The sunny days encourage us to go out and walk and if we can, usually the coastline attracts like a magnet. What could be better than a walk on the beach with all the lunch of fish? Probably nothing in the world! With the menu of cooked and eaten we can bring the goodness of the sea directly to our home, our desire to meet summer without moving from our four walls.
The menu offers us today Benedetta Parodi is typical of areas where holiday among the starters can not always be a beautiful green piece of cake, especially if we are at sea in Liguria. The first fish are dominated by very thin spaghetti with seafood taking all that will prepare fresh seafood to maximize the taste delicious.
The octopus with onions is one of the main dishes of the sea a little unusual but very tasty. To finish a meal when the sea was the protagonist, you need some special sweets like lemon tart. If we can conclude with a shot of limoncello and we really seem to be on holiday! Ligurian Torta green cake with green rice and zucchini This cake, delicate and very different from the usual quiche is a specialty of Liguria, which has enjoyed a great success since the first taste.
Take 4 zucchini and cut into slices. Slice onion and put it in a sauté pan. After a short cooking also add the zucchini and a pinch of salt and continue for 5 minutes. Blanch by just 60 grams of rice for 5 minutes. Rice and zucchini will be ready about the same time, then drain the rice and add it to the pan with the zucchini and stir.
Let the pan cool for a moment and then add 2 eggs and 75 grams of Parmesan cheese. Mix again. Now take one of two rolls of pastry and let's put on the bottom of a baking sheet covered with parchment paper, bucherelliamolo and then add the filling and then closing with the other roll. Slam an egg and brush the top of the cake.
Bake for 30 minutes at 180 ° and then at the end even with the heat just under 5 minutes. Each piece will be a taste of genuine goodness! Ingredients: 4 zucchini onion 3 eggs 60 g rice 75 g pamigiano 2 rolls of pastry with seafood spaghetti finish cooking the noodles in the pan with the seafood This time the recipe for spaghetti with seafood will be prepared without shortcuts.
So we put the clams in fresh water and salt for half an hour or even more if we have time. Take the mussels already clean or to make ourselves to remove various compounds from the shell. We fry in oil and garlic, then Throw in the clams and mussels. Blended with a dash of white wine and cover with the lid leaving the flame so that all the seafood will open.
In another pan, let cook fresh tomatoes and garlic in oil. When we see that all the shells are open, sgusciamone in the middle and let the tomatoes. Throw away 300 grams of spaghetti but scoliamoli half cooked for them in the pan with the seafood and continue conttura flavored water. If you like, put a bit of peperoncno and will be perfect.
We like eating the sea! Ingredients: clams and mussels in garlic and oil will a little white wine, fresh tomatoes 300 grams of spaghetti pepper onion Octopus The octopus served with mashed potatoes and flavored with onion sauce It takes very few ingredients to make this main course of sea.
2 finely chopped red onions and let's put in a saucepan. 2 octopuses put on it, without adding oil or salt and let them cook for about 2 hours. A half-cooked octopus and turn in sauce adagiamoli that will be created. Meanwhile, prepare the puree in a saucepan boundary into 500 ml of milk, a pinch of salt, a bag of mashed potatoes ready, and a knob of butter.
The mashed potatoes will be ready in a few minutes and meanwhile our octopuses have completed cooking. Serve cut the tentacles into small pieces and placing them all around the puree to the center of the plate. Sprinkle of red onion sauce, complete with a little olive oil and a sprig of thyme.
Ingredients: 2 octopus 2 red onions 500 ml of milk a pinch of salt an envelope ready to mash the butter with a sprig of lemon thyme tart with a slice of lemon tart with icing sugar Take a roll of puff pastry ready, adagiamola in a pan covered with parchment paper and bucherelliamola. Ricopriamola pulses and aluminum foil to avoid burning and put it in the oven at 200 degrees for 20-30 minutes.
Meanwhile prepare the filling by mixing together 140 grams of sugar, 2 eggs and 4 egg yolks: sbattiamoli well until it becomes clear a creamy sauce. 1dl add lemon juice (but less if you prefer), 50 grams of butter into pieces and then put on the heat and stir constantly, like custard. Add 100 grams of almond flour.
Our pastry ready sarà ormai: rovesciamoci into the lemon cream and finally cospargiamoci over a handful of pine nuts. We have still in the oven for a few minutes with the grill until the pine nuts are not roasted. Sprinkle with powdered sugar and a slice tagliamone. It is not a perfect lemon delight? Ingredients: a roll of ready pastry 140 gr sugar 2 eggs yolks 1 dl lemon juice 50 g butter 100 g ground almonds 
The menu offers us today Benedetta Parodi is typical of areas where holiday among the starters can not always be a beautiful green piece of cake, especially if we are at sea in Liguria. The first fish are dominated by very thin spaghetti with seafood taking all that will prepare fresh seafood to maximize the taste delicious.
The octopus with onions is one of the main dishes of the sea a little unusual but very tasty. To finish a meal when the sea was the protagonist, you need some special sweets like lemon tart. If we can conclude with a shot of limoncello and we really seem to be on holiday! Ligurian Torta green cake with green rice and zucchini This cake, delicate and very different from the usual quiche is a specialty of Liguria, which has enjoyed a great success since the first taste.
Take 4 zucchini and cut into slices. Slice onion and put it in a sauté pan. After a short cooking also add the zucchini and a pinch of salt and continue for 5 minutes. Blanch by just 60 grams of rice for 5 minutes. Rice and zucchini will be ready about the same time, then drain the rice and add it to the pan with the zucchini and stir.
Let the pan cool for a moment and then add 2 eggs and 75 grams of Parmesan cheese. Mix again. Now take one of two rolls of pastry and let's put on the bottom of a baking sheet covered with parchment paper, bucherelliamolo and then add the filling and then closing with the other roll. Slam an egg and brush the top of the cake.
Bake for 30 minutes at 180 ° and then at the end even with the heat just under 5 minutes. Each piece will be a taste of genuine goodness! Ingredients: 4 zucchini onion 3 eggs 60 g rice 75 g pamigiano 2 rolls of pastry with seafood spaghetti finish cooking the noodles in the pan with the seafood This time the recipe for spaghetti with seafood will be prepared without shortcuts.
So we put the clams in fresh water and salt for half an hour or even more if we have time. Take the mussels already clean or to make ourselves to remove various compounds from the shell. We fry in oil and garlic, then Throw in the clams and mussels. Blended with a dash of white wine and cover with the lid leaving the flame so that all the seafood will open.
In another pan, let cook fresh tomatoes and garlic in oil. When we see that all the shells are open, sgusciamone in the middle and let the tomatoes. Throw away 300 grams of spaghetti but scoliamoli half cooked for them in the pan with the seafood and continue conttura flavored water. If you like, put a bit of peperoncno and will be perfect.
We like eating the sea! Ingredients: clams and mussels in garlic and oil will a little white wine, fresh tomatoes 300 grams of spaghetti pepper onion Octopus The octopus served with mashed potatoes and flavored with onion sauce It takes very few ingredients to make this main course of sea.
2 finely chopped red onions and let's put in a saucepan. 2 octopuses put on it, without adding oil or salt and let them cook for about 2 hours. A half-cooked octopus and turn in sauce adagiamoli that will be created. Meanwhile, prepare the puree in a saucepan boundary into 500 ml of milk, a pinch of salt, a bag of mashed potatoes ready, and a knob of butter.
The mashed potatoes will be ready in a few minutes and meanwhile our octopuses have completed cooking. Serve cut the tentacles into small pieces and placing them all around the puree to the center of the plate. Sprinkle of red onion sauce, complete with a little olive oil and a sprig of thyme.
Ingredients: 2 octopus 2 red onions 500 ml of milk a pinch of salt an envelope ready to mash the butter with a sprig of lemon thyme tart with a slice of lemon tart with icing sugar Take a roll of puff pastry ready, adagiamola in a pan covered with parchment paper and bucherelliamola. Ricopriamola pulses and aluminum foil to avoid burning and put it in the oven at 200 degrees for 20-30 minutes.
Meanwhile prepare the filling by mixing together 140 grams of sugar, 2 eggs and 4 egg yolks: sbattiamoli well until it becomes clear a creamy sauce. 1dl add lemon juice (but less if you prefer), 50 grams of butter into pieces and then put on the heat and stir constantly, like custard. Add 100 grams of almond flour.
Our pastry ready sarà ormai: rovesciamoci into the lemon cream and finally cospargiamoci over a handful of pine nuts. We have still in the oven for a few minutes with the grill until the pine nuts are not roasted. Sprinkle with powdered sugar and a slice tagliamone. It is not a perfect lemon delight? Ingredients: a roll of ready pastry 140 gr sugar 2 eggs yolks 1 dl lemon juice 50 g butter 100 g ground almonds
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