Tag: fish

Frozen fish: practical, healthy and tasty – Italian Cuisine


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Do not underestimate the qualities of frozen fish: very fresh, tasty and versatile


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Freeze is synonymous with to preserve the organoleptic properties of the products without altering them and bringing to the table products with perfect flavors and aromas. Vegetables, fruit, bread, meat, fish and frozen ready meals, immediately available for cooking. What do we want to tell you with all this? Well, it's simple, we are telling you that freezing does not alter the nutritional values ​​of foods but preserves them intact: proteins, enzymes, vitamins and minerals remain unchanged and excellent for our health. Let's take for example the frozen fish, delicious and always fresh, ready to use and easy to cook. In one word: it is practical.

Frozen fish
But let's talk about frozen fish, you know Minus30? It is a brand of the group EMMEGEL specialized in the marketing of very fresh frozen fish fillets and natural and healthy ready meals to enjoy all the goodness of fish whenever you feel like it. Easy and quick to cook, the Meno30 frozen products are the favorites of all those who don't have time to stay in the kitchen but don't want to give up on taste; but also by all those who love to cook something healthy for themselves and their family.

The product portfolio of Minus30 is divided into two main categories to satisfy all palates: in the line of "natural fish"You can find fillets of turbot or grouper, delicious slices of white fish with firm and delicate flesh, excellent to cook au gratin oven or in cooking pan with diced vegetables, alla pizzaiola with tomato sauce, olives and capers or, for the healthiest, to cook steamed. Fillets of turbot and Meno30 grouper must be defrosted at least one hour before cooking.
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While, in the "ready by Meno30”You will find ready-made dishes prepared according to traditional recipes such as Cod Vicentina, the Salted cod and the Livorno's fish soup, very tasty. All three proposals are easy to prepare: you can choose whether to cook them in cooking pan, in oven or al microwave. All three cooking methods do not require the dish to be defrosted before being heated, if you choose to use a pan or the microwave, just open the package, remove the plastic and enjoy an excellent seafood dish in just a few minutes. If, on the other hand, you are a lover of cooking in the oven, all you have to do is preheat it to 200 °, remove the plastic wrap, wait for the cooking time indicated on the packages and enjoy all the flavor of the fresh fish Meno30.

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All Meno30 products come from a certified supply chain, which with a meticulous and rigorous selection of fish, undertakes every day to bring a fresh, sustainable and quality product to the main GDO channels and to our tables.

Why is Meno30 sustainable?
Simple, from today for some of its products the packaging will be made of 100% recyclable paper. A very important and not to be underestimated aspect in the purchasing decision-making process is precisely that of sustainability, especially nowadays: consumers, producers and distributors are working day by day to improve the quality of our planet.

Ready meals Meno30
Baccalà alla Vicentina, Baccalà alla Livornese and Caciucco. Here is what you will find among the products in the cold counter. Exquisite ready meals, prepared according to tradition, tasty and of great quality! Often, due to the daily frenzy, we spend less time in the kitchen, we need something easy and ready-made but at the same time tasty and healthy. Here, right here the dishes based on frozen fish come to meet us. Meno30 chefs are committed to dedicating time to Research And selection of ingredients and recipes to be prepared in key gourmet. For example, the cod comes directly from Portugal (home of this fish!) Is desalted and rehydrated to be ready to turn into an excellent second course of fish.
In the Meno30 ready meals, no additives and preservatives are added: from the sea to the plate.

October 2021

Posted on 09/11/2021


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Vodka fish and chips with Bloody Mary mayonnaise – Italian Cuisine

Vodka fish and chips with Bloody Mary mayonnaise

Vodka fish and chips with Bloody Mary mayonnaise, the preparation

1) United with mayonnaise tomato paste mixed with Worcestershire sauce, a few drops of Tabasco and lemon juice. Jumbled up and keep the sauce in the fridge.

2) Peeled all potatoes, cut them sticks put them on in a large bowl covered with water at room temperature. Cut the fish in regular pieces. Shelled the egg separating yolk and egg white.

3) Mixed in a bowl the flour with the yeast, unite the yolk diluted with a little cold beer from the fridge; add the rest of the beer and the ice-cold vodka. In the end incorporated the egg white, whipped until stiff.

4) Drain the potatoes e dry them well with a clean towel. Fry them in plenty of hot oil until golden and crunchy. Drain them on fried paper e keep them in a hot oven at 100 °, with the door ajar, while fry the fish.

5) Immerse the pieces of fish one at a time in the batter e dip them in hot oil. Turn them to gild them on both sides, drain them on other fried paper e salt them. Serve them with the potatoes, salted, and the sauce.


Posted on 09/21/2021


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Recipe Tortelli with fish and tofu in shrimp broth – Italian Cuisine

Recipe Tortelli with fish and tofu in shrimp broth

  • 320 g Chinese cabbage
  • 300 g 00 flour
  • 200 g tofu plus a little
  • 200 g re-milled durum wheat semolina
  • 8 prawns
  • 1 carrot
  • 1 onion
  • celery stalk
  • brandy
  • extra virgin olive oil
  • salt
  • pepper

Mix the flour and semolina with 250 g of warm water, a pinch of salt and a tablespoon of oil. Let the dough rest in the film for 1 hour. Shell the prawns. Brown the shells and the heads without eyes in a saucepan with a drizzle of oil.

Add chopped carrot, celery and onion and let them flavor. Deglaze with 2 tablespoons of brandy and flame it. Add 2 liters of water and cook covered for 30-40 '. Sear the shrimp tails in a pan with a drizzle of oil.

Keep 4 aside for decoration and chop the others into cubes. Cut 280 g of Chinese cabbage into small pieces, discarding the hardest parts of the stem. Blanch it in boiling salted water for 1 ', drain and chop it with a knife.

Also cut the tofu into small cubes and collect it in a bowl together with the diced prawns and chopped cabbage, oil, salt and pepper, obtaining the filling for the ravioli. Roll out the dough into thin sheets, but not icing; cut them into squares of 6 cm per side and place a knob of filling on top.

Close them in a triangle and then in a tortello. Strain the shrimp broth. Boil the tortelli in boiling salted water for 3-4 ', drain and serve with the broth, completing with the remaining Chinese cabbage, raw, diced tofu and shrimp kept whole, sectioned.

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