Tag: sea

Recipe Cacio e pepe with sea urchins and turnip greens – Italian Cuisine

Recipe Cacio e pepe with sea urchins and turnip greens

  • 280 g tube type pasta
  • 100 g turnip greens
  • 80 g clean fresh sea urchins
  • 80 g grated pecorino
  • 2 peeled cloves of garlic
  • vegetable broth
  • extra virgin olive oil
  • salt
  • black and white pepper

Clean sea ​​urchins and mix them with extra virgin olive oil. The turnip greens are blanched for 2 minutes in a little boiling salted water with a little oil and garlic and then drained on kitchen paper.
Prepare the broth (white onion, celery, carrot, bay leaf and pepper) boil it for 2 hours and then filter it with the Chinese colander.
In a saucepan pour a thin layer of oil into the pan, add the garlic and when it is golden remove it. Add 3-4 ladles of broth and stir, then raise the heat and grind the pepper, just before boiling. When it boils, add half of the pecorino and mix with a whisk.
Dilute with 1 ladle of broth and stir until you get a smooth cream.
Cook the pasta for only 5 minutes in boiling salted water, then drain and sauté it in a pan with the cream for 1 minute, then add a ladle of broth and finish cooking for another 5 minutes.

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Sea Ascolana Olive Recipe – Italian Cuisine

«One of the symbolic dishes of my hometown, Ascoli Piceno, the Ascoli olives, which I adore. I choose those stuffed with fish, which I order from the Opificio della Tradizione. It is a shop run by two young people who interpret the ancient recipes in a superb way. For example, they only use “tener ascolane” olives, an exclusive local cultivar "says the musician Saturnino Celani since 1991 bassist of Jovanotti

  • 1 kg PDO ascolane olives in brine
  • 500 g boiled fish pulp (monkfish, cod, cod)
  • 250 g flour 00
  • 250 g breadcrumbs
  • 150 g of bread
  • 150 g drained tuna in oil
  • 50 g grated Parmesan cheese
  • 3 eggs
  • anchovies in oil
  • 1 clove of garlic
  • desalted capers
  • parsley
  • lemon
  • peanut oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe some sea ascolana olives, pitted the olives with the appropriate tool and let them soak in water overnight so that they lose excess salt.
Jumbled up the boiled fish pulp with the chopped breadcrumbs and the tuna. Finely chop with a meat grinder.
United the grated zest of 1/2 lemon, parsley, 1 anchovy, 1 clove of minced garlic, a handful of chopped capers, parmesan and plenty of extra virgin olive oil. Mix until you get a soft mixture.
You do rest overnight in a cool place.
Fill the inside of the olives with a quantity of compound equal to the volume of the stone.
Pass the olives first in the flour, then in the beaten eggs and finally in the breadcrumbs. Let them rest for a few hours in a cool place (otherwise they come apart in cooking).
Fry them in plenty of peanut oil and serve hot.

Recipe: Saturnino Celani, Food styling: Giovanni Rota, Photo: Maurizio Camagna, Styling: Roberta Montaruli

Tequila marinated sea bass recipe – Italian Cuisine

  • 200 g white tequila
  • 6 sea bass fillets with skin of 200 g each.
  • 3 oranges to squeeze
  • 3 limes
  • 3 lemons
  • 2 pink grapefruits
  • 100 g 00 flour
  • 50 g cold butter
  • 50 g grated Parmigiano Reggiano Dop
  • 6 stalks of celery
  • chopped mixed herbs
  • black olives
  • extra virgin olive oil
  • salt
  • pepper

Squeeze citrus fruits and mix the juice with tequila.
Have a seat the fish fillets in a baking dish with the pulp facing the bottom and cover with the juice; seal with cling film and place to marinate in the fridge for about 24 hours.

Jumbled up the flour and Parmesan cheese, season with a little salt and pepper and soak them with the butter, working with your fingertips to keep the mixture from heating up.
Distribute it coarsely in a baking tray lined with parchment paper and bake at 200 ° C for about 20 minutes, stirring it halfway through cooking. Let it cool and crumble it further.

Eliminate the filaments of the celery stalks and slice them with a potato peeler; dip the slices in water and ice to make them curl.
Serve the fish by distributing a few slices of celery and the crumble on each fillet. Season with a drizzle of oil, aromatic herbs, salt and a few olives.

Recipes: Carlotta Falletti, Texts: Maria Vittoria Dalla Cia, Photos: Rodolfo Naldini

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