Tag: sea

Recipe Endive stuffed with sea water – Italian Cuisine


  • 100 g sea water
  • 50 g of stale bread crumbs
  • 20 g smoked scamorza
  • 10 g toasted pine nuts
  • 5 g sultanas
  • 4 g fresh sardines of medium size
  • 1 head of Neapolitan smooth escarole
  • wild garlic
  • extra virgin olive oil
  • salt
  • pepper

For the recipe endive stuffed with sea water, clean the sardines, removing the head and the central bone.
Wash the escarole and blanch the whole head in boiling salted water for a couple of minutes, then dip it in ice water.
Cut the head in half without reaching all the way so that the two parts remain united; open it, so as to obtain a bed of escarole.
Soak stale bread in sea water (if you can't find sea water, you can boil 80 g of glasswort in 200 g of water for about 3 minutes. Then remove the glasswort, which you can use to season 2 portions of spaghetti together with butter and lemon, and use the cooking water).
Chop coarsely the sardines and add them to the soaked bread, mixing everything with a fork. Add the diced scamorza cheese, toasted pine nuts, raisins, soaked in warm water for 2-3 hours and then squeezed, 1 teaspoon of minced wild garlic and a couple of tablespoons of oil, adjusting the filling with salt and pepper.
Roll out the filling on the bed of escarole, then reassemble the head.
Roll out a sheet of parchment paper, grease it, lay the stuffed escarole on top and wrap it tightly, sealing the ends well. Leave to rest for 1 hour in the refrigerator.
Grease a pan with a drizzle of oil and brown the escarole on all sides, leaving it wrapped in baking paper, then put it in the oven at 180 ° C for 10 minutes.
Eliminate baking paper, slice the stuffed escarole and serve.

in Turin the delicious delivery that smells of the sea – Italian Cuisine

in Turin the delicious delivery that smells of the sea


A small Turin bistro offers fish dishes and raw fish in the Santa Rita district

A place that offers authentic seafood delights in the popular district of Turin Santa Rita. Open only for lunch, a choice that may seem strange and risky to many. But Sabino Di Muro he has most likely found the winning formula for working and enjoying free time with his family. It seemed like a good thing.

When did you open the place?

The restaurant was opened in 2005. For about 10 years they have worked as a classic bar: coffee, cappuccinos, breakfast with croissants or toast and sandwiches. Then I had the enlightenment: alongside the bar service a very special lunch, with raw fish and crustaceans, Apulian home cooking focused on fish. We select the raw material a lot because we understand that customers have chosen us, also, for our quality as well as for the attentive service and availability.

Why the choice to stay open only for lunch?

A choice dictated by family needs. A life choice: we work to live and not the other way around.

What dishes do you offer on the delivery menu?

For delivery and take-away we have selected a limited series of dishes: those that are most easily managed in the home kitchen. There is always a selection of raw foods, then marinated anchovies, our toasted Apulian bread and burrata, which changes according to the season: now on the menu we have the tuna tartare and Tropea onion; mussels stuffed with bread and pecorino with sauce. Among the first cavatelli mussels, beans and anchovy sauce, paccheri stuffed with swordfish, artichokes and buffalo au gratin.

Did you already organize the take-out and delivery service in Turin during the first lockdown?

Yes, we started with the take-away, then, given the request, we started with the delivery. On Thursdays, Fridays and Saturdays, lunch and dinner. However, the order must arrive at least 24 hours before delivery. For delivery, delivery is free, but we only respond to orders of minimum 50 euros. For take-away, of course, there is no minimum. We wanted to continue serving our customers. And then we like to imagine that with our dishes people stop thinking about this complicated situation, spending carefree moments at the table.

Tiffany Bistrot, via Pertinace 19, Turin
Orders on whatsapp +39 3287080965
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Villa Margherita and (beautiful) Romagna far from the sea – Italian Cuisine

Villa Margherita and (beautiful) Romagna far from the sea


An oasis of taste and elegance far from the chaos of the Riviera. For an experience of Romagna that is not a simple holiday but a total immersion in its landscape, its history, culture and flavor. And the raw material is certainly not lacking

Rimini is just over twenty kilometers away, but it really looks like another planet. Forget the Romagna of the beaches and crowds in the disco: clinging here between hills in the province of Forlì-Cesena, where the great Marco Pantani he loved pedaling before each race, there is a whole different atmosphere.

Longiano it is an ancient, placid village. Surrounded by trees and orchards – which in this period color the landscape with a beautiful foliage -, he's called balcony of Romagna because on the clearest days the horizon reaches the sea. It is a medieval village, made of cobblestones, steep streets and brick houses, and on its main street there are shops of typical and artisan products.

Rocca Malatesta

Its main attraction is Rocca Malatesta, a castle that belonged to one of the most important families of the Middle Ages, which dominated the territories of Rimini and Romagna from 1295 to 1500. "Cesena was" jealous "of the power of Rimini and for this cyclically destroyed the castle, which Rimini rebuilt more beautiful than before: that's why over the years it has become a jewel ”, says the local historian Giorgio Magnani. But in addition to its beautiful rooms, Rocca Malatesta is also worth a visit for the Tito Balestra Foundation, an interesting collection of modern and contemporary works of art, including some drawings by Goya, Matisse and Chagall, kept inside.

Villa Margherita

A few kilometers from the center, then, in the hamlet of Montilgallo, another place aspires to become the testimonial of these places still too little known: it is Villa Margherita, an ancient rural residence of 1500 surrounded by greenery, which on November 7 stops being a private residence and opens its gate to the public. Entirely renovated thanks to the interventions of archiculture of the young architects and designers of the Laprim Basta studio, Villa Margherita has been transformed into a relais with 6 super-technological but extremely welcoming bedrooms (including a suite with spa inside), a large infinity pool, an agricultural and botanical park with centenary trees and the restaurant the Elder which, directed by Giuseppe Ricchebuono, starred chef at the Vescovado di Noli, Liguria, promises to become a pole of attraction gourmet on the territory.

Under the motto of elegant, excellent, exclusive, but at the same time inclusive, refined but not luxurious, the Villa aims to draw a tourism certainly elite on the territory (the slow and sustainable one on which so much is aimed in the post Covid), but also to dialogue directly with it. And so its large agricultural park will host events managed by the Petrella theater in Longiano, exhibitions organized by the Tito Balestra Foundation, playful activities for the elderly and children.

Despite the period of uncertainty, the restaurant will also be operational immediately: it will regularly cover the lunch service, while dinner will be exclusively for the guests of the structure, guaranteeing distancing and compliance with anti-Covid regulations. After all, the same structure of the villa and the wide spaces guarantee a natural distance, in contact with nature.

"It is in times of crisis that we must invest", he recalls Luca Panzavolta, The CEO of Cia, a cooperative company headed by Conad and which with this project aims to combine enhancement of the territory with haute cuisine and rediscovery of local products. Just try one of the tasting menus to realize it: smoked trout from the Apennines, tortello di Mora Romagnola (native pig breed), cheek of Vacca Romagnola and an entire cellar of wines available (whose premises have remained intact as in 1500) .

An oasis of taste and elegance ideal for a romantic weekend, but also for ceremonies, special lunches and dinners, corporate events. Far and yet at the same time close to the sea and the coast. For a experience of Romagna that is not just a simple vacation, but a total immersion in the landscape, history, culture and flavor. And the raw material, as we have seen, is certainly not lacking.

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