Category foods

Tartar of Sea Bass with wild salmon

My fishmonger at the EMI supermarket normally sells only aqua-cultured sea bass (spigola). This is relatively cheap (11 to 16 €/kg) and the only sustainable way to have this fish on the table. The “wild” version of “spigola” is now…

Tasting Lunch at Villa Orfei

On the first Sunday of March we had a tasting lunch at Villa Orfei. 12 dishes and 7 different wines were served and appreciated The dishes Zucchine Spirals This has become a classic of Giovani’ cuisine. Zucchine are spiralled around…

Deepfried spicy fish bites

Deep fried Baccalà is a Roma Specialty. Bites of Baccalà with pastella, a past of flour and water. I often find that the pastella is too dominant and covers the Baccalà. I am trying an alternative version covering the fish…

DanDanNoodles

Body: 01 dry-fry a tablespoon of Sichuan pepper in a wok with low temperature until fragrant. Then add the peanut oil (2 table spoons) and cook over low heat 10 minutes to get the flavors mixed. filter the oil, discard the pepper…

Scallops

a) the standard way mix breadcrumbs with finly minced garlic and a bit of salt and and put it on the clams . Add olive oil to the breacrumbs and grill for 10 ,inutes until a bit crunchy b) with…

Mango Salad

the dish sometimes you find Mango in the local shops and they look very attractive. I think Mango is a fruit very good to pair with salty components, This is a try. the ingredients Mango, Lonzino, Coriandolo; Mandarin Juice, Sesame…

Shrimp and Swordfish Tatar

The miracle is the marinade…and I forgot the precise ingredients.At least– lime– lemon– ginger– some garlic– parsley– OliveoilAll was minced finely with a homogenizer.Raw Shrimps and swordfish were marinated for at least 24 h. Access: 

Coratella con Carciofi

Cut the artichokes into small wedges. Sauté them in olive oil with an onion in a pan. Then, cook them until tender, adding a bit of wine. Slice all the coratella parts into small pieces.In a second pan, sauté an…

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