Ray fish with artichokes and potatoes

Ray fish with artichokes and potatoes

Ingredients for 4pax
  1. 1500gr fresh ray fish, head removed
  2. 20ml dry white wine
  3. 02nos minced garlic cloves
  4. 500gr clean artichoke’s heads cut in quarter
  5. 300gr peel potatoes cut in cubes
  6. 20gr chopped and washed Italian parsley
  7. 20ml evo oil
  8. Salt and Pepper
Have your fish monger to clean and cut into 4 pieces the ray fish.
Heat 10ml oil in a non stick pan over medium heat.
Add garlic and fry for a minute.
Add potatoes, cook for 10 minutes, then add artichokes and cook for another 10 minutes.
Season with salt and pepper.
Remove potatoes and artichokes and keep it on the side.
Add 10ml oil to the same pan.
When oil is hot add fish.
Let it fry for few minutes and then add wine.
Let the wine evaporate.
Add back to the pan artichokes and potatoes and finish cooking, another 10 minutes.
Sprinkle with parsley.
Adjust seasoning and serve.







Seafood  Padellata or Padellata di Mare

Ingredients for 6pax

  • 300gr clean Argentinian prawns (keep heads aside)
  • 500gr steamed mussels
  • 600gr whole monkfish sliced in 4 slices
  • 300gr whole trout sliced in 4 slices
  • 04nos red mullet fish
  • 200gr fresh anchovies
  • 200gr calamari ring
  • 700gr whole sea bass sliced in 4 slices
  • 250gr yellow and red cherry tomatoes sliced in 1/2
  • 02nos tbsp capers
  • 05nos anchovies fillets in oil (drain from oil)
  • 03nos garlic clove
  • 01tbsp lemon zest
  • 01tbsp orange zest
  • 50gr chopped fresh herbs (marjoram, basil and thyme)
  • 15ml evoo
  • 01nos lemon cut in wedges
  • Salt & pepper
  • 02nos dried chili
  • 40ml dry white wine
Chop capers, anchovies fillet, garlic, half of fresh herbs, lemon and orange zest.
Heat evoo in a saute.
Add capers mix and fry for a minute.
Add prawn heads and simmer for few minutes.
Add wine and let it evaporate
Add cherry tomatoes and stir for few minutes.
Remove prawn heads from pan and keep aside.
Add monkfish, trout, sea bass and red mullet.
Stew for 5-8 minutes and low heat.
Blend prawn heads.
Strain prawns liquid.
Add prawns liquid to the other fish.
For last add calamari ring and prawns.
Stew for 5 minutes and remove from heat.
In a separate pan saute fresh anchovies in few tablespoon of evoo, half garlic clove and 1 tbsp chopped parsley for few minutes.
Assemble Padellata.
Arrange fish in bigger pan, paella pan is the perfect size.
Top it with steamed mussels, saute anchovies, the rest of fresh herbs and lemon wedges.
Enjoy with slices of rustic bread





Squid stuffed with prawns on a fresh tomato concasse sauce

600gr Clean squid
250gr clean devein prawns
100gr tomato cut in cubes (concasse’)
10gr chopped basil leaves
03nos tablespoons breadcrumbs
04nos tablespoons EVO oil
02nos garlic cloves
Salt & Pepper
Slice the wings on the side of the squid. Keep the tentacles on the side for the sauce.
Chop the prawns keep only few on the side.
Blend squid and prawns in a food processer till smooth.
In a bowl add to the mix breadcrumbs, salt, pepper, basil, chopped left over prawns and 2 tablespoons of bread crumbs.
With this mix stuff the squids.
Prepare the sauce
Chop the tentacles in small pieces.
Heat 2 tablespoon of EVO oil in a sauté.
Add the garlic, tentacles and the tomatoes and season.
Sautee for 5-10 minutes.
Place the squid in a oven proof pyrex dish and add the tomato sauce on top.
Drizzle 1 tablespoon of EVO oil and 1 tablespoon of bread crumb.
Bake in the oven at 180C for 40-45 minutes.
Enjoy with a nice glass of Giusti Asolo Prosecco Brut.

Stew calamaretti with peas and mussels


1kg 600gr of small calamari (calamaretti)
2 chopped carrots
50gr chopped celery
2 cloves of chopped garlic
250gr tomato can chopped
300gr frozen peas
200gr of mussels without the shell
3 tablespoons of extra virgin olive oil
Salt and pepper to taste
Wash the calamaretti
Put the oil in a non stick sauté pan.
When hot add the carrots,celery and garlic.
Cook for few minutes and then add tomato.
Let it cook for 15 minutes.
Add the calamaretti and simmer for 1 hour and 10 minutes.
Add the peas, mussels and cook for another 10 minutes.
Add salt and pepper to taste.
Serve with mash potato or polenta.

Oven bake red snapper


1kg800gr clean whole red snapper
01nos whole sliced lemon
03nos garlic clove slice in half
Salt & Pepper
10ml EVO oil
For the sauce
15ml EVO oil
20gr rinsed capers
30gr butter
1/2 lemon juice
Salt & Pepper
Make 5 incision on the back of red snapper.
Salt and pepper each incision and the inside of the fish.
Insert in each incision a slice of lemon and 1/2 garlic clove
Drizzled with EVO oil and bake at 190C for 40 minutes or till the skin will come off the fish.
For the sauce.
Pour in a pan the EVO.
When hot add the garlic and capers and fry for few minutes.
Add lemon juice and butter.
Reduce the sauce for few minutes adjust flavor with salt and pepper.
Portion the fish and pour some sauce on it.
Serve with roasted potatoes and mix salads.

Healthy Red Snapper Fish cakes

Ingredients for 8 pieces

400gr shredded oven bake red snapper
80gr grated zucchini
01nos whole egg
10ml oil
Salt & Pepper
Combine all the ingredients together except the oil.
Form 08nos patties around 50gr each.
Fry in oil or bake in the oven at 180C till golden brown.
Serve with salad.

Warm Vegetables Tuna Padellata

Ingredients 4 pax

300gr tuna steak cut in cubes 3cm by 3cm
01nos medium size red bell pepper brunoise
01nos medium size yellow bell pepper brunoise
150gr sliced baby zucchini
02nos minced garlic cloves
02tbsp EVO oil
10gr chopped parsley
05gr thyme
Salt & Pepper
In a hot skillet add EVO and garlic.
Fry for a minute.
Add red and yellow bell peppers and zucchini.
Saute’ for 4-5 minutes.
Add tuna and saute’ for another 5-6 minutes.
Tuna should still be pink inside and vegetables crunchy.
Add parsley and thyme.
Serve warm

Steamed Vietnamese Springrolls

Ingredients 2pax

04nos rice paper
40gr red bell pepper julienne
40gr yellow bell pepper julienne
10gr carrot julienne
10gr ginger julienne
01nos garlic clove julienne
01nos green chili minced
10gr onion springs thinly sliced
10gr coriander leaves
12nos clean prawns
Bowl of warm water
Salt & pepper
20ml light soy sauce
01nos tbsp lime juice
10gr onion springs thinly sliced
For the sauce
In a bowl whisk all ingredients together.
Keep aside.
Dip one rice paper in warm water.
When translucent dry it on a towel.
Add in the middle few pieces of both bell peppers, few carrots, few ginger, few garlic, few spring onions, few coriander leaves, few chili and 3 pieces of prawns.
Wrap by folding first the sides of the rice paper and then roll it from bottom to top.
Make the other 3 Spring rolls the same way
Steam Spring rolls till ready around 10-12 minutes.
Serve hot with sauce.

Mediterranean salmon fillets

Ingredients 4 pax

500gr salmon fillet (4 fillets 125gr each no skin)
150gr cherry tomatoes sliced in half
10gr capers
20gr chopped sun dried tomatoes
02nos anchovies fillet
10ml dry white wine
30gr chopped shallots
02nos minced garlic cloves
10ml EVO oil
Salt & pepper
Dill and basil to garnish
Heat EVO in skillet.
Add shallots, garlic, capers, anchovies and sun dried tomatoes.
Fry for few minutes till shallots start to sweat.
Add tomatoes and cook for few more minutes.
Add salmon fillets.
Deglaze with white wine, adjust seasoning.
Let the wine evaporate.
Cook till salmon is cooked around 10-12 minutes.
Garnish with fresh herbs.
Serve with salad.

Lemon capers red snapper fillet

Ingredients for 4 pax
800gr red snapper fillet (04 fillets 200gr each)
10gr anchovy fillets
20gr capers
20gr dairy free butter
10ml EVO oil
01nos tbsp lemon juice
05gr basil laves julienne
Heat EVO and butter in a non stick pan.
When butter is fully melted add anchovies and capers.
Fry for few minutes.
Add red snapper fillets.
Shallow fry till hazelnut color around 7-8 minutes on each side.
Add lemon juice and cook few more minutes.
Season with salt and pepper.
Garnish with basil and serve


Potatoes, tuna patties

Ingredients for 8 pieces

500gr boiled mushed potatoes
120gr tuna
10gr chopped capers
30gr sliced green olives
02nos minced garlic cloves
20gr chopped parsley
60gr breadcrumb
Salt & pepper
In a bowl mix together potatoes, tuna, breadcrumbs, green olives, capers, minced garlic, parsley, salt and pepper.
Make 8 patties.
Heat oil in a non stick pan and shallow fry patties.
Fry till golden brown on each side.
Serve with salad.

Veggies and Calamari fried.

Veggies and Calamari fried

Ingredients 4pax

200gr calamari ring
100gr prawns devein
100gr zucchini cut in 5cm sticks
100gr eggplants cut in 5cm sticks
80gr broccoli flowers
180gr chickpeas flour
120ml water
01lt frying oil
Salt & Pepper
Remove the back bone from calamari.
Slice calamari in rings 2cm thick.
Dry calamari, vegetables and prawns with paper-towel.
Prepare the batter to fry.
In a bowl mix chickpeas flour, salt and pepper.
Gradually mix water until a thick batter is formed.
Bring oil to 180C in a deep fryer.
Dip calamari rings into the batter, then drop few at a time into hot oil.
Fry till golden brown.
Drain on paper towel.
Repeat with vegetables and prawns.
Serve hot.


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