Guides of TO COOK FISH

Course Fish to MILAN
Like acquiring, to clean up and to prepare the fish; like sfilettare one sogliola, marinare the alici, farcire of the squids.
Who loves the specialization ultra, also in kitchen; to who it adores the fish and for how many they want to prepare it for himself and the own hosts without to go to the restaurant.
creativity in kitchen creative fish creative prescriptions of fish in order to learn to cook a healthy and balanced food with fantasy, estro and sapore.
the classics in kitchen fish II dall 8217; orata to the cartoccio with cozze and bottarga to risotto with gamberi zucchine and saffron, dall 8217; insalata lukewarm of small cuttlefishes and escape to tortino of potatoes and the alici, the prescriptions that exalt this food in its various v (Run of Gastronomia to Milan).
4 lessons in order to learn to prepare plates made up of fish at best: general ideas them, pulizia, thread of fish round plates and, comic strips, brodetti, and a lot exemplified other in delicious plates between which trout ripiena in it leaf through, risotto to the ven (Run of Gastronomia to Milan).
4 lessons in order to learn to prepare plates made up of fish at best: general ideas them, pulizia, thread of fish round plates and, comic strips, brodetti, and a lot exemplified other in delicious plates between which trout ripiena in it leaf through, risotto to the ven (Run of Gastronomia to Mantova).

Course Creative Fish to MILAN
the classics in kitchen fish from the zuppa of fish to the guazzetto of fruits of sea, from the escape fillings gratinati to the ravioli of fish, all the prescriptions that value the sapori of the sea.
like acquiring, to clean up and to prepare the fish; like sfilettare one (Run of Gastronomia to Milan).
the classics in kitchen fish II dall 8217; orata to the cartoccio with cozze and bottarga to risotto with gamberi zucchine and saffron, dall 8217; insalata lukewarm of small cuttlefishes and escape to tortino of potatoes and the alici, the prescriptions that exalt this food in its various v (Run of Gastronomia to Milan).
4 lessons in order to learn to prepare plates made up of fish at best: general ideas them, pulizia, thread of fish round plates and, comic strips, brodetti, and a lot exemplified other in delicious plates between which trout ripiena in it leaf through, risotto to the ven (Run of Gastronomia to Milan).
4 lessons in order to learn to prepare plates made up of fish at best: general ideas them, pulizia, thread of fish round plates and, comic strips, brodetti, and a lot exemplified other in delicious plates between which trout ripiena in it leaf through, risotto to the ven (Run of Gastronomia to Mantova).
Creative prescriptions of fish in order to learn to cook a healthy and balanced food with fantasy, estro and sapore.


TO COOK 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 opaque and infossato eye indicates a fish vecchiotto.
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.
Obviously, inasmuch as the heat always comes supplied from the outside, it will be necessary a sure time so that this catches up the inside of the fish.

To eat Well: Prescriptions > Fish
L the fish is one of the more complete alimony in how much rich one of proteins and of it knows them mineral which the phosphorus, soccer, the iodine and the iron.
Its meat is much digeribile and easy to cook.
The fish must be freschissimo otherwise is better to use that one dept freeze, optimal! You choose therefore a fish that has the alive and limpid eye, the hard meat to the tact, the squame lucide, the red gills and a good odore of sea.
In order to avoid a boring to repeat of equal prescriptions, where the only various thing is the fish to employ, we will indicate you the main methods of its baking with exactas, of time in time, the simple but exquisite preparations.
Fish to the furnace on potato bed and pomodorini.
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info: TO COOK FISH


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Hello Bologna
Specialty: Spaghetti to the guitar prepares to you and flavored by hand with fresh fish.
Specialty: Risotto with triglie in sauce of Port; Tortellini in brodo of cappone; Fruits of sea and oysters; Lamb from latte roast with carciofi; Tartar of fish; Light cream to the instilled rum with of sigaro cohiba.
Specialty: Like the tradition bell standard, plates made up of fish of all the types (first and second ones are proposed), and for who it instead loves to be in the homely emiliano-inhabitant of Romagna, propose plates made up of meat.
Specialty: Fresh fish all days.

Hello Bologna
Specialty: Every plate made up of fish is the specialty of this premises.
Specialty: Striped pens Faella of hard grain to the vesuviani norcina with tartufo, Bibs with escape and pomodorini (rewarded to Paris in the '98). Second of earth and sea, Thread of chianina in sauce of Chianti, gratinato Fish served with grapefruit in order to exalt of the taste and the freschezza.
Specialty: Neapolitan peak and plates made up of fish.
Specialty: Cold appetizers of fish and spaghetti to the veliero.
Specialty: Sure we advise the appetizers of raw fish, the crustaceans to the Catalan, maccheroncini to the duck, threads of duck to the arncia, semicold to the nocciole.
Specialty: Peak and plates made up of fish.

Knives from Furi kitchen
Small precious plates like jewels in which the lightness of the rice and the innumerevoli, amazing consistencies of the raw fish, marinato or hardly passed to the fire they are structured in the proverbiale Japanese aesthetic perfection.
To cook the fish is easy above all if the many councils are had on hand, the practical indications and beyond 150 prescriptions of this handbook.
You will be able to learn in the first place to acquire of the good fresh fish or however to distinguish a product dept freeze or conserved of good quality.
Mousse of storione, bucatini with Sardinians and finocchio, linguine to the fish sword, lobster to the capers, cozze to the saffron, insalata of escape and grapefruit, stockfish fried to the Roman, sogliole to the wine, tonno to the capsicum or the lemon… Delicate and greedy warm or cold appetizers, first plates with paste or rice, second search to you: the wealth of the fish is lend to the realization of infinite varying.
Once acquired the small secrets of the art to cook fish and crustaceans, all become simpler, and the happened one of your plates is assured Pages: 128 Format cm: 13, 5 x 19.

Benefits



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.
(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.
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.
The Sashimi, from Japan plates of raw fish freschissimo.

TO COOK FISH:

The eoliana kitchen of Lipari. Eoliane typical prescriptions to lipari
Insalata of oranges, lemons and fish sword to the scent of capers.
Levare from the pot the fish and, to low fire, with other oil, to make to soffriggere hardly two segments of garlic crushes to you.
The fish fills up itself, it is closed with stecchini or better with needle and thread and it is sent to cook in the tomato sauce the necessary time.
A white man can itself also be cooked little to the furnace in one teglia with oil and of wine.
A farcia he originates them and unusual that it will make to cook the fish in tegame, to slow fire, with one cipollina tritata in the oil, an idea of wine white man, one bay leaf of and a tenuous comic strip of fish.

The peach to Spinning - technical equipments councils decoys fish routes link.
Famous E' in national the enogastronomico atmosphere for its engagement in the valorization of the sweet water fish in kitchen.
We leggermente face in various way the argument, giving not a lot a prescription directory in the classic way of several the prescription pads, but supplying for every fish, “more reperibili” type of, the advised type of baking and subsequently the description of several the types of baking that are used for the fish….
In this article they will come explains all the necessary preliminary matters to you to the preparation of the fish before blinking it in frying pan….

councils in order to cook the paste
Often refuting “rules” dictated from the such presumed experts or of the past, can be had pleasant surprise binding together a paste plate with gravy elaborated made up of fish, to a red young person like as an example the Grignolino.
With gravies “duffles-coat” made up of fish or fruits of sea and also sweet water fish.

A course on the kitchen of the fish
A course on the kitchen of the fish written from fradefra the 15.06.06 chef the Tawny Federico is cleaning up the mitili.
We are one score the participants to this course on the kitchen of the fish, organized from SAPS to Lallio.
I learn to distinguish a moscardino from polpo of sand (the first one has a double row of ventose, for star more better attacked to the scogli), the fact that with the fish would always go used the pomodorino (more better if They soothe) or however a mature tomato (must not have been in refrigerator, because firm the maturation), the garlic uses without the part of the junction (for the great presence of tannin, indigestible) and several others cosette.
” Run on the Blue Fish, in SAPS on maisazi.com - emotions in kitchen.
Announcement of a course on the Blue Fish that will keep itself in SAPS, to Lallio (BG).
One important opportunity for having information on like cooking our fish.
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