Tag: Seafood

Seafood risotto, a refined recipe, made with shellfish and shellfish – Italian Cuisine

It is an elaborate dish, which contains all the flavor of the sea. It will take you time, but the result will be extraordinary

The scent of shellfish, the consistency of risotto, a good glass of white wine served at the right temperature and you're done: you're not on vacation, but the seafood risotto with its aromas it will make you dream of being already in front of the sea, in full relax. This dish, which is a must of Mediterranean cuisine, is prepared in many Italian regions and different versions are known.

Molluscs, but also shellfish in the traditional recipe

Risotto alla pescatora is one of those dishes that lends itself to the most risky reinterpretations. Every fish goes well with the flavors of this recipe, where it is essential that the raw material is very fresh. In the original version, as well as clams and mussels, there are squid and then prawns and scampi, which with their sweetness balance the flavor of the shellfish.

Broth? Better fish cartoon

For a really tasty dish, the secret is to cook the rice not in any broth, but in the comic you will prepare by boiling the fish waste. In addition to the shrimp and prawn carapace if you have scraps of other fish, add them to water, celery, onion and carrot. Boil everything for about an hour, until the liquid has reduced by half. Then strain everything and leave to cook rice.

seafood risotto

And now the recipe for seafood risotto

Get yourself 1 kg of clams (or lupins) and 1 of mussels: clean the mussels under running water, remove the byssus from the mussels, that dark filament placed between the two valves and clean the clams. Put mussels and clams in a large pan with a drizzle of oil and a clove of garlic. Cook with a lid, until the shells have opened. At this point turn off, remove the shellfish and strain the cooking liquid that you will need to add to the fish broth to make the risotto. Shell shrimp and prawns and boil them in boiling water for a few minutes. Prepare the comic with the shells and leave it aside. Take the squid, clean them, wash them and cut them into strips. In another pan, sauté a sliced onion over a low heat in a little butter: when it is golden, add the rice and toast it. Sprinkle with a glass of white wine, add the squid and then gradually add the fish stock, until the rice is cooked. Just before turning off, add salt and then add the mussels, clams, prawns and prawns to the rice. Sprinkle with chopped parsley and serve with a good glass of fresh white wine.

In the tutorial some more suggestions for a perfect risotto

Cook the seafood – Italian Cuisine

Clams, mussels, cockles, scallops and razor clams: how to clean and cook the tastiest shells of the sea to prepare appetizers, sauces or main courses

Whether you are at the beach or in the city, there is nothing better than a good dish with seafood to enjoy your vacation or to get a taste of what awaits you. Cannolicchi in sauce for a pasta, sauté of clams and mussels or scallops au gratin, the taste of seafood is always very intense and appreciated. But how can these delicious ingredients be cleaned and prepared? Here are some tips.

Scallop

It is also called Conchiglia di San Giacomo, is formed by a white body called walnut and a red part, called coral and has a whitish shell. It is usually sold already half open and partially cleaned from sand. If it is still closed, open it with the help of a small knife, remove all the fleshy parts and clean them from the darker filaments and sand. The scallop can be prepared raw, marinated in oil and lemon, fried or au gratin. It has soft flesh and a slightly sweet taste. It cooks in a short time because excessive heat makes it hard and stringy. The best time to consume it is from May to August but it is available throughout the year. You can prepare a filling with breadcrumbs, garlic, salt, oil and parsley, cover the scallop with this mixture and brown it for 10 minutes at 180 °.

Mussels

They are also called mussels, they have an elongated triangular shell of a bluish-black color, while the fruit inside can be of a bright orange or whitish. They live attached to rocks and are among the most used shellfish in the kitchen. Cleaning them is easy, you need to remove the beards, the byssus and all the mud that often remains attached to the shell, to prevent it from melting during preparation. They can be opened with a small knife or in contact with heat in a saucepan. They always release their liquid which must be filtered and then used to give more flavor to the dishes. All those that do not open during cooking must be eliminated because they are damaged. They are used for sauces, soups, are made au gratin or stuffed.

seafood

Clams

There are two types: normal and true, larger and tastier. They are bivalve molluscs that live in the sandy bottoms and for this they must be cleaned with care. They should be left to drain in water and salt and then rinse before cooking. The shells are light gray, the fruit is well attached to the shells. They have a delicate and tasty taste at the same time. The most popular dish is spaghetti with clams but can be tasted in sauté or in fish soups. It is necessary to make them open in a pot without seasonings and then filter their very tasty cooking liquid. Before salting them taste them, they are often savory at the right point and do not need any more salt.

razor

They have a shell in the form of an elongated tube, which can reach 15 cm. The razor clams live sunken in the sand and for this they must be cleaned very well. At one end they have a dark-colored bag that is often full of sand and must be removed. To check that they are alive, touch them and the shell should close immediately. In the kitchen they are eaten grilled, in soup, au gratin or in spaghetti sauce.

fasolari

The fasolari have a smooth shell of dark color, brick red, even 10 cm wide. They must be bought alive like all shellfish and left to drain in water and salt. They are cooked like clams or in soup, with tomato and garlic. They can also be eaten raw, seasoned only with oil and lemon.

Seafood salads: 5 recipes for all tastes – Italian Cuisine

With fruit, gourmet or seafood. Discover five different ways of bringing the sea to the table

Five recipes of seafood salads, to go beyond the usual mix of seafood, octopus, squid and prawns. Only missing a glass of good iced white wine and a terrace with sea view for feeling on vacation at the first taste.

Seafood salad with mackerel, watermelon and pistachios

summer and very fast to prepare, this salad combines the rich taste of the mackerel in oil to the freshness of thewatermelon. To prepare it, drain the mackerel fillets and add them to a bowl songino washed and dried. Cut into cubes of watermelon and seasoned with salt, extra virgin olive oil, lemon juice, fresh basil and a chopped pistachios lightly toasted in a non-stick pan.

Gourmet seafood salad

From an appetizer seen and revised, with thelobster seafood salad becomes an important dinner dish. To prepare this dish for two people, boil a lobster for 20 minutes in salted water and steam small potatoes (or boil them with the peel and cut them into cubes afterwards). Clean the lobsters and place the pulp into small pieces in a salad bowl with the potatoes. Season with salt, extra virgin olive oil, pepper, red Tropea onion finely chopped and some caper.

Mussel salad

Never thought that mussels alone could they become the protagonists of your seafood salads? Let them open in a pan with a drizzle of oil and a small garlic clove. Shell them and let the mussels cool before joining them to asalad of ripe tomatoes, oil, salt and chives.

Regional seafood salads: the Ligurian one

First prepare the panissa, a kind of chickpea flour polenta, typically Ligurian. Bring one liter of water to the boil, add salt and 250 g of chickpea flour. Stir with a wooden spoon and cook for about 60 minutes over low heat. After the cooking time, pour the panissa into a deep dish (or a baking dish) and let it cool. Meanwhile boil also cuttlefish and cut them into strips. Season the cuttlefish with panissa cubes, bottarga grated or sliced and salt, oil and lemon juice.

Seafood salad and fruit

Fresh and light, this salad with shrimp, green apple, celery and walnuts it's also great as a main dish. Steam the prawns, shell them and season with salt, extra virgin olive oil, black pepper and lemon juice. Also add an unpeeled green apple cut into cubes, slices of celery cut into slices and coarsely crumbled walnuts.