Tag: sea

Linguine with Mediterranean sea bass sauce, fresh and tasty first course – Italian cuisine reinvented by Gordon Ramsay

Linguine with sea bass sauce embody the perfect balance between Mediterranean tradition and culinary refinement, making this delicious recipe an ideal choice to celebrate the festive period of New Year. The lightness and freshness of the sauce, which enhances the authenticity of the ingredients, goes perfectly with the festive atmosphere of New Year’s Eve, giving a dish that amazes without weighing it down. Furthermore, its fusion of distinctive marine flavors welcomes the new year with a harmonious culinary elegance, ideal for celebratory dinners or convivial moments during the holidays. The linguine with sea bass sauce they bring to mind Mediterranean culinary traditions, characterized by the harmonious fusion of marine flavors and the simplicity of the ingredients used. There sea bass, the undisputed protagonist of the recipe, is a blue fish appreciated for its white and tasty meat. The origins of the preparation date back to coastal communities, where fishing was a common practice. Over time, the combination of this fine variety of fish with pasta has given life to a dish that has conquered the most demanding palates. Precisely this fish becomes the key element of a light and aromatic sauce, designed to enhance the natural flavor of the ingredients, but without weighing down the palate. Preparation requires attention and mastery in handling the fish.

The sea bass is carefully filleted, removing any thorns and skin, to ensure a soft texture free of impurities. The fillets are then cut into uniform cubes, ready to be integrated into the sauce. The sauce is made up of fresh tomatoes, garlic, parsley and extra virgin olive oil. These ingredients are mixed in a large pan, where the sea bass cubes cook over a moderate heat. In this way, the emulsion absorbs the flavors, creating an aromatic and balanced combination. The linguine, chosen for their ability to retain the cream, are cooked al dente and mixed with the sea bass sauce, best expressing the freshness and simplicity of Mediterranean flavours. This light first course it is ideal to be served on occasions when you want to delight diners with a seafood recipe refined, such as summer lunches, elegant dinners or moments when you are looking for a preparation that combines gastronomic tradition with the preferences of those who prefer more refined flavours. Prepare linguine with sea bass sauce with us! You will conquer everyone.

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

Ingrediants

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

Duration: 30 min

Level: Easy

Doses: 4 people

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

Ingrediants

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

Duration: 2 h

Level: For experts

Doses: 1 kg of olives

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

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