Tag: Seafood

Eve lasagna with turnip greens and seafood sauce – Italian Cuisine

Eve lasagna with turnip greens and seafood sauce


1) Cleanse turnip greens, blanch them for 3 minutes in salted water, drain and sauté them in a pan with a drizzle of oil, 1 peeled clove of garlic and anchovies. Wash and open the mussels with 1 clove of garlic and 2 sprigs of parsley in a pan over high heat, drain and filter the emitted water. Repeat the operation with clams and cockles. Shelled molluscs and set them aside, covered with a few tablespoons of their water. Shell the shrimp, remove the black thread and add salt.

2) Reheat 3 tablespoons of oil in a saucepan, add the flour and toast it. Dilute with the fish broth and 1 dl of the mussel water. Bring to a boil stirring. When the sauce thickens, add the cream and grated lemon zest, season with salt and pepper. Let it cool down and add the shellfish and 1 tablespoon of chopped parsley.

3) Cook lasagna 1 minute in salted water, drain them and spread them out on a cloth. In an oiled pan, make a layer of lasagna, cover with part of the turnip greens, seafood sauce, shrimp and pepper. Carry on until all the ingredients are used up, ending with a seafood sauce and turnip greens. Cover with aluminum e bake at 180 ° for 30 minutes, uncovering in the last 5 minutes. Let it rest a few minutes before serving.

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Posted on 18/12/2021

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Recipe Seafood risotto with baby squid – Italian Cuisine

Recipe Seafood risotto with baby squid


  • 320 g Vialone nano rice
  • 160 g baby squid cleaned
  • 30 g onion
  • 20 g rice flour
  • butter
  • chives
  • chervil
  • tarragon
  • dry white wine
  • fish soup
  • extra virgin olive oil
  • salt

Chop the onion and sauté it in a pan with a knob of butter for 2 minutes. Toast the rice for 2-3 minutes and blend it with a splash of white wine.
Get it wet with the fish broth and cook in about 15 minutes, adding the broth a little at a time. When there are about 2 minutes left to cook, add the rice flour, which you have previously diluted in 4-5 tablespoons of cold water.
Switch off and whisk the rice with a little oil.
Jump quickly in a pan with very little oil and add the squid to the risotto.
Complete with aromatic herbs: chives in spools, chervil and tarragon chopped or in leaves.
To know: the spiked squid are very small, tender and with a delicate flavor. Due to their size they make cleaning a bit laborious, which consists in removing the small quill (quill) that is inside the bag. The ideal would be to have your fishmonger clean them.

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Passatelli recipe with seafood – Italian Cuisine

Passatelli recipe with seafood


  • 250 g seafood (mussels, clams, cockles)
  • 150 g breadcrumbs
  • 150 g Parmigiano Reggiano Dop
  • 150 g cherry tomatoes
  • 8 marinated yolks
  • 1 untreated lemon
  • garlic
  • parsley
  • White wine
  • nutmeg
  • sugar
  • flour
  • salt
  • extra virgin olive oil

Knead the yolks marinated with the breadcrumbs, the grated Parmesan, the lemon zest finely chopped with a knife and a little nutmeg.
Get it a firm mixture, place it in a bowl, cover with plastic wrap and let it rest for 24 hours (or at least 12: before it will not be malleable enough).
Pass half of the dough with a potato grinder with large holes and make passatelli 8-10 cm long; sprinkle them with a little flour and let them rest on a pastry board for 30 minutes.
Wash molluscs. Fry 1 clove of garlic with a little oil in a pan with chopped parsley: pour in the molluscs and over a high heat blend with white wine. Cover the pan and cook for 4-5 minutes, until the shellfish are open. Shell them and strain the cooking liquid.
Do it then reduce by half by cooking it in a large pan.
Cut halve the cherry tomatoes, place them in a pan, sprinkle them with sugar and a little salt and bake them at 200 ° C for about 15 minutes.
Cook passatelli in abundant boiling water or in a light vegetable broth: to prevent them from breaking, keep the heat medium and cook a few at a time. When they have risen to the surface, drain and add them to the pan with the cooking liquid from the shellfish.
Add seafood, cherry tomatoes and toss all together in the cooking liquid of the shellfish.
Connection: the breadcrumbs must be very fine: the ideal is to prepare it at home by blending it for a long time until it becomes dusty.

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