Cooked  Nasa prawns with Orange & fennel  Salad x 4 people


300 g of  prawns –
boil with shells on – we cooked them in boiling water with lemon and 2 bays leafs and took them out  after 1  minute (don’t cook them more than 1 minute ) – place them immediately in ice afterwards and they are ready to peel. 
Dress the prawns right till the end with half a lemon – a table spoon of oil and pinch of salt . 

4-5 Oranges – peeled and cut into segments avoiding the skin and all the white part 
1 fennel Bulb sliced julienne, include the bottom heart of the fennel , discard the fennel leaves .
1 table spoons of red wine vinegar
A lug extra virgin Olive oil
Salt and pepper to your liking 

Procedure 

we dressed the fennel with the red wine vinegar and  olive oil , pinch of salt.

Dish your plate on the bottom with the fennel  and then add the  orange segments  and a few prawns  on top.

Violà

 

 

Cooked or Marinated  mazzara  red  prawns  with Catalana salad. x 4 people
300 g of  prawns –boil with shells on – we cooked them in boiling water with lemon and 2 bays leafs and took them out  after 1  minute (don’t cook them more than 1 minute ) – place them immediately in ice afterwards and they are ready to peel. 
Dress the prawns right till the end with half a lemon – a table spoon of oil and pinch of salt .

 

 

 

 

I onion – red fresh onion finely chopped 
 1 batch of fresh rocket salad 
100 g of grape tomatoes – we used datterino
1 spoons of lemon juice 

3 spoon of olive oil and mix lemon and olive oil together to an emulsion.
Salt and pepper to your liking 

 

 

 

Pasta alla Eoliana ( tomatoes – capers and olives )

500 g of Datterino or Picadilly tomatoes ( grape or plum tomatoes ) cut into 4 -fillets long ways
100 g of Capers without salt
100 g Chopped green olives you can also use black olives
1 – 2 (depending on how strong it is ) garlic finely chopped – (take out the middle sprout of the garlic )
a handful of basil – (remember we used the Sicilian basil ) but you can use standard
Olive oil
salt and pepper

In a large saucepan we place a nice amount of olive oil on heat , making sure there are no dry patches in the pan 

add garlic and gently stir keeping on it and be patient to create a nice garlicy oil. 

add olives and capers and again let it fry for 2-3 minutes so all the flavours come out 

add tomatoes with salt 

leave cook for 15-20 minutes ( we want the tomatoes to stay whole ) and then add you basil 

Viola – buona appetito 

 

 

Zucchini pesto – with mint and almonds x 4 people 

  • 2 zucchini cut in half and sliced to about less than 1 cm width.
  • 1 clove garlic- finely chopped
  • 3  tablespoons almond
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh mint leave
  • salt & pepper to taste
  • 2-4 tablespoons extra virgin olive oil (depends how thick you want your pesto)

In a pan add oil and garlic and let fry for a few minutes keeping on it . Make sure theres enough oil that there are no dry patches in the pan .

Add zucchini a soften and a few basil leaves

after 10 minutes put  this in a food mixer -add almond – mint – oil and salt and pepper

Viola done !!

 

Vecchia Taormina Sauce x 4 people

300 G of tomato .- we used datterino
2 Zucchini sliced  and fried in sun flower or peanut oil
1 egg plant – Peeled and sliced  in approximately  1/2 cm width, Salted and drained for at least 3-4 hours  –  and fried in vegetable oil (we used sun flower and peanut oil )

basil

1 finely chopped garlic

I finely chopped onion

 

Tomato sauce

500 g of Piccadilly tomatoes  – briefly boiled and skinned and cut in quarters  (we can keep the seeds as they are not bitter)

2 garlic gloves finely chopped we took out the soul of the garlic .

1 shallot or  one mild red onion finely chopped  fried in oil (be generous with your olive oil )

a large handful of fresh basil

A large lug of good quality extra virgin olive oil

Tomato sauce procedure 

Procedure : In a pan , oil , add your garlic and let simmer – add your onions and do the same and then add your tomatoes and keep on a medium heat for around 45 minutes , the tomatoes will loose their water and then the sauce will start to thicken and dry up .

Once its the right consistency , turn off the heat , add the basil leaves .

Once pasta Is ready – mic eggplants and zucchini into the tomate sauce a goof sprinkle cheese
Viola!

 

 

 

  Fish involtini with peppers and zucchini and Sicilian summer salad x 4 people

500 gr  of fish will feed 4 people
400 g Breadcrumb & herb mixture ( see below )
Oil
6 bay leaves
salt and Pepper
wooden skewers

Procedure 

You can use any fish that can be sliced into fillets .
we sliced our grouper into thin  fillets

 

 

Breadcrumb mixture for the filling of the fillets
400 g of white bread loaf or sliced bread – chopped in a food mixer
4 tables spoons of flat leaf parsley
100 g of Parmesan
1 garlic very thinly chopped
Mix all together and with your and hand  rub  together all the bread and herbs together , so all the herbs and garlic infuse together.

 

Putting together your Involtini

Take your fillets , lay them on a baking paper and  add a generous amount of  breadcrumb mixture on top of the fillet and a drop of oil
Gently roll your fillets
Place on your skewer   one piece of your bay leaves
then the fish one piece of pepper and so on finishing off with the pepper.

 

We heated on high heat in  non stick  pan , gently grill the involtini  briefly for some colour and then add in the oven for 10 minutes at 180 °c turning them round at half time.

(see photo )