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Posts Tagged ‘italian’

  1. Guinea Fowl with Lemon – Italian Recipe

    July 27, 2018 by Varga László

    Ingredients (2 servings):

    • 2 guinea fowl thighs
    • 1 medium onion
    • a few tablespoons olive oil
    • 1 lemon
    • 200 ml sweet or semi-sweet white wine

    Preparation method:

    1. Wash the thighs and if any skin is loose secure it with wooden toothpicks.
    2. Dice the onion.
    3. Scrape some strips of rind from the lemon.
    4. Heat the olive oil in a pot and fry the diced onion and lemon rinds over medium heat until golden brown.
    5. Add the guinea fowl thighs to the pot and brown them on both sides.
    6. Add the squeezed lemon juice, the wine, season with salt and freshly ground pepper. Cover the pot and let it cook over medium-low heat for about 45-60 minutes.
    7. Serve while hot, garnished with some lemon slices and chopped green onions.

  2. Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

    July 15, 2018 by Varga László

    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.

  3. Aquapazza – Italian Seafood Soup Recipe

    September 16, 2015 by Varga László

    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 chilli 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 chilli 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 softened.Aquapazza 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