My mom is a wonderful cook!
I learned from her how to appreciate good food and savor every step of the preparation of a dish, and dishes to try combinations always new. It 's always been very good in the kitchen, he always put on the table and delicious meals cooked with care.
When I was younger I was preparing her birthday cakes and no one believed they were actually made by her, had thought of pastry!
Well ... I thank you so much for teaching me many many things, still call it at any time for advice on cooking of meat or the doses of ingredients for a cake.
And I thank you very much for this recipe paccheri of the rock, which was her step. In
family all love a lot of the fish and she really in the kitchen so divine!
THANKS MOM!
Ingredients for 5 / 6 persons:
- 500 grams from Gragnano
- 300 grams of squid
- 200 grams of octopus
- 200 grams of swordfish
- 200 grams of shrimp
- 5 / 6 prawns
- 10 mussels (for garnish)
- 500 ml of tomato puree true
-
a clove of garlic - chopped parsley
-
extra virgin olive oil - salt and pepper to taste
Thoroughly clean all the fish . Discard the shell and black wire to the crayfish. The shells of mussels scraped clean to remove scale and putting them on the open fire with little hot water. Set aside for garnishing.
Crush garlic with a garlic press and cook it in a large saucepan with olive oil. Add the squid cut into rings, the octopus into pieces and swordfish cubes.
evaporate the cooking water, add the tomato puree, chopped parsley with the crescent and cook over medium heat for about 20 minutes, until the sauce has shrunk. A few minutes from the end of cooking add the prawns shelled. Taste and season with salt and pepper.
Sauté the prawns for few minutes in hot oil.
Cook pasta in salted water until al dente keeping well. Drain and toss in the sauce.
Serve, garnished with mussels and prawns and sprinkle with more chopped parsley.
Buon Appetito!
Ps participate in the contest with this recipe Valerio THE SEA IN THE FLAT
Ps with this recipe I participate in the contest very healthy Sunflower "For Good"
I learned from her how to appreciate good food and savor every step of the preparation of a dish, and dishes to try combinations always new. It 's always been very good in the kitchen, he always put on the table and delicious meals cooked with care.
When I was younger I was preparing her birthday cakes and no one believed they were actually made by her, had thought of pastry!
Well ... I thank you so much for teaching me many many things, still call it at any time for advice on cooking of meat or the doses of ingredients for a cake.
And I thank you very much for this recipe paccheri of the rock, which was her step. In
family all love a lot of the fish and she really in the kitchen so divine!
THANKS MOM!
Ingredients for 5 / 6 persons:
- 500 grams from Gragnano
- 300 grams of squid
- 200 grams of octopus
- 200 grams of swordfish
- 200 grams of shrimp
- 5 / 6 prawns
- 10 mussels (for garnish)
- 500 ml of tomato puree true
-
a clove of garlic - chopped parsley
-
extra virgin olive oil - salt and pepper to taste
Thoroughly clean all the fish . Discard the shell and black wire to the crayfish. The shells of mussels scraped clean to remove scale and putting them on the open fire with little hot water. Set aside for garnishing.
Crush garlic with a garlic press and cook it in a large saucepan with olive oil. Add the squid cut into rings, the octopus into pieces and swordfish cubes.
evaporate the cooking water, add the tomato puree, chopped parsley with the crescent and cook over medium heat for about 20 minutes, until the sauce has shrunk. A few minutes from the end of cooking add the prawns shelled. Taste and season with salt and pepper.
Sauté the prawns for few minutes in hot oil.
Cook pasta in salted water until al dente keeping well. Drain and toss in the sauce.
Serve, garnished with mussels and prawns and sprinkle with more chopped parsley.
Buon Appetito!
Ps participate in the contest with this recipe Valerio THE SEA IN THE FLAT
Ps with this recipe I participate in the contest very healthy Sunflower "For Good"
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