Category: Italian

Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

Ingredients (4 servings):

  • 4 quails
  • 15 strips of bacon rashers
  • the juice of half of a lemon
  • 4 not very ripe peaches
  • 3-4 tablespoons olive oil
  • 500 g frozen mixed vegetables
  • 50-75 g butter
  • salt and freshly ground black pepper

Preparation method:

  1. Wash the quails thoroughly and remove any trace of feathers.
  2. Squeeze the lemon’s juice over the quails, then season them with salt and freshly ground black pepper. Leave them to marinate for 30-60 minutes.
  3. Bone the peaches and cut them in small pieces.
  4. Stuff the quails with the diced peaches.
  5. Carefully wrap the quails with the bacon rashers: for each quail use 2 for wrapping the around waist and one in the other direction.
  6. Fix the bacon strips to stay in place with wooden toothpicks.
  7. Heat some olive oil in a large frying pan and fry the bacon-wrapped quails on each side for about 3-4 minutes over medium-high heat, until nicely golden brown.
  8. Then place the quails in an oven-proof dish, breast sides up
    and spread the remaining diced peaches around the quails. Sprinkle a dash of olive oil over the peaches.
  9. Place the quails’ dish in the preheated oven to 190 C and broil them for about 25 minutes.
  10. Meanwhile, cook some frozen mixed vegetables in enough salty water.
  11. When tender with a bit of crisp, drain the water. melt the butter and saute the vegetables for a few minutes, season with some more salt if needed.
  12. Serve the quails together with the sauteed vegetables and peaches from the oven.

Poached Herring Fillets with Tomatoes and Green Garlic – Recipe

Ingredients (4 servings):

  • 300 g herring fillets
  • 1 ripe large tomato
  • 50m ml extra virgin olive oil
  • 1 green garlic
  • 1 red chilli pepper
  • salt and freshly ground pepper

Preparation method:

  1. Sprinkle the herring fillets with salt an freshly ground pepper.
  2. Cut the tomato in thin wedges.
  3. Slice the green garlic.
  4. Pour the olive oil in a large heavy bottomed frying pan and add about an even amount of water.
  5. Heat the pan to boiling temperature and add the herring fillets, tomato wedges, green garlic and chilli peppers.
  6. Poach carefully the fillets over low heat flipping once for about 1 minute each side.
  7. Repeat these in batches, not to overcrowd the skillet.
  8. From time to time replenish the water that gets evaporated in the process.
  9. Leave the tomato slices a bit more to poach and release their juices.
  10. Serve the fillets together with green garlic and tomatoes, drizzled with the tomato-olive oil juices from the pan.

Salmon Chickpea Fishballs Recipe


Salmon Chickpea Fishballs

I was in the mood to cook something with fish, soon after I made the arancini so I was in the mood for balls.

I found on my shelves a can of chickpeas and no bread, so I decided to use the chickpeas as the binding agent for my fishballs.

Being springtime I used green garlic and green onions, you could use the regular non-spring versions as well but these greens give a fresh flavour and a nice colour and texture.

The final outcome was not only very pretty but also so yummy!

This is my special new recipe, pretty quick and straightforward:

Ingredients (2 servings):

  • 1 can chickpeas

    1 can chickpeas
  • 300-400 g boneless salmon fillets

    boneless salmon fillets
  • 1 egg
  • 2 green garlics
  • 1 green onion
  • 100 g breadcrumbs
  • 100 g shredded mozzarella cheese
  • salt and pepper to taste
  • frying oil enough to fill the skillet

Preparation method:

  1. With a fork, mash the canned chickpeas, discard the liquid from the can.
  2. Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste

    Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste
  3. Chop the green garlic and onion.

    Chop the green garlic and onion


    Chop the green garlic and onion
  4. Mix together in a bowl the mashed chickpeas, salmon, mozzarella cheese, chopped green onion and garlic, a whole egg, salt and pepper to taste.

    Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste

    Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste
  5. Form a small ball the size of a chestnut from this mixture.
  6. Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating.

    Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating
  7. Heat the frying oil in a deep enough skillet, and fry the fishballs over medium-high heat until they get a nice golden colour. Don’t overcrowd the pan, not to burn them.

    Salmon Chickpea Fishballs


    Salmon Chickpea Fishballs