Cucina & Dintorni

COOKING AND SURROUNDINGS

ANCHIOVIES CARPACCIO
Ascolan Olives
Burlenghi whit flour, milk, egg and parmisan
Cacciatora Lamb
Carbonara spaghetti whit pepper anb bacon
Chicken salad
ITALIAN RISE DISH WITH ERBS
LARGE CRAWFISHES WITH GRAPPA
Meat balls of Ricotta and spinachs
MUTTON IN TOMATO SAUCE WITH GRAPPA
Parmisan eggplants
Potato with whipped cream
RAVIOLI  WITH PUMPKIN AND CHEESE
RICH –UNEXPENSIVE COMPLETE MEAL DISH MADE WITH LEFTOVERS MIXTURE LOAF OR BALLS
Rise pudding
SPAGHETTI WITH  FRESH MACKEREL
Stockfish Vicentina
Tagliolini with salmon
Tomatoes stuffed with tuna

Stockfish Vicentina

Ingredients  for 6 persons

• 1 kg of stockfish  (kept in the water for 24 hours at least)

• 600 grams of onion

• 1 segment of  garlic

• parseley

• 6 filets of anchovies

• flour

• ¾ liter of milk

• Parmisan cheese grated

Preparation

Remove thorns from the stockfish  and cut it in pieces, leaving on the skin. Fry onions with a segment of garlic, parseley, anchovies and then add the stockfish. When the stockfish is becoming  add other oil and milk step by step . Cook at low fire for three hours at least.

When the stockfish is half coocked dust  grated parmisan cheese. Sometimes  Twist the pot   without melting.

Very tasty if  served with polenta.

Pubblicità

Pubblicità