Hello! Lately I’m short in the time to make some cooking experiment, because of our transfer. Now i have my brand new kitchen to experience, so last Friday I’ve realized a simple fish menù, a combo of baked fish with vegetables, and the classic fritto misto. Unluckily, I had no time last week to post it to Fiesta Friday, however … Buon appetito!
INGREDIENTS (4 PERSONS)
– 200/250 gr shrimps or mazzancolle, already cleaned;
– 4 seabass fillet;
– 200/250 gr squid rings;
– extra-virgin olive oil
– lemon juice;
– chopped parsley, rosemary, garlic;
– salt&pepper
– red pepper (optional)
APPETIZERS: SHRIMPS SPIEDINI
A great classic during summer dinners: i could eat them one after another no-stop. First of all, I put the shrimps in a bowl with water, extra-virgin oil and lemon succo: let the shrimps absorb the liquid: it gives the shrimps a great flavour when grilled. After that, pass the shrimps in the grated bread, flavoured with the chopped mix of parsley, rosemary, garlic, and red pepper if you like it. Warm up the grill and cook the spiedini.
MAIN DISH: SEABASS FILLET&FRITTO MISTO
In the meanwhile I prepared the seabass fillets: I put them on the baking pan and flavour them with extra-virgin oilve oil, salt &pepper; then I covered the fish with potatoes -already stewed- and i add on the surface salt, pepper and the chopped mix of parsley, rosemary and garlic. Then I cook them in the oven at 190-200 °C for 10 minutes.
Finally, the “fritto misto”: a simple gourmand dish, but you have to be careful while preparing it. First of all, the squids and the shrimps have to be dry, not watery, otherwise you couldn’t cover them in flour properly. Use grain flour 00 type, or if you like it, corn flour. In the meanwhile, prepare the cooking oil -I tried also deep-frying with extra-virgin oil, the result is just great – and let it warm up. When it reaches the right temperature, you can start frying the fish: take the shrimps and the calamari, little by little, and put them in the hot oil: let them deep-frying for 2-3 minutes.
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