... after centuries, came back with a couple of seafood recipe, simple, tasty and you know ... natural, almost ..
I * invented * a (second) and the other is salt and pepper (August 2008)
Bavetta with bream, pumpkin flowers and nuts (in the photo do not see anything except the tips ... sigh)
Serves 2
bavette 200 gr (I had a pack of bibs ... SETAR sailor who bbbbuonee)
a small sea bream (fatevela the fishmonger fillet but keep waste )
zucchini flowers 4
curry 1 teaspoon extra virgin olive oil
qb
garlic 1 (remove the green sprout inside)
fried minced (or carrot + onion + celery)
walnuts taste
then prepare a soup with a fast / 2 liters of water, vegetables and sauté for scraps of fish. to restrict well.
heat water for the pasta.
in a frying pan heat the oil with the garlic in two open, then delete it.
cut the flesh of the fish into chunks, and zucchini flowers into strips. fry the fish well with the curry then add * the flowers and a ladle of soup. simmer 10 minutes.
advanced the soup I put the pasta water.
boil the pasta and sauce Sautee together.
simply excellent!
AMBERJACK ROLLS WITH CAPERS AND ZUCCHINI
Serves 2
4 yellowtail fillets - then divide by two
1 zucchini
extra virgin olive oil to taste
1 clove garlic capers
qb
salt and pepper to taste
white wine to taste
the amberjack me ' fishmonger fillet it, leaving the skin is so thin that they can be eaten without problems.
cut the zucchini into strips and fry in a pan with a little olive oil.
obtain two strips of yellowtail from each fillet and roll it around a bunch of zucchini. close with a toothpick.
reheat a bit 'of oil in a pan with the garlic smell, add the capers and the rolls, sprinkle with white wine and salt and pepper to taste.
stop
well as their excellent
I LOVE AMBERJACK
finally thank Betty I made a gift of friendship, one of the feelings beautiful and profound that they exist and that when you are not going to need huge comeback ....
something extraordinary
a fantastic gift
Immediately around it to:
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