Fish & Seafood



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