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PASTA WITH SALPA

Ingredients for 3 people:

parsley

1:300 grams of pasta (spaghetti / penne / Fusilli / tortiglioni, simply put the pasta you prefer)
sailed from 2:2 500g icing
3:10 pomodorinni
4:1 / 4 shallots

5: olive oil salt and pepper

PREPARATION: Clean the
leave by the scales and then evisceratele ricavatene fillets, cut fillets into cubes and put them in a bowl, make a mixture with the onion and 2 tablespoons of olive oil put to fry in a pan add chopped tomatoes in half (in the meantime, cook the pasta) when the tomatoes are mushy, add the diced sail cook for 5 minutes, then drain the pasta and then stir-fry season with salt and add the chilli whole, chopped parsley, finely prepared dishes and place the parsley.

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SALPA spices :

Serves 2:
1: 2 salpe 350 or 500gr
2: 2 cloves garlic
3: 3 1 / 2 tablespoon Chinese pepper
4: salt cuanto just
5: the juice of 1 / 2 lemon.

PREPARATION: Clean the fish
, squamateli eviscerateli and (if possible, clean them immediately after capture, to prevent the viscera due to fermentation of the algae on which it feeds, thus making the meat not take the bitter taste) .
Clean the garlic, then put it in a blender along with the pepper and a bit of coarse salt, crushed all in a big way.
Heat in a pan 5 tablespoons of oil put a bit of chopped obtained in the belly of the fish with the remaining chopped put it in the pan with the fish, the fish fry 2 to 3 minutes per side turning them with care (help with 2 spatulas Kitchen ), pour the lemon juice finished cooking, cooked fish and garnish Serve with the sauce cooking.

(accompanied these dishes with a slightly sparkling white wine)

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THE NEXT ICE AND RICE DISHES

Dear friends at this late hour, I refer you to-morrow with two recipes snubbed by many of the fish or sail the with this fish are two very tasty dishes, a spaghetti sails, 2 sets sail spices.

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COCIA

Today for lunch I made a risotto as the title track and cocia that I looked around the kitchen so that I seemed to be in an episode of planet sea, I came in the hands of rice, asparagus and a slice of cod already wet and there I was turned on a lamp, I turned to his wife and said today cod risotto and asparagus.
RISOTTO BACCALA 'AND ASPARAGUS .
Ingredients for 4:
1-4 punch Rice
2-2 bunches of asparagus
3-onion
4-half stick of celery 5-1 carrots
if small, and if you put big
6-1 tablespoon capers salted or pickled
7-anchovy paste
8-300g of salt cod
9-virgin olive oil, salt, pepper, parsley, and a nut.
10-
butter PREPARATION:
Take a pan and then add the oil, clean the onion carrot and celery, chopped very fine do ein end, add the capers. Clean the cod
raised the skin and make it into cubes, bring to boil the oil to fry the mince and put it while you cook the sauce add a teaspoon anchovy paste, you fry pre 3 minutes and then raised from the heat, clean and rinse the asparagus raised the most hard, then blanched asparagus or cook in a pressure cooker for 10 minutes, cool them whenever they are ready and cut to pieces, done that in a pot for cooking the rice, put 2 tablespoons oil 3 tablespoons water and add the nut rice then gradually add water and turn occasionally arrived almost cooked add the garlic and salt cod brought to the end of cooking remove from heat and add a knob of butter and parsley and season with salt and pepper.

SOUP seabream.
Ingredients for 4 people:
1-4 bream 300gr
2-400g spaghetti

peeled 3-4-one die
5-parsley, basil
6 - onion
7-virgin olive oil

PREPARATION:
In a very large pan, place the oil, cut into wedges for fry to put it, just take the nut brown add the tomatoes (vegetable if possible) do loosen the nut, then add the bream avverli clean after you add water to cover the fish and allow it to withdraw but not too much, coarsely chopped parsley and 2 basil leaves for cooking, cook the spaghetti in the meantime, however, the first cut about 2 or 3 cm.
cook, once cooked, drain them and then lift up now bream cooked and set aside with the remaining broth flavored pasta and a good appetite.

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TUSCANY IN THE TUSCAN TABLE II

I want to delight of two pasta dishes the recipe was given to me by my former partner of toscano doc lever
The first is a risotto with trout and the second is a risotto with sausage but now let's begin.

RISOTTO WITH THE TROUT:

Ingredients for 4:

1-300-gr rice
2-trout-gr 500
3-2 cloves garlic

parsley 4-5-white wine butter
6-gr-50
7-
olive oil salt and pepper 8-

Preparation: Clean good trout raised fins and entrails and rinse well.
In a large pot sauté in 6 tablespoons of olive oil, minced garlic and parsley fine.
Before the colored oil, add the trout, salt and pepper and pour a glass of white wine.
Cook floor for about ten minutes, then carefully de-boned the fish and then go the pulp to pass anything.
Put the puree thus obtained in the pot, boil and add rice. Bring cooking with boiling water or broth nut. Finally add the butter
ealtro chopped parsley, serve with a creamy pepper.

Risotto with Sausage:

4 servings:

1 - 300 gr rice
2-3 pork sausages
3 - onion

4-bay
5 - a quart of broth
grated Parmesan cheese 6-7-

olive oil salt and pepper 8-

Preparazzione : finely chop the onion and fry with a couple of bay leaves, 4 tablespoons of oil.
When the onion starts to wilt add the sausages, skinned and shredded, cook for 5 minutes.
Add the rice, cook for a few minutes and then pull up with the hot broth.
Season with salt when cooked add a few tablespoons of Parmesan, and serve with extra cheese and sprinkled with pepper.