Fish sword to gghiotta

 

Ingredients:

Preparation: 1 hour ca.

 

4 slices of fish sword

Tomatoes peel 500 gr to you.

Lessate potatoes 400 gr.

Olives greens 200 gr.

Capers 30 gr.

One onion of medium largeness

prezzemolo

it knows them and pepper q.b.

extra oil vergine of olive.

 

To make to rosolare the onion tritata in a tegame, to add the snocciolate olives, the capers, the tomatoes peels cuts to you to pieces. To make to cook to low flame for approximately 8/10 minuteren.

To decide on a teglia wide and greased of oil half of potatoes cut to slices, to carefully lay down the fish slices sword and to cover them with the sauce and other potatoes. To place in moderate furnace for 15 minuteren ca.

To pull outside teglia the furnace and to flavor the fish sword with know them, tritato pepper and prezzemolo. To replace for some minute in extinguished furnace, to serve moderately warm and... good appetite!

 

Stoccafisso to the messinese

Ingredients:

Preparation: 1 hour and thirty minuteren ca.

Stoccafisso already softened 1 Kg.

3 Cipolline,

Capers 50 gr,

Black olives snocciolate 100 gr.,

The heart of a sedano

Tomatoes peel 500 gr to you.

Potatoes 500 gr.

Wine dry white man a glass,

Chili pepper,

Extra oil vergine.

 

In a casserole to thin soffriggere to sweet fire the cipolline cut, to add the pescestocco, the sbollentato sedano, the potatoes cut to pezzetti and the olives. To salt q.b. and to add to the chili pepper (one small chipped or in powder).

To bathe with the wine leggermente alive white man making it to evaporate to flame.

To add now peels to you and to make to cook to low flame for approximately an hour, adding if necessary warm water in order not to make to shrink the gravy too much, to add to the capers 15 minuteren before completing the baking.

To serve warmth and... good appetite!

 

Squids fillings
Ingredients x 4/6 persons

Preparation: 1 hour and twenty minuteren ca.

 

Squids 1 kg.

500 gr tomato sauce

3 diliscate Anchovies

Grattato Pan

Grattugiato cheese 200 gr.

1 egg

1 Segment of garlic

Capers (2 spoons)

Extra oil vergine of olive

Prezzemolo

It knows them and Pepper q.b.

To clean up the squids very well, to little remove the tentacles that go trita to you and soffritti in a tegame with oil with the added one of the alici and the capers. To part, to toast the bread crumb light (must as soon as to imbiondire), to make to cool it, to add the soffritto, the garlic and the prezzemolo fine trita to you, the grattugiato cheese, the egg, to salt sufficient to, to stir in order to amalgamate well all. With this compound it will have to patiently fill up the squids that will be "sluices" to the mouth with one toothpick (me matri cucìa u bucu) because the not fuoriesca filling. In one pirofila to soffriggere the squids until making to gild them and to cover them with the sauce of tomato prepared previously. Put into an oven, finally, to medium temperature for approximately 20 minuteren. The squids go use warm.

Good appetite!

 

Fish sword to the messinese

Ingredients:

4 slices of fish sword (500/600 gr ca.)

tomatoes peel 400 gr to you.

1 medium onion

the stem of a sedano

olives greens 50 gr.

a pugnetto of capers

Extra oil vergine of olive q.b.

It knows them and Pepper q.b.

Foglioline of basil

 

Preparation: 1 hour and 20 minuteren ca.

 

To choose the ventresca of the fish sword for more or less triangular slices of the same thickness and width. Tritare fine the onion and to put it in a tegame with little oil, to soffriggere to fire low for some minute joining the chipped sedano and some water spoon and to stracuocere for some minute to low flame. In the meantime to snocciolare the olives and to cut them to half and to add them to the soffritto with to the capers after to have them dissala to you in acqua.Mescolare all well the ingredients and always cooking to low flame. To crush the tomatoes peels with one fork to you and to incorporate them to the soffritto making to cook to moderate fire in order to make to reduce the sauce. The fish goes washed with cure, private of the pellicina to the edges, cut tocchetti and added to the rest. To salt and to pepare sufficient to. To continue the baking for some minute. Therefore put into an oven to medium temperature for ca. 30 minuteren. To serve the hardly ready fish adding the foglioline of basil.

 

Aguglie fried (custaddeddi fried)
 

Ingredients for 4/6 persons

Aguglie 1 Kg

2-3 medium onions

vinegar

it knows them q.b.

Oil x to fry

 

It is necessary sbucciare and to slice the onions, in one ciotola to add vinegar, water and knows them and to dip the onion to you holding it for approximately an hour.

To wash and to clean up the fish from the interiora and removing the head. To fry in abundant very warm oil, preferibilmente without infarinare. To drain and to dry on paper kitchen and to salt q.b..

To serve the very warm fish and the onion like contour.

Good appetite!