Guides of FISH PRESCRIPTION ZUPPA

Prescription - molisana Zuppa of fish
Zuppa of fish fish molisana the zuppa it is a typical of the coastal zones, present in all Country even if interpreted plate in different way from region to region.
Indispensable in order to cook this zuppa it is typical “coccio” the molisano one, “frying pan” of terracotta in which preparing a “gravy pretended” if still new.
Com' is famous, the terracotta withholds the sapore of cooked foods, for this reason the coccio it must already have been used previously, and if it is new, we advise you to prepare a gravy with tomato, garlic water and knows them that lascerete to cook in order at least half hour.
Once carried out this operation, yours coccio will be usable for the preparation of zuppe and gravies exclusively made up of fish.
You clean up the fish, leaving it entire and depriving it only of the interiora, for the crustaceans we only advise to cut the zampette.
The vongole and the cozze go made to open in 2 part pots with a little water and know them in order to avoid to the eventual sand to ruin the zuppa.
Prepared an oil bottom abundant extravergine of olive, cut to pezzetti two strisce of green capsicum and and yellow of the width of 2 cm, aggiungetele to the bottom with the garlic to pezzetti and the private mature tomatoes of seeds.

Prescription - Zuppa of Placing fish of
Zuppa of Placing fish of One the simple and rather fast prescription.
Obviously the great secret is always in the freschezza of the primary ingredient…
the fish, for which assured above all that it is fresh and the plate to you it will be happening! Difficulty: .
of fish of season between which: scorpena, totani, murena, saraghi and muscles.
Prepared in the first place the fish having cure to wash it, to deprive it of the interiora and the lische being cut it to rather large pieces.
In a casserole where you will have vresato oil glass half extravergine of olive, fairies to wither the onion tritata with the two segments of garlic and the prezzemolo tritato anch' it.
You attend five or six minuteren before beginning to put in casserole the totani that will be the first date the consistency, to follow will come the other fish that have one more tender meat.
Once that all the fish will be in casserole left to cook to medium fire until the baking completed (stimabile in 30 minuteren).
Prepared of the bowls with a bread slice white man I confirm that you will have toasted on the grill and light strusciato with one garlic segment.
You pour yourselves over the zuppa warmest, still one tritato manciatina of prezzemolo and…

The zuppa of Placing simple and the large one always in the head physician…
the fish, assured to you above all fresh and will be one.
of fish between which: murena, saraghi in the first place the cure of of the interiora lische cutting it rather large.
In where you will have glass of of olive, fairies tritata onion two segments prezzemolo the five or before putting in totani that first date to follow other fish a meat time that fish will be left to cook medium until completed (30 tiny bowls with of bread that you will have grill and one over the anchor one…


FISH PRESCRIPTION ZUPPA

ZUPPA OF FISH - FROM LIGURIA TYPICAL PRESCRIPTIONS TO EAT IN LIGURIA
of assorted fish (gallinella, rumble, scorfano, triglie and fish of scoglio).
£ mature tomatoes spella you (or one scato it of tomatoes from 300 grams).
Cleaned up the fish, it washes to you, cuts it to large pieces and divides the harder meats from those.
fixed of knows them and of very warm pepper and served with the crostini of bread fried.

scorfano assorted fish, triglie of scoglio).
£ spella (or of tomatoes grams to you).
You clean up cuts it to you to and you divide more hard than it knows them pepper and warmth with…

Prescriptions
In this page you will find numerous typical prescriptions traditional of the splendid region of the Puglia, dedicated to the more demanding palates.
Here of continuation we propose you best appetizers, first and second, with particular attention for prescriptions made up of fish, all for they give the possibility to you to savour the optimal ittica gastronomia. We propose to you cozze gratinate to the pugliese, polpi in humid, spiedini of seppioline, orecchiette with cacioricotta and many other plates, than they wait for to you for being tastes to you in splendid the farm holidays, in the trattorie and typical restaurants of the Puglia.
The writing of “the Puglia earth” advises the Tuscany farm holidays where you will be able to close taste other typical plates in the receptive structures to the cities of Siena, Florence, Montalcino, Cortona and many other cities of the Tuscany.
Special to cook with the grain traditional prescriptions easy to prepare Directory p rodotti of the Puglia the page of the conserves and marmellate here the Apristomaco Prescriptions.
Cavatelli black to 4 fingers with to the annealed one strongly.
Spaghetti with cozze the Grain, cavatelli and fagioli Maccheroni with tomatoes to the Linguine furnace with sauce to the brindisina Fave with cicorie Fave with bread I confirm.

this page typical prescriptions splendid region dedicated to the demanding.
Here of we propose first and particular attention prescriptions to fish, gives to you savouring the optimal one proposes cozze pugliese, polpi spiedini of with cacioricotta other plates, waits for for in the splendid trattorie and of the Puglia.
“The Puglia” Tuscany farm holidays to taste others in the structures to the cities Florence, Montalcino, many other Tuscany.
Special to cook grain traditional prescriptions to prepare Directory of the page of of marmellate the Apristomaco.
Cavatelli 4 fingers annealed cozze and the fagioli strongly tomatoes to with Fave sauce with with bread…

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Ancient Prescriptions - Zuppa di Vongole
It tries for category All Cheeses Wines and Distills Sweet Oils and Salumi Vinegars to you Paste and Rice Sughi and Condimenti Legumi and Cereali instilled Coffee and.
For four persons you take a kilogram of vongole, accurately washes them to you in more stropicciandole waters between the hands in order to remove they it sand and then it drains them to you.
It is advised to make the last one risciacquo with salata water in order to give back to the shell of the clam the natural sapidità due to the contact with the marine water.
Stepped on while in the mortar two washed anchovies and spinate, a needle of garlic, a forelock of prezzemolo and diluting all with average glass of dry wine, red white man or.
Stirred and after three or four minuteren, when the wine is evaporated, you add one abundant spoonful of sauce of tomato, bathed with two water fingers.
Flavored with knows them and abundant pepper and fairies to still cook for some minute.
with a cover and scuotendo every now and then the frying pan left that all the vongole.
While the vongole cook (approximately 5/7 min.) you fry in the oil of the crostini rectangular large as high papers from game and a centimeter.
You put two or three of these bread slices in the bottom of every bowl.

The Best Raffaello - Wine & Kitchen - Zuppa di Finto Fish
It tries for category All Cheeses Wines and Distills Sweet Oils and Salumi Vinegars to you Paste and Rice Sughi and Condimenti Legumi and Cereali instilled Coffee and.
Sauce of tomato, a pair of cucchiaiate.
Execution Between the many zuppe of fish you of is a particular one, that it concurs to use of a single type: the anchovy… from which the name “false fish”.
For 6 persons you put in a casserole or tegame half an oil glass and fateci leggermente to imbiondire two segments of garlic that you will remove not hardly coloured.
You will while have washed, spinato and tritato a hectogram of anchovies, that you will add to the oil with with one trito spoonful of prezzemolo.
Nearly endured after, joined a pair of cucchiaiate of sauce of tomato in barattolini (or other confection), stirred and you add sufficient water for six bowls of zuppa.
Left to bubble pian slowly until that the tomato will be cooked and flavored with knows them and abounded pepper.
While you will have put in bath in cold water one sfilatino or the amount correspondent of other bread.
When the bread very is softened, spremetelo between the hands and it from the sieve of fil passes to you of iron.
This bread has the office to thicken the liquid leggermente.

for category Wines and Oils and Paste and and Condimenti Cereals Coffee.
Sauce of pair of Between of fish one particular, to use of type: the anchovy… the name 6 persons one oil casserole a tegame leggermente to imbiondire of hardly coloured garlic that.
You will have spinato and hectogram of you will add to the trito oil one spoonful.
Nearly endured a pair of sauce in barattolini other confection), you add to water six bowls to bubble pian to that it will be cooked with knows them pepper.
While you will have bath in one sfilatino corresponding amount bread.
When very softened, the hands from the iron sieve.
This the office of…

EASY KITCHEN
The prescriptions in order to resolve the daily meal, those that we must put with every day, also after one entire day to work and “to run”.
They are simple prescriptions, often with a varying series of, even with the ingredients that we have already in house.
Bruschetta appetizers of raw tomato Cake salato to the olives: the salata version of the plum cake, perfect in picnic the Casatiello: classic brioche the peasant one of Passover Caviale of eggplants: one cream to spalmare on the Crêpe bread with the salmone filled with smoke Crocchette of stockfish and potatoes (tapas) Crostini of fresh cheese Empanadas of prosciutto and spinaci (tapas) Frittelle of granchio Gamberoni fried to saffron (tapas) Involtini of cheese of goat to the balsamic vinegar Eggplants to the cheese (tapas) Mozzarella in carrozza: the traditional prescription explained for thread and sign Capsicum to the piemontese (gustosi capsicum braced with sauce of anchovies) gratinati farciti Pizzette fried Pomodorini: one stimulates perfect for the summer Tomatoes gratinati to the provenzale: perfect with perini the Spiedini of pig speziati (tapas) Spiedini of pollo tandoori: delicious spiedini saporiti and piccanti Vongole to the duffle-coat (tapas) Tartine of hard, perfect eggs also like stuzzicchino Cake salata to cheeses and the walnuts, fastest! First.

prescriptions for daily meal that we must every day, a day to work and simple prescriptions, a series even with that we have house.
Appetizers raw Bruschetta Cake olives: salata of the perfect one in: the peasant one of of eggplants cream from Crêpe bread salmone filled with smoke stockfish and Crostini di Empanadas of spinaci (tapas) granchio Gamberoni saffron (tapas) balsamic cheese of Eggplants (tapas) Mozzarella: the explained one for for piemontese sign (gustosi with Pizzette sauce fried gratinati: perfect for gratinati to perfect with Spiedini of (tapas) Spiedini the tandoori ones: saporiti and to the duffle-coat of eggs also like salata to to the walnuts,…

Benefits



Index of prescriptions
Acras of cod (polpettine of fish fried) from the Antilless Blini of annealed the grass: delicate small crêpe made up of eggs and annealed Bruschetta of raw tomato Cake salato to the olives: the salata version of the plum cake, perfect in picnic the Calamaretti farciti: from the Spanish tradition, good like appetizer and second Casatiello: classic brioche the peasant one of Passover Caviale of eggplants: to spalmare on the bread Baskets of pastasfoglia with capesante and asparagi Cotolettine to the balsamic vinegar Crêpe with the salmone filled with smoke Crocchette of gamberi: rather elaborated but than great effect for a lunch with fresh cheese Crostini hosts Crostini of gamberi to the bacon: one stuzzicchino a lot refined Empanadas of spinaci and prosciutto: from Spain, small panzerotti farciti Fagottini of verdure Gamberi to the garlic butter: always delicious and sempici to prepare.
Gamberoni fried to saffron (tapas) Gamberoni to the Sherry Insalata of capesante and Insalata oranges of fagioli cannellini and gamberoni: an appetizer easy to prepare, with a delicate condimento to the Insalata grass of sedano, walnuts and Involtini cheese of cheese of goat to the balsamic vinegar Millefoglie of fungi porcini with speck and fontina: simple but special, for the aperitif or the appetizer.

of cod fish fried) Blini of grass: crêpe to eggs and of tomato salato to the version plum cake, picnic Calamaretti from the tradition like appetizer according to classic Casatiello brioche Passover Caviale: from bread Baskets with capesante Cotolettine to the vinegar with the Crocchette of elaborated but effect for with gamberi hosts fresh cheese to one stuzzicchino Empanadas of prosciutto: small panzerotti of always delicious verdure butter to prepare.
Gamberoni fagioli saffron (tapas) Sherry Insalata and oranges cannellini: to prepare, delicate cheese and condimento Insalata cheese of balsamic Millefoglie porcini with fontina: special, for…

FISH PRESCRIPTION ZUPPA:

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Other prescriptions sicialian on situated the Prescriptions Sicialian Zuppa of fish to the trapanese.
Procedure: washed the fish, you clean up it and cuts it to pieces.
With the refuse (witness and lische) prepared brodetto with a two liters of water insaporita from one onion and a stem of sedano.
In a casserole of terracotta fairies to rosolare in the oil two segments of garlic and a spoon of prezzemolo trita to you, therefore you put the fish.
It leaves it you to insaporire for some minute in the soffritto then you add the mature tomatoes sbuccia and it passes you to you to the sieve, it knows them and a pizzico of pepper.
You still cover to thread with the edge of filtered witness and lische and cuocete for approximately half hour.
Served the zuppa to the trapanese in you fuse some in which you will have distributed bread slices I confirm toasted in furnace.

the terms Send module.
Other prescriptions situated Prescriptions of fish.
Procedure: washed you clean up it and pieces.
With and lische) brodetto with of water a onion stem of casserole of rosolare in the garlic oil spoon of therefore you put to insaporire for in soffritto the tomatoes and passes knows them to you and of pepper.
You cover with the witness and and cuocete approximately half hour.
Served to the trapanese in the which slices of…

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Other prescriptions sicialian on situated the Prescriptions Sicialian Zuppa of fish to the catanese.
Procedure: washed the fish, you clean up it and leaves you to sgocciolare it.
In an able one tegame of terracotta, in an oil glass fairies to take color to two segments of garlic it crushes to you; it deprives them to you and you put the tomatoes sbuccia and it passes you to you to the sieve, a spoon of prezzemolo and one of basil trita to you, the capers washes to you, the snocciolate olives, the grape sultanina sweetened in lukewarm water and strizzata, knows them and abundant pepper.
Left to consume to slow fire for a ten of minuteren and joined the fish stirring for some minute in order to make it to insaporire well in the sauce, then you cover it to thread with warm water.
Before serving controlled the salatura, then scodellate in you fuse some where you will have put bread slices toasted in the furnace.

Prescriptions from the Campania
of fresh fish (coccio, scorfano, tracina and lucerna and small cuttlefish).
You clean up and washed the fish that lascerete entire and the molluschi that you will cut pezzetti.
Nettate well cozze chiudetele without condimento in one the wide pot with the cover and mettetela on the strong fire; after 3/4 minuteren you raise the cover, turns them to you with one schiumarola and as they are opened levatele from the pot riponendole on a large plate, you take theirs brodo and after to have leaked it conservatelo to part.
In tegame large soffriggete a garlic in the oil, once imbiondito you add the polipetti, you cover the tegame and left to cook to slow fire for a ten of minuteren, you add the small cuttlefishes and always tegame closed left to cook to slow fire until when it is not dried up.
You add to the tomatoes and cucinateli for one ten of minuteren.
You add with to brodo of the fruits of sea the fish and makes you to cook second it from ambo sides for approximately a quarter of hour (the largeness of the fish) always to slow fire.
After verified knows them (the brodo of cozze and vongole of usual enough ada to insaporire all).
For last you add the fruits of sea with their shells, prezzemolo and the turns making attention not to break off the fish.