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Seafood stew – 's seafood stew recipe – Italian Cuisine

First clean the clams and let them drain from the sand, then put them in a pan, cover with the lid and let them open.

Once opened, drain, strain the cooking liquid without throwing it, and shell them.

In the meantime, peel the prawns and cut salmon and tuna into chunks, then flour all three (keeping the prawns separated from the rest).

Chop the shallot and sauté it in a saucepan with oil, then add the floured fish (but not the shrimp) and brown it for a few minutes.
Add the prawns and deglaze with the wine: once the wine has evaporated, add the clams with the cooking liquid, season with salt and reduce the sauce.

The seafood stew is ready: complete with fresh parsley and grated lemon peel and serve immediately.

Plumcake with grapes – 's grape plumcake recipe – Italian Cuisine

First clean the grapes: wash them, remove the berries from the stalks, peel them and cut them in half to eliminate the seeds, then sprinkle them with lemon juice and set aside.

Then prepare the dough: Whip the eggs with the sugar until the mixture is very fluffy.
Then add flour, frumina and yeast, all sifted, interspersed with the yogurt, and work until you get a homogeneous mixture without lumps.

Then add 3/4 of the grapes and mix gently to incorporate them into the mixture.

Pour the mixture into the mold lined with parchment paper, then sprinkle with the 2 additional tablespoons of brown sugar and bake for about 35-40 minutes in a preheated ventilated oven at 180 ° C.

Once out of the oven, let it cool down and decorate with icing sugar: the grape plum cake is ready.

Turkey Meatballs – 's Turkey Meatballs Recipe – Italian Cuisine

First, soak the bread in water or milk, then squeeze it gently and put it in a bowl with ground, breadcrumbs, eggs, grated lemon peel, chopped parsley, salt and pepper.
Stir until you get a homogeneous mixture: if it seems too soft, add a little more breadcrumbs.

With wet hands, cut the meatballs, then pass them all in the flour, covering them evenly.

Brown the garlic in a little oil in a non-stick pan, then add the meatballs and brown them, finally blend with broth and lemon juice and cook, turning them often, gently.

The turkey meatballs are ready: serve with the remaining cooking juices and a little fresh lemon and parsley.

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