Guides of TO COOK FISH SWORD

Kitchen Intrage - Carpaccio of fish sword to the aromatic mustard
Carpaccio of fish sword to the aromatic mustard.
Polpettine of fish to the ginger scent.
Irrorate the fish sword cut in the thinnest fettine with the juice of the 2 lemons, disponetelo on a wide plate and leaves it you marinare for approximately an hour.
Passed the hour fairies to drain the fish of the juice in excess, disponetelo in the capacity plate on a rucola bed, irrorate with the sauce and served, guarnendo with slices of lemon and forelocks of prezzemolo or rucola.

Fish sword “to ghiotta”
The prescriptions of the sicialian tradition Notes: one of the many ways that have the sicialian to cook the fish sword; the prescription is rendered “ghiotta” from the presence of uvetta, pinoli, capers and tomatoes.
To wash the basil. To pass in the flour the fish slices and to fry them in the oil some minute for part; to remove from the frying pan the fish and to make to rosolare the onion.
To pour some spoonful of gravy in one pirofila from furnace, to carefully lay down the pescespada to you, to cover with the rest of the gravy and to cook in already warm furnace for 10 minuteren approximately.
- In place of infarinare and frying the fish sword, it in the grattugiato bread and cuocetelo in furnace to 200° passes to you in one teglia nonstick with the bucherellato bottom.
Sufficient É to cook the fish 5 minuteren for part.
- In order to accelerate the times you can directly insaporire the tranci of fish in the tegame without to pass it in the furnace.


TO COOK FISH SWORD

EASY KITCHEN
Ragù of meat, the prescriptions traditional Neapolitan Ragù: little along preparing but much saporito Ragù of fish sword (ready in 25 minuteren, much simple one and saporito) Ragù of verdure (perfect also for those children who do not love the verdure) Laughed pilaf with bacon, sausage and borlotti: one simple baking for a Laughed delicious plate pilaf with zucca and Risotto sausage: l to prescription of base for thread and sign and many varying Risotto to the jump: perfect in order to use risotto the advanced Risotto with fungi porcini and sausage: easy like a risotto but special…
Fast Risotto with the zucca Deformed of Sformatini rice of rice and zucca Spaghetti garlic, oil and chili pepper: the maximum of the semplicità but optimal Spaghetti with the mollica Spaghetti piccanti with the vongole Gravy to the angry Tagliatelle with polpettine and peas (also flat only) Zuppa of swiss chards and Zuppa polenta Zuppa cauliflower of gratinata onions (much easy one, particularly indicated in mountain after sciata) the sicialian Zuppa of fish (one zuppa enough easy) Zuppa of peas buckets: perfect zuppa the winter of tomatoes of vongole (simple) Zuppa of zucca cold cetrioli and much gustosa and much simple Zuppa, Zuppa Zuppa yogurt gratinata Zuppa of porri and peasant Zuppa potatoes of Second tomatoes to the egg (fish).

cucina_raffina
Anolini of mantovano stew Bouillabaisse (zuppa of marseillaise fish) livornese (zuppa of fish and mixed fruits of sea) potato Cream to tartufo the Fettucce with gamberoni and fresh tomato, ready Cacciucco in less than 20 minuteren.
Linguine with lobster, special but also obviously simple Ribboned macaroni to the lamb gravy and capsicum Ribboned macaroni with annealed and zucca: an optimal plate also for one supper with friends Ribboned macaroni of the eve with annealed and walnuts (NATO them) Paste to the egg with asparagi and salmone fresh to aneto the jumped fresh Paste with carciofi and gamberi Ravioli of Sformatini Eve of zucca: a plate of effect, adapted also like unusual contour Tagliatelle with fungi porcini and cantarelli Zuppa of lobster: one zuppa delicate and Zuppa important of tail of year-old calf and Zuppa capsicum of fagioli cannellini and fresh tomato Zuppa of fungi porcini and frittata Zuppetta onions of and asparagi, first delicate and light Seconds (fish).
Stockfish in bittersweet: one simple and perfumed prescription with uvette, vinegar and Carpaccio onions of fish sword to the basil Baskets of pastasfoglia with capesante and asparagi Crocchette of gamberi: little elaborated, to serve also like Crumble appetizer of salmone: a way simple but unusual to introduce the Gratinata fish of mixed sea (fish, gamberoni and cozze) Guazzetto of escape and bruscandoli (or asparagi) Guazzetto of sogliole and capesante sword marinato with sauce to gamberi and Fish the Polpette basil ceci Laughed pilaf with fish: an only plate, in reality, just a little exotic one…
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info: TO COOK FISH SWORD


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Prescriptions of Kitchen - Second of fish - Fish Gratinato Sword
Ingredients for 4 persons: 4 tranci of high fish sword 1 cm, 2 mature and hard tomatoes, 4 spoons of pecorino piccante, 2 cucchiaiate of capers dissala you, the juice of a lemon 2 bread slices carré leggermente confirm least oil extravergine of olive, know them dry chili pepper in powder.
Salate and insaporite with the chili pepper the fish slices sword, puts down them to you in the teglia, bathed with II lemon juice and covers with a sheet of aluminum or special paper from furnace.
Passed the indicated time, you remove the fish from the furnace and cospargetelo with the bread crumb and the pecorino.
You ignite the grill and you let the fish until II cheese leggermente has melted and the little golden bread crumb.

Prescriptions of eoliana kitchen | restaurants Aeolian Islands | to eat fresh fish | to cook the Aeolian fish | kitchen | eoliane specialties | where to magiare to the Aeolian ones
Involtini of fish sword to the lemon leaves medium Difficulty.
800 gr of fish sword cut to thin fettine much.
Aligned the fettine of fish on the table, riempitele with a P2o of composed and chiudetele forming of the involtini.
To add cubetti of fish the sword and to make to rosolare them.

- kitchen prescriptions -:
You remove the skin to the fish and cuts it to slices, infarinatelo and mettetelo to fry in a frying pan with abundant oil, therefore it drains it to you, it carefullies lay down it to you on absorbent paper and insaporitelo with it knows them.
Cuocete for twenty or so tiny, therefore you remove from the fire and joined the slices of fried fish dusting with of the prezzemolo tritato, and adding to some caper and one sprayed of wine white man.

Benefits



prescriptions councils in kitchen genovese kitchen I step on from Liguria
Cut to the fish sword to small and regular slices removing the skin the edges and smooths them to you.
150 grams approximately) for the farcia conserved a little fish sword (that you will prepare as follows: rosolate in a tegame with oil, the garlic, the remained fish sword tritato and the prezzemolo, anch'esso fine tritato.
Arranged a dose of the every paste on single fettina of fish sword that will come rolled up like a involtino.
Involtini of fish the sword they go you use very warm.

TO COOK FISH SWORD:

www.velodellegrazie.it - Fish Sword to the grill
Ingredients for 4 persons: one fish slice sword of approximately 600 g., a lemon not dealt, 4 extra oil spoons vergine of olive, 2 segments of garlic, a chili pepper, one manciata of prezzemolo, 6 steles of finocchietto fresh, a nail of garofano, fresh thymus, little needles of rosmarino, 2 berries of juniper, 8 steles of grass cipollina.
To salt leggermente the fish therefore to dip it in the salsina and to make it to rest 15 minuteren, last this time to turn the fish and to still leave for 15 minuteren.
To make to scaldare on the fire one cast iron slab to put the fish and to leave to cook to high fire for 5 or 6 minuteren, to turn the fish delicately and to make to still cook 4 minuteren, to add the marinata one remained and to make to still cook three minuteren.

The Carbonara of zucchine and fish sword of Maurizio - To eat well - Guide of SuperEva
Prescriptions of the friends the Carbonara of zucchine and fish sword of Maurizio Edited by Angie.
This prescription me has been given from a beloved friend, it uses the garlic, and I have transcribed it cosi as me he has written, but being the fish sword perfumed of its, I believe that puo' to be good the same one making less of the garlic .....
ingredients - gr 400 of formed paste spaghetti or tortiglioni - oil of olive, - garlic, - 3 - 4 - egg yolks of egg, - - a slice of fish sword of the weight of approximately 150/200 gr, - 3 or 4 zucchine, - pepper and know them sufficient to.
even between one carbonara than fish and other….

Barilla - 125 years of love for the paste
Identity card Name: Fish sword Type of product: Fish of sea Origin: diffused in all seas, peach also in the Mediterranean.
The peach of the fish sword is so serious what that is preferred to call it “hunting”.
To begin from the characteristic boat used for years, said “otters”, from the Latin “linter” (boat), today replaced from means to motor equips you of the highest tree from which it comes sighted the fish.
The used harpoon in order to capture the fish sword in dialetto sicialian instead is said “draffinera” or “ferru”; not to case, “Ferrara” is in dialetto the craftsman from whose hands exit harpoon used in sea, and is one of the more diffuse last names in some zones of the Sicily.
Nothing of strange therefore if in the sicialian kitchen the fish sword is one presence to say little frequent.
But before going between the stoves, it is well to learn to recognize this fish.
Polpa of the true fish sword it is in fact contraddistinta from one characteristic dark spot around to the vertebra centers them.
But it is in the second ones that the fish sword gives the maximum.
A palermitana prescription, that one of the involtini of sword, soft fagottini farciti with anchovies, pinoli, grape sultanina, impanati and puttinges in warm furnace for 20 minuteren, deserves sure of being tried.

Barilla - 125 years of love for the paste
Fusilli with fish filled with smoke sword and scamorza.
A prescription that we propose for the warm periods for the presence of the fish sword aromatized with lemon and basil.
To cut to the fish sword to dadini and therefore also the scamorza filled with smoke.
Rosolare the bare and crushed garlic in the oil with the pinoli, to add to the fish sword cut to cubetti and the fresh tomato, to spray with little wine white man and to cook for a pair of minuteren.
To cook the Fusilli Barilla in abundant salata water, to drain to the tooth and to jump with the sauce to the fish sword.