Friday, September 25, 2009
Friday, September 18, 2009
The Vertical Poptropica
dorado with tomato
dolphin fish is a popular fish in our seas, that our table was trawling in the Gulf of Squillace from Fisherman Brother!
If you are interested in more information on dolphinfish click here
I found online this beautiful drawing!
taken from:
http://www.torreomnia.com/testi/argenziano/dizionario_mare/lampuga.jpg
Now for the recipe!
Ingredients for 4 / 5 persons:
700/800 gr. of dolphinfish in pieces,
40 cherry tomatoes, preferably Pachino,
2 cloves garlic, extra virgin olive oil
parsley in tufts
salt water
It 's very important that the tomatoes are sweet and ripe.
Cut the garlic cloves in 2, put them in a pan with the bottom pan off the bottom and covered with a layer of oil, to lightly brown and add chopped tomatoes in 4.
Cook the tomatoes for 15 minutes then add the sliced \u200b\u200bdolphinfish
Continue cooking for 15 minutes and slowly add half a glass of water.
Turn the pieces of dolphin fish, add some parsley, and then cook for another 15 minutes if necessary adding another half cup of water. Season with salt.
cooked, this will look like!
we seasoned the sauce with the linguine.
The recipe is simple, the delicate but very satisfactory!
the next
Mimma ello 
dolphin fish is a popular fish in our seas, that our table was trawling in the Gulf of Squillace from Fisherman Brother! If you are interested in more information on dolphinfish click here
I found online this beautiful drawing!
taken from:
http://www.torreomnia.com/testi/argenziano/dizionario_mare/lampuga.jpg
Now for the recipe!
Ingredients for 4 / 5 persons:
700/800 gr. of dolphinfish in pieces, 40 cherry tomatoes, preferably Pachino,
2 cloves garlic, extra virgin olive oil
parsley in tufts
salt water
It 's very important that the tomatoes are sweet and ripe.
Cut the garlic cloves in 2, put them in a pan with the bottom pan off the bottom and covered with a layer of oil, to lightly brown and add chopped tomatoes in 4.
Cook the tomatoes for 15 minutes then add the sliced \u200b\u200bdolphinfish
Continue cooking for 15 minutes and slowly add half a glass of water.
Turn the pieces of dolphin fish, add some parsley, and then cook for another 15 minutes if necessary adding another half cup of water. Season with salt.
cooked, this will look like!
we seasoned the sauce with the linguine. The recipe is simple, the delicate but very satisfactory!
the next
Mimma ello
Thursday, September 10, 2009
Chocolatier Mac 4shared
Skipjack white
Very simple and very tasty!
These skipjack were caught by Corrado - the brother with a passion for fishing - and were prepared following the recipe Ivonne - wife of her brother fishermen and an excellent cook!
can not be defined with precision weights and timing, everything needs to be "eye."
Ingredients: fresh tuna
,
Extra virgin olive oil,
White wine vinegar, bay leaves
,
Lemon,
Parsley, Garlic
.
Method: Boil the
little tuna in water and vinegar and bay leaves, the water must cover the little tuna, little tuna for my 6 I put a coffee cup of vinegar.
Overall, skipjack have been on fire for about 30 minutes.
I've drained and allowed to cool, Then I removed the heads, bones, skin, I did some threads and I put them in a dish.
I have a glass of olive oil and seasoned with chopped parsley and garlic and the juice of 1 lemon,
and I sprinkled the threads .....
Really delicious!
Calafuria And here, in a photo last year, this is the boat with which Conrad fishing in the summer.
Greetings Corrado - the lead,
Mario - who greets us, and Goofy
- with the yellow costume, which is no longer with us and whom we remember with affection!
best, the next
Mimma ello 
Very simple and very tasty! These skipjack were caught by Corrado - the brother with a passion for fishing - and were prepared following the recipe Ivonne - wife of her brother fishermen and an excellent cook!
can not be defined with precision weights and timing, everything needs to be "eye."
Ingredients: fresh tuna
,
Extra virgin olive oil,
White wine vinegar, bay leaves
,
Lemon,
Parsley, Garlic
.
Method: Boil the
little tuna in water and vinegar and bay leaves, the water must cover the little tuna, little tuna for my 6 I put a coffee cup of vinegar.
Overall, skipjack have been on fire for about 30 minutes. I've drained and allowed to cool, Then I removed the heads, bones, skin, I did some threads and I put them in a dish.
I have a glass of olive oil and seasoned with chopped parsley and garlic and the juice of 1 lemon, 
and I sprinkled the threads .....
Really delicious!
Calafuria And here, in a photo last year, this is the boat with which Conrad fishing in the summer. 
Greetings Corrado - the lead,
Mario - who greets us, and Goofy
- with the yellow costume, which is no longer with us and whom we remember with affection!
best, the next
Mimma ello
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