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Branzino all'acqua pazza


Ingredienti per due persone :
1 branzino di gr. 600, 1 rametto di rosmarino, 1 rametto di timo, mezzo limone, 1 bicchiere di acqua, 1 bicchiere di vino bianco, 1 ciuffo di prezzemolo, 1/2 spicchio di aglio, 7 pomodorini, sale q.b., 3 cucchiai di olio extra vergine di oliva
Preparazione:
Eviscerate il branzino (togliendo anche le branchie), lavarlo con acqua e sale e mettetelo in una pesciera insieme all'acqua, al vino, ai rametti di rosmarino e di timo ed al mezzo limone tagliato in due. Cuocete a fuoco moderato per circa 20 minuti. A fine cottura, eliminate i rametti ed il limone e aggiungete i pomodorini tagliati a tocchetti, il ciuffo di prezzemolo tritato e il mezzo spicchio di aglio spremuto. Salare e condire con i 3 cucchiai di olio.

Note:
In ordine di preferenza (e di costo): 1° branzino pescato Mediterraneo; 2° branzino pescato Atlantico; 3° branzino allevamento italiano; 4° branzino allevato estero.

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Frittatina di carciofi


Ingredients for 4: No
4 artichokes, No 4 eggs, 3 tablespoons milk, 1 / 2 lemon, gr. 200 grated cheese, gr. 100 of breadcrumbs, 1 sprig of parsley, chopped 1 clove garlic, 1 pinch of baking soda, salt and olive oil.

Preparation:
Remove the leaves from the artichokes side hard and pass them in water acidulated with 1 / 2 lemon. Drain and cut into wedges.
In a bowl, beat the eggs until they form bubbles, mixing with chopped parsley, a clove of crushed garlic, a pinch of baking soda and salt. Then, add the cheese, breadcrumbs and milk. At the end of stirring the mixture with slices of artichoke and lay it in a pan, previously greased with oil. Complete sprinkle with breadcrumbs and a drizzle of oil.
Bake at 250 degrees for about 20 minutes (or at least until aquando is golden brown).

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Mammole ripiene


Ingredients for 4: No
4 violets, 1 / 2 lemon, 2 potatoes, gr. 200 of grated Parmesan cheese, gr. 150 of breadcrumbs, a large sprig of parsley, 1 clove garlic, 1 egg, salt and extra virgin olive oil

Preparation: Remove from
violets leaves harder side, dip in water acidulated with the 1 / 2 lemon, then open the paper, creating a space between a leaf and the next.
Stir half the cheese with the breadcrumbs, add the chopped parsley, a clove of crushed garlic and salt. Place the mixture between the leaves of violets and put them in a saucepan along with potatoes peeled and cut into chunks. Drizzle with oil and fry over high heat. After 5 minutes, add hot water (keeping the level 1 cm. Below).
After 10 minutes of cooking over moderate heat, cover each with a violet compound formed from the remaining Parmesan cheese and 1 egg. Cook for another 5 minutes. Finally, au gratin in the oven until the violets will not be golden.

Notes:
Buy all'ortomercato the violets. Today I bought 20 (very cool) for 7 €.

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Seppie con le bietoline


Ingredients for 4:
gr. 800 of squid cleaned and cut into cubes, 1 kg. of Swiss chard, 1 shallot, 5 tomatoes, 1 red pepper, 1 sprig of thyme, 3 tablespoons oil, 1 glass of white wine, salt.

Preparation:
fry for about 10 minutes the pieces of squid in a large pan with olive oil, chopped scallion and chili;
deglaze with white wine, salt and add chopped tomatoes along with the thyme;
continue cooking for 5 minutes then add the previously boiled Swiss chard in salt water.

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Taralli con lo zucchero (Pucciatedde pu zocchere)

Ingredients:

6 eggs, 500 gr. 00 flour, pinch of salt 6 (1 for each egg), 6 pinches of baking soda, cl. 75 of extra virgin olive oil, 1 tablespoon of good taste alcohol (brandy or white). Icing: 250 grams of sugar, 50 cl acqua e 1/4 di limone spremuto.

Preparazione:

Battete le uova (bianco e tuorlo) fino a quando non si formano le bollicine, aggiungere l'olio e, quindi, lentamente aggiungete la farina. Lavorate bene l'impasto sino a quando si sente il rumore dell'aria che scoppietta.

Tagliate dei pezzetti del composto con i quali fare un cilindro del diametro di 2/3 cm. e, quindi, un tarallo. Bollite i taralli in acqua non salata, sino a quando non vengono a galla.

Stendete i taralli su un canovaccio e avvolgete il tutto con una coperta. Attendete un paio di ore per far raffreddare naturalmente i taralli e poi, con un coltello effettuate un taglio per tutto il perimetro del tarallo (al centro deep and a couple of millimeters). Plus, with a pair of scissors, make 4 or 5 small cuts on top. Finally, bake for thirty minutes (the oven to 200 degrees).

Preparation frosting: Melt

Cold 250 gr. sugar with 50 cl. of water. Put everything on a small stove "idle" (without turning).

After about 25 minutes (when the mixture is the thread on the tail of a wooden spoon), cool the pan in cold water. Then, add the lemon juice and stir vigorously with a wooden spoon. With warm the mixture, using a brush, cover with icing taralli (when the glaze congeals, heated in a water bath).

Note: The

tarallo with sugar is going to "withdraw" from the relatives to whom, on Palm Sunday, brought greetings. In the case of children, it was withdrawing "cavaddistre" (shaped like a horse).