Fillet of leerfish
Chef Ciro at the Il Saturnino Restaurant, presents us a recipe for fillet of leerfish. It is a typical Forian dish that contains in a few simple ingredients fresh flavors of our homemade traditional territory.
Ingredients:
+ Fillet of leerfish
+ Fresh Onion
+ small Fava beans
+ Mint
+ Cream of beetroot
+ Pepper
The four seasons
Chef Giovanna and Enza of the Ristorante Da Gisella, show us how from simple local and wild products, such as flowers and leaves, it is possible to obtain delicious donuts with a unique flavor.
Ingredients:
+ 1 rose
+ 1 wild rose
+ Nasturtium (flowers and leaves)
+ Mauve flowers
+ Prickly pear
+ Wild flowers of valerian
+ Mauve flowers
Verde mare
Ingredienti per 4 persone:
+ 400 g di bucatini
+ crema di zucchine
+ 1 bustina di zafferano
+ 12 gamberoni
+ 300 g di totani
Preparazione:
In un tegame rosolare i gamberoni sbucciati con aglio, olio e peperoncino. Unite del brandy e lasciate rosolare a calore vivace per 5-6 minuti. Aggiungere 4 pomodorini a spicchi e un pizzico di sale. Prendere la salsa di totani già pronta, 4 cucchiai di crema di zucchine e cuocere per altri 5 minuti. Saltare la pasta in padella e servire.
Green sea
Ingredients for 4 servings:
+ 400 g of bucatini
+ Cream of zucchini
+ 1 sachet of saffron
+ 12 prawns
+ 300 g of squid
Directions:
In a saucepan, brown the peeled prawns with garlic, oil and chilli.
Add brandy and let cook over high heat for 5-6 minutes.
Add 4 slices of tomatoes cloves and a pinch of salt.
Take the sauce of squid before-prepared, 4 tablespoons of cream of zucchini and cook for another 5 minutes. Pan-fry the pasta and serve.
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