Tag Archives: Seafood

Salmon & Rocket Patties

This recipe is so easy to make and so versatile! It can be served as a main meal with various vegetables, rice and lots of homemade sauces. You can be creative and modify the ingredients as you wish, for example using some cooked asparagus instead of rocket or simply a lot of parsley to flavour the dish. You can use some leftovers, if you have potatoes, vegetables or fish that blend well with the other ingredients…. Anyway, have some fun with it!

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In this recipe I used frozen salmon fillets ; I defrosted the fish and drained it well before I started with the recipe method. I also used rocket leaves because they are very aromatic and they really go well with salmon. Rocket is usually eaten raw, but is also wonderful cooked! Try it! ūüėČ

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Salmon & Rocket Patties (oven baked).

for about 8-10 patties

Ingredients

2 salmon fillets, 200 g (skinless and boneless)

2 large floury potatoes

2 eggs

1 onion (or 2 spring onions), finely chopped

60 g fresh rocket leaves

1 tablespoon fresh parsley leaves, finely chopped

4 tablespoons grated Parmesan cheese (optional)

4 tablespoons extra virgin olive oil

breadcrumbs

salt and pepper to taste

Method.

1. Steam (or boil) the potatoes until tender, then mash them well.

2. In a frying pan, sauté the onion in 1 tablespoon of extra virgin olive oil, until tender.

3. Break the salmon flesh into small pieces. Place the salmon in a bowl and then add the onion, the chopped herbs, the mashed potatoes, 4 tablespoons of grated Parmesan cheese and some salt and pepper.

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4. Beat 2 eggs then add them to the mixture and stir everything well.

5. Shape some patties and roll them in a plate full of breadcrumbs, until evenly coated.

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6. Place in the oven at 160¬į C for about 20-25 minutes with 3 tablespoons of extra virgin olive oil (or you can fry them, if you prefer).

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Serve with vegetables and a sauce of your choice. Enjoy!

 

Crocchette di rucola e salmone (cotte al forno)

per circa 8-10 crocchette

Ingredienti

2 filetti di salmone, 200 g (senza pelle e senza osso)

2 patate grosse farinose

2 uova

1 cipolla (o 2 cipollotti), tritata finemente

60 g di foglie di rucola fresca, tritate

1 cucchiaio di prezzemolo fresco foglie, tritato finemente

4 cucchiai di parmigiano grattugiato (facoltativo)

pangrattato q. b.

olio extra vergine di oliva

sale e pepe

Preparazione.

1. Fate cuocere le patate a vapore (o fate bollire) fin quando sono tenere, poi schiacciatele con lo schiaccia patate.

2. Fate soffriggere la cipolla con 1 cucchiaio di olio extravergine d’ oliva per qualche minuto.

3. Rompete la polpa di salmone a pezzetti con le mani. Mettete il salmone in una ciotola e poi aggiungere la cipolla, le erbe tritate, le patate schiacciate, 4 cucchiai di parmigiano grattugiato, sale e pepe.

4. Sbattete 2 uova e aggiungetele al composto. Mescolate bene il tutto.

5. Formate delle polpette grosse e schiacciate, poi passatele in un piatto con abbondante pangrattato, fino a ricoprirle uniformemente.

6. Cuocete in forno a 160 ¬į C per circa 20-25 minuti con abbondante olio extra vergine d’oliva (oppure potete friggerle, se preferite).

Servite con verdure e salse a piacere.

Salmon with Pesto, Potatoes And Green Beans

A lovely and easy spring recipe, inspired by our trofie al pesto, a traditional Genoese pasta served with boiled green beans and potatoes, seasoned with plenty of fresh pesto….Really delicious!!!

For this recipe I am using salmon instead of pasta and then I added more vegetables with some lemon juice to lighten up the dish, as salmon is quite an oily fish.
This is definitely a very healthy dish, packed with fibre and wonderful nutrients like vitamin K, C, vitamins B, manganese and omega-3 fatty acids (just to name a few).

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Salmon with pesto, potatoes and green beans.

4 salmon fillets (about 100 g each)

130 g of fresh pesto (see the pesto recipe)

300 g green beans, washed and cleaned

300 g potatoes, washed and peeled

a few drops of lemon juice

a few tablespoons of water

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Method.

1. Steam the green beans with the potatoes (cut into pieces) for 15 minutes.

2. Remove the vegetables and steam the salmon for about 7 minutes.

3. Serve and season with plenty of pesto, previously diluted with a little bit of warm water, mixed with a few drops of lemon.

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If you like this recipe please support the blog by following foodfulife on facebook! Thank you so much!!! ūüôā

Salmone con pesto patate e fagiolini.

4 tranci di salmone (circa100 g ciascuno)

130 g di pesto fresco (vedi la ricetta del pesto alla genovese)

300 g fagiolini

300 g patate

qualche goccia di limone

qualche cucchiaio d’acqua

Preparazione.

1. Fate cuocere a vapore i fagiolini e le patate per 15 minuti.

2. Togliete le verdure e mettete a cuocere il salmone per circa 7 minuti.

3. Servite e condite con del pesto allungato con un po’ d’acqua tiepida e qualche goccia di limone.

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A Delicate Menu For Two

Today’s menu is a delicious dinner for two,¬†with 3 elegant and delicate courses,

quite easy to prepare.

Risotto with fresh peas and corn salad

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Salmon with lime and balsamic vinaigrette

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Mango Panna Cotta

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Serve with chilled white wine.

Prawns With Pineapple In Sweet And Sour Sauce

A touch of exotic flavour in this light stir-fry recipe. By now you all know, I like to prepare different things and vary my diet. Well, this week I thought that a stir-fry would be really lovely to celebrate the warm weather. I could just imagine enjoying this dish with a nice glass of chilled white wine during a lovely sunset, sitting by the sea…Just perfect!!

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Prawns with pineapple in sweet and sour sauce.

Ingredients

For 3 servings

Easy

Preparation: 20 minutes

250 g (8.8 oz) of cleaned and peeled prawns

2 spring onions,  sliced

1 big red bell pepper

350 g (12.3 oz) pineapple (cleaned)

4 radishes (without leaves)

3 tablespoons soy sauce (use a naturally fermented soy sauce, which meets gluten free standards)

2 tablespoons lime juice

3 tablespoons extra virgin olive oil

ground black pepper to taste

fresh chillies to taste (optional)

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Method.

1. Cut and clean the pineapple, removing all the hard parts (including the centre).

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2. Wash and cut the bell pepper, then wash and slice the radishes.

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3. In a frying pan (or a wok), sauté the garlic and the spring onions for a few minutes with 3 tablespoons of extra virgin olive oil.

4. Add the pineapple and bell pepper, cut into small cubes. Fry for 5 minutes, then add the prawns and stir.

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5. Separately, mix the lime juice with the soy sauce, previously diluted with a little bit of water. Pour into the pan and stir well.

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6. Stir fry over a medium heat for a few minutes, then turn off the heat. Add the crunchy radishes, season with black pepper and serve with a cup of steamed basmati rice. You can add some fresh chillies if you wish.

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Gamberi in salsa agrodolce.

Ingredienti

Per 3 persone

Facile

Preparazione: 20 minuti

250 g di gamberi puliti

2 spicchi d’aglio, tagliati a pezzi

2 cipollotti, tagliati a fettine

1 peperone rosso (abbastanza grosso)

350 g di ananas (già pulito)

4 ravanelli (senza foglie)

3 cucchiai di salsa di soia (usate una salsa di soia fermentata naturalmente)

2 cucchiai di succo di lime

3 cucchiai di olio extra vergine d’oliva

pepe q. b.

peperoncino q. b. (facoltativo)

Preparazione.

1. Tagliate e pulite l’ananas, togliendo tutte le parti dure (compresa la parte dura al centro).

2. Lavate, tagliate a pezzi il peperone e affettate i ravanelli. Mettete i ravanelli da parte.

3. In una padella (o un wok), fate soffriggere i cipollotti e l’aglio per qualche minuto, in abbondante olio extra vergine d’oliva.

4. Aggiungete l’ananas e il peperone (tagliati a cubetti abbastanza piccoli). Fate soffriggere per 5 minuti, poi aggiungete i gamberi.

5. A parte, unite il succo di lime alla salsa di soia, precedentemente allungata con un po’ d’acqua. Amalgamate il tutto e versate il condimento in padella. Mescolate bene.

6. Fate friggere a fuoco medio per qualche minuto, poi spegnete il fuoco e aggiungete le fette di ravanelli. Servite con del riso basmati e aggiungete del pepe e/o peperoncino, se lo desiderate.

Salmon with lime and balsamic vinaigrette

I must admit, I came across the salmon-balsamic vinegar combination totally by accident. I was trying out a new dish that went horribly wrong, when I dropped some balsamic vinegar on a piece of salmon by mistake‚ĶYes, in my kitchen these kind of things can happen! ūüôā

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Anyway, I loved it! So I changed the recipe completely and I made a light balsamic vinaigrette as a salmon dressing. I know it is not a new combination, but it was the first time for me.
I love the way in which the balsamic vinegar aroma enhances the natural sweetness of salmon without covering its delicate flavour. The aniseed-tinged wild fennel leaves add a note of distinctive freshness to the recipe. If you can’t find wild fennel, you can use normal fennel leaves, they are probably a little bit easier to get and very similar in taste.

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Salmon with lime and balsamic vinaigrette.

Preparation: 15 minutes

Ingredients

For 2 servings

2 salmon steaks

1 lime

a few sprigs of fresh wild fennel, washed

6 radishes, washed

a stalk of celery, washed

for the balsamic vinaigrette

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar

a few drops of lime juice

Black pepper and salt to taste

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Method

1. Wash and cut a lime into thin slices, then put a few slices on top of the salmon, with a sprig of wild fennel.

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2. Steam the salmon steaks for 8-10 minutes.

3. Place the salmon steaks on the plates, garnish with a few radishes and the celery, both finely sliced. Then, add some wild fennel leaves (roughly chopped).

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For the vinaigrette.

1. Mix 2 tablespoons of extra virgin olive oil with 2 tablespoons of balsamic vinegar, a few drops of lime juice, salt and pepper to taste.

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2. Serve with the vinaigrette on the side.

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Salmone con lime e aceto balsamico vinaigrette.

Preparation: 15 minutes

Ingredienti

Per due persone

2 tranci di salmone

1 lime intero

6 ravanelli, lavati

un gambo di sedano, lavato

qualche rametto di finocchio selvatico, lavato

Per la vinaigrette di aceto balsamico

2 cucchiai di olio extra vergine d’oliva

2 cucchiai di aceto balsamico

qualche goccia di succo di lime

Pepe e sale q.b.

Preparazione.

1. Lavate e tagliate un lime a fette molto sottili. Mettete le fette di lime sul salmone, con qualche rametto di finocchio selvatico.

2. Fate cuocere a vapore i tranci di salmone per 8-10 minuti.

3. Disponete il salmone sui piatti, guarnite ogni piatto con tre ravanelli tagliati a fette molto sottili e con un gambo di sedano tagliato alla julienne.

Per la vinaigrette.

1. Mescolate 2 cucchiai di olio extravergine d’oliva con 2 cucchiai di aceto balsamico, qualche goccia di succo di lime, sale e pepe.

2. Servite il salmone con il condimento a parte.

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Mom’s Amazing Salted Cod Recipe

First of all, I shall introduce this recipe explaining that salted and dried cod (Baccalà and Stoccafisso) are both very popular in Genoa, where I live. We use them in many traditional dishes, although they are widely used in several countries, I know. Both these cod require some care in the process, but they are very healthy and versatile.

This weekend I had the great pleasure to try a lovely salted-cod recipe, prepared by my mother, who was extremely enthusiastic about it.¬† It is indeed a delicious dish, full of flavour but also quite delicate, despite the fact that salted cod usually has quite a strong and distinctive taste; so we decided to publish it on Foodfulife. I must admit, I am so excited to share one of my mom’s wonderful recipes with you this week!!!!!

Tips.

1. Salted cod is cod preserved in salt. The salt used to preserve the fish should have been completely removed when you buy it, however, it’s better to check the fish. You can always remove the excess salt by soaking the cod in water overnight ( in the fridge), before preparing the recipe.

2. Use two large frying pans, wide enough to contains all the fish, which will be moved from one pan to the other during the cooking process. Always lay the fish skin-side down, to avoid breaking it.

3. If you wish, you can replace salted cod with swordfish and monkfish, all of these fish are well suited for this recipe.

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Mom’ s Baccal√† With Tasty Tomato Sauce

Preparation 10 minutes

Cooking 20 minutes

Ingredients

4 tablespoons extra virgin olive oil for the sauce and extra oil (also use extra virgin olive oil) for frying the fish

1/2 medium size red onion, finally chopped

1 clove of garlic, finely crushed

1 tablespoon fresh chopped parsley

1 anchovy

800 g (28.2 oz) salted cod

1 tablespoon salted capers

5 pickled green olives

5 pickled black olives

1/2 tablespoon of tomato paste

2 cups Italian passata (Italian tomato puree in glass jars)

Flour for dusting

Salt and pepper to taste (salt only if necessary)

Method

1. Fry the onion, parsley and anchovy in 4 tablespoons of extra virgin olive oil. When the onion is almost golden add the garlic. After a few minutes, add the capers and all the olives with tomato paste and the passata, stir well and lower the heat.

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2. Separately, cut the salted cod into thick slices (leave the skin on) and remove the bones.

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3. Flour the pieces of cod and then fry them in a large pan with plenty of extra virgin olive oil until golden.

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4. Using a pair of kitchen tongs, place the fried fish in tomato sauce (prepared in step 1) and then cook for about 10 minutes. While cooking, season the top of the fish using a spoon (during this process do not flip the fish, to avoid breaking it).

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5. Turn off the heat and season with salt and pepper (salt only if necessary). Cover with a lid, let it sit for a few minutes and then serve.

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The cod was served with a huge salad and some amazing wholemeal bread, made with a lot of tasty seeds! Lovely!!!

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I only wish I took better photographs for this recipe…But I didn’t have the proper equipment with me and It wasn’t easy to work with my mother cooking/complaining in the kitchen…Believe me!!! ¬†ūüôā When she cooks she gets really nervous! :-)))

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Baccalà al sugo saporito della mamma.

Preparazione 10 minuti

Cottura 20 minuti

Ingredienti

4 cucchiai di olio d’oliva per la salsa e extra olio (sempre olio extra vergine d’oliva) per friggere

1/2 cipolla rossa, tritata finemente

1 spicchio d’aglio tritato

1 cucchiaio di prezzemolo fresco tritato

1 acciuga sott’olio

800 g di baccalà

1 cucchiaio di capperi sotto sale

5 olive verdi

5 olive nere

1/2 cucchiaio di concentrato di pomodoro

1 bicchiere grande di passata di pomodoro

Farina q.b. per infarinare

Sale e pepe q. b. (sale solo se è necessario)

Preparazione.

1. Fate soffriggere la cipolla, il prezzemolo e l’acciuga con 4 cucchiai d’olio extra vergine d’oliva. Poco dopo aggiungete anche l’aglio (giusto per non farlo bruciare). Dopo qualche minuto, unite al soffritto i capperi, tutte le olive, il concentrato di pomodoro e la passata. Mescolate bene il sugo e abbassate il fuoco.

2. A parte, tagliate il baccalà a tranci (con la pelle) e levate le lische.

3. Infarinate i pezzi di baccal√† e fateli friggere in padella con abbondante olio extra vergine d’oliva. Lasciate dorare.

4. Usando delle pinze da cucina, mettete tutto il pesce nel sugo saporito al pomodoro che abbiamo preparato, appoggiandolo delicatamente dalla parte della pelle.  Fate cuocere ancora per qualche minuto, non girando il pesce per evitare di romperlo (condite aiutandovi con un cucchiaio).

5. Spegnete il fuoco e aggiungete il sale e il pepe (il sale solo se necessario). Lasciate riposare per qualche minuto e poi servite.

An Oscar Winning Menu!

Are you planning a menu for your Oscar party? Don’t worry, because I am going to do that for you! Do you fancy¬†a sophisticated Italian meal for you and your friends?¬†If the answer is yes, then follow the links and enjoy your meal! ūüôā

Appetizers

Special Stuffed Calamari (healthy and tasty!)

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and

Spring Onion Stuffed Focaccia Bread 

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Main Dish

Spaghetti with Prawns and Trumpet Gourds ( or Zucchini)

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Dessert

Seriously Decadent Mini Chocolate Trifles

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or

Mini Strawberry Pavlovas with Brown Sugar Meringues 

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Let me know if you like my choice…

Special Stuffed Calamari (Quinoa Recipe)

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Stuffed calamari (calamari ripieni) is a very popular dish in Italy. Normally, the recipe is made with bread stuffing and some variation on the other ingredients. This time, we are going to prepare a quinoa stuffing with peas, anchovies and garlic. It is a wonderful starter and a great main meal served with vegetables. It might seem a little complex to prepare, but it’s such a delicious full-flavoured dish that it’s worth a try!

Tip. Calamari ( squid) should be fresh and properly cleaned before you start the preparation. It’s very important not to over cook the seafood, because calamari can become very chewy and unpleasant to eat. If that happens continue to cook them until they become tender again (in this case, remember to add more wine and some vegetable or fish stock).

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 Stuffed Calamari (quinoa recipe)

Ingredients 

for 3 servings

Preparation: 40 minutes

400g (14.1 oz) cleaned calamari (squid)

1 clove of garlic

2 tablespoons extra virgin olive oil

1 splash of white wine (non-acidic)

salt and pepper to taste

For the filling

50 g (1.76 oz) quinoa (uncooked)

3 tablespoons extra virgin olive oil

2 cloves of garlic

2 anchovies

3 tablespoons finely chopped fresh parsley

20 g (0.7 oz) of frozen peas

1 egg

30 g (1.05 oz) grated Parmesan cheese

White wine (good quality)

Salt and pepper to taste

 Method

1. Wash the quinoa, using a strainer under running water, for a few minutes (to remove the natural bitter taste).

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2 . Cook for 15 minutes in 200 ml (6.76 us oz fl, 0.35 uk pt) of water, then cover with a lid and set aside.

3.  Separate the tentacles from the top of the body of the calamari. Finely chop the tentacles.

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4. Chop two cloves of garlic and two anchovies and gently fry them over a low heat with three tablespoons of extra virgin olive oil.

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5. Add the chopped tentacles with the peas and (after a couple of minutes) drizzle with a little bit of white wine.

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6. Add the quinoa with two tablespoons of parsley, then stir and after a few minutes turn off the heat.

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7. Combine the ingredients with an egg, the Parmesan cheese, some salt and pepper and mix well. Stuff the calamari using a teaspoon (and your fingers) or a piping bag ( fill only 2/3 to avoid braking the calamari during the cooking time) . Seal the calamari with toothpicks.

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8. Put the calamari in a frying pan with two tablespoons of extra virgin olive oil, a chopped clove of garlic, a splash of white wine and season with salt and pepper. Cook for 10 minutes at a medium heat,  after 5 minutes add a tablespoon of parsley and stir. Serve warm.

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Calamari ripieni con quinoa.

 Ingredienti

per 3 persone

400 g di calamari puliti (senza dente)

1 spicchio d’aglio

2 cucchiai di olio extra vergine d’oliva

1 spruzzata di vino bianco (non acido)

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 Per il ripieno

50 g quinoa (cruda)

3 cucchiai di olio extra vergine d’oliva

2 spicchi d’aglio

3 cucchiai di prezzemolo (tritato finemente)

20 g di piselli surgelati

Sale e pepe q b

1 uova

30 g Parmigiano Reggiano grattugiato

vino bianco (non acido) q b

2 acciughe sott’ olio (alici)

 Preparazione

1. Lavate la quinoa, utilizzando un colino sotto l’acqua del rubinetto, per qualche minuto (questa operazione serve a togliere il sapore amaro della quinoa).

2. Fate bollire per 15 minuti in 200 ml d’acqua, poi spegnete il fuoco, coprite con un coperchio e mettete da parte.

3. Usando un coltello, separate i tentacoli dalle tasche dei calamari. Tritate finemente i tentacoli.

4. Tritate e fate soffriggere a fuoco basso due spicchi d’aglio e due acciughe con tre cucchiai di olio extra vergine d’oliva.

5. Aggiungete i tentacoli tritati con i piselli e annaffiate con un po’ di buon vino. Fate ritirare a fuoco lento.

6. Aggiungete la quinoa con due cucchiai di prezzemolo, mescolando per qualche minuto e poi spegnete il fuoco.

7. Unite agli ingredienti un uovo, del parmigiano, sale, pepe e mescolate bene. Riempite i calamari usando un cucchiaino o la saccapoche (riempite solo 2/3, per evitare che si rompano durante la cottura). Chiudete con degli stuzzicadenti.

8. Mettete i calamari in una padella con due cucchiai d’olio, uno spicchio d’aglio tritato, uno spruzzo di vino bianco e un po’ di sale e pepe. Fate cuocere per 10 minuti a fuoco medio, aggiungendo un cucchiaio di prezzemolo dopo 5 minuti. Spegnete e servite.

Steamed Prawn and Bell Pepper Kebabs.

Today I am publishing my first recipe of the year, after taking a little break.
Bearing in mind that many of you will be on a diet, just like me, after a full-on Christmas feast, I decided to go for a light and delicate starter made with seafood and¬†vegetables¬†. Experimenting in my kitchen,¬†not long ago,¬†I discovered that the delicate flavours of yellow bell peppers and prawns complement each other very well, especially if steamed. This recipe is very healthy and the preparation is quick and easy, however it’s important to get the cooking time right, because if you overcook¬†the ingredients the final result won’t be any good, as the bell peppers will become too soft and the prawns will turn out hard, dry and chewy. In order to avoid this follow carefully the instructions and you’ll have the most amazing prawn kebabs!
Tip. As a light meal, serve the prawn kebabs with steamed basmati rice.
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Prawn and bell pepper kebabs.
Ingredients
for 4 people ( for 8 kebabs)
2 big yellow peppers (or 3 small peppers)
450 g prawn tails, to clean
a few leaves of fresh parsley
6 tablespoons of extra virgin olive oil
3 tablespoons of lime juice
salt and pepper to taste
1. Wash the peppers, remove the core, pith and seeds, then cut them into 2 halves.
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2. Wash and peel the prawns. Using a knife, remove the hard parts and the dark vein on the back.
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3. Steam the peppers for about 10-15 minutes (external side facing down).
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4. Remove the peppers from the heat, peel the skin off using a knife and cut them into small pieces (about 4 cm).
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5. Steam the prawns for about 3 minutes.
6. Insert the skewers, alternating pieces of pepper with prawns.
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For the seasoning (lime citronette sauce).
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1. In a small bowl, mix 6 spoons of extra virgin olive oil with the lime juice.
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2. Chop a few parsley leaves finely.
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3. Mix all the ingredients together with some salt and pepper.
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4. Season the prawn kebabs and serve them warm with the sauce.
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Spiedini di Gamberi e Peperoni (cottura a vapore).

Ingredienti

per 4 persone (8 spiedini)

2 grandi peperoni gialli (o 3 piccoli)

450 g di code di gambero (da pulire)

alcune foglie di prezzemolo

6 cucchiai di olio extra vergine di oliva

3 cucchiai di succo di lime

sale e pepe q b

1. Lavate, pulite e tagliate i peperoni in due.

2. Pulite e sgusciate i gamberi, eliminando completamente la buccia e il budellino nero.

3. Fate cuocere i peperoni a vapore per 10-15 minuti (con la parte esterna verso il basso).

4. Togliete i peperoni dal fuoco, sbucciateli delicatamente e tagliateli a pezzetti rettangolari.

5. Fate cuocere a vapore i gamberi per 3 minuti.

6. Infilzate gli ingredienti con degli spiedini di legno, alternando dei pezzi di peperone ai gamberi.

Per la citronette di lime.

1. In una piccola ciotola, mischiate 6 cucchiai di olio extra vergine di oliva con 3 cucchiai di succo di lime.

2. Tritate qualche foglia di prezzemolo molto finemente.

3. Unite tutti gli ingredienti, aggiungendo anche un po’ di sale e pepe.

4. Condite bene gli spiedini di gamberi e serviteli tiepidi, accompagnandoli con il condimento.