Guides of TO COOK the FISH

Second Plates, Best the Web Magazine
In our distance we have learned to cook paste and rice in varying different; in the second plates instead we give space to the local originality.
Meat, fish but also eggs and snails and frogs even become protagonists of with of combinations several, gustose and sometimes absolutely alternatives.
For very many persons to cook the fish is an enterprise to leave to others.
In reality, with small sagacities, and avoiding to cook species particularly full of lische, the fish on the table it can become a conviviale moment of class and, if very cooked, also to clean up it from the lische is not more enterprise much arduous one.
If the bought ones, you can recognize the fresh fish from some characteristics.
The eye is leggermente prominente diamond and.
The opaque and infossato eye indicates a fish vecchiotto.
The flakes must be shining and to join to the skin (in some fish, like the cefali, the flakes are detached easy also in the exemplary ones hardly fish to you).
In order to cook the meat of the fish (and any other thing), is necessary to carry it to one temperature of 63°C or leggermente inferior.
The error store clerk from who has fear of “the raw” fish is often that one to cook it too much over a long time span.

To cook the fish to the microwaves
With this household-electric one every type of fish can be cooked, to lesso that roast or is grilled.
Good microwaves for being complete must have beyond to the baking to microwaves, the arranged baking, microwaves + grill.
(This way of baking demands a little experience because the fish could turn out cooked more to lesso that roast or viceversa).
Before, only microwaves, servants in order to cook the fish in white man; grill the servants in order to grill and if bound together to the microwaves give a colored baking more, with the crosticina while the function “crisp” is to cook the roast fish.
Qual'è then the difference between the baking to the traditional furnace and the microwaves with the functions as soon as described.
The difference is in the saving of time and fat people and no difficulty because it is in white man who roast prepares itself in the same way that with the frying pan or the traditional furnace, change only the household-electric one and the time that with the microwaves are inferior.
In commerce the microwaves come proposals with preference with bound together the grill, the function crisp come insufficient mentioned and are a sin because the microwaves with this important function cook one peak, one cake or roast of meat or fish in half a time and with the same result.


TO COOK THE FISH

The fish
Prescriptions Outskirtses - the fish Only some years ago was a food for the people who inhabited the coasts are navy that lacustrine.
Nowadays, thanks to means of refrigeration we can find the fish alive is to the markets of the fish that in the near fish market house.
The fish remains therefore a plate to consume little times or during some occasions.
The fish is a magnificent food above all for the modern man who, being become sedentario, less exposed to the climatic jolts us, little incline to the physical and always needy effort of noble proteins.
The ittio-protein is between most complete and has the pregio to avoid an excessive urici acid production like instead happens often eating the meat.
With a small knife to record the eel around to the head; in the point.
Washed dried tamponando stockfish threads.
Tritate fine the onion, the carrot and the stem of sedano.
To clean up branzino togliendogli the interiora, washes it to you, dries it to you and.
After to have washed and dried the branzini, to prepare trito of.
Door the squids at room temp., irrorali with the juice of.
It washes the capesante eliminating the budellino internal.

KITCHEN PRESCRIPTIONS… Prescriptions for one simple kitchen but to effect!
The spaghetti they are a typical plate of the Italian kitchen, constituted from long and thin paste, to circular section.
5 milimeter) and the by now unavailable ones spaghettoni (n.
The roast ones to a spiede, eccezion made of the birds and the pigeons, ne' which are the salvia well entire, are not used more than to lard them neither of pillottarli, neither of steccarli with garlic, ramerino or others smell consimili that easy they putty or they return to throat.
.

info: TO COOK THE FISH


Photo by www.gennarino.org

Prescriptions in order to cook the fish
Between the common fish, finest they are: the storione, the dentex, the ombrina, the spider, the sogliola, the rumble, the Saint fish Peter, the orata one, the triglia of scoglio, the sweet water trout; optimal all the year, but the sogliola and the rumble especially of winter.
The seasons for the other known fish more are: pel nasello, the eel and the totani, all the year; but the eel more is adapted the winter and the totani are better the summer.
Pel large muggine of sea, the July and August; pel small muggine (cefalo), the October and the November, and also all the winter.
Pei ghiozzi, frittura and small cuttlefishes, March, you open it them and the May.
For the Sardinians and the anchovies, all the winter until you open it them.
For the triglie (tramps), the september and the October.
For I clear it, the spring, especially the May (...).
(...) The fish, if it is fresh, has the lively eye and polishes; it has clouded pale and if it is not fresh.
An other indication of its freschezza is the red color of gills; but these being able to have been coloured on purpose with the blood, touch them to you with a finger and portatevelo to the nose: the odore one will make the spy you.

Where We go To Supper This evening? (Academy of the Brodetto)
The Brodetto exists from when the fishermen exist; this seafaring flat sugoso has constituted for centuries the main element, if not the only one, of the meal of the fishermen.
It has therefore an origin, beyond that ancient, prettamente popular and it derives from the habit of people of sea to use, how much of the fished one could not at the market be destined, is for the quality (little demanded), is for too much the small ransom, is at last for the quantitative insufficiency.
And, from one accozzaglia of fish, also good, to be born the Brodetto here that, in origin, giovava only dellíolio like indispensable condimento.
Gradually the plate has endured more and more refined evolutions, conquering one very deserved reputation in all the National territory and becoming unquestionable prerogative of the Marches.
Beyond that on the variety of the fish that compose it, the Brodetto plays on a sage dosatura of the condimenti, than it they confer sapore and delicacy.
The crustacean and added one then molluschi serve to elevate the gastronomico value of this plate, that it must turn out of homogenous sapore, allowing however the identification of every fish. On the other hand it goes held present that an excessive amount of smells (onion, garlic, chili pepper, saffron, vinegar, to second of varying that it is wanted to be followed) puù pregiudicare lí entire plate or to destroy the shadings of its several members.

CONSUMPTION APPLICATIONS < the Table Pugliese >
the Taralluccio to several the tastes, Tarallini, the Tarallo with Almonds, the Bruschette, the Taralli sweet, the Biscottini from snack, Biscotti from latte, Biscotti to the Chocolate, the macaroons, Biscotti integral, the dolcetti of pastareale, the pastarelle, the mostacciuoli, fiselle and the friselline.
These Alimony is guaranteed from the High Quality that we cure from always, offering the best.

Benefits



kitchen - calendar of the events
Of continuation found the directory with dates, tito them and with the detail of the plates that will be prepares to you from January for March.
After the christmas pause proposals will come new topics and originate them, between which three evenings dedicated to the preparation of plates classics made up of Meat, Japanese kitchen - not only Sushi - Tailandese kitchen and Indiana kitchen.
More demands as It deforms to you and Soufflé, Risotti and the kitchen of the Fish will not lack moreover ours course.
The eventual notice to leave will be able to happen within 48 hours from the date of the event being sended one email to the address info@kitchenweb.it or sending a fax to number 02 8378485.
The minimal number of participants for the realization of the course is of 10 persons.
It selects from this directory the calendar of the month that to more interests you: .
Pollo in sauce teryaki with frittatina on rice the flavored white man.
tofu and verdure with curry red tailandese.
Eggplant braced on the flame with fresh Pomodorini and Fave to the Scent of Basil.
Asparigini to the Vapor with julienne of thread of raw Tomato to the oil, accompanies to you from two Egg versions.
Story of Millefoglie: from the Avocado to the Grapefruit, Passing from the Tomato to the Mozzarella di Bufala.

TO COOK THE FISH:

Siesta
6=12 the SIESTA indicated the hour at the beginnig sixth, that it was the noon in the roman measure of the time.
Being in summer a much warm hour, it passed to indicate “el calor of the mediodia” and pure
“tiempo que sigue to the mediodia” and from here “descanso que if tomaba en ese tiempo”.
Siccome the mezzodì was the hour in which it was eaten, SIESTA began to be connected to the idea of “después de comer” and not already with that one of “después de mediodia”, and today SIESTA is called only the sleep that makes after to have eaten.
To hours 14,05 of the 20 you open them a 2002 ciclista is passed with the red one to the semaforo in the pressed ones of the Paren di Roseto of the Abruzzi.
It held the handle-bar with the left hand, and used the right in order to resist telephone close to the mouth while it spoke.
Kayuela: - I have not still acquired it, I prefer to wait for 2000 for the problem of two the zero. -.
This instead is Chinese. - (the extension the menu of a Chinese restaurant of Roseto, where the pupils of second B had had supper with the Prof Ammannati, with organization of Salmini, pupil and son of the person who sold the peaks to school).
The GREATER CONSUMERS OF FISH IN ITALY in the 2000 have been the children between the 3 and 5 years.

Menopause and nutrition: the prescriptions in order to cook the fish
First breakfast First dry plates P rimi plates in brodo Plates with soia and derives Meat to you V erdure Insalate of fruit and verdure complete Plates with legumi Sweet complete Plates with fish Diets Guide to the Terme in Italy other plates of fish 1 - 2 - 3 ORATA TO the FURNACE PROCEDURE: To open in two the fish, to clean up it and to wash it.
To insert in the belly of the fish the garlic, the oil extravergine of olive and the juice of the lemon.
To close the fish in the paper tinfoil, to put it in one teglia and put into an oven it to 150 °C for approximately 20 tiny INGREDIENTS: Orata 120 g Garlic 1 segment Oil extravergine of olive 1 teaspoon Limo of qb POLPETTINE OF SOGLIOLA AND VERDURE PROCEDURE: Lessare the sogliola and, subsequently, tritarla with one fork.
To put in one bowl the fish, the verdure, the onion, the egg white and the grattugiato bread.
To form of the littles ball and to put them in a teglia whose bottom will have to be covered with paper-furnace.
Put into an oven for 10 minuteren and, to completed baking, to spray over the lemon juice.
PROCEDURE: To pour in one pirofila the polpa of tomato (or to arrange the slices of fresh tomato), to carefully lay down over cod pieces, to scatter the capers, the origano, the walnuts and the pinoli trita to you.

The eoliana kitchen of Lipari. Eoliane typical prescriptions to lipari
PREPARATION: To wash the melenzane and to cut of the picciolo.
To empty them with a teaspoon, being made attention not to break off them, until leaving one thin layer of peel.
All it goes stirred, and with this compound farciscono the melenzane, that they go plugged with of the dadini of bread: it makes you to wither from time to time them in frying pan turning them, and ponetele therefore in one pirofila greased of oil covering them of sauce.
Passages the pirofila in furnace to moderate heat for approximately half hour.
PREPARATION: You grease with olive oil the bottom of a tegame and ponetelo on the fire.
You thin add the mannered onion, the sauce, the sedano, the olives and the capers.
PREPARATION: In a frying pan, after to have to you poured the oil, soffriggete sweetly the mannered onion, the garlic to tocchetti, the tritato chili pepper, and therefore you pour the pomodorini, very it washes and it cuts to you to half, without to peel them.
Stirred the all holding frying pan still on the fire; sminuzzate very warm the fresh basil to you and served.
You blink in one ciotola capiente the eggs, and joined the washers of zucchina, the tomatoes and the onion to you, insiema to the capers dissala you and the broken leaves of basil.
You clean up the cipolline and slices them fine to you; washed the tomatoes, it deprives them to you of the peel, seeds and cuts them to you to dadini; snocciolate the olives, the basil and the prezzemolo washed and tritate fine.

To eat Well: Prescriptions > Fish, like cooking it
2 onions uniforms to infilzate halves and with 4 nail of garofano.
In order to make a good fish lesso it is necessary to prepare a brodo that the French call Court-Bouillon (pronounce themselves cur-buiòn).
Fairies to bubble all, to fire moderated, in one pesciera or a teglia from the high edges for 20 minuteren from when the water has taken the bollore.
You dip the fish then, that you will have made to shell and to clean up from the fishmonger, and makes you to cook slowly it, to fire much bottom.
Calculated for every half chilo of fish 5 minuteren of baking from when the water begins “to fremere”.
Passed this time, you extinguish the fire and left to intiepidire the fish for some minute in its brodo.
I use an infallible method in order to cook it that ago to remain much tender one.
When bought the polpo bought that one verace of scoglio that it is distinguished from the others because has only two rows of ventose for tentacle and the tentacles little longer of the head.
There are of the polpi with 2 rows of ventose but with the longest tentacles: it discards them to you in how much hardest.
Fairies to clean up from the fishmonger a fish of approximately 1 Kg and, once to house, wash it well to you and dry it to you.