
|
|
|
|
|
|
|
|
Preparation
Stir-fry the chopped onion in a pan with some oil; add the
chopped tomatoes, the capers, the oilves, the minced parsley,
oregano,
salt and pepper and make a dense sauce. Add then
the fish slices to the sauce with some salt and bake in hot
oven turning the
slices during their cooking and sprinkling
them with white wine.
|
|
|
Dressed
swordfish
- Carpaccio di pesce spada |
|
|
|
|
|
|
|
|
 |
|
Ingredients
for 4 servings
1 lb of finely sliced swordfish,
1 glass of lemon juice,
extra virgin olive oil
salt, pepper. |
|
|
|
|
|
|
|
|
Preparation
Marinate the swordfish in the lemon juice for a few hours.
Drip it well and put in a serving dish.
Sprinkle with a mixture of oil, salt,
pepper and minced parsley
and serve.
|
|
|
Fried dried cod - Baccalà fritto |
|
|
|
|
|
|
|
|
 |
|
Ingredients
for 4 servings
2 1/4 lb. of dried cod fillets,
already softened and without bones,
flour,
vegetable oil,
slices of
lemon,
salt. |
|
|
|
|
|
|
|
|
Preparation
Chop the dried cod then dip it in the flour mixed with some
salt and fry it in deep hot oil.
Serve the fish with the slices of lemon.
|
|
|
"Drowned"
little octopuses - Polpetti affogati |
|
|
|
|
|
|
|
|
 |
|
Ingredients
for 4 servings
2 1/4 lbs of little octopuses,
1/3 cup of dry white wine (or a small glass of Marsala
dry),
extra virgin olive oil,
1 lb. of peeled tomatoes,
fresh parsley 1/2 bu.,
1 clove of garlic,
salt TT,
Cayenne pepper TT. |
|
|
|
|
|
|
|
|
Preparation
Clean the little octopuses.
Stir-fry a mix of minced garlic and parsley in a pan with
6 tbsp of oil and some chilli; add chopped
tomatoes and
cook for 5 min.
Then add the octopuses and the wine and let evaporate, add
salt and pepper, 1/2 glass of water and
cover the saucepan
and cook on a low flame for about 1 hour.
At the end of the cooking sprinkle some snipped parsley.
|
|
|
"Matalotta"
conger-eel
- Anguilla alla matalotta |
|
|
|
|
|
|
|
|
 |
|
Ingredients
for 4 servings
2 1/4 lbs of cleaned and chopped eels,
2 cups peeled chopped seeded,
fresh parsley,
1
onion,
extra virgin olive oil,
salt, pepper TT. |
|
|
|
|
|
|
|
|
Preparation
Stir-fry the chopped onion in a pan, add the chopped tomatoes,
the minced parsley, salt and pepper and make a dense sauce.
Then
pour 1 cup of water and boil. Then add the pieces of eel and
cook on a low flame.
|
|
|
Dried cod "alla
messinese" - Stoccafisso
alla messinese |
|
|
|
|
|
|
|
|
 |
|
Ingredients
for 4 servings
2 1/4 lb. of already softened dried cod,
3/4 cup of green olives,
1 tbsp of capers,
1 1/2 cups
of tomato sauce,
1 medium onion,
1 clove of garlic,
fresh parsley 1/2 bu.,
celery with leaves,
1 tbsp of raisins,
4 1/2 cups of diced potatoes,
1/2 glass of extra virgin olive oil,
dry white
wine,
flour,
salt, pepper TT. |
|
|
|
|
|
|
|
|
Preparation
Stir-fry a minced mix of onion, garlic, celery and parsley
in a saucepan with oil, then add the dried cod already cut
and floured, and
brown it a little. Add the wine and the
diced potatoes, the raisins, the capers, the pitted olives,
the sauce, salt and pepper and let
flavour; then pour 1/2
cup of water and let it cook on a low flame for about 1 hour,
stirring carefully now and then.
At the end of the
cooking add minced parsley.
|
|
|
Groper
soup - Agghiotta di cernia |
|
|
|
|
|
|
|
|
 |
|
Ingredients
for 4 servings
2 1/4 lb. of grouper slices 14 oz. of peeled tomatoes,
1/3 cup of extra virgin olive oil,
5 1/3 oz. of stonedgreen olives,
1 tbsp of capers,
2 cloves of garlic,
1 medium onion,
fresh parsley, 1/2 bu.,
salt, pepper TT. |
|
|
|
|
|
|
|
|
Preparation
Brown the chopped onion and the parsley in saucepan with oil and pressed garlic cloves (which you will then remove); add the
chopped tomatoes, the oilves, the capers, salt and pepper and make it thicken. Add then the slices of salted grouper and cook on a
low flame.
At the end sprinkle parsley on the dish and serve hot.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
