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Vegetables DulceSweets |
Sea Bass Shrimp and Clams in a hint of spice
Roast Salmon with a Grape Tomato Sauce
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Filetto di Sogliola alla Fiorentina Filet of Sole Florentine Style This extremely popular dish has changed a bit over the years. The original dish called for the fish to be topped with a couple of tablespoons of a cheese less wine bashamella. The following formula is the most modern version. Cook the spinach as directed on the package and keep warm. Rinse the fish off under cold water and dry. Whip the eggs as for scrambled eggs. Heat the oil in a large sauté pan. When the oil is hot, flour the fish, dip them into the egg batter and allow the excess batter to drain off. Carefully place battered fish into the hot oil. When you see the fish browning on the edges, it will also be browned on the bottom. Carefully, turn the fish, with a spatula to brown it on both sides. When the fish is browned on both sides, remove them from the pan. Whip the pan clean with a paper towel. Place the butter in the pan. When butter melts, return the fish to the pan and add the wine and the lemon juice. Reduce the liquid by half, and add a 1/4-cup of the broth, salt and pepper to taste and the chopped parsley. Simmer for one or two minutes. To serve: Place the spinach on a platter and cover it with the golden battered fillets and pour the sauce over - garnish with sliced lemon around the edges of the platter.
Sea Bass, Shrimp and Clams in a hint of spice Heat the olive oil in a *large sauté pan. Dredge the sea bass in the flour, carefully add the bass to the hot oil flesh side down, (oil must be hot but not smoking) brown and turn to brown second side. Add shrimp, clams, garlic red pepper,oregano and basil. As the garlic begins to brown, carefully add the white wine, reduce the wine by half, and add the clam juice, tomatoes chopped parsley, salt and pepper to taste. Cook for 5 minutes, or until clams open. To serve, with a spatula, carefully lift the fish out of the pan onto the plates, and give everyone an equal amount of shrimp, clams and sauce. * If you do not have a large enough sauté pan, prepare individual dishes. It only takes a few minutes.
Branzino alla Venetzia Sea Bass Baked in the Venetian Style serves 4
Preparation Preheat oven 400 degrees Saute the onion and the garlic until the onion is translucent and the garlic begins to brown. Add the tomatoes, basil , parsley and salt and pepper to taste. Cook for about 4 or 5 minutes. Place the sea bass in an ovenproof dish and cover it with the fresh tomato sauce you just prepared. Bake in the oven for 20 minutes or until sea bass is flaky.
FILETTI DI SOGLIOLA FRITTI Fried Sole Fillets Saute This simple dish has always been popular, and continues to be popular. The key to success is frying in hot oil.
Heat the olive oil in a skillet. Dip the fish into the water and then it in the flour on both sides. When hot, very hot carefully add the sole and fry on both sides until golden brown. Place the sole on a hot serving platter and keep in a warm place. Discard the used oil, (if the pan is dirty, wipe clean) add the butter to the pan, let it begin to brown and add the lemon juice. With a clean thumb over the top of the white wine bottle sprinkle the wine over the fish and then cover with the browned butter and lemon. Add salt and pepper to taste. Serve.
Branzino alla Livornese Sea bass or red snapper Livornese Style This dish became popular when the allied forces liberated Italy in WWII. It is said that the Tuscan seamen prepared this dish for the fighting men to show their gratitude.
Clean the sea bass. Heat ½ the olive oil in a pan, add the garlic and onions and cook until onions are wilted. Add the tomatoes to the wilted onions and cook for 10 minutes. Take the sauce off the fire. Heat the remaining oil in a saucepan; coat the fish with flour and brown on both sides. Discard the oil; add the Livornese sauce to the fish and salt and pepper to taste. Cook for 5 more minutes on the stove or in a 450 degf. oven. Sprinkle fish Livornese generously with the chopped parsley.
Tuna steaks cooked Genoa Style Serves 4
Heat oven to 475 deg. F
Dredge the tuna lightly in the flour. Place an oven proof saute pan on the fire over medium high heat. As soon as the pan is hot, cover the bottom of the pan with the oil, wait about 30 seconds and carefully add the floured tuna steaks. Brown on both sides, about 2 minutes per side. Remove the tuna from the pan and discard any oil. Return the pan to the fire and add the butter and the shallots. When the shallots are opaque, add the sliced fennel and mix it all together. Push the fennel to one side and return the tuna to the pan. Add the white wine and bring the ingredients to a boil. Place the sliced fennel on top of the steaks and place the pan on the hot oven and bake about 5 minutes or to desired wellness. To serve, place a little pesto risotto on a plate, top the risotto with a tuna steak and fennel, and poor some of the fish's sugo (sauce) over the top. Sprinkle with the saved fennel fronds and chopped parsley.
Crispy Lemon Salmon on a Bed of Swisschard
Serves 4
Heat a large saute' pan and add the vegetable oil. Sprinkle the salmon with salt al!d pepper to taste. Carefully add the salmon, skin side down, to the hot oil. Lower the heat to medium high. When you see the salmon browning about 1/8 of an inch up the sides, it is time to turn it on to the second side. Brown the second side. Lower the heat to medium and discard the oil. Melt the butter in the pan and add the chives. Saute' for about one minute, and add the wine and the lemon juice. When half of the juice is reduced the sauce and fish are cooked. Serves 4
Preheated the oven to 425 F. Heat the olive oil and butter in a saute pan, add the chopped fennel and shallots, and season to taste with salt and pepper. Cook for two minutes. Place the breadcrumbs in a mixing bowl and add half the shallot and fennel mixture to the breadcrumbs with half the thyme and parsley season with salt and pepper to taste and mix well. Add salt and pepper to taste. Rinse the swordfish in cold water and pat dry. Place the swordfish on a dish and cover the swordfish with the breadcrumbs. Place the remaining chopped fennel and shallots mixture, thyme and parsley in an ovenproof sizzling platter and add the swordfish to the platter and add the white wine and lemon juice. Bake in the oven for 10 minutes. Check for doneness. The fish should be moist, flaky and the breadcrumbs crunchy. To serve: place the fish in the center of a platter. Surround the fish with the fennel sauce. If you wish place sprigs of thyme and fennel fronds on top of the fish.
Nonna Carmella's Spada al Forno Nonna Camella's Campania Baked Swordfish
Serves 4
Rinse the swordfish off with cold water, and pre-heat the oven at 375 deg. F. Put the garlic, breadcrumbs, parsley, salt and pepper to taste into a mixing bowl. To dampen the mixture, poor about 3 tablpoons of the oil over the breadcrumbs, and mix will. In an oven proof dish, poor the remainder of the olive oil, the juice of tlemon, sah and pepper to taste and the white wine. Sprinkle the fish with sah and pepper to taste, and dip both sides of the fish into the mixture in the dish. Place the fish into the ovenproof dish and top with the breadcrumbs. Place the dish into the pre-heated oven, and bake for about 20 minutes
Langosto Fra Diavalo The Devil's Lobster Properly prepared, this is one of the world's greatest dishes. Classically, lobster fra diavolo and the linguini with the lobster sauce are served in separate dishes: however you can serve them together.
Split the live lobster in half-length wise, remove the brown membrane behind the eyes and crack the claws. Your seafood market may split the lobsters for you. Heat the olive oil in a large sauté pan or a two-inch deep fry pan. When the garlic begins to brown, add the lobster flesh down on the garlic. When the garlic browns, stir in herbs, and add the marinara sauce. Cover with the lid ajar and simmer until the lobster turn red, about 15 minutes. Serve the lobster with a side of linguini with the lobster fra diavolo sauce. The lobster meat may be removed from the shell, returned to the sauce and mixed with the linguini. Salsa di Marinara The Sailers Sauce This sauce is invaluable with seafood. It is quite versatile and was created to be cooked with seafood.
In a medium pot, heat the oil over a medium flame, add the garlic and give it a stir. When the garlic begins to brown, stir in the herbs, and when the mixture returns to a sizzle, add the tomatoes. (DO NOT burn the garlic or the herbs.) Simmer for twenty-five minutes uncovered, occasionally stirring to the bottom of the pot, add the parsley and the salt and pepper to taste.
Langosto e Scampi Marinara
Mussels
Marinara Clams may be substituted for mussels.
Baked Laurel (Bay leaves) Trout
Serves 4 4 Boneless Trout
Preheat the oven to 450 degrees Rub the oil over a baking pan and place the trout skin down on the pan. Slowly pour the wine and the lemon juice over the fish. Put a pat of butter on each fish. Salt and pepper to taste. Put one branch of thyme on each fish. Cover all with the bay leaves and place the baking pan in the hot oven. Cook until the fish is flaky. About 12 minutes To serve place on a dish and decorate with the herbs. Roast Salmon with a Grape Tomato Sauce Serves 4 4 -6 oz salmon filet
Preheat oven to 450 degrees |
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Italy's
food from its waters is abundant. Recipes cover every aspect
nutrition from the waters. The sea surrounds the boot, and it
provides us with all the seafood that is possible. Lakes, ponds,
rivers, and streams are abundant. The three main lakes are Como,
Garda, and Maggiore. The three main rivers are the Po, Arno,
and Tiber. All the grapevines that are by the waters give us
an endless food and wine pairing.