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Showing posts with the label italy

Sardines Procida Recipe

Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish. While there are six different types of species of sardines belong to the Clupeidaefamily, more than 20 varieties of fish are sold as sardines throughout the world. What these fish share in common is that they are small, saltwater, oily-rich, silvery fish that are soft-boned. In the United States, sardines actually refers to a small herring, and adult sardines are known as pilchards, a name that is commonly used in other parts of the world. Sardines are abundant in the seas of the Atlantic, Pacific and

Eggplant Parmesan Stacks Recipe

No need to salt the eggplant slices. This is done when the eggplants are old to remove liquid and some of the bitterness. The original eggplants where small oval shaped and cream or white coloured,like an egg, hence the name. Later they were bred to be the purple colour and this is why many call them “aubergine” Serves 4 2 large eggs 1 large eggplant, sliced into ½ inch/1.27cm rounds 1 cup/225ml half corn meal and half crisped rice crumbs 1 teaspoon/5ml salt 1/2 teaspoon/2ml ground black pepper 1/2 teaspoon/2ml garlic powder 1 tablespoon/15ml dried Italian Seasoning 1 tablespoon/15ml olive oil Sauce: 1 tablespoons/15ml olive oil 1 clove garlic, minced 2 cups/450ml tomatoes, diced ½ teaspoon/2ml salt ½ teaspoon/2ml black pepper pinch of red pepper flakes 2 tablespoons/30ml fresh oregano or 2 teaspoon dried ½ tablespoon/7ml fresh rosemary, minced or 1 teaspoon/5ml dried ½ cup/118ml/90g vegan parmesan cheese 4 ounce/114g vegan mozzarella chees

Tonno con i Pomodori e la Menta (tuna with tomatoes and mint)

  It is the time of the year that many of our clients are eating more fish. This is an adaption of a dish I grew up with. Fresh poached and flaked tuna replace the canned version. The dried "Italian Blend" herbs and powdered garlic are substituted with fresh mint and garlic. Canned tomatoes have been left in, but feel free to use your own tomato concasse (skinned and seeded) diced tomatoes. Whole cherry tomatoes would be fantastic too. Mint you are saying to yourself, really? Pazzo cuoco unico! This is not dessert. This is pasta. Basil goes with pasta. Everyone knows that even those not brought up in a household with Italian heritage. The mint brings an unexpected freshness and "pop" to the dish. As usual I would not finish this with cheese as it is a fish dish. A drizzle of good olive oil and if anything dried breadcrumbs. As always this is quick, easy Good and Good for You! serves 4-6 1 pound/450g Penne Pasta (4) 5 ounce/145g tuna fillets 1/4 cup