Tag: Seafood

Seafood appetizers: 4 quick and easy ideas – Italian Cuisine

Do you want to bring some sea to the table? From tuna to salmon, from shrimp to scallop, with these 4 fish-based starters, you will not go wrong and you will make a great impression!

Summer, desire for sun, lightness and … sea, even at the table! Who claims that cooking the fish it is expensive in terms of energy, time and money, you are wrong: with few ingredients – even cheap ones – and in a short time you can get some pretty good dishes.

Like the appetizers that we are about to propose: 4 original ideas, really easy, fast and original!

Below you will find the recipes, in the gallery, however, some Advice for matching and storing dishes.

Bruschetta with tuna

Let's start with something you sure already have at home, like these alternative bruschetta. Get: 150 grams of goat cheese, 180 grams of gorgonzola, 1 baguette, 3 cans of tuna small (or 1 large), chives to taste. Do this: First, add the two cheeses in a bowl and mix well, to obtain a homogeneous cream (if the gorgonzola is not appreciated, it can be omitted from the recipe). Drain the tuna and chop it coarsely, then finely chop the chives, then cut the baguette into rounds and toast them lightly. Now stuff the bread discs with a layer of cream cheese, on which you will put the tuna into pieces and a sprinkling of chopped chives. Arrange the stuffed discs on a large plate and serve on the table.

appetizers-a-fish

Rice cakes with shrimp and avocado

When naming the crackers, always seems to eat something tasteless. But with this dish you will change your mind. Get: 8 rice cakes, 8 shrimp, 1 avocado, 1 cucumber, 200 gr of spreadable cheese, 1 tablespoon of extra virgin olive oil, chives to taste. Do so: start with prawns, the most laborious to prepare. Sauté them in a pan with a drizzle of oil for a few minutes, until they turn orange. Then clean them, removing the head, shell and intestines. Now switch to the avocado: after having peeled it and removed the stone, cut it into slices. Cut the cucumber into slices as well. Finely chop the chives. Now assemble the ingredients: on each biscuit, spread a layer of cheese, then the cucumber, the avocado slice, finally the shrimp. Sprinkle with the mince and serve. If you don't like the biscuits, use crackers.

Fans of salmon, kiwi and grapefruit

Salmon is a truly versatile fish that requires little processing to be consumed. Get: 200 g of smoked salmon, fresh goat cheese, chives, extra virgin olive oil, black pepper. Do this: spread the salmon slices on a sheet of baking paper. You will need to form a rectangle of 20 × 10 centimeters by overlapping them. Spread the surface with the goat cheese that you have previously seasoned with extra virgin olive oil and pepper. Roll the salmon with the help of parchment paper, transfer it to the plastic wrap and put it in the fridge for an hour. Then remove the film, cut the roll into rings, and serve with a drizzle of oil, chopped chives and some bread sticks or crispy bread.

Scallop pulp with green pesto

There scallop it's a clam appreciated, but little used in the kitchen. Try it like this, obtaining transportation: 6 scallop pulps, 4 cherry tomatoes, 1 clove of garlic, 2 tablespoons of extra virgin olive oil, parsley, basil, thyme and salt to taste. Do so: sear the scallop pulp in a non-stick pan, until the surface turns golden. Then prepare the pesto, putting the aromatic herbs, garlic and two tablespoons of extra virgin olive oil in the blender. Chop everything, until you get a liquid cream. Wash the tomatoes, cut them into cubes. Now assemble on a serving dish: as a base a spoonful of pesto, then the scallop pulp, on top a teaspoon of diced tomatoes. Enjoy your meal!

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#Oggidelivery: Rome's Turnè paddy with seafood – Italian Cuisine

The two Michelin star chef of Pagliaccio in full lockdown has launched his pop line inspired by the Orient, for now only in delivery and take away

Could a chef like Anthony Genovese long stay with your hands? Certainly not, so much so that it is precisely during the period of forced closure of his restaurant that, together with his right arm Matteo Zappile, Genovese gave birth to the idea of giving birth to his pop line. Is called turne, with a tribute to Salvatores' film, which is the classic travel story, which came back to the chef when he thought about his experiences around the world.
Calabrese of origin, raised in France and settled in Rome after experiences in the East, Genovese is the classic citizen of the world, who in his kitchen loves to take the diner by the hand and take him away with his dishes. This is how, in Turnè's experience, he mainly recalls the years between India and Japan, with a perfect balance between local ingredients and distant flavors.

Turnè's menu for now is only in delivery and take away mode (you can book by calling directly at the restaurant or on Cosaporto), but with a promise that Genovese has made to himself and his many admirers: it will soon become the project of a new local, the pop address that Genovese has promised to build for some time.

#Oggidelivery: paddy rice with seafood (and other Turnè dishes)

The dish completely looks like a Japanese or Chinese dish, but what destabilizes is the presence of paddy rice instead of the classic oriental rice. Exactly, it is the children's pasta, cooked however as if it were an Asian dish, certainly with a wok, with a clear flavor given by the use of soy sauce and a nice bouquet of spices in the background that does not disturb at all. The seafood is instead treated with the same delicacy with which a classic Italian seafood pasta is made. In short, this is a dish that can be defined one hundred percent fusion. Among the other proposals tasted in the same delivery, the ravioli that in the realization have a very clear Chinese inspiration, the amazing crab and pork meatballs, the squid from impeccable cooking, served on a bed of couscous, which makes it almost a single dish. We have freely chosen from the menu, but you can also order one of the five menus that recall in the name and tastes five Asian cities (Saigon, Kyoto, Bangkok, Mumbai and Kuala Lumpur) and ranging from 60 to 30 euros.

On the same occasion we also tasted the croissants that Turnè signed in cobranding with the Casa Manfredi patisserie: the patisserie made the four yeasts of the box and Anthony Genovese thought the fillings, from pastrami to duck, from Nicoise to tuna. It was an experience limited to the Saturday when we called Turnè for delivery, in the hope that it will happen again soon.

Seafood, not just mussels and clams – Italian Cuisine

on clams We have already told you how to choose them and buy them. The oysters, even the ecological and low-cost ones, we consider them a world apart. on mussels it is certainly worthwhile to say something more. And above all it is worth to know also the other local shells, exquisite fruits of our sea to be received and enjoyed with honor.

Let's start with the mussels, or muscles what to say. Of course there are only books to write about them. The recipes? Infinite (here the top ten). Here are just a few ideas: there are several breeding systems, but above all there are several 'Terroir'. For the mussels, really as for wine. Every land, or rather every sea, has its own nutrients and characteristic aromas, and all the mussels absorb them – even if, unlike the common belief, the "filters" of the sea are actually clams.

And speaking of clams: with le clams – or telline if you prefer – there are very few, even two different families! (with the exception of the Sardinian ones, which one type of clams actually are). The clam is larger and more rounded, with concentric grooves on the shell (unfortunately the prized and very tasty local clam has been almost completely supplanted by the Philippine one…). The cocklesinstead, they have shells more smooth and colorful and taste more delicate. That of the Roman coast, an exquisite ancient tradition, is protected by Slow Food, still harvested by raking the sandy beaches by hand on calm days.

The fasolari they have a shell that is a cross between that of the clam and that of the arsella. Their meat is very soft and the tasty taste. From the same family as the clams, unlike the latter, they are unable to completely purge the sand in water and salt, so it is necessary to open the shells by hand and rinse the mollusc (for how to clean them, see here). Excellent steamed or sautéed, they season pasta and risotto and are the protagonists of delicious recipes like the one that sees them seasoned with almond butter.

The razor clams they are those long cones, as its name implies. They live in the sand, they taste strong sea and are excellent for pasta, or au gratin or cooked on the grill. Rich in minerals and low in fat, here's a tip to prepare them: avoid prolonging too much cooking, they become hard and chewy.

The snails they are rare and are delicious bread for real sea wolves. After having purged them, the cap that closes them should be blown up the pan and the broth then filtered. They are eaten in sauce, fitted with toothpicks with which to draw the little snails out of their shell.

The sea truffle, from the meats lean, nutrients (proteins ad high biological value) and prized, has a taste intense and particular – especially when eaten raw, as is often preferred. In the first it goes well with pesto or a sauce based on aromatic herbs and white wine.

The scallops, also known as shells of St. James are the exquisite medallions locked up in spectacular shell fan-shaped. In addition to meat, the 'coral' is also delicious, as are their gonads. The adults in nature can also reach 15 cm in diameter; they move fast and see us very well! They do not stand out for their nutritional supply, but they are low-calorie and golosisime.

Aurora Quinto
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE