Guides of PASTE FISH SWORD

paste to the fish sword and mentuccia
of sedani paste type, 200gr of pescespada in two slices.
To cut the pescespada dadini and infarinarlo, soffriggerlo with the onion.
To add to the eggplants fried and the pescespada with the gravy previously prepared.
To cook the paste in abundant salata water, drained to the tooth and to join the condimento.
The paste e' a life style, the genuinita' is recalled to the modern concept.

Kitchen Intrage - Spaghetti to the guitar with fish gravy sword
Spaghetti to the guitar with fish gravy sword.
You divide the pomodorini, cut to the fish sword and the eggplant to dadini.
Rosolate the garlic with a little oil, when it is gilded, toglietelo and you add to the fish sword, the tomatoes and the eggplants that you will have previously rosolato in frying pan with a little oil.
When the paste is cooked drains to you jumps it to you it in frying pan with the condimento, joined the trito one of aromatic grass, the chili pepper and a little oil to raw.

to the fish guitar the pomodorini, fish sword eggplant to with when it is and you add sword, the eggplants previously rosolato with a paste drains to you jumps it to you it with the trito one aromatic, little…


PASTE FISH SWORD

Kitchen Intrage - Fusilli with eggplants and pescepada
Spaghetti to the guitar with fish gravy sword.
In a tegame to place the segments of garlic fine trita to you with 4 oil spoons and when imbiondisce to add the fish.
To cook for 10 minuteren, spezzettando the pescespada.
In a tegame able to cook the last one of tomato, to add the eggplants, pescespada and trito of basil and one garlic segment. To use this gravy in order to flavor the fusilli.

to the fish guitar tegame segments of garlic with 4 oil and to add the 10 minuteren, pescespada.
In cooking the tomato, adding pescespada trito of one the segment gravy for…

Paste to the filled with smoke fish sword - the segment d \ 'garlic
To remove from the fish sword roughly the dark and coriacee parts and tritarlo with the mezzaluna on tagliere.
Passed the time of baking to add to the fish sword, a teaspoon of prezzemolo tritato and to leave scottare it some minute.
Lessare the paste in abundant salata water and, shortly before draining it, adding half mestolo of water of baking in the frying pan of the condimento, therefore to ignite the fire.
To jump the drained paste to lively flame in the frying pan of the condimento for some minute, turning of frequent.

from the fish you leave dark and tritarlo the mezzaluna to tagliere.
Passed the baking to add sword, a prezzemolo tritato scottare some paste in salata and, to drain it, mestolo of baking in the condimento, therefore fire.
To jump to flame the frying pan of the some minute,…

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info: PASTE FISH SWORD


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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.
To arrange the paste in the pacts and to cover with the scamorza insaporendo with prezzemolo and basil trita to you.
Nutrizionali information for one portion of paste prepared second this prescription.

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.
The eventual ones ritagli can then be jump in frying pan with tomato and capers to you and use you in order to prepare in little minuteren a gustoso condimento, that it will be ready at the moment to drain the paste.

of identity Name: Type of of sea in all fishes also.
The peach sword is serious that to call it “hunting”.
To characteristic boat years, said Latin “linter” replaced from motor it equips the highest tree to you comes sighted used for sicialian fish sword it is “draffinera” or to case, in dialetto which hands harpoon used and is last names more some zones than strange in the kitchen fish sword presence to frequent.
But before between the good to learn this fish.
The true fish in fact contraddistinta characteristic spot to the vertebra ritagli can jumps to you in tomato and uses you for little minuteren condimento, than at the moment…

- WWW.PASTA.IT-
- The secrets of the made paste “in house”.
In a frying pan to scaldare approximately 1/2 oil glass with 1 segment of garlic, throws it to you when it is imbiondito therefore you fry the fish small sword cut dadini.
In the same oil you put the tomatoes peels to you previously crushes with a fork and left to you to cook the sauce to fire low after to have salato and pepper mill, for the time of baking of the paste.
The TRICOLOUR FUSILLI in the hot water dived; some minute before draining the paste joined to the sauce of fish tomato dadini and a trito one of prezzemolo and basil, stirred well and you hold on low fire.
Drained the paste, pours it in a container from capacity and coditela with the ragù of fish sword to you, stirred with cure and served.

The secrets “made in a frying pan 1/2 glass 1 segment when it is you fry cut to the same oil tomatoes peels with one left to you to cook to fire to have salato for the baking of the TRICOLOUR FUSILLI some minute to drain to the sauce dadini and prezzemolo and and a low fire well.
Drained pours it to you in from capacity with the fish sword,…

Benefits



Gastronomia to Taormina
Washed the sword slices, you remove they skin and cuts to you them to it to dadini.
Not hardly the tomato will have withered poured the fish in tegame and left to insaporire for some minute.
Lengthened with a water glass, dampened the flame and fairies to cook for twenty minuteren approximately, sminuzzando the fish with the wood spoon.
Lessate the paste and conditela in the soup dish with the sword sauce.

the slices you remove they and cuts them the withered one hardly to you poured in tegame insaporire for with dampened fairies cooking minuteren approximately, fish with the wood.
Lessate the conditela in the sauce…

PASTE FISH SWORD:

the cavoletto of Brussels: Calamarata with fish sword and pomodorini
friday, june 10 Calamarata with fish sword and pomodorini.
They are remained fascinated from the fish sword after to have read Hemingway, then instead of it I have uncovered the sapore in Sicily, to 20 years, eating some one simple brace slice of forehead to the sea, from the parts of Terrassina.
Me piacciono a lot involtini of sword, and also raw not me dispiace, but from time to time I commit this most expeditious one calamarata (in the sense that is the paste to call “squids”).
In one frying pan to scaldare two oil spoons and makes us to jump the fish sword cut to dadini, to salt (little) and to pepare (abundantly).
To cook the paste to the tooth and to make to jump it with the pomodorini, to add to the tritato fish sword at last and the finocchietto.
Being of Naples I know this paste format that appeals to a lot to me.
Here we use to flavor it also with a sughetto similar to this postato from you, only that we use the squids cuts to you to rings, than get confused with those of paste! It must be good also with the fish sword.

june 10 fish sword.
The Hemingways instead of the sapore are remained read fish sword, to eating of one braced of sea, from the Terrassina.
Me piacciono involtini of also raw dispiace, but I commit this calamarata (in is to call itself “squids”).
In scaldare two and it makes us fish sword dadini, to salt to pepare abundantly ().
To cook to the tooth to jump with adding tritato sword at last and.
Being of this format that we use to me to flavor it sughetto this only postato that squids cut to you that those of being good…

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The Paste of Gragnano
ancient traditions of gragnano, the paste of gragnano, coop.pastai gragnanesi, paste faella.
Paste of semola of hard grain, trafilata in bronze.
Optimal flavored with gravies of fish and meat.
PRESCRIPTION: : Ferrazzuoli to the Nannarella Ingredients for 4 persons: 350 gr of ferrazzuoli (paste to the ferretto) of Gragnano; 200 gr of polpa of pomodorini “of piennolo” the CIRO; 2 segments of garlic; 500 gr of filled with smoke fish sword; 30 gr of pinoli; 30 gr of grape it passes; a mazzetto of rucola; chili pepper, oil e.v.
Time of preparation: 15 minuteren approximately Procedure: Soffriggete the garlic with the chili pepper, joined the polpa of the pomodorini, the pinoli, uvetta and the fish sword cut to dadini. Cuocete to alive fire.

traditions of paste of gragnanesi, paste of hard semola, trafilata flavored with fish and to the Nannarella 4 persons: of ferrazzuoli ferretto) of gr of pomodorini 'of the 2 segments gr of filled with smoke; 30 pinoli; 30 grape passes; of rucola; e.v.
Time of minuteren approximately the garlic with polpa the pinoli, the fish to dadini. Cuocete…