Fish and Seafood

Stoccafisso Brandacujun

Ingredients: 500 gr potatoes; 750 gr soaked stockfish; 1 clove garlic; 1 tablespoon pine nuts; a pinch of pepper; lemon juice; parsley, extra virgin olive oil. Find the best online casino in Australia, or play online pokies at www.onlinecasino61.com. Preparation: Boil the stockfish in salted water. Peel the potatoes and boil them with the fish for about 20 minutes. When done remove the skin and bones from the fish and chop it. Put it in a pot with the mashed potatoes, add oil, lemon juice and the finely chopped parsley, garlic and pine nuts. Mix well adding, if necessary, more oil and a pinch of pepper. Serve it lukewarm. Octopus with potatoes Ingredients for 6 persons: 1.200 gr. octopus; 500 gr. potatoes; 1 garlic clove; 1 parsley tuft; the juice of one lemon; extra virgin olive oil DOP “Riviera Ligure” (certified area of production); salt and pepper. For the broth: 1 small carrot; 1 onion, 1 garlic clove; 1 celery rib; a little more parsley. Preparation: Clean the octopus and skin if big in size. Wash accurately and set in a pot with cold water and vegetables. Bring to boil and stew until soft. Let cool in the same water used for cooking, eliminate thin dark pellicles and suckers and cut into small pieces. In the meantime, boil potatoes, let them cool and cut them into small cubicles. Set the potatoes and the octopus on a serving plate, then dress with abundant extra virgin olive oil emulsionated with lemon juice, garlic and parsley, thinly chopped, salt and pepper. Mix accurately and let aside for a while, to make tastier. Serve lukewarm or cold. Cooking time: 1h. Stuffed anchovies Ingredients: 1 Kg. Fresh ancovies; soft part of bread softened into milk; 3 eggs; 1 lettuce; some parsley tufts, sweet marjoram; 2 or 3 garlic cloves; 50 gr. grated parmesan; a handful fine breadcrumbs; extra virgin olive oil DOP “Riviera ligure” (certified area of production) and salt. Preparation: Open up the anchovies, clean them, cut off the head, eliminate the backbone and the entrails, leave the tail. Wash and drain on an inclined board. Put into a bowl the squeezed bread, the lettuce, finely chopped, the grated cheese, two eggs, minced parsley and sweet marjoram, and garlic (the last to be toasted with oil in a small pan). Salt and mix well. Take one anchovy at a time, opened it and put on the inside layer a spoon of mixture; dip it slightly into the third egg, previously beaten, and sprinkle with breadcrumbs. Fry on both sides in abundant hot oil for about 20’ and set on a sheet of absorbing paper. The frying can be substituted by oven cooking, in a pan with a thin layer of oil emulsionated with lemon juice. Serve the anchovies when golden.

Dried cod tail from Isolabona

Numerous excellent recipes have been invented at Isolabona for cooking dried cod. Ingredients : a dried cod tail, a clove of garlic, bread soaked in milk, two eggs, an onion, a glass of olive oil. Preparation : soak the dried cod tail for a week, changing the water every day. Then remove the skin, turn it over, and taking care not to make any holes, remove the spine. Mince the flesh, adding the chopped garlic, parsley and bread soaked in the milk and two beaten eggs. Fill the tail skin with the mixture and sew it up carefully. Brown the chopped onion in the extra-virgin olive oil. Add the stuffed dried cod tail and cook it turning it over and basting it in white wine and hot water.

Salted anchovies

A typically Mediterranean dish which in Liguria has become an institution: In fact, the anchovy, is the queen of the Ligurian seas: entire shoals pass in front of the coast twice a year, in late spring and in September. This is the period when every market shines with silver crates. There is no seaside village in the whole region where, even today, skilful hands do not know how to plunge the washed, open and clean anchovy into a sea of salt and then pack it in “arbanelle” (cylindrical glass jars), sealed with a thin slate stone. A tradition which is still alive today and which requires simple but accurate rules of preparation: the most important is the quality of the raw material. So, get the freshest and largest anchovies you can find and give preference to those fished during May/June (a suggestion “cajoled” from an old local fisherman). Preparation : Then remove the head and the insides, rinse under running water and pat dry with a cloth. Make a layer of salt on the bottom of the container, cover it with the anchovies and continue with alternative layers of salt and anchovies, packing them tight and finishing with a layer of salt. Tightly seal with a slate or marble cap and weigh down with a weight of at least 3 kilos. The jars must be kept in a cool place and checked every two days, eliminating any excess liquid. The fish is ready to be eaten after resting for 40 days in their own liquid and the salt. Boned and filleted, the anchovy can be stored in oil. The roots of the tradition of preserving anchovies in salt can be found in the past, to respond to the need of keeping a supply of food for the town, as well as forming the meal of fishermen and being used as a precious barter commodity which, like salt, was carried to the towns of the Lombardy plain.

Michetta

Ingredients: 1 kg. plain flour; 200 g. sugar; 200 g. olive oil; 4 eggs; 100 g. yeast; grated rind of one lemon; 1 pinch of salt Preparation: Mix the ingredient until and knead until smooth. Leave the dough to stand for 30 minutes. When leavened, knead again and divide the dough into eggsize shapes. Roll them on the pastryboard with the palm of your hand and form a number of cylinders. Placed them on a greased baking tray and bake for about 20 minutes. Sprinkle with sugar and serve.

Pansarole

Ingredients: 500 g. plain flour; 1 egg; 1 teaspoon vanilla baking powder; 2 tablespoonful sugar; 1 pinch of salt; 1 tablespoon olive oil Preparation: On the pastry-board mix together flour, egg, sugar, salt, oil and baking powder, until smooth. Press the dough out to a 2 – 3 mm. pastry. With a pastry cutter cut into squares, lozenges or any other shape you wish. Heat the oil in a frying pan, add the pastry and fry until golden brown. Drain on a dish covered with absorbent paper. Sprinkle with sugar and serve hot or cold.

Bugie of Candeasco

Ingredients : You need about 400 grams of flour, two eggs, a spoonful of water (possibly flavoured with orange flowers), a spoonful of powdered yeast, grated lemon peel, 150 grams of sugar and salt. Preparation : Mix together all the ingredients with care. Then roll our the mixture with a rolling pin; as soon as it is ready, cut 4 cm wide and 15 cm long strips using a pastry cutter. Tie them in a knot and then plunge them into a pan of boiling olive oil, frying them until they are golden; finally, after draining them and drying them on kitchen paper, serve them on a plate covered in icing sugar. It is important to eat them as soon as they are fried to enjoy their flavour and fragrance to the full.

The cubaita

The cubaita is a biscuit probably with Arab origins, found all over the extreme west of Liguria. The main ingredient is the wafer, which once upon a time was made at home using special tools which have almost disappeared, “the tongs”. Today youcan find them ready-made at the bakers or pastry shops. You can always find cubaitas in Ventimiglia during feast days. Ingredients : wafers, 3 kg. hazel nuts, 150 gr. of acacia honey, grated orange peel, 1 teaspoon of sugar. Preparation : toast the hazel nuts for 10 minutes in a non-stick saucepan. Cook the honey separately with the orange peel and sugar for 5 minutes, mixing all the time. Add the hazel nuts and mix. With a wooden spoon take a little of the mixture, lay it on the wafer and cover with another wafer, like a sandwich. Leave to cool.