Tubes with squids

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This dish is proof that shows that often the simplest things are the most tasty.
It is a typical dish of the Amalfi Coast, more precisely of Positano.

tubetti ai totani

Ingredients for 4 people:
320 g of tubes of Gragnano
500 g fresh squids (caught by my fishermen friends in Praiano)
a clove of garlic
extra virgin olive oil
10 Vesuvian ripe tomatoes
parsley
salt

Clean the squid and cut into cubes.
In a pan fry the garlic with the olive oil, then add the squid and cover with a lid.
After a few minutes add the tomatoes . Cook until the squid are tender; crush the tomatoes.
In the meantime cook the tubes in salted water, drain al dente and add to the sauce.
Finish cooking in the pan. Add a little ‘oil and chopped parsley.

totano

Amico pescatore appena rientrato dalla pesca.

praiano

20% Discount Code Guerzoni

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sconto guerzoniacetaia guenzoni

Good news!

We were able to get a discount of 20% for all  pescenudo’s friends for the purchase of products Acetaia Guerzoni!

Just go to their web page www.guerzoni.com select the products you are interested in and enter your DISCOUNT CODE CASADIO to instantly get a discount of 20%.
This promotion is valid until 31.3.2014.

Meanwhile, you can to take advantage for a Christmas gift. You can purchase modena traditional balsamic vinegar extra old, the cheaper but equally excellent vinegars or dressings.

We use regularly these products and are of excellent quality. The name is a guarantee!

Not miss this opportunity!

Parmesan Risotto with pumpkin sauce, toasted hazelnuts, anchovies and sorrel

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The pleasure of traveling to see new places, to learn about cultures, but especially to meet people and share moments and emotions and to create new friendships.

Today’s recipe comes from a friend whom I met in Basilicata, Giusy Ramunno a Yacht Chef, wife of Rocco Sisto, a captain … indeed the Captain!

Giusy offers us this interesting recipe: Parmesan Risotto with pumpkin sauce, toasted hazelnuts, anchovies and sorrel.

risotto parmigiano

ingredients:

320 g Carnaroli rice
50 g butter
60 g parmesan cheese
boiling vegetable stock
salt
150 grams of red pumpkin
6 salted anchovies
30 g of roasted hazelnuts
Shamrock
extra virgin olive oil q.b.

preparation:
Toast the rice in a saucepan , pour the previously prepared vegetable broth a little at a time, salt and cook slowly.
While the rice is cooking, cut the pumpkin into cubes and cook with low heat in a pan with a little olive oil, a pinch of salt, and half a cup of water. When it is cooked, transfer it into the mixer to obtain a thick sauce .
Pan fry the anchovies with a small amount of olive oil until they are crispy. Cut into small pieces.
Remove from heat and stir in the rice with butter and Parmesan cheese .  Plate the rice.
Create a spiral on top of the rice with the pumpkin sauce , lay the pieces of fried anchovies and toasted hazelnuts within the design , add 3 or 4 leaves of sorrel and finally a drizzle of olive oil .

A spectacular recipe … we just have to try it!

Giusy Thanks ! A hug to you, Rocco, and Francesco !

Truffles Coconat, Ricotta, Cocoa

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A recipe for making excellent Truffles.

tartufini

Truffles made ​​by Cristian Stradaioli

Ingredients:
350 g ricotta cheese
160 g sugar
200 g coconut flour
60 g unsweetened cocoa powder

Make a dough with the ricotta, sugar, cocoa powder and 150 g of coconut flour.
Make Truffles and roll them in the remaining coconut.
Leave in refrigerator until ready to serve.

Cabbage, Potato, and Black Garbanzo Bean Soup

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A great recipe for healthy eating and to prepare ourself for the cold nights ahead: Cabbage, Potato, and Black Garbanzo Bean Soup!

minestra di verza

Ingredients for 4 people:
500 g cabbage
500 g potatoes
200 g black garbanzo bean
celery
1/2 onion
extra virgin olive oil
4 slices whole wheat bread
salt
pepper

First, put the  black garbanzo bean in a large bowl with cold water and bicarbonate (3 g per liter) and leave for at least 12 hours. Rinse and put them  in a pot with water and cook slowly until they are tender.

In another pot , put the thinly sliced ​​onion and brown it with a little oil.
Add the cabbage and celery cut into small pieces and then dried for a few minutes on medium-low heat .
Add vegetable broth or water ,  black garbanzo bean,  and peeled  potatoes cut into cubes and salt.

Bring to a boil , adding more broth or water if necessary : it will not be too tight , since then the bread will absorb the liquid.
Adjust salt.
In a pan put a little olive oil and toast on both sides 4 slices of bread.
Place a slice of bread in the center of each bowl and pour a nice ladle of soup. Complete with olive oil , and freshly ground black pepper.

Mini fishburger

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Today our friend, chef Bartolomeo Ruggiero, sent us this recipe:

Mini fish burger with  Guacamole on bun with Cervia’s salt.

hamburger

Hamburger
1 bonito from about 1 kg
zest of 1 lemon
pink pepper 50g
80g salt from Cervia
extra virgin olive oil 100g
Thread bonito, taking care not to let thorns, then cut the fillets into small cubes and marinate for about 2 hours with the lemon zest, pink pepper, salt and oil
Chop the pulp finely with a knife and share them into 12 parts of the same weight. With a cup round pasta give a form of about 6/7 cm in diameter and 1 cm height.

Bun with Cervia’s salt
500 g flour “00”
200 g of milk
125 g of butter
12 g of yeast
40 g of sugar
20 g of salt from Cervia
2 eggs
Melt sugar and yeast in the milk. Mix the flour with the butter cream and milk, add the eggs and knead for about 10 minutes, add salt towards the end.
Let rise for 2 hours, then form 12 sandwiches. Brush with egg yolk, put on a few grains of Cervia salt. Let stand 10 minutes then bake at 200 degrees Celsius for 10 min.

Cook on grill or frying pan burgers. Cut in 2 parts the sandwiches. Garnish with guacamole,  burger and another guacamole, and finish with the top of the sandwich. Serve the burgers with fries or a small pinzimonio .

Thanks again to the chef Bartolomeo Ruggiero for collaboration with pescenudo!