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  1. Aquapazza – Italian Seafood Soup Recipe

    September 16, 2015 by admin

    Aquapazza Italian Seafood Soup Recipe 8

    Ingredients (4-6 servings)

    • 500 g mulletsAquapazza Italian Seafood Soup Recipe 1
    • 500 g mussels
    • 500 g mackerel fillets
    • 4 tomatoes
    • 1 garlic head
    • 1 red hot chili pepper
    • 2 green onion
    • olive oil
    • 200 ml Italian red wine – I used some Montepulciano
    • 200 ml water
    • Salt to taste
    • grated mozzarella (optional)

     

    Preparation method:

    1. Wash and clean the fishes and mussels.
    2. Chop the garlic and chili pepper.
    3. Dice finely the tomatoes.
    4. Heat the olive oil in a medium soup pot, add the garlic and fry it until fragrant over medium heat.  Aquapazza Italian Seafood Soup Recipe 2
    5. Add the diced tomatoes to the pot and keep frying, stirring until tomatoes are softenAquapazza Italian Seafood Soup Recipe 3
    6. Add the cleaned mullets and mussels and fry them for another 1-2 minutes.Aquapazza Italian Seafood Soup Recipe 4
    7. Add the wine and water and the mackerel fillets and cook for about 3-5 minutes over low heat.Aquapazza Italian Seafood Soup Recipe 5Aquapazza Italian Seafood Soup Recipe 6
    8. Add the chopped green onions and cook for another 30 seconds.Aquapazza Italian Seafood Soup Recipe 7
    9. Serve while hot, garnish with some extra chopped green onions.
    10. You can top it with some grated mozzarella to melt.Aquapazza Italian Seafood Soup Recipe 9

  2. Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    May 19, 2015 by Varga László

    a2015-05-09-22.58

    Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    I was recently for a long weekend in Southern Italy, in Puglia and Basilicata.
    The food there was very tasty, a lot of seafood and other fresh but simple ingredients.
    i Will definitely try soon some of the local recipes like the “patate riso e cozze” (potatoes. rice and mussels) or “orecchiette con cime di rapa” (orechiette pasta with broccoli rabe) and so on…

    When in Matera, a wonderful town, I bumped into the town’s farmer market.
    There were a lot of fresh greens, olives and other yummy vegetables.
    But what caught my eyes were the local cheese called caciocavallo – a semi matured cheese made from cow’s milk.
    The best of the best was though the sundried tomatoes – called in Italian pomodori secchi – so fragrant and red. I even bargained a bit for them 🙂
    The orange flavored linguine I bought from another picturesque town -Alborebello.

    When I returned home I improvised a recipe based on these 3 main ingredients: sundried tomatoes, caciocavallo cheese and orange linguine and here is the recipe:

    Ingredients (4 servings):

    • 250 g linguine all’arancia (linguine with orange)a2015-05-09-21.22.35
    • 50-75 g salted sundried tomatoes
    • 200 g caciocavallo cheese (or other hard cheese like provolone)

      a2015-05-09-21.23

      Linguine all’Arancia

    • 5 garlic cloves
    • 100 ml heavy cream
    • 1 small chilli pepper
    • virgin olive oil

    Preparation method:

    1. Cook the linguine pasta according to their instructions in salty water.
    2. Soak the sundried tomatoes in water.
    3. Chop coarsely the garlic cloves.
    4. Cut the cheese in small pieces.
    5. Heat 2-3 tablespoons olive oil in a pan over medium heat.
    6. Add the chopped garlic, chili pepper and sundried tomatoes and fry until fragrant and the tomatoes are a bit roasted.

      a2015-05-09-22.49

      Pomodori Secchi – Sundried Tomatoes

    7. Add the cheese to the pan and fry a few seconds until it starts to melt.

      a2015-05-09-22.51

      Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    8. Drain the pasta and add to the pan.
    9. Stop the fire, add the cream and stir carefully to mix them all together.

      a2015-05-09-22.55

      Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    10. a2015-05-09-22.59

      Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes


  3. Rabo de Torro – Spanish Bull Tail Stew Recipe

    May 14, 2015 by Varga László

    Rabo de Torro - Spanish Bull Tail Stew 17

    I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
    Recently I had a free long weekend and I finally set my mind on it.

    Ingredients (6 servings):Rabo de Torro - Spanish Bull Tail Stew 0

    • 2 kg cow tail / oxtailRabo de Torro - Spanish Bull Tail Stew 02
    • 400 g canned tomatoes
    • 1 l dry red wine (If Spanish is better 😉 )
    • 150 g wheat flour
    • 2 cups beef stock
    • 2 carrots
    • 2 medium onions
    • 1 bulb garlic
    • 1 red bell pepper
    • 2 teaspoon chopped ginger
    • 50 ml olive oil
    • 4 cloves
    • 4 bay leafs
    • salt and freshly ground pepper to taste

    Preparation Method:

    1. Cut the tails at each joint, Season the bull tail with salt and pepper.Rabo de Torro - Spanish Bull Tail Stew 03
    2. Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.Rabo de Torro - Spanish Bull Tail Stew 05
    3. Dice the onions, chop the garlic and ginger.Rabo de Torro - Spanish Bull Tail Stew 04Rabo de Torro - Spanish Bull Tail Stew 06
    4. Slice thinly the carrots.Rabo de Torro - Spanish Bull Tail Stew 10
    5. Slice thinly the red bell pepper.Rabo de Torro - Spanish Bull Tail Stew 07  Rabo de Torro - Spanish Bull Tail Stew 09
    6. In a large cast iron pan heat olive oil over medium high heat.
    7. Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.Rabo de Torro - Spanish Bull Tail Stew 08
    8. In batches, sear every piece of tail until browned on each side.
    9. Remove the bull tails from the pan and set them aside.
    10. Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
    11. Add the sliced bell pepper and sate 5 more minutes.Rabo de Torro - Spanish Bull Tail Stew 11
    12. Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.Rabo de Torro - Spanish Bull Tail Stew 12
    13. Place back the tail pieces into the pan, add the remaining wine and stock.
    14. Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.Rabo de Torro - Spanish Bull Tail Stew 13vRabo de Torro - Spanish Bull Tail Stew 14
    15. Serve with french fries.Rabo de Torro - Spanish Bull Tail Stew 15 Rabo de Torro - Spanish Bull Tail Stew 18