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Fried
tuna "Lattume" (tuna semen) - Lattume
fritto |
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Ingredients
for 4 servings
1.7
lbs of cleaned tuna lattume (tuna semen),
flour,
3 medium lemons,
extra virgin olive oil,
salt TT. |
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Preparation
Cut the lattume in slices and flour them adding salt, then
fry in plenty of hot oil.
Once browned strain and serve with lemon.
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Whitebait
pancakes - Frittelle di neonata |
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Ingredients
for 4 servings
1 1/2 lbs of whitebait,
3 eggs,
fresh parsley 1/2 bu.,
1 tbsp of grated parmesan,
2 tbsp of flour,
extra virgin olive oil,
salt, pepper TT. |
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Preparation
Beat the eggs in a bowl with some salt and pepper. Add the
flour, the cheese the snipped parsley and go on beating.
Then add the
fish and leave the pastry rest for about ten
minutes. Take a spoon of batter and fry it in hot oil and
go on frying the other
pancakes. Serve immediately.
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Fish soup ("cioppino" here fish & tomato
stew) - Zuppa di pesce |
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Ingredients
for 4 servings
2 1/4 lb. of mixed fish for soup,
1 small lobster,
10 1/2 oz of prawns,
10 1/2 oz of squids and
cuttlefish,
1 medium onion,
1 clove of garlic,
2 tbsp of tomato puree,
extra virgin olive oil,
fresh parsley 1 bu.,
salt, pepper TT. |
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Preparation
Brown a minced mix of onion, garlic and parsley in a saucepan
with oil; add the tomato puree melted in plenty of hot water,
salt,
pepper and simmer for a couple of minutes. Then add
the lobster, the squids and the cuttlefish and cook for 15
minutes. After add
the prawns and the fish and cook for another
10 minutes.
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Stuffed
calamari - Calamari ripieni |
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Ingredients
for 4 servings
8 squids,
2 cloves of garlic,
fresh parsley 1 bu.,
1 cup of breadcrumbs,
2 tbsp of grated pecorino,
or parmesan cheese,
1 tbsp of capers,
extra virgin olive oil,
salt, pepper TT. |
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Preparation
Peel the squids and remove heads, empty and clean them carefully.
Mince the tentacles and put them in a bowl. Brown the
breadcrumbs
in a pan with oil and once cooled add it to the tentacles.
Add the pecorino cheese, the parsley, the garlic and the
minced capers, salt and pepper. Then soften the stuffing
with some oil and fill the empty squid heads with it. Close
the heads with
toothpicks and put the squids on a baking-pan
with oil, bake them for about 20 minutes.
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Tuna sauce
- Ragù di tonno |
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Ingredients
for 4 servings
2 1/4 lb. of fresh tuna,
3 cups of tomato sauce,
2 cloves of garlic,
1 medium onion,
1 bay
leaf,
1/3 cup of extra virgin olive oil,
1/3 cup of dry white wine,
sugar TT,
salt, pepper TT. |
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Preparation
Soak the tuna in cold water for 1/2 hour and then dry it up
carefully. Brown the onion in the oil with the pressed garlic
(which you
remove) and the bay leaf; add the tuna and brown it
on a low flame. Add the wine and let it evaporate. Add then the
pulped
tomatoes (or tomato puree melted in hot water), salt sugar
and pepper.
Stir and cook on a low flame for 30 minutes.At the end of
the
cooking you can use the sauce for the pasta and the fish for
second course.
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Marinated tonnina
(marinated tuna) - Tonnina
marinata |
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Ingredients
for 4 servings
4 3/4 in. slices of tuna fish,
1 big onion,
extra virgin olive oil,
white vinegar,
salt, pepper TT. |
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Preparation
Let the onion brown in hot oil, then add 1/2 glass of vinegar,
salt and pepper, keep cooking for 1 minute and then let it
cool down.
Fry the fish in a little of oil, add the salt
and put them on a dish, cover it with the pickled onion and
leave the fish to again flavour
for an hour.
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