Tag: stewed

Stewed cuttlefish – 's stewed cuttlefish recipe – Italian Cuisine

First, peel the potatoes and cut them into rather small cubes (more or less the size of the cuttlefish).

Fry the chopped garlic, onion and red pepper with a little oil.
Add the cuttlefish and cook them over high heat for a few minutes, then add the potatoes, tomato pulp and parsley.

Lower the heat, close with the lid and simmer for at least 20 minutes or until the potatoes are well cooked and begin to flake slightly.
At this point remove the lid, season with salt, raise the heat and reduce the sauce.

The stewed cuttlefish are ready, add a little fresh parsley and serve.

Recipe Stewed legs with cherry tomatoes and mushrooms – Italian Cuisine

Ingredients

4 chicken legs
300 g colored cherry tomatoes
200 g peeled cardoncelli mushrooms
100 g green and black olives
30 g desalted capers
garlic
marjoram
salt
tomato concentrate
chicken or vegetable broth
dry white wine
extra virgin olive oil

Duration: 1 h

Level: Easy

Dose: 4 people

separate the spindles from the upper thighs cutting at the joint.
Cut in half the cherry tomatoes, distribute them in a tray and salt them. Let them rest while you prepare the rest of the recipe.
Heat in a pan, a little oil with 1 clove of garlic crushed with the peel. Brown the spindles and thighs, with a pinch of salt, for 6-7 minutes.
Take away from the pan the pieces of chicken, remove the garlic and the fat released from the chicken.
Pour in the pan 1 glass of white wine, to dissolve the caramelized parts on the bottom, add a bunch of marjoram tied with a string and put the chicken back in the pan before the wine has completely evaporated.
wet with 4 ladles of broth, add 1 tablespoon of tomato paste and cook over medium-low heat for about 40 minutes.
Jump in another pan the cardoncelli cut into pieces, with a drizzle of oil and 1 clove of garlic. After 4 minutes, add the salted cherry tomatoes, capers and olives. Saute everything together for 1 minute, then add everything to the chicken in the last 2 minutes of cooking.

Recipe Sea bass, clams and cuttlefish stewed – Italian Cuisine

Ingredients

1 kg purged clams
450 g clean cuttlefish (bags only)
400 g 1 gutted and scaled sea bass
250 g red potatoes
2 cloves of garlic
2 lettuce hearts
parsley
mint
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 6 people

Gather the clams in a saucepan with 2 spoons of oil, 1 clove of garlic crushed with the peel, a few stalks of parsley and a mince of pepper; cover and open them on the fire; finally peel half of it and filter the cooking water through a fine strainer lined with a double sheet of kitchen paper.
Cut the cuttlefish, open the bags, cut the internal side with oblique cuts, keeping the blade inclined at 45 °. 3-4. Then cut them into strips 1 cm wide, perpendicular to the incisions. In this way they will cook faster, curling.
Divide the seabass in 3-4 slices.
Peel the potatoes and cut them into slices. Heat 2 tablespoons of oil in a pan with 1 clove of garlic crushed with the peel. Brown the potatoes for a couple of minutes, salt them, then add the sea bass slices, placing them on the side of the pulp; cook them for 2 minutes, turn them over and continue for another 3-4 minutes.
Take away from the pan the potatoes and sea bass, add another 2 tablespoons of oil and cook the cuttlefish strips over high heat for a couple of minutes, seasoning with salt.
Take away the cuttlefish from the pan and deglassatela (or dissolve the residues of the cooking bottom) with a ladle of water, cooking until it reaches a boil; then add the filtered clam cooking liquid.
Riunite in the pan the potatoes, the sea bass slices, the cuttlefish and the clams, the 2 peeled lettuce hearts and some mint leaves; turn off the heat and leave to cook for 3-4 minutes.
distributed the stew on the plates, complete with fresh mint leaves and a drizzle of oil and serve immediately.