or how to make children eat fish – Italian Cuisine

Fish cakes are fried fish balls, tasty and fun to eat. You can use cod, but also salmon. Here is the recipe

Have you ever heard of fish cakes? This delicious dish of the British tradition it is one of the most appreciated snacks across the Channel and in the States!

It's about a fish meatball (to choose as you like between what you like or have at home) lightly flattened with le potatoes and the eggs, fried then in the boiling oil. The fish cakes are very good and very easy to prepare, with a lively taste that even the little ones like. It is therefore a great way to make people eat fish also for children, presenting it in a tasty and fun way.

How to prepare fish cakes

Ingredients

300 g of cod fillets (but the salmon or another fish you have at home is fine too)
5 large potatoes
2 eggs
Grated cheese (grana or pecorino)
Garlic
Chives
Chili pepper
Flour
White wine
Extra virgin olive oil, salt, pepper

Method

The first thing to do to prepare tasty fish cakes it's cooking fish. Sauté a clove of garlic in a pan with extra virgin olive oil. Then add the fish, adjust to salt and pepper, blend with a little White wine and let it cook until it becomes soft. At this point put it in a fairly large bowl and mash it with the help of a fork.

Then take the potatoes, peel them, cut them into slices and cook them in the same pan where you cooked the fish, adding a little oil and a little water. Cook them until they become very soft. At this point, drain the water well, mash it well and add it to the bowl with the fish.

Add the beaten eggs, the grated cheese, thechives (alternatively, parsley and basil can go well), chilli (do not overdo it, especially if they have to eat fish cakes even the smallest ones) and mix everything together. When the mixture is homogeneous let it rest for a few hours fridge or freezer to compact it better before frying it.

At this point formed the fish cakes from the dough, must be of the meatballs slightly crushed. Pass them in the flour and dip them in the boiling oil, frying until they are well browned. Dry them and eat them hot, they will be one delight for the palate!

You can accompany fish cakes with one sour sauce or one mayonnaise to make them even tastier.

Recipe Sardines and porcini mushrooms in loaf – Italian Cuisine

Ingredients

2 pcs Pagnotte di Altamura
400 g Eviscerated sardines
400 g Clean spinach
250 g Clean porcini mushrooms
Extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

Cut the loaf of the loaves and dig them removing the heart of breadcrumbs. Release the sardines from the bone.

Slice the porcini mushrooms and stew them in a pan with 2 tablespoons of oil; after 2 ′ add the spinach, stir, let them dry over high heat to dry and then add salt.

Fill the loaves with the porcini mushrooms, cover with the sardines and bake, together with the slightly oiled caps, at 160 ° C for about 5 minutes.

Remove from the oven, season with a drizzle of raw oil and serve the loaves accompanied by their toasted caps.

How to cook green peppers or friggitelli – Italian Cuisine

They are not spicy and have a slightly bitter taste: i sweet green chillies, better known friggitelli, are a typical Campanian vegetable cultivated both in the territory of theAgro Nocerino Sarnese, in the province of Salerno, both in the area of Acerra is Nola, in the province of Naples. The two types differ slightly: the river chili called nocerese it is more irregular, while the Neapolitan one is characterized by an elongated and pointed shape.

Friggitelli or friarielli?

The difference is not just in form. Green chillies are known throughout Italy as friggiteli, but in the Agro Nocerino Sarnese, one of the main production areas, they are normally called friarielli. It will seem strange, given that in the rest of Italy the friarielli are identified exclusively in those that are in practice turnip tops.

Basically, friggitelli and friarielli both refer to the preferred cooking method, or the frying. But if you are in Campania and are about to order at the restaurant, it is better to use the right name: while in the Agro you will have to ask for the broccoli, or friariell ', in Naples you will have to call them puparulill or peperunciello is ciumm (river chillies).

How to cook green peppers or friggitelli

As the name specifies, green chillies exist specifically to be fried and they are perfect as side dish or starter. From nocerino doc, I can assure you that this recipe is also a delightful filling for sandwiches, perfect among other things to accompany a Hamburger with genuine Italian ingredients.

friggitelli-with-tomato Traditional friggitelli
There traditional recipe provides for the use of friggitelli full, without eliminating seeds and petiole (so you can also eat them with your hands!).

First, wash the friggitelli and dry them well; in a pan with some extra virgin olive oil, brown a clove of garlic (to taste, add some dried chilli); color the peppers by boiling them over high heat for a few minutes, add the salt, then lower the heat and add a little water; cover with the lid and cook for about 10 minutes, until they are wilted.
Usually, half of the cooking time, gods are added Cherry tomatoes fresh: an exquisite sauce comes out of it.

This is probably the most widespread recipe in Campania to savor the goodness of friggitelli, but it is not the only one.

Friggitelli with potatoes
An alternative is to combine friggitelli with potatoes. It is essential to cut them into rather small wedges, so that they can be cooked more easily.
You can proceed in two ways: in the first case, the potatoes should be cooked together with the friggitelli, but you will have to set some times a little longer than the original recipe, necessary to ensure the successful cooking of the potatoes.
Alternatively, you can first prepare the friggitelli and, once cooked, remove them temporarily from the pan to cook the potatoes in their oil. Finally, mix the friggitelli in the pan with the potatoes again.

Stuffed friggitelli
Another essential recipe is that of stuffed friggitelli. Eliminate the top of the chilli and try to remove the seeds inside it without breaking it. Stuff the chillies as you like and cook in the oven for about 20 minutes at 180 °. Some idea for the filling? Try a classic mince of meat, eggs, herbs, breadcrumbs and grated cheese, or a mix of tomatoes, basil, capers, bread crumbs, pecorino or feta. Sbizzarritevi!

The friggitelli are also excellent as seasoning for pasta: In this case cut them into rounds, making sure to remove seeds and stalk.

Below, lots of original ideas and recipes with green peppers.