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Fish's Recipes



Ingredients for four people

4 slices of swordfish
600 g peeled tomatoes
1 tablespoon capers
100 g green olives
1 onion
1 clove garlic
1 / 2 cup extra virgin olive oil

Skip the slices of fish flour in the oil and drain.

In the same oil cook the onion, garlic and celery, add the capers, tomatoes and pitted olives.

Cook, covered, over low heat for 10 min..

Place the fish in an ovenproof dish, sprinkle with sauce and basil, cover flush of water, salt and pepper and bring to the end of baking.


Sardines a Beccafico - alla Palermitana

Ingredients for four people.

800 fresh sardines

6 anchovies
150 g breadcrumbs
50 g pine nuts
50 g sultanas
olive oil

Drain the sardines, Privatel head and bones and wash them.

In half a cup of oil in pan, let brown bread crumbs, then put it in a bowl and mix with the anchovies and boned, a teaspoon of chopped parsley, pine nuts, raisins soaked in warm water and squeezed, a little salt and pepper.

With this stuffing fill adgiatele and sardines on a baking tray greased with oil, and between one and the other put a bay leaf.

Put salt, a little oil, bread crumbs left in a hot oven and cook for 30 minutes.

Serve the sardines to Palermo after being sprayed with a little lemon juice.


Squid Venetian - Seppie alla veneziana

Ingredients for four people

750 g small Squid
1 clove garlic
1 bunch parsley
1/2 cup white wine
4 tablespoons olive oil

Clean the Squid, removing the bone content in the bag, eyes and beak. After removing the skins to cover them, remove the bag. Wash them in running water and set aside the ink bag. Clean and finely chop the parsley. Put the squid in a saucepan over medium heat with olive oil and a clove of garlic, when it became dark in color, remove it and squid seasoned with salt and freshly ground pepper. Cook the squid for about twenty minutes on low heat and cover pan, then sprinkle with the wine and add the ink. Avoided, during cooking, d ¡find the container, shake it, but from time to time. When cooked, sprinkle the squid with the parsley and serve them with sauce.

More recipes coming soon

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