Tag: shellfish

Pan-fried prawns, our quick and easy recipes – Italian cuisine reinvented by Gordon Ramsay

THE pan-fried prawns they are easy to make, quick and the flavor never disappoints. They can be eaten as they are or added to pasta or vegetables to obtain many different seafood dishes. Before you start sautéing, we give you some fundamental advice to put you in a position to choose quality prawns and handle them with care without wasting anything.

How to tell if prawns are fresh

You don’t need to be an expert fisherman to recognize a fresh product, with our tips you will be able to choose the best prawns. The first thing to look at is the head, which deteriorates easily, contains viscera and coral, so important for the good final flavor of the dish. So make sure that the prawn heads have a nice homogeneous and brilliant colorslightly softer, a little translucenton queues, of which the pulp must be visible. They must not have dark spots on the head, much less on the tail, nor a white film on the surface: in the first case the prawns are not fresh, in the second they are dry, poorly preserved.

How to clean shrimp

Cleaning the prawns is a delicate operation, but necessary for the perfect outcome of your dishes. Detach the head to the prawns, remove the gut using tweezers or pulling it gently with your fingers and shelled. The fillet or dark casing of the prawns is their intestine, it is better to remove it because it could have a bitter taste. Always keep the heads and shells aside to create a bisque and flavor your fish dishes.

Shellfish Soup Recipe – Italian Cuisine – Italian Cuisine

Shellfish Soup Recipe - Italian Cuisine

  • 1 Kg clean mussels
  • 1 Kg purged cockles
  • 500 g purge razor clams
  • 500 g purged clams
  • 400 g cherry tomatoes
  • 4 oysters
  • 3 cruschi peppers
  • 2 shallots
  • a fresh chilli
  • fish soup
  • tarragon
  • extra virgin olive oil
  • salt

For the recipe for the shellfish soup, slice the shallots and brown them in a saucepan with 2 tablespoons of oil for 3-4 '. Wash the cherry tomatoes, blend them and sift them, then add them to the sautéed shallot with 2 ladles of fish broth, reduce for 5 ', add salt and add all the shells; cook for another 5 'with the lid on.

Add the chopped cruschi peppers and turn off. Complete with 3 sprigs of tarragon and finely chopped fresh chilli. Accompany the molluscs with crispy scones or slices of toasted homemade bread.

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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

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