Tag: seared

Recipe Freshly seared fish with broth – Italian Cuisine


  • 850 g 1 gurnard or redfish
  • 700 g croaker
  • 680 g 8 monkfish steaks
  • 300 g squid
  • 90 g onion
  • 2 tomatoes
  • 50 g baby octopus
  • 16 small red prawns
  • 8 scampi
  • 8 cuttlefish
  • extra virgin olive oil
  • dry white wine
  • dried oregano
  • salt
  • pepper

For the recipe freshly seared fish with broth, clean all the fish, eliminating all the bones, heads and spines, keeping the scraps.
Shelled and clean the prawns and add heads and shells to the fish scraps.
Clean molluscs and cut them into small pieces or strips.
Slice the onion and brown it in a saucepan with a drizzle of oil and a pinch of salt. Add the fish and shellfish scraps and brown them for 3-4 minutes, then sprinkle with a splash of white wine.
Leave him blend and add 2 liters of water and the tomatoes cut into 4.
You do cook for 20-25 minutes, turn off and filter, obtaining a soup. Perfume it with oregano.
Peel fillets and cut the fish pulp into thin slices.
Arrange in the dishes all the varieties of fish, crustaceans and molluscs and serve them with bowls of boiling broth: each diner will dip the fish bites, «cooking them lightly with the heat and making them flavor.

Recipe: Davide Brovelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Cold pasta with seared tuna recipe – Italian Cuisine

Cold pasta with seared tuna recipe


Cook the pasta in advance, sear the tuna at the last moment and pair it with this exquisitely Mediterranean single dish

  • 350 g half penne rigate
  • 250 g fresh tuna
  • 150 g piccadilly tomatoes
  • pitted green olives
  • Taggiasca olives
  • extra virgin olive oil
  • marjoram
  • salt
  • pepper

To prepare cold pasta with seared tuna, boil the penne in salted boiling water, drain, season with a drizzle of oil and spread them in a tray to cool.
Wash in the meantime, cut the tomatoes into wedges and put them in a bowl. Chop 100 g of green olives and add them to the tomatoes. Season with 2 tablespoons of oil, salt, pepper and marjoram and leave to rest. Then mix with the cold pasta.
Flavor tuna on both sides with oil, salt and pepper. Blanch it in a hot pan for about 1 minute on each side, then cut it into slices. Distribute them on the pasta and complete with marjoram and other olives, greens and Taggiasca.

Seared tuna with olives and pistachios recipe – Italian Cuisine

Seared tuna with olives and pistachios recipe


  • 1 g tuna steak
  • 100 g kalamata olives
  • 80 g shelled pistachios
  • 50 g stale bread
  • 1 green chilli pepper
  • extra virgin olive oil
  • salt

To prepare seared tuna with olives and pistachios, roughly chopped olives and pistachios.
whisk stale bread and toast it in a pan with 1 tablespoon of oil for a couple of minutes, until it becomes golden brown.
Rub the tuna steak with a little salt and cook it whole in a pan with 3 tablespoons of oil for a couple of minutes per side, including the ends, then let it cool.
cut it finally in thin slices, distribute it on the plates, season it with toasted bread, chopped pistachios and olives and sliced ​​chilli pepper.
serve accompanying it at will with wild radicchio and pickled lemon (on sale in Middle Eastern specialty shops or online).

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close