where can I find true contemporary Italian seafood recipes?
Buttermilk-Battered Calamari
"This is a great recipe for those who love battered calamari. It’s so simple and the finished product is awesome! Serve with marinara sauce for dipping."
INGREDIENTS:
2 cups vegetable oil for frying
1 cup buttermilk
1 cup all-purpose flour
1/2 tablespoon salt
1/2 tablespoon ground black pepper
1 teaspoon dried oregano
1 pound squid, cleaned and cut into 1/2 inch rings
DIRECTIONS:
Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.
Calamari in Red Wine and Tomato Sauce
"Italian Christmas eve favorite – use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!"
INGREDIENTS:
2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1 teaspoon dried basil
1/3 cup grated Romano cheese
DIRECTIONS:
Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese.
Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
Add the calamari to the sauce. Continue to slowly simmer for about another 20 – 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Swordfish a la Siciliana
"You’ll that you’re back in the old country when you try this great Sicilian swordfish recipe. Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish."
INGREDIENTS:
3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
1/2 pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
1/4 cup capers
2 pounds swordfish steaks
salt and pepper to taste
DIRECTIONS:
Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
Cioppino
"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"
INGREDIENTS:
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp – peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed
DIRECTIONS:
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Salmon with Dijon Vinaigrette
"White wine vinegar, Dijon mustard, and herbs make this a truly memorable way to cook salmon.
INGREDIENTS:
1/2 cup white wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon Italian seasoning
4 sprigs fresh rosemary
1 teaspoon dried tarragon
1 tablespoon capers, drained
1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
1 1/2 pounds salmon fillets
freshly ground black pepper to taste
4 kalamata olives, pitted and sliced
DIRECTIONS:
In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
In an italian restaurant
References :
food channel
References :
try http://www.lidiasitaly.com/index2.htm
buon appetite!
References :
http://www.geocities.com/napavalley/vineyard/6430/
References :
http://www.sallys-place.com/food/book_reviews/italian.htm
References :
http://www.italianfoodforever.com
http://allrecipes.com/directory/1504.asp
http://www.thatsmyhome.com/venettos/pasta/seafalf.htm
References :
Buttermilk-Battered Calamari
"This is a great recipe for those who love battered calamari. It’s so simple and the finished product is awesome! Serve with marinara sauce for dipping."
INGREDIENTS:
2 cups vegetable oil for frying
1 cup buttermilk
1 cup all-purpose flour
1/2 tablespoon salt
1/2 tablespoon ground black pepper
1 teaspoon dried oregano
1 pound squid, cleaned and cut into 1/2 inch rings
DIRECTIONS:
Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.
Calamari in Red Wine and Tomato Sauce
"Italian Christmas eve favorite – use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!"
INGREDIENTS:
2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1 teaspoon dried basil
1/3 cup grated Romano cheese
DIRECTIONS:
Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese.
Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
Add the calamari to the sauce. Continue to slowly simmer for about another 20 – 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Swordfish a la Siciliana
"You’ll that you’re back in the old country when you try this great Sicilian swordfish recipe. Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish."
INGREDIENTS:
3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
1/2 pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
1/4 cup capers
2 pounds swordfish steaks
salt and pepper to taste
DIRECTIONS:
Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
Cioppino
"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"
INGREDIENTS:
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp – peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed
DIRECTIONS:
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Salmon with Dijon Vinaigrette
"White wine vinegar, Dijon mustard, and herbs make this a truly memorable way to cook salmon.
INGREDIENTS:
1/2 cup white wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon Italian seasoning
4 sprigs fresh rosemary
1 teaspoon dried tarragon
1 tablespoon capers, drained
1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
1 1/2 pounds salmon fillets
freshly ground black pepper to taste
4 kalamata olives, pitted and sliced
DIRECTIONS:
In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
References :
I subscribe to a newsletter called "Think Sicily Newsletter". the address is news@thinksicily.com. Each month, though they are trying to get you to rent an outrageously expensive home for two weeks in Sicily, they also include local recipes, some quite good. Check it out.
References :
news@thinksicily.com
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