Cooking Foods Italian Recipes – Sauce Fin Fish Small

Cooking Foods Italian Recipes – Sauce Fin Fish Small

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First we prepare the fishes

Open the belly to remove the guts

Wash the fishes under fresh water

Sometimes we are lucky to find eggs: we can add to the sauce

We keep the interiora (bowels and organs) aside

We cut the heads

We will use the heads to make a good fish broth

We keep aside the cleaned fish bodies

 

Start to fry onion and garlic in oil and butter

Some interiora are good for the sauce

I cut each head in half to open the brain before to boil for the broth

Some organs good for the broth

Discard stomach and intestines

Let the heads boil in fresh water at low fire for at least half an hour

Part of this broth will be added to the sauce or can be used to amke other preparations such as risotto

As onion garlic faded add laurel

Set the fish bodies in the pot

Cook few minutes turning upside down the fishes

To cook both sides

Five minutes are enough

Put the fishes in a plate and let cool down then separate the meat from the bones

Here you start to separate the bones

The bones will be discarded (or added to the broth)

You keep only the fish meat for the sauce

With your fingers carefully clean all the small bones

check carefully each piece of meat

Prepare capers and basil

Chop small

Add in the pot were you previously roasted the fishes

Stir then add the meat of the fishes

Stir

Add two pinches of marine salt

The broth is ready

Add a bit to the pot and stir

Add one glass of tomato sauce

Cook ten minutes

 

If the sauce looks too dry add broth or white wine.

Cooking Foods Italian Recipes – Sauce Fin Fish Small

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Cooking Foods Italian Recipes – Funghi A Funghetto (Mushrooms Porcinas)

 

 

Cooking Foods Italian Recipes – Funghi A Funghetto (Porcinas Mushrooms)

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Mushroom Al Funghetto (35)Porcini Mushrooms are delicious when fresh, clean them well and rinse under running water.

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (2)Sometimes they are still full of mud, in this case clean them better you can and leave in a bath of water and marine salt for few minutes, after this rinse well under running water.

 

 

 

 

 

 

 

 

This recipe  is truly simple  and requires the natural companion for mushrooms dishes: garlic and parsley. Mushroom Al Funghetto (3)

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (4)Chop them small.

 

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (5)

Put three spoons of extra virgin olive oil and two spoons of butter in to a  pan.

 

 

 

 

 

 

 

 

 

Fry the garlic and parsley in it. Mushroom Al Funghetto (6)

 

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (7)As they fade add a bunch of pine-cones.

 

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (8)Fry just one minute.

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (9)Use a colander to drip of the water from the mushrooms.

 

 

 

 

 

 

 

 

 

 

Put the mushrooms in the soffritto.   Mushroom Al Funghetto (11)

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (13)

Stir well.

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (15)Add two-three pinches of marine salt.

 

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (16)Stir with kindness three-four minutes.

 

 

 

 

 

 

 

 

 

Cover with a lid and leave cooking, at low fire, for five minutes, do not open but you can move the pan on the fire handling it (this to avoid the mushrooms to stick on the bottom of the pan.

Mushroom Al Funghetto (19)

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (21)

Open the lid: the volume reduced and some water has been released from the mushrooms.

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (22)Stir well, raise the fire high.

 

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (26)As you can see there is sauce formed: check the salinity.

 

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (27)Add a couple of laurel leaves.

 

 

 

 

 

 

 

 

 

Add half glass of white wine.Mushroom Al Funghetto (32)

 

 

 

 

 

 

 

Stir well. Mushroom Al Funghetto (29)

 

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (30)Check again the salinity.

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (33)Serve as main course with fresh warm bread.

 

 

 

 

 

 

 

 

 

 

Mushroom Al Funghetto (34)Buon appatito !!!

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Funghi A Funghetto (Porcinas Mushrooms)

More details in my books published by Amazon.com

Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish

Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish

More details are in my culinary books published by Amazon.com

 

 

 

 

This is a base for any fish soups, risotto and pasta sauce; you can refrigerate and use when needed.

 

 

Start frying chopped onion in extra virgin olive oil, you could add garlic, carrot, scallion or celery if you like.

Sugo Base Seppia (3)

 

 

 

 

 

 

 

 

As the soffritto takes color drop the cuttlefish, already cutted in pieces.Sugo Base Seppia (5)

 

 

 

 

 

 

 

 

Sugo Base Seppia (1)Before, you have already prepared a broth using the cuttlefish skin.

 

 

 

 

 

 

 

 

Sugo Base Seppia (6)Stir well the cuttlefish.

 

 

 

 

 

 

 

 

Sugo Base Seppia (10)Cooking they will loose their water.

 

 

 

 

 

 

 

 

Sugo Base Seppia (11)

Drop two-three pinches of marine salt.

 

 

 

 

 

 

 

 

 

Sugo Base Seppia (9)Get fresh parsley.

 

 

 

 

 

 

 

 

 

 

Sugo Base Seppia (12)Chop it and drop in the pot.

 

 

 

 

 

 

 

 

Sugo Base Seppia (13)Stir well.

 

 

 

 

 

 

 

 

Sugo Base Seppia (14)Add one spoon of tomato puree (concentrate), you could use tomato sauce or juice instead.

 

 

 

 

 

 

 

 

Sugo Base Seppia (15)Stir well.

 

 

 

 

 

 

 

 

Start adding the previously prepared broth, add at least half liter for each kilo of fresh cuttlefish you put in the sauce.

Sugo Base Seppia (25)

 

 

 

 

 

 

 

 

Sugo Base Seppia (27)

On a slow fire you can reduce the sauce as you like.

 

 

 

 

 

 

 

 

Sugo Base Seppia (30)Check for the salinity and the consistence you need.

 

 

 

 

 

 

 

 

Sugo Base Seppia (32)

When you are satified stop the cooking.

 

 

 

 

 

 

 

Sugo Base Seppia (33)

Keep covered and let cool  it down, later on you can keep in the fridge for few days.

 

 

 

 

 

 

 

 

Sugo Base Seppia (34)

Let’s use some for the pasta!

 

 

 

 

 

 

Warm some sauce in a fry pan.Sugo Base Seppia (39)

 

 

 

 

 

 

 

 

Add half glass of white wine. Sugo Base Seppia (38)

 

 

 

 

 

 

 

 

Drop the pasta, already cooked al dente, in the sauce. Sugo Base Seppia (41)

 

 

 

 

 

 

 

 

Sugo Base Seppia (43)

Still on top of the fire stir well two minutes then serve.

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish

More details are in my culinary books published by Amazon.com

 

 

Cooking Foods Italian Recipes – Stewed Vegetables 1

Cookings, Foods, Italians, Recipes, Stewed, Vegetables, 1

More details are in my culinary books published by Amazon.com

 

 

 

Let’s get fresh vegetables: carrots, onions, turnips, eggplants; you can ad more of your choice.

Aside keep ready extra virgin olive oil, marine salt and if you like white wine.

Ortaggi Stufati (2)

 

 

 

 

 

 

 

 

 

 

 

 

I added mushrooms, potatoes and garlic (also few basil leaves or thyme if you have

Ortaggi Stufati (4)
 

 

 

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (6)

Peel the eggplant,

 

 

 

 

 

 

 

 

 

 

 

Cut it in dices (cubes of half inch) and put in the hot fry-pan. Note I’ll add oil later. Start to cook.Ortaggi Stufati (8)

 

 

 

 

 

 

 

 

 

 

 

 

Cut potatoes and carrots and add to it.Ortaggi Stufati (9)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (10)Stirring you let to cook for seven-eight minutes: stir to avoid the vegetables stick on the bottom of the fry-pan.

 

 

 

 

 

 

 

 

 

 

 

 

Drop the onions.Ortaggi Stufati (11)

 

 

 

 

 

 

 

 

 

 

 

Add two pinches of marine salt. Stir well.Ortaggi Stufati (13)

 

 

 

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (14)

 

Cook until the onion fades.

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (16)Drop the mushrooms.

 

 

 

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (18)Stir well, then add two-three spoons of extra virgin olive oil. Stir well again.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (19)Cover with a lid and let it cook three-four minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Chop some garlic and other spices if like.Ortaggi Stufati (20)

 

 

 

 

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (22)Add the garlic, stir, then add the turnip which you cut already.

 

 

 

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (23)If you like add half glass of white wine, or broth or even water, this is needed to humidify the vegetables.

 

 

 

 

 

 

 

 

 

Stir well and cover with a lid, cook two minutes.

Ortaggi Stufati (26)

 

 

 

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (27)

Open the lid and cook few minutes to eventually dry excess of water.

 

 

 

 

 

 

 

 

 

 

Ortaggi Stufati (29)After this you are ready to serve as appetizer, side dish or vegetarian main curse may be with some vinegar and extra virgin olive oil.

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Stewed Vegetables 1

More details are in my culinary books published by Amazon.com

 

 

 

 

 

 

Cooking Foods Italian Recipes – Raw Tuna 2

 

 

Cooking Foods Italian Recipes – Raw Tuna 2

Find more details in my culinary books published by Amazon.com

Crudita di Tonno 2 (2)

 

 

 

 

 

 

 

 

Ingredients:

Tuna fresh – one pound

Pepper-bell (partially stewed in the oven (10 minutes at 480 Fahrenheit)

Pear (fresh) – one

Asparagus (fresh) – few

Lemon (fresh) – one

Marine salt – one pinch

Extra virgin olive oil – two or three spoons.

 

 

 

 
Crudita di Tonno 2 (4)

Tuna (yellowfin) is fresh.

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (5)

I have already roasted in the oven the pepper-bell.

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (7)

 

Peel the pepper-bell skin.

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (8)

 

Cut in small pieces (half inch) the pepper-bell.

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (9)

 

 

Put the pepper-bell inside a bowl.

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (10)

Take only the tender part of the asparagus.

 

 

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (11)

 

Cut the asparagus in small wheels.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crudita di Tonno 2 (13)

 

 

Put the asparagus in the bowl along with the pepper-bell.

I like to add a bit of garlic.

 

 

 

 

 

 

 

 

 

 

 

 

 

Crudita di Tonno 2 (15)

 

Cut the tuna in slices one inch thick.

 

 

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (16)

 

Cut the slices in to cubes.

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (17)

Put the tune in to the bowl.

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (18)

 

Squeeze the lemon.

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (20)

 

Peel the pear, clean from the seeds.

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (22)

 

Cut the pear in small cubes (one inch), put inside a cup.

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (24)

Add the lemon juice to the pear, leave to marinade 5 minutes.

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (26)

 

Add one pinch of marine salt in the bowl.

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (28)

 

Add one (or two) spoons of extra virgin olive oil in the bowl.

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (29)

 

Stir well mixing the tuna with the rest.

 

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (30)

Add the pear with the lemon juice to the bowl.

 

 

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (32)

 

Mix well everything.

 

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (33)

 

Stir well again before to put in the plate.

 

 

 

 

 

 

 

 

 

 

 

 

 
Crudita di Tonno 2 (34)

 

 

Serve on  table.

 

Buon appetito!

 

 

 

 

 

 

Cooking Foods Italian Recipes – Raw Tuna 2

Find more details in my culinary books published by Amazon.com

 

 

 

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