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SECONDS OF FISH "Part 1"

DRUNK BASS

INGREDIENTS FOR 4 PEOPLE:

1: 1 bass from 1000gr

2: 200 grams of onion

3 : 1 celery

4: 2 cloves of garlic, parsley, thyme, basil, white wine

5: 2 tablespoons Brendy

6: 4 tablespoons olive oil

7: some slices of lemon, salt and pepper

PREPARATION:

gutted scaled washed well and sea bass.

sauté in 4 tablespoons oil, then add the chopped vegetables and herbs before, add the white wine.

Cook over medium heat for 30 minutes, stirring halfway through cooking the fish in the last 5 minutes, add 2 tablespoons of Brendy, finish cooking and then served with slices of lemon.

OCTOPUS IN GREEN

INGREDIENTS FOR 4 PEOPLE:
1: 1 Octopus of about 1000 grams
2: 1 / 2 cup white wine vinegar
3: 4 tablespoons oil 'olive
5: 1 lemon
6: chopped garlic and parsley

PROCEEDINGS

Clean the octopus and boil for one hour in water and vinegar with the addition of salt.

Let cool, drain, then cut it into strips and season it with oil, lemon juice and chopped parsley and garlic.

OCTOPUS SALAD AND VEGETABLES:

INGREDIENTS FOR 4 PEOPLE.
1: 6 small polyps
2: 6 zucchini, carrots 6
3: 200 grams of beans
4: 200 gr of a beard Friar
5: 2 lemons (take the juice)
6: olive oil, salt and pepper.

PREPARATION:

First overturned the heads of the octopus, removing the insides, remove the eyes and the horny beak at the root of the tentacles.

cook them in boiling water cool bringing it to you to prove beautiful tender.

Boil vegetables in water to stop cooking and drain and reduce the ice to pieces.

Peel the octopus is still warm and let them to pieces.

Season with oil, lemon, pepper and salt.

OCTOPUS DRUNK

Ingredients for 4:

1: 1000 g octopus

2: 1 onion

3: 2 glasses of wine, if possible a good barbera

4: 1 can of peeled tomatoes

5: 6 small potatoes

7: 2 tablespoons chopped parsley

PREPARATION:

Chop the octopus.

In a saucepan saute the onion in a little oil.

Then add the squid, cut into small pieces, cover with half the wine and let evaporate.

Add the tomatoes, season with salt and cook for 40 minutes adding a little wine at a time. Cut the potatoes into thick slices octopus and add them to finish cooking.

Sprinkle with parsley and serve.

"ENJOY THE GREAT BY GIANO"

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THE FIRST OF THE SEA "3"

LASAGNE FISH.

Ingredients for 4:

1: 250 gr pasta lasagna type found in every supermarket

2: 400 g perch

3: 1 egg

4: 50 g breadcrumbs

5: 100 gr butter

6: 50 cl of milk

7: 30 grams of flour

8: parsley, salt and pepper.

PROCEEDINGS

breaded fish fillets in the egg and then pass it in bread crumbs, then cook them in butter.

In another pan melt the butter and let us toast the flour, then diluted with hot milk, mescolatr continuously for 10 minutes.

Remove from heat and add the finely chopped parsley, boil the pasta, or use those to put directly in the oven.

Spread in a baking dish or a spoon of sauce, cover with a layer of pasta and fish, bake at 200 degrees for about 15 minutes. AND ENJOY

FUSILLI the grouper.

Ingredients for 4:

1: 320 grams of pasta (fusilli)

2: 5 slices cernnia (preferably clean)

3: 1 onion, 1 leek, 1 shallot , 1 carrot, celery

4: 4 tomatoes

5: 4 tablespoons malvasia

6: parsley, salt, pepper, olive oil.

PROCEDURE.

Far fry the shallot, carrot, celery and parsley finely chopped, add the steaks and grouper fry.

Season with salt and pepper, and add the Malvasia and drain, then cook for 20 minutes with a lid.

Then take 2 slices and cut into cubes and shake the other 3.

Make a sauce with tomatoes, oregano and salt and cook for 15 minutes.

United slices smoothies. Cook the fusilli

then drain and toss with the sauce and the remaining slices into cubes made.

BUTTERFLIES WITH SHRIMP AND PEAS .

Ingredients for 4:

1: 320 grams of pasta (butterfly)

2: 450 grams of frozen shrimp

3: 1 jar of peas

4: extra virgin olive oil

5: 2 cloves of garlic

PREPARATION.

Cook the pasta in abundant salted water, then you fry the chopped garlic in olive oil.

Add shrimp and peas Cook pasta and stir-fry making it directly.

.

Bavetta with clams and zucchini.

Ingredients for 4 people.

1: 350 grams of pasta bavette

2: 800 clams

3: 300 g zucchini

4: 3 tomatoes

5: 10 cl of white wine

6: 1 shallot, 1 clove of garlic, parsley

7: 3 tablespoons olive oil

8: 1 / 2 red pepper, and salt.

PREPARATION.

Wash the clams, then put the clams in a pan and cook without any kind of seasoning.

Make sure that at the end of cooking are open. Once cooked shellfish detached and set aside. Heat 3

cuchhiai oil and then brown the chopped shallot, a clove of garlic and red pepper half.

Then remove the garlic put to cook clams and zucchini cut into strips and parsley, cook for 5 minutes.

Sprinkle the wine and let evaporate, add the diced tomatoes with salt and cook.

Boil the tips, and scoletele insaporitele in the pan with the zucchini and clams.

APETI GOOD BY THE GREAT GIANO.

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