millefoglie di baccala' aromatizzato all'aneto, allora, ed alla mela-giuliasdelikatessen

In: gluten free, Secondo di pesce

  INGREDIENTS FOR SINGLE PORTION: 3.53 oz of puff pastry 1/4 of onion 2.83 oz of milk 2.83/3.53 oz of softened salt cod dill and then to taste pomegranate to taste extra virgin olive oil to taste METHOD: Stir fry the onion with enough extra virgin olive oil and place on the non-stick frying pan the cod fillet. Drizzle until the milk is covered, and add a few sheets of laurel and a few leaves of dill to flavor. Cook over very low heat for a maximum of 2 hours (induction fire at 4 max), turning the cod fillet from time to time. Turn offREAD MORE

polpo in insalata con patate-www.giuliasdelikatessen.it

In: Secondo di pesce

OCTOPUS SALAD  COOKED IN PAN WITH BOILED POTATOES: INGREDIENTS: 35.27  oz  of fresh octopus 1 large shallot 2 packages of chive 1 generous glass of prosecco 1/2 cup of water salt, extra virgin olive oil to taste 4 large potatoes some marjoram leaves for decoration 1) Finelly cut shallot and chive and cook with some extra virgin olive oil and a generous glass of prosecco then add octopus that was already cooked,  keep it in the pan no more than 15 minutes at medium fire. 2) Add 1/2 cup of water to prevent the octopus to stick to the pan. 3) Add to your panREAD MORE

In: Secondo di pesce

INGREDIENTS FOR 5 PEOPLE 2 slices of swordfish (approx 7.05 oz) 7.075 oz of monkfish a handful of capers and green olives, cut in halves 2 anchovies in oil 3 sweet peppers in strips 1 small red onion and 2 cloves of garlic to be fried in generous Sardinian extra virgin olive oil juice of 1 lemon 1/2 glass of marsala water to pleasure a generous handful of parsley some small tomatoes cut into slices without their seeds PROCEDURE cooking procedure is simple in a non stick pan for approx 15/18 minutes at moderate heat with all the above mentioned ingredients. 1) Cut the swordfish intoREAD MORE