Sea bass - four hundred gram cut pieces
Flour (komugiko)
Clams - small
Garlic - one clove
Anchovy paste - one large tablespoon
Twelve cherry tomatoes
Two tablesspoons of capers
Eight black olives
Eight green olives
Two large tablespoons of Italian parsley
1/2 cup of white wine
Olive oil
1/4 cup of extra virgin olive oil
Salt, pepper
Put olive oil in the frying pan, cover suzuki with salt, pepper, flour, fry from skin side. Once both sides are nicely coloured, throw away olive oil, add new oil, crushed garlic. Once smell comes out, add clams, anchovy paste, cherry tomatoes, capers, olives, italian parsley, white wine, 1/4 to 1/2 cup of water, light salt, pepper and put on medium heat. Once the sea bass is cooked, add extra virgin olive oil, mix and finally check salt and pepper taste.
Monday, 5 February 2007
Grilled Vegetables Italian Style
100g pumpkin
One zucchini
One aubergine
One large red pepper
Four sticks of green asparagus
Olive oil
One clove of thinly cut garlic
Two tablespoons of chopped italian parsley
Two sticks of thyme
Half a cup of extra virgin olive oil
Salt, pepper
For four persons - flexibility possible of course. Take seeds out of pumpkin, cut into 7mm strips, cut zucchini 7mm strips, aubergine 1cm, cut pepper into four and take out seeds etc, peel tough part of asparagus bottom. Sprinkle salt over the aubergine, pepper, zucchini and after a while when the water has come out dry. Sprinkle with salt, pepper, olive oil and place on a strongly heated grill. Once coloured from grill, turn 90 degrees and repeat to get square pattern. Put garlic, italian parsley, thyme, extra virgin olive oil in a bowl and mix together (probably do this first?!), then put half on a dish, cover with vegetables and then cover with other half. Leave for an hour.
One zucchini
One aubergine
One large red pepper
Four sticks of green asparagus
Olive oil
One clove of thinly cut garlic
Two tablespoons of chopped italian parsley
Two sticks of thyme
Half a cup of extra virgin olive oil
Salt, pepper
For four persons - flexibility possible of course. Take seeds out of pumpkin, cut into 7mm strips, cut zucchini 7mm strips, aubergine 1cm, cut pepper into four and take out seeds etc, peel tough part of asparagus bottom. Sprinkle salt over the aubergine, pepper, zucchini and after a while when the water has come out dry. Sprinkle with salt, pepper, olive oil and place on a strongly heated grill. Once coloured from grill, turn 90 degrees and repeat to get square pattern. Put garlic, italian parsley, thyme, extra virgin olive oil in a bowl and mix together (probably do this first?!), then put half on a dish, cover with vegetables and then cover with other half. Leave for an hour.
Sunday, 4 February 2007
Courgettes with tomatoes
Courgettes - 1kg
Tomatoes - 1/2kg (i.e. half the amount of the courgettes)
Butter - 125g (i.e. 1/4 the amount of tomatoes)
Four four to six people. Peel the courgettes, salt them and leave for 30mins. Put in fire proof dish with plenty of butter and sliced and peeled tomatoes. Large quantity of courgettes - cook them first and then cook for 10 mins on a very low flame with tomatoes (so as not to lose tomato flavour).
Tomatoes - 1/2kg (i.e. half the amount of the courgettes)
Butter - 125g (i.e. 1/4 the amount of tomatoes)
Four four to six people. Peel the courgettes, salt them and leave for 30mins. Put in fire proof dish with plenty of butter and sliced and peeled tomatoes. Large quantity of courgettes - cook them first and then cook for 10 mins on a very low flame with tomatoes (so as not to lose tomato flavour).
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