Cut the mozzarella and the tomatoes in enough thin slices.
Arrange them on the white dish alternating a tomatoes slice and a
mozzarella slice.
Garnish with two leaves of basil and a few of olive oil.
You can also serve it dusting of oregano.
Risotto
fisherman style
Ingredients(4 people)
320 gr. Carnaroli rice
50 gr. onion
300 gr. pulp of tomatoes
50 gr. butter
1 dl olive oil
50 gr. small cuttlefish
50 gr. squids
50 gr. clams
50 gr. mussels
50 gr. parsley
1,5 l broth of fish
20 gr. garlic
1 dl white wine
Preparation
Clean and mince the onion.
Make it brown in one pan with the olive oil and add the rice making
it roast, defrost with white wine and evaporate.
Wet with a few of broth, continue the cook for about 18 m, add it
from time to time if the rice sops up.
Add the broth to the fisherman style sauce previously prepared; brown
the garlic in the oil, add the fish cleaned and cut in pieces, the pulp
of tomatoes and make it cooking for about 20/25 minute.
At the end of cooking whip with the butter and before to service dusting
with the minced parsley.
Impepata
of mussels
Ingredients(4 people)
1,5 kg, fresh mussels
1 dl white wine
1 lemon
parsley
pepper
1 clove of garlic
1 dl olive oil
Preparation
Clean and wash very good the mussels using a steel-wool and assure to
have taken the thread off the valve.
Put the clove of garlic in a saucepan with oil make brown and add the
mussels and to cover with the covered.
Just few minutes till all the mussels are opened take the fluid
liquid cooking and filter.
Wet the mussels with white wine and the juice of lemon making
evaporate.
Add the fluid liquid cooking and reduce, remember who the cooking
must be very fast.
Before to service dusting with the crushed parsley.
Pastiera
neapoletan style
Ingredients(10/12
people)
For the pastry:
300 gr. white flour
150 gr. sugar
150 gr. butter
4 eggs
Lemon rind and vanilla
For the filling:
500 gr. Fresh ricotta
200 gr. cooked wheat
4 eggs
200 gr. sugar
200 gr. candied
3 gr. cinnamon
Preparation
Prepare the short pastry and put it to rest in refrigerator for 20
minutes.
For the filling put the cooked wheat in one round pot and add: the
fresh ricotta, the sugar, the cinnamon, the candied cut into small
pieces and yolks stirring all the ingredients.
Mount snow the whites egg and add to compound being careful not to
dismantle them.
Cover a deep round tin buttered ed floured with the short pastry, put
in the fill and stretch homogeneously.
With left short pastry cut some strips and place over the fill
forming a draw of rhombus.
Cook the cake in a pre-heated oven to 180° for about 1 hour. Dusting of
icing sugar before serving it.
