Tortino di alici

Strong taste and healthy omega 3 for a fish that is very good and cheap: anchovy!

This is an appetizer that is very easy to prepare if you find the fillet anchovies at the supermarket otherwise, as it was for me, you need to remove the bones from each fish! Anchovy is not so big so it takes time to fillet it since you cannot use a knife but just hands! 

500 gr anchovies (for 4/5 savoury pies)

250 gr buffalo mozzarella

Breadcrumbs

Lemon zest

Parsley

Oil

Mix the breadcrumbs with lemon zest and parsley than bread the fillets.

Cover the base of mold with the anchovy fillets than put in the middle some mozzarella pieces and close with others fillets!

Preaheat the oven to 180 C and cook for 5 min.

Serve with a good glass of cold white wine!

Branzino all'acqua pazza

Acqua pazza, literally crazy water, is a light broth, especially prepared in South Italy to oven bake fish.

This broth is perfect for white fish (sea bass, sea bream, snapper, monkfish, tub fish). It is very light but deeply tasteful.

1 sea bass

unpeeled clove of garlic

10 cherry tomatoes
white wine

parsley sprig
thyme sprig

salt

evo oil

Preheat the oven to 200 C. Set the fish in a oven pan with the cherry tomatoes, the unpeeled clove of garlic (I prefer unpeeled because I do not like the strong garlic taste for my broth), some parsley and thyme sprigs, salt, evo oil and 1/2 glass white wine and cook for 20/25 min.

Fillet and serve with the warm broth.

Insalata tiepida di polpo

If you think that cooking octopus is a tough and very long job, you are definitely wrong! 

600/800 gr octopus (serving 2)

white vinegar

parsley

evo oil

lemon juice
salt

Dip the octopus into a large cooking pot of water and white winegar (400 gr water and 5, 6 Tbs white vinegar). Cover and cook with a weight on the lid for 50 min. The octopus must be very tender rather than chewy (try with a fork to see If it is well cooked)!

Cool down to room temperature in its own cooking water then cut into pieces (discarding the water) and season with salt and evo oil. Set a skillet over medium high heat and roast the octopus until warm. Sprinkle some lemon juice and parsley.

Serve with some rocket and oven roasted tomatoes .

Pesce spada sciué sciué

In Neapolitan Sciué Sciué means easy, fast and quick!

I love cooking fish in a very easy way to keep all juices and nutritional facts intact.

Swordfish is low carb but full of protein with an unmistakable, meaty and firm flavour.

2 slices of swordfish

15 cherry tomatoes

ginger

tabasco

1 garlic clove

olive oil

salt

parsley stalks

Prepare a marinade with olive oil, ginger, the garlic clove chopped and some tabasco drops into a shallow dish and mix well. Add the swordfish, turning to coat, and leave to marinate for 10 min.

Set a skillet on the stove over high medium heat. Drain the swordfish and discard the marinade, when the skillet is very very hot, put the fish into the pan and lower the heat.

Add the cherry tomatoes sliced, the salt and cook for 6, 7 min each side (time needed depends on slice thickness).

Garnish with parsley stalks and olive oil.