Guides of INVOLTINI OF FISH SWORD

To eat Well: Prescriptions > Fish, Crustaceans, Molluschi, Caviale
Alici in tortiera Eel to the light smoke, pinoli and balsamic vinegar Stockfish to the vicentina mantecato Stockfish Stockfish marinato to the Bocconcini chili pepper of tail of rospo with carciofi Bubbled of Branzino sea to the Brodetto capers (zuppa of fish to pescatora) the Cacciucco Cappone to Marina lean Cappon Carpaccio of fish with ortaggi Carpaccio of fish sword “Four Moors” Carpaccio of fish sword “Puerto Escondido”.
Carpaccio of forms ears and carciofi Carrè of tonno to the balsamic vinegar and Dutch sauce Cefalo to the furnace with potatoes Charlotte of forms ears to black of small cuttlefish the Tail of rospo to irons with sauce to the capers Tail of rospo to the cartoccio.
Tail of rospo to saffron Tail of rospo in porchetta Tail of rospo to the veneziana with string beans.
Saint Peter to the Saint Tuscany Peter to the spezie with confetture of Sarago onions to the vinegar of Cannonau Sardinian to the Stefano.
Sashimi Scaloppa of cernia with tortino of potatoes and sauce to finocchio the Scaloppa of tonno and liver of goose Clears marinati with insalatina of oranges and red onions of Tropea Sogliola of the marinata Adriatic.
Tartars of I clear Tonno to the Tournedos sicialian of tonno with sauce of Trancio onions of branzino with carciofi and porri Triglie to the Calafortina Triglie to from Liguria Triglie to the Zucchine duffle-coat ripiene of tonno.

To eat Well: Prescriptions > Appetizers made up of fish
Accras - Frittelle of Alici cod to the duffle-coat.
Cocktail of gamberi Cocktail of escape in sauce rose.
Cones of salmone filled with smoke farciti of goat Cozze to the Cozze duffle-coat ripiene Cream of tonno to the Casablanca Crocchette “Louisiana”.
Raw of sea in light marinatura to the citruses with oysters and Enchiladas escape of fish cat.
Threads of triglia to the Fogliette Mediterranean of polipo with finocchi and bottarga.
Fonduta of fish Frittelle of stockfish and tops of rovo Frittura of saltarelli Gomoko sushi, appetizer of rice and Insalata fish of eel with guanciale of Insalata pig of Insalata lobster of lobster “Happy Year” Insalata of capesante and fungi porcini Insalata of gamberi with chili peppers Insalata buckets of Insalata sea of sea, potatoes and cozze exotic Insalata of sea Insalata of fish Tahiti Insalata of polpa d granchio Insalata of salmone.
Lukewarm fagioli and Insalata tonno cannellini.
Of verdure and mixed Insalata Insalatina sea polpo.
Timballini of salmone Treccine of blue fish with ortaggi in light carpione.


INVOLTINI OF FISH SWORD

Involtini of fish sword to the squill way
Involtini of fish sword to the squill way.
To reduce to pezzetti the garlic, to take a tegame of coccio and putting pezzetti of garlic and the oil, soffriggere and when it begins to color to add the tomatoes to threads, the prezzemolo, the capers dissala you, the snocciolate olives and to pezzetti, the chili pepper and knows them, to cook until when one is formed salsina.
Meantime in a tureen to join the bread crumb, the grattuggiato $parmesan, of the prezzemolo tritato, knows them and pepper, goccio of oil and a goccio of water, to stir well until when it turns out a very homogenous compound.
To take to the fish slices sword, to eliminate the skin, to distribute a part of the compound, to wrap on same the fish slice and to close well with a stecchino, to continue until finishing the slices, when the involtini they are ready to leggermente bathe them with of the vinegar and putting them to cook in the sauce previously prepared.

Involtini of fish sword:: Prescriptions:: Disiu.it:: Typical Prodotti Siciliani
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The prescription é much simple one; they are cut much thin of trance of fish the sword and they are filled up with a bread crumb compound as soon as toasted, it knows them pepper and pecorino grattugiato.
They are formed of the small infilzati coils that go cooked to the live coal in the small spits.
Feature from “Sapore of Sicily” Involtini of fish sword Of this producer is momentarily not produced to us available.
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info: INVOLTINI OF FISH SWORD


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Prescriptions:: Disiu.it:: Typical Prodotti Siciliani
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News 24-12-2006 Disiu.it in auguring to you Serene Festivity, remembers the special ones offering to you of New Year's Day: New Year's Day with we!! Special Festivities.
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Procedure: In tegame fairies to little wither in oil one small tritata fine with to a spoon of prezzemolo.
Adding to the bread grattato and when it will have taken color, the polpa of the fish to pezzetti.
You add knows them and pepper and left to cook to slow fire for 5minuti after which passages all to the jig making to fall the purea in a tureen where you will stir with the provolone cut it to small dice and the egg.
Increased little slices of fish sword with the meat pounder and spalmatele with the cheese concoction, then rolls up them to you and stopped the involtini with stecchi from kitchen.
Salate pepate and cuocete on the graticola involtini rigirandole the little times.

Involtini di Pesce sword Creative Prescriptions Chef Maurizio Leonardi Food
The prescriptions of the Chef of Kitchen Maurizio Leonardi.
The Involtini di Pesce sword to the live coal For.
Procedure To make to recover the uvetta in warm water, therefore to drain it.
Tritare fine the onion, to make to recover in oil of olive, to add uvetta and the pinoli.
To put all in a container and to add pan carrè and the caciocavallo cut dadini, the tritata mint, eggs.
To cut to the fish sword to tocchetti, helping itself with the transparent film to strike them in order to obtain of the thin fettine.
Maurizio Leonardi, our Chef of Kitchen, proposes us its fantastic and gustose prescriptions.

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Stranizzi d' Amuri >> blog of Disiu.it Typical Prodotti the Sicialian” Involtini of fish sword
The prescription é much simple one; they are cut much thin of trance of fish the sword and they are filled up with a bread crumb compound as soon as toasted, it knows them pepper and pecorino grattugiato.
They are formed of the small infilzati coils that go cooked to the live coal in the small spits.
Feature from “Sapore of Sicily”.
Disiu.it e' a registered trademark, all the rights is reserves you.

INVOLTINI OF FISH SWORD:

Stranizzi d' Amuri >> blog of Disiu.it Typical Prodotti Sicialian” 2007” March” 08
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Involtini di Pesce Sword
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To half cut to the eggplant to thick fettine centimeter, therefore to grill.
To cut cubetti to the fish sword, to blow up in nonstick frying pan with two oil spoons, a segment of entire garlic and pomodorini soothe, to salt and to pepare to pleasure.
To make to cook for approximately 5 minuteren, therefore to prepare involtini of eggplants being used the filling of fish sword prepared previously and to close all with some toothpicks.
To serve warmth with one dusted of mentuccia fresh.
The other prescriptions of this section: Appetizer of cozze.
To make a risotto with a soffritto of onion, brodo and the 20 gr of patè.
Involtini of capsicum braced to the furnace.
Annealed cooked Involtini of prosciutto with and spinaci.
To wash well and to tritare the scarola, to make to soffriggere a little garlic.
To spread leaf through it with the mattarello in order to obtain a sheet of approximately.
To take two slices of speck, to cut them in two and disporle to cross.

Company Agricola Spadafora
To cut to the fish sword to small slices and to hold some from part approximately 150 grams to rosolare, in a tegame, with oil, tritato garlic and prezzemolo.
To add the grape passes to you, the pinoli, the pan grattato, the made anchovies to melt little in oil, knows them, pepper and to remove from the fire. To prepare the involtini using a part of paste for every slice of fish sword, infilzarli in the spiedini alternating with leaves of bay and onion.

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”.
And, inasmuch as in Sicily the practical one from some century, does not have to astonish that also the terms used in risentano sea of far origins.
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.