To prepare spaghetti ai frutti di mare takes no time, it is important to have the right ingredients. It is one of the most popular dishes of the Mediterranean cuisine.
Ingredients
400 g spaghetti
500 g mixed seafood (clams, cockles, mussels,)
6 fresh tomatoes
olio extravergine di oliva Dante
parsley
Preparation
We put the seafood, for a few hours, water and a little salt to make them bleed. Let's start making the sauce of olive oil and garlic. Add the tomatoes and let simmer for a few minutes. Meanwhile we do open the seafood by placing them in a pot on the fire.
When they are all open, togliamoli from the pot and we filter the water that will be left on the bottom.
Add both the filtered water that shellfish, tomatoes and season it all together for a few minutes.
Meanwhile, bake the spaghetti and let's add them with seafood. Let's skip it for 1 minute.
Add to taste Basil or parsley ... I preferred the arugula!
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
12.11.12
Seafood Soup Mix Recipe
Ingredients (six servings)
- Two liters of broth mussels
- Half a kilo of shrimp tails
- Half a kilo of shrimp
- Half a kilo of octopus
- Half a kilo of squid
- Five carrots
- Eight seeded peeled tomatoes
- One large onion, julienned
- Oil quantity required
- Five cloves crushed garlic
- A tea spoon seasoning
- A bay leaf
Salt and pepper to taste
- Three tablespoons chopped parsley
- ½ cup white wine
- Two tablespoons margarine
Preparation
Fry onion in oil, garlic, salt, pepper, seasoning and bay leaf.
Apart licuamos tomatoes and carrots, pour the soup pot with mussels. Simmer over low heat and add the seafood perfectly clean. Cook for a few minutes.
Add the wine, parsley and margarine. Remove and serve.
Soup Seafood Recipe
Ingredients for 10 persons:
500 g of prawns.
300 g. of Octopus, already cooked and chopped
500 g of fish varied, (at your choice), cut into pieces.
500 g. of seafood (clams, crabs, crayfish...),
Basil leaves
For the broth:
2 l. water
250 ml dry white wine.
2 kgs. between spinach and fish heads
4 carrots, scraped and cut in thin slices
500 g leeks, chopped.
1 turnip, small
1 onion
4 cloves of garlic
A few sprigs of parsley
4 bay leaves
10 grains of pepper
1 pill for bouillon or salt
For the sauce:
750 g of tomatoes.
3 cloves of garlic
500 g. onions
1 green pepper
100 ml. Olive oil
Procedure of elaboration:
Begin by preparing the soup: pour water into saucepan, add spinach and heads of fish, along with all the remaining ingredients, and let that you cook, simmer for about 1 hour, often removing the foam that may have formed on the surface.
Then pass the stock through a fine sieve, discarding all the ingredients used to prepare the same; pour it back into the Pan, and place in fire.
Next, enter in the broth boiling the chopped fish, and allow to cook 5 minutes; Remove with a slotted spoon and reśervelo; Add the prawns, Cook for a few minutes, remove them and peel them; Add last elected seafood, drain them, drain and reserve.
Prepare the sauce: Finely chop the tomatoes, garlic, onions and peppers; heat oil in a frying pan to the fire, add the freshly prepared stuffings and stir-fry for a few minutes.
Finally, pour the sauce in broth and let boil, add seafood and serve hot, garnished with the Basil.
16.8.12
Seafood Salad Recipe
Seafood and avocado salad
Ingredients:
2 medium avocados for blacks.
200 Grams of tuna, beef or shredded crab
2/3 cup mayonnaise.
24 clean and cooked prawns.
Lettuce leaves.
black olives
Olive oil.
Salt and parsley.
Preparation:
* First we make a base of lettuce leaves on each plate.
* We add a few drops of olive oil to soften.
* Meanwhile, in a bowl mix the tuna with mayonnaise (shredded crab or crab), salted to taste.
* Next, peel and cut the avocados in half and remove the bone. Then we put one half on each plate and bases decorated with lettuce, and they add the tuna mixture (flaked crab or crab).
* Finally on avocado halves and garnish with stuffed shrimp 6 per person (the amount is to taste) and black olives and parsley.
* Serve immediately as input to any dish.
Ingredients:
2 medium avocados for blacks.
200 Grams of tuna, beef or shredded crab
2/3 cup mayonnaise.
24 clean and cooked prawns.
Lettuce leaves.
black olives
Olive oil.
Salt and parsley.
Preparation:
* First we make a base of lettuce leaves on each plate.
* We add a few drops of olive oil to soften.
* Meanwhile, in a bowl mix the tuna with mayonnaise (shredded crab or crab), salted to taste.
* Next, peel and cut the avocados in half and remove the bone. Then we put one half on each plate and bases decorated with lettuce, and they add the tuna mixture (flaked crab or crab).
* Finally on avocado halves and garnish with stuffed shrimp 6 per person (the amount is to taste) and black olives and parsley.
* Serve immediately as input to any dish.
9.6.12
Shrimp with Lobster Sauce Recipe
How to make lobster with shrimp sauce?
We will prepare a broth with the concentrated broth of fish in a large pan and cook the lobster in it, for 15 minutes. We incur them and remove the meat from the shells, reserving it hot.
We clean the mushrooms and we rehogaremos them in a frying pan without fat, adding butter, once they released the water, leaving them Brown.
To make the sauce, place in a container to the bathroom Maria, the egg yolks, water and lemon wedges, salpimentando it. What we beat it, until the mixture thickens and accede to the mixer arm. Then, add, little by little and stirring at the same time, butter chopped, finally incorporated the shrimp, leaving them cook 3 minutes more.
Serve the lobster in individual dishes, sprinkled with shrimp sauce, accompanied with 1 flan of boiled white rice and mushrooms.
Ingredients
For 4 people:
4 lobsters of ration (about 400 Gr. each).
150 Gr. mushrooms.
200 gr. pink shrimps without shell.
concentrated fish stock.
water.
20 Gr. of butter.
boiled white rice.
For the hollandaise sauce:
2 egg yolks.
2 tablespoons mineral water.
1 slice of lemon.
250 gr. of butter.
salt.
ground black pepper.
We will prepare a broth with the concentrated broth of fish in a large pan and cook the lobster in it, for 15 minutes. We incur them and remove the meat from the shells, reserving it hot.
We clean the mushrooms and we rehogaremos them in a frying pan without fat, adding butter, once they released the water, leaving them Brown.
To make the sauce, place in a container to the bathroom Maria, the egg yolks, water and lemon wedges, salpimentando it. What we beat it, until the mixture thickens and accede to the mixer arm. Then, add, little by little and stirring at the same time, butter chopped, finally incorporated the shrimp, leaving them cook 3 minutes more.
Serve the lobster in individual dishes, sprinkled with shrimp sauce, accompanied with 1 flan of boiled white rice and mushrooms.
Ingredients
For 4 people:
4 lobsters of ration (about 400 Gr. each).
150 Gr. mushrooms.
200 gr. pink shrimps without shell.
concentrated fish stock.
water.
20 Gr. of butter.
boiled white rice.
For the hollandaise sauce:
2 egg yolks.
2 tablespoons mineral water.
1 slice of lemon.
250 gr. of butter.
salt.
ground black pepper.
8.6.12
Seafood Paella with Lemon and Herbs Recipe
Paella of seafood with lemon and herbs
For 4 to 6 people.
Ingredients
Half teaspoon of Saffron threads
2 tablespoons hot water
150 grams of fillet of cod without skin and washing
1.25 litres of hot fish stock
12 large prawns without shell nor the intestinal thread
450 grams of squid rings or in medium-sized pieces or the same amount of scallops without the valves
3 tablespoons of olive oil
1 large red onion chopped
2 garlic tooth chafados
1 red chilli, fresh, small, seeded and minced
225 grams of peeled tomatoes and wedges
375 grams of rice
1 tablespoon chopped parsley
2 tablespoons chopped fresh dill
Salt and pepper
1 lemon wedges, to serve
Preparation
Leave the Saffron soak in a bowl of hot water for a few minutes
Cook the cod in a pan with the hot broth for 5 minutes, put in a colander, pass under the stream of cold water and drain.
Add the prawns and Squid in the broth and cook them for 2 minutes.
Crosscut cod and go to a bowl, along with the seafood. Set aside and allow the broth to fire heat.
Heat the oil in a paella pan and fry the onion. Add the garlic, chili and saffron with water and stir 1 minute.
Incorporate tomato wedges and stir 2 minutes longer. Add the rice and herbs and mix well
Pour all of the broth and bring to a boil, lower the heat and simmer 10 minutes without cover. Do not stir the rice during cooking, simply shake the paella pan once or twice or when adding any ingredient.
Salt and pepper and Cook 10 minutes, until the rice is almost cooked. Add a little more broth if necessary.
Then add the seafood and leave 2 minutes into the fire.
When the broth has been absorbed and the rice of the base start to be toasted, remove from heat. Cover the paella with aluminum foil and let stand for 5 minutes. Serve with the lemon wedges.
For 4 to 6 people.
Ingredients
Half teaspoon of Saffron threads
2 tablespoons hot water
150 grams of fillet of cod without skin and washing
1.25 litres of hot fish stock
12 large prawns without shell nor the intestinal thread
450 grams of squid rings or in medium-sized pieces or the same amount of scallops without the valves
3 tablespoons of olive oil
1 large red onion chopped
2 garlic tooth chafados
1 red chilli, fresh, small, seeded and minced
225 grams of peeled tomatoes and wedges
375 grams of rice
1 tablespoon chopped parsley
2 tablespoons chopped fresh dill
Salt and pepper
1 lemon wedges, to serve
Preparation
Leave the Saffron soak in a bowl of hot water for a few minutes
Cook the cod in a pan with the hot broth for 5 minutes, put in a colander, pass under the stream of cold water and drain.
Add the prawns and Squid in the broth and cook them for 2 minutes.
Crosscut cod and go to a bowl, along with the seafood. Set aside and allow the broth to fire heat.
Heat the oil in a paella pan and fry the onion. Add the garlic, chili and saffron with water and stir 1 minute.
Incorporate tomato wedges and stir 2 minutes longer. Add the rice and herbs and mix well
Pour all of the broth and bring to a boil, lower the heat and simmer 10 minutes without cover. Do not stir the rice during cooking, simply shake the paella pan once or twice or when adding any ingredient.
Salt and pepper and Cook 10 minutes, until the rice is almost cooked. Add a little more broth if necessary.
Then add the seafood and leave 2 minutes into the fire.
When the broth has been absorbed and the rice of the base start to be toasted, remove from heat. Cover the paella with aluminum foil and let stand for 5 minutes. Serve with the lemon wedges.
Shrimp Au Gratin Easy Recipe
Shrimp au gratin
-400 g of shrimp
-Mashed potatoes
-6 cloves of garlic
-1 onion
-Chopped parsley
-2 tomatoes
-1 can of mushrooms sliced
-1,5 dl of fish stock
-1,5 dl of white wine
-2 tablespoons of flour
-Olive oil
-Salt
Preparation
Saute the chopped onion and garlic in olive oil. Add tomatoes, mushrooms in slices and shrimp. Water ingredients with the wine and stock of fish, sprinkle a little flour. Cook stirring constantly. Divide into small moulds baking, add a bit of mashed potatoes around on top, with a manga pastry. Bake for 10 minutes. Decorate with parsley, chopped at the time of serving.
-400 g of shrimp
-Mashed potatoes
-6 cloves of garlic
-1 onion
-Chopped parsley
-2 tomatoes
-1 can of mushrooms sliced
-1,5 dl of fish stock
-1,5 dl of white wine
-2 tablespoons of flour
-Olive oil
-Salt
Preparation
Saute the chopped onion and garlic in olive oil. Add tomatoes, mushrooms in slices and shrimp. Water ingredients with the wine and stock of fish, sprinkle a little flour. Cook stirring constantly. Divide into small moulds baking, add a bit of mashed potatoes around on top, with a manga pastry. Bake for 10 minutes. Decorate with parsley, chopped at the time of serving.
19.5.12
Spicy Shrimp Skewers Recipe
Sun and warm temperatures are a perfect reminder for the sea and fish dishes. Bring light and very tasty have what it takes to fill the desire to spend entire days outdoors with the thought to heat their skin to sunlight. And after yesterday's barbecue, the desire to stay in the sun is so great! Ah me, the week progresses and you return to work. But in the evening, returning home, we give a touch to the dinner and lively summer starting with a good recipe for an appetizer that we transport on the sunny shores: the spicy shrimp skewers.
Ingredients
1 pound of shrimp already peeled
12 cherry tomatoes
1 small yellow pepper
1 red onion
1 small zucchini
juice of one lime
chili powder
2 or 3 drops of Tabasco
extra virgin olive oil salt
Wash the shrimp, then drain and pat dry gently with paper towels. Mix the lemon juice, Tabasco and a pinch of salt and then wet the shrimp with this sauce and let rest while you prepare the other ingredients.
The zucchini, wash and cut it into slices about 1cm thick. Wash the tomatoes and remove the stems. washed and peeled the onion and cut into chunks. Remove the stem of the pepper, half-open it and empty the seeds and filaments, wash it and then cut it into pieces.
Wet the wooden skewers with lemon sauce used for shrimp. Drain the shrimp, leaving aside the lemon juice, then sprinkle with a little 'chili powder, dosandolo at your leisure. Stuck in each skewer, alternating, a shrimp, a piece of pepper, an onion, a tomato and a slice of zucchini.
Make sure that each has at least 3 shrimp skewers. Formed the kebabs until no ingredients. Now let it warm up for a good plate lightly brushed with oil, then place the skewers to cook. When the vegetables and shrimp are cooked on both sides, season with salt, place the skewers on a serving plate and pour the lemon juice. To serve, place the skewers in glasses with high sides.
Ingredients
1 pound of shrimp already peeled
12 cherry tomatoes
1 small yellow pepper
1 red onion
1 small zucchini
juice of one lime
chili powder
2 or 3 drops of Tabasco
extra virgin olive oil salt
Wash the shrimp, then drain and pat dry gently with paper towels. Mix the lemon juice, Tabasco and a pinch of salt and then wet the shrimp with this sauce and let rest while you prepare the other ingredients.
The zucchini, wash and cut it into slices about 1cm thick. Wash the tomatoes and remove the stems. washed and peeled the onion and cut into chunks. Remove the stem of the pepper, half-open it and empty the seeds and filaments, wash it and then cut it into pieces.
Wet the wooden skewers with lemon sauce used for shrimp. Drain the shrimp, leaving aside the lemon juice, then sprinkle with a little 'chili powder, dosandolo at your leisure. Stuck in each skewer, alternating, a shrimp, a piece of pepper, an onion, a tomato and a slice of zucchini.
Make sure that each has at least 3 shrimp skewers. Formed the kebabs until no ingredients. Now let it warm up for a good plate lightly brushed with oil, then place the skewers to cook. When the vegetables and shrimp are cooked on both sides, season with salt, place the skewers on a serving plate and pour the lemon juice. To serve, place the skewers in glasses with high sides.
Fish Stuffed Meatballs Recipe
INGREDIENTS FOR 4 PEOPLE
1.2 kg of freshwater fish mixed (carp, trout, etc..)
2 onions
2 carrots
1 celery castola
2 eggs
1 tablespoon potato starch salt
Wash the fish, squamatelo, evisceratelo, diliscatelo privatelo and skin. Put in a saucepan bones and heads, peel the onions, wash and scrape the carrots together with the rib of celery. Together the heads of fish 1 onion, half a rib of celery and carrots. Pour 1 liter of water in the pot, add salt and cook over low heat for 20 minutes after boiling, then strain the broth. Minced fish flesh, the remaining onion and celery, salt, mix well, add the potato and eggs. Knead the mixture and cut many short balls larger than a walnut, place them in a pot with boiling water and filtered fish broth and cook over low heat for 15 minutes. Let the meatballs into the broth cool, Take them out with a slotted spoon and place in serving dish. Let thicken the broth a covered container and flame, pour over meatballs and serve immediately in preparation tavola.Tempo 45 'Cooking time 40'
1.2 kg of freshwater fish mixed (carp, trout, etc..)
2 onions
2 carrots
1 celery castola
2 eggs
1 tablespoon potato starch salt
Wash the fish, squamatelo, evisceratelo, diliscatelo privatelo and skin. Put in a saucepan bones and heads, peel the onions, wash and scrape the carrots together with the rib of celery. Together the heads of fish 1 onion, half a rib of celery and carrots. Pour 1 liter of water in the pot, add salt and cook over low heat for 20 minutes after boiling, then strain the broth. Minced fish flesh, the remaining onion and celery, salt, mix well, add the potato and eggs. Knead the mixture and cut many short balls larger than a walnut, place them in a pot with boiling water and filtered fish broth and cook over low heat for 15 minutes. Let the meatballs into the broth cool, Take them out with a slotted spoon and place in serving dish. Let thicken the broth a covered container and flame, pour over meatballs and serve immediately in preparation tavola.Tempo 45 'Cooking time 40'
Fish Cupcakes Recipe
Ingredients for 4 People
- 200g of fish fillets
- 1 salted anchovy
- 50g of butter
- 150gr of flour
- 4 eggs
- Grated zest of one lemon
- Oil for frying
- salt
- pepper
First work well for fish fillets and make them steam for a few minutes.
Once cooked and chopped them drip for good.
Dissalo anchovies under running water and without the head and the central list.
As for fillets, chopped anchovy also before continuing with the next step.
Port to 2.5 dl of boiling water, butter and a pinch of salt.
I add flour to boiling water and take off everything from the fire.
Mix well.
Once mixed, and I commend the pot on the stove, stirring constantly, cook the batter that I will detach from the bottom and sides of pan, forming a ball.
I take this ball of batter and put in a bowl to cool.
As soon as the batter is completely cool add the eggs, one at a time, the flesh of fish and the chopped anchovies.
I also add lemon zest, salt and pepper.
To mix thoroughly.
Once all the ingredients blended into the mixture by spoonfuls into hot oil and fry until they do I will be puffy and golden.
Serve them hot.
- 200g of fish fillets
- 1 salted anchovy
- 50g of butter
- 150gr of flour
- 4 eggs
- Grated zest of one lemon
- Oil for frying
- salt
- pepper
First work well for fish fillets and make them steam for a few minutes.
Once cooked and chopped them drip for good.
Dissalo anchovies under running water and without the head and the central list.
As for fillets, chopped anchovy also before continuing with the next step.
Port to 2.5 dl of boiling water, butter and a pinch of salt.
I add flour to boiling water and take off everything from the fire.
Mix well.
Once mixed, and I commend the pot on the stove, stirring constantly, cook the batter that I will detach from the bottom and sides of pan, forming a ball.
I take this ball of batter and put in a bowl to cool.
As soon as the batter is completely cool add the eggs, one at a time, the flesh of fish and the chopped anchovies.
I also add lemon zest, salt and pepper.
To mix thoroughly.
Once all the ingredients blended into the mixture by spoonfuls into hot oil and fry until they do I will be puffy and golden.
Serve them hot.
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