FISH PRESCRIPTIONS ZUPPA
Guides of FISH PRESCRIPTIONS ZUPPA
To eat Well: Prescriptions > First plates, Minestre, Zuppe
Grimod de the Reynière, celebre gastronomo French lived to horse between 1700 and 1800 on purpose said of the minestre “the minestra represents in a lunch which a porch or a peristyle represents in a building; in fact it constitutes not only first part of it, but it must also be constructed in such way to anticipate the tone of all the lunch, like the ouverture in a work preannounces the subject of the same one.”.
To second of their consistency uniforms in two great categories come: the tied minestre clear and the minestre.
A minestra clear it is consommé or brodo that it can be enriched with rice, the fine spaghetti, crostini of bread, verdure cut to thin striscioline etc
The minestre tied is subdivided to they time in vellutate creams and.
Their consistency happens is naturally for the dissolvimento of the farinaceo principle the ingredients which the rice or purea of rich verdure of starch or with the added one of flour, butter, egg yolks of egg, liquid cream etc.
Cream of topinambour with carpaccio of rabbit.
Cream of zucca, stoccafisso and gamberi of sweet water.
English prescription zuppa - the prescriptions of Best, web the magazine of the gastronomia
The origin of the zuppa English is a lot contested. According to some it would have been imported from England in the half of the 800, in fact in England it exists a similar cake that calls “trifle” name that but turns out intraducibile in Italian Second others would be a creation of some cooks who lend their services near English families to Florence.
Prepared the cream: in a casserole you blink egg yolks with the sugar, you add, always stirring, the flour and the latte ones, perfumed with one lemon rind.
Cuocete the cream always stirring until when it is not gotten thicker. You remove the cream from the fire, eliminated the lemon rind, you divide the cream in two parts: one leaves it you therefore and tenetela from part, to the other adds the cacao.
Bathed means savoiardi in the alchermes and with they lined to a stamp on all the walls, you pour a layer of yellow cream, then you cover with others savoiardi imbevuti in the alchermes, pour the black cream, then cover with others savoiardi imbevuti in the alchermes and continued therefore until the exhaustion of the ingredients, finished with the savoiardi imbevuti in the alchermes.
You put the zuppa English, when it has been cooled off in refrigerator for some hour then served.
of zuppa the a lot contested. According to be imported half of the 800, England exists similar that “trifle” name turns out intraducibile Second other creation of that they lend services near to Florence.
Prepared: in you blink the sugar, stirring, the latte ones, a rind the cream until is gotten thicker. You remove from the fire, rind of the cream you leave: therefore and it leave, to the other cacao.
Bathed in the alchermes and lined one all one yellow layer, then others savoiardi you pour yourselves then you cover savoiardi imbevuti continued therefore of the ingredients, savoiardi the zuppa is refrigerator for…
FISH PRESCRIPTIONS ZUPPA
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…
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,…
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info: FISH PRESCRIPTIONS ZUPPA
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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.
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.
for category Wines and Oils and Paste and and Condimenti Cereals Coffee.
For four a kilogram washes them stropicciandole waters accurately to you hands for the sand drains them to you.
The last one is advised risciacquo salata for shell of the natural sapidità contact with while in the washed anchovies a needle forelock of diluted the average dry glass, white man and after four minuteren, wine will be one spoonful sauce of with two water.
Flavored with abundant pepper to cook still tiny.
with scuotendo a a lot that all.
While (approximately 5/7 in the oil of the large ones as game and centimeter.
You put two of this bread in…
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…
Benefits
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.fresh fish tracina and small cuttlefish).
You clean up and fish that and you will cut to cozze the condimento in wide with the mettetela on after 3/4 the cover, one schiumarola hand that levatele from on you take and after conservatelo to tegame large in the oil, one you add the tegame to cook to for one tiny, always add and closed left slow fire when not the tiny tomatoes for one.
You add with of the fruits the fish to cook from sides for quarter of hour largeness of to fire knows them of cozze of usual insaporire you add the sea with shells, the turns making not to break off…
FISH PRESCRIPTIONS ZUPPA:
Prescription: ZUPPA OF FISH | the prescriptions of Cosacucino
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· Prescriptions sended from you (6973).
• onion (in jargon our siracusano cipuddazza fish like the scorfano from the red color).
To wash all the fish accurately separating in order well the witness putting them from part and the lische, cut to pieces the squids, the fish onion, the nasello, the pescatrice, the cernia, etc (more of it have more put some, obviously of fresh fish).
Depurate washed with cure the cozze, mettetele therefore in a pot with a thread of oil and a little golden garlic, cover and fairies to cook to alive fire, finchè will open themselves, remove and thrown the cozze not opened, leaked and hold from part the formed liquid.
Leaked all to the sieve with the liquid of baking of the cozze.
All these ingredients previously trita fine and pass to you to you with the passaverdura, fixed of knows them and pepper.
You add to the held liquid of baking to part and fairies to then cook all until when the brodo it is reduced to half, joined before the squids the fish, still dusting of the prezzemolo tritato and fresh.
Cooked all for 30 minuteren approximately a pair of united minuteren before that the baking ends the cozze.
Kataweb Oroscopo by Good Stella
500 grams of fruits of sea (vongole veraci, cozze, lupins, sconcilli, snails of sea); .
Sgusciare the crustacean and divide the lobster in four part.
In a tegame of terracotta soffriggere the garlic with the oil and a pezzetto of chili pepper, joining molluschi and the tomatoes and to cook for approximately 10 minuteren.
To add to two mestoli of comic strip and after some minute threads of fish and the fruits of sea, to fix of knows them to continue the baking.
To still add two mestoli of comic strip and to cook to moderate fire for approximately 10 minuteren.
For last joining the crustaceans and rather finishing to the baking, leaving the zuppa brodosa.
To subdivide several the types of fish, crustaceans and fruits of sea between 4 you fuse some.
Spolverizzare with prezzemolo tritato and serve with fettine of bread toast.
It finds this and other prescriptions on KwCucina.
Gnocchi of chestnuts with withered eel.
grams of sea (vongole lupins, sconcilli, sea); .
Sgusciare and divide four part.
In of terracotta with the oil pezzetto of molluschi the tomatoes and approximately 10 mestoli of after some threads of the fruits fixing of the baking.
To add mestoli to cook to for approximately last joining and finishing leaving the brodosa.
To subdivide of fish, fruits of 4 you fuse some.
Spolverizzare tritato and fettine of this and on KwCucina chestnut with…
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Prescription from the Ireland Tomatoes and spinaci is the ingredients base of the zuppa of fish to the Irish.
To take threads of herrings, to wash them, to dry them and to cut them pezzetti.
In a casserole with sufficient water to pour brodo the vegetable, the mannered onions fine, the tomatoes, the chili pepper and know them, to make to raise the bollore, to lower the fire and to make to cook for one ten of minuteren.
To add herring pieces and to continue to make to always cook to fire low for others ten minuteren, to pour the spinaci, to stir energetically and to make to still cook for a minute and, therefore, to serve very warm.
It returns to the main page of “European Prescriptions”.