ZUPPA DI VONGOLE – Fresh Clam Soup
Ingredients 3 tbsp. extra-virgin olive oil 1 tsp garlic, finely chopped ½ cup dry white wine 3 cups canned chopped tomatoes 2 dozen small hardshell clams in their shells 1 cup boiling water 4 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type Heat the oil in a heavy 2 to 3 quart saucepan. Add [...]
Read more...TRANCIE DI SALMONE CON VEGETALI – Poached Salmon Steak with Vegetables
Ingredients 4 Salmon steaks of 8 ounces each 1 cup fish or chicken stock (1 Fish or Chicken bouillon dissolved in boiling water) ¼ cup lemon juice 1 onion, sliced thinly 2 carrots, peeled and shredded 1 green pepper, sliced thinly ½ cup white wine ½ tsp salt pinch of chili pepper (optional) sprinkle of [...]
Read more...SPIEDINI DI PESCE SPADA – Swordfish Kebabs
Ingredients 2 pounds Swordfish Steak, trimmed and cut into 1 inch cubes 2 garlic cloves, finely chopped 1 tbsp lemon juice 2 tbsp extra-virgin olive oil 36 ripe small cherry tomatoes tsp flat-type Italian parsley, chopped 1 tsp Thyme salt Freshly ground black pepper 12 wooden skewers, soaked in water 10 minutes Soak the skewers [...]
Read more...PESCO AL CARTOCCIO – Fish Cooked in a Foil
Ingredients 6 (6 to 8 ounce) salmon fillets (skins removed) or trout, sea bass or haddock ¼ cup lemon juice 1 tbsp butter, softened 1 tbsp extra-virgin olive oil 3 tsp fresh flat-type Italian parsley, chopped ½ tsp salt Freshly ground black pepper In a small bowl, whisk together the lemon juice, softened butter, oil, [...]
Read more...GAMBERI ALLA GRIGLIA – Broiled Shrimp with Garlic Butter
Ingredients 2 pounds large fresh shrimp in their shells or defrosted frozen shrimp 2 tbsp. butter ¼ cup extra-virgin olive oil 1 tbsp. lemon juice ½ cup scallions (green onion) finely chopped 2 garlic cloves, finely chopped ½ tsp. salt Fresh ground black pepper 4 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type Lemon [...]
Read more...ZUPPA DI COZZE – Mussel Soup
Ingredients 4 dozen small mussels in their shells ¼ cup coarsely chopped onions ¼ cup coarsely chopped celery 1 tsp. coarsely chopped garlic ¼ cup extra-virgin olive oil 1 tbsp. freshly chopped basil (or 1 tsp. dried basil) Freshly ground black pepper ½ cup dry white wine 2 cups canned chopped tomatoes 2 tsp. freshly [...]
Read more...TILAPIA CON BAGNA CAUDA – Tilapia with Bagna Cauda Sauce
Ingredients 2 tbsp butter, unsalted 2 tbsp extra-virgin olive oil 2 tsp extra-virgin olive oil 3 anchovy fillets, minced 1 ½ tsp garlic, finely chopped 1 tbsp fresh basil, chopped 1 tsp lemon zest 6 (6 ounce) skinless tilapia fillets (may substitute with Haddock or Sole Fillets) salt Freshly ground black pepper BAGNA CAUDA Heat [...]
Read more...PESCE SPADA ALLA GRIGLIA – Grilled Swordfish
Ingredients 1 ¾ pounds Swordfish, cut into 4 steaks 4 tablespoons + 2 tablespoons extra-virgin olive oil juice of 1 lemon grated lemon zest 1 teaspoon oregano 2 tbsp. chopped parsley, preferably the flat-leaf Italian type 1 garlic cloves, chopped 1 tablespoon capers, chopped salt freshly ground black pepper Mix in a small bowl 4 [...]
Read more...GAMBERI ALLA PEPPERONCINI – Shrimp with Tiny Hot Peppers
Ingredients 42-46 Large Shrimp (about 2 pounds), peeled and deveined ¼ cup extra-virgin olive oil ¼ cup pepperoncini (fresh tiny hot peppers), finely chopped 1 tbsp. garlic, finely chopped salt Freshly ground black pepper Shell the shrimp, but be careful not to remove the last small segment of the shell or the tail. With a [...]
Read more...TROTELLE ALLA SAVOIA – Baked Trout with Mushrooms
Ingredients 4 cleaned, whole trout, ½ to ¾ pound each, with heads and tails left on, or substitute with thoroughly defrosted frozen trout salt Freshly ground black pepper Flour 2 tbsp. butter 2 tbsp. extra-virgin olive oil ½ pound fresh mushrooms, thinly sliced 1 tsp. lemon juice ¾ cup thinly sliced scallions (white part plus [...]
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