Appetizer with fish hot and cold
The following hot and cold appetizers with fish can be grouped into one or more courses as taste to be able to enjoy the taste. Here below there is the preparation of individual fish appetizers.
Serves for 4 persons: 350g sizes from small touches of sheep meat, strung on a wooden stick, weight variable 20-30g.
Preparation: Clean and bone the anchovies and place in a baking dish. Cover the anchovies in vinegar and salt thoroughly. Leave the anchovies in marinade for 12 hours. Spent the time necessary, drain and season with garlic and parsley finely chopped, emulsified oil. The wine pairing is a Falerio Hills Ascoli.
Serves for 4 persons: 600g whitebait, 600g clams, 600g of prawns, 2 cuttlefish, 500g baby octopus, white wine, garlic, extra virgin olive oil, parsley, chilli.
Preparation: Wash the whitebait, plunge into boiling salted water, drain, and add olive oil. Prepare now a sautéed clams: clams wash several times in clean water, drain them in salted water and open them with olive oil, garlic, chili and a handful of chopped parsley. Shell the prawns, remove the black wire removed the black thread and blanch with white wine. Clean the squid, wash and brush and boil them in salted water. Clean the squid, sauté in a pan with extra virgin olive oil, red pepper, garlic and a glass of dry white wine. Bringing together all ingredients prepared in a serving dish, drizzle with oil, salt, chopped parsley and serve.
Appetizer of mussels and clams
Serves for 4 persons: 500g mussels, 500g clams, 4 sprigs parsley, 2 cloves of garlic, 2 tablespoons extra virgin olive oil, ground black pepper, 1 lemon. Cooking time 45 minutes.
Preparation: Clean the mussels thoroughly washing them under water current. Scrape the outer surface of the shell to remove any deposits, remove the fine tugging with the blade of a knife. Carefully wash the clams under running water. Select the parsley leaves, wash, dry with kitchen paper and chop finely with the crescent on a cutting board with peeled garlic. Put in a large saucepan with oil, chopped garlic and parsley, then the mussels and clams. Place them on the stove over high heat, cover and wait until they open, stirring occasionally. It usually takes 5-7 minutes. At the end of cooking time, add a generous grinding of pepper. Arrange on a serving platter or individual serving pirofiline and serve with lemon wedges.
Serves for 8 persons: 1 stalk of celery, 1 carrot, 1 white onion, black pepper, 1 kg of octopus, 3 tablespoons extra virgin olive oil, lemon, freshly ground pepper, chopped parsley. Preparation 1.5 hours.
Preparation: Wash the celery, remove the ruined parts, then slice thickness of about half a centimeter. Wash the carrots, remove the ends and slice thickness of about half a centimeter. Clean the onion removing the outer layer of papery, then cut wedges. Place in a pot rather high water and vegetables. Add the black pepper and put it on the fire. Bring to boil. Meanwhile clean by washing it with care with the octopus under running cold water, remove the entrails contained in the bag, the eyes, the central tooth and rub to remove the sticky coating. When the water boils add the octopus dropping it in the water holding the head. Cover, wait for it to resume the boil, then lower the heat to a minimum. The water should just wince for the duration of the cooking. Bake for 40 minutes in a covered pot. After the indicated time, lift the octopus with forceps from the kitchen and put the tines of a fork at the base of the tentacles. Must enter softly, a sign that is well cooked. If the meat of the octopus is resistance, continue cooking for another ten minutes. When cooked, turn off the heat and let the octopus in its cooking water for 10 minutes. After the indicated time pull it out of the water and place it on a cutting board. Cut the tentacles behind the hairline with the body and the body to pieces. Cut a plastic bottle in half lengthwise and lay inside all the pieces of octopus pressing them as a meat mallet so that they are well packed. Tilt the bottle when you press it with a meat mallet to facilitate the escape of excess water. When all the octopus was inserted do cuts on the excess of the bottle to form tabs to fold to seal the bottle. Holding the whole resulting in the fridge for 24 hours, then pass it in the freezer for half an hour before slicing. When it's time to remove the film slice, cut the bottle, being careful not to damage the octopus inside, then slice it very thin, better with a slicer. Put the slices of octopus in a serving dish and season with an emulsion of oil and freshly squeezed lemon juice, freshly ground pepper and, if desired, chopped parsley. The dish best served cold, otherwise the slices will not retain their compactness. If you do not eat immediately comprire well and store in the fridge.
Swordfish carpaccio with black pepper
Serves for 4 persons: 3 tablespoons extra virgin olive oil, 2 lemon, 1 bunch of chives, salt, 100g mixed salad to taste, 200g of smoked swordfish into thin slices, pink pepper berries in. Preparation 30 minutes.
Preparation: Prepare a sauce by mixing the oil a few drops of lemon juice. Remove the stems of chives and slice thickness of a few millimeters. Clean and wash carefully the salad, put in a bowl and dress with the prepared sauce, keeping a little aside, and a pinch of salt. Arrange the salad on plates at the center and then all around the smoked swordfish. Sprinkle the fish with the sauce remained, chives, pink pepper berries and lemon wedges.
Shrimps with lemon
Serves for 2 persons: 200g prawns, 1 celery, 1 carrot, parsley, 1 onion, 1 tablespoon white wine vinegar, 1 tablespoon extra virgin olive oil, salt, lemon, 2 lettuce leaves, ground black pepper. Preparation in 30 minutes.
Preparation: In a saucepan put as much water as necessary to cover just the shrimp. Wash the celery, carrot and parsley. Slice the carrot and celery and plunge into the water along with the parsley leaves and onion into wedges. Combine the vinegar and light the fire. Rinse the shrimp under running water. When the water comes to a boil, toss the shrimp and boil for 2-3 minutes. When cooked, drain and just have cooled, peel and remove with a sharp boxcutter the dark part placed on the back. Drizzle with extra virgin olive oil, salt, lemon juice and pepper. Serve individual portions on a leaf of lettuce well washed and buffered with paper towels, accompanying with mayonnaise or cocktail sauce.
Garden salad sea
Serves for 4 persons: Treviso radicchio (or chicory), black pepper, walnuts, olives from Gaeta, balsamic vinegar of Modena, herbal salt, extra virgin olive oil.
Preparation: Drain well from the oil storage the seafood appetizer. Cut the radicchio or chicory in slice. Put the seafood appetizer, radicchio, olives, a handful of walnuts in a bowl and season with olive oil, herb salt, balsamic vinegar and a handful of black pepper.