Rezepte
BAKED SEA-BASS WITH POTATOES AND TAGGIA OLIVES
Ingredients for 4 people:
1 kg. potatoes, ½ kg. sea-bass, Taggia olives, salt, pepper, oil and marjoram
Preparation:
Put in a capacious pan the tomatoes (before cut round), add salt, pepper, oil and marjoram.
Put the sea-bass already with salt (inside and outside). Put in the oven at 180° for about 25 minutes.
SHELLFISH RAVIOLI IN CLAMS SAUCE
Ingredients for 4 people:
350 gr. lobster, a crab, 250 gr. prawns, garlic, parsley, eggs, pepper, 100 gr. parmisan, oil.
For the Stuffing:
Boil and shell the shellfish. Let them get
cold and mince. Add the seasoning and the oil.
Let stand for one night. To make the ravioli stretch
the sheet of pasta and add the stuffing as usual.
CLAMS SAUCE:.
200 gr. tomato sauce, 500 gr. clams,
garlic, parsley, salt, pepper.
Wash the clams with the water. Put them in a capacious pan with garlic and parsley and make them open. Add the tomato sauce, salt, pepper and put on the fire for 8-10 minutes.
Preparation:
Con l’aiuto di un coltello flessibile per pesci, spellare e pulire la coda di rana pescatrice, quindi tagliarla a medaglioni di circa 2 centimetri di spessore e sciugarli con un torcione. In seguito farli rosolare da ambo i lati in olio bollente per circa 8-10 minuti in una padella antiaderente aggiungendo i capperi, il Pigato, i pomodori ciliegia e solo alla fine il basilico tritato in modo che non cambi colorazione. Aggiustare di sale e pepe e servire su piatto caldo.
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