My Italian Cuisine

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine Fish is good and light, everyone should eat fish at least 2 times a week, of course not fishsticks or fish and chips which are... another story. Once a week I like to go to the fish market and get the offer of the day, in general here it's salmon or sea bream. This time I've got sea bream! Today's fish recipe it's really easy, simple, tasteful and light, a perfect dish if served with baked or boiled potatoes and a veggie of your choice. You'll need half of a large fish per person, this recipe is for two persons, in case you just double the ingredients. Serves 2 Ingredients: 1 large Sea Bream 2 small organic lemons  few leaves of fresh sage 3 garlic cloves 2 tbs extra virgin olive oil 1/4 cup of dry white wine Unrefined corse sea salt,  pepper a small piece of butter (10gr), optional Cut the lemon in half (lenghtwise) and slice it...

This is a perfect summer dish: fish, sea fruits, olives and veggies all in one dish....easy to prepare it will delight your summer evenings. Serve with a good Italian white wine! Serving 4 Ingredients: 1 large sea bream, cleaned 2 handfull of mussels (cozze) 2 handfull of clams (Vongole italiane) 2 cups of small potatoes (pommes grenaille) or 2 large potatoes in small cubes 1 handfull of green or black olives (as you like best) 2 cups of cherry tomatoes 2 yellow and red paprikas 6 tbs of olive oil Half cup of dry white wine 2 garlic cloves 1 bunch of fresh italian parsley 1 stalk of fresh rosemary Pepper and salt to taste Instructions: Keep the clams in salted water for at least 2 hour before to cook. Clean up the mussels shells and remove the "beard", rince under cool water. Peel the potatoes and cut in small cubes if necessary. Wash the tomatoes, wash and cut the pepper in small pieces. Finely cut the parsley and the rosemary. Pre heat your oven on ...

 Here is a fried chicken made the myitaliancuisine way.....We use corn flour and sesame to coat the chicken, the result is crisp and crunchy ;) It is a quick and easy recipe that everybody can try....enjoy! Serving 4 Ingredients: 500gr chicken wings (tip cut off) 2 cups corn flour 1cup sesame seeds 2 beaten eggs salt to taste 1 lemon 1/2 liter of frying oil Clean and cut each wing in 2 parts. Mix the corn flour and the sesame seeds in a large bowl. Beat the eggs in a separate bowl. Coat the chicken with the corn/sesame mixture then with the beaten eggs and again with the corn/sesame. Put the half liter oil in a frying pan, wait till it gets very hot. Place the coated wings in the oil and fry them till they get golden brown. Drain the fried wings on a kitchen paper. Your fried chicken wings are ready! Serve warm with lemon and the sauce you like...Buon appetito!

The most difficult part of this dish is... finding the Sea Grasshoppers. In italy they are very common, but it can be very difficult to find them abroad. I had the chance to get them very fresh just few days before to leave Italy...  I cooked them with my mother... her favourite way: filled with a bread, parmesan and parsley mixture then baked in the oven. Simply delicious! I reccomend this recipe to you, it can be a perfect starter for your fish based dinners! Serves 4 Ingredients: 12 sea grasshoppers (cicale di mare) 150g day old bread 50g bread crumbs 1+ 1/2  tbs grated Parmigiano Reggiano cheese 6  tbs extra virgin olive oil 1 tbs dry white wine 1small bunch of fresh parsley 1 garlic clove salt and peper to taste Instructions: Wash and open lenghtside the upper part of the grasshoppers with a good knife, keep aside. Preheat the over at 180°C. Prepare the filling mixture. In a food mixer mix all the other ingredients and 3 tbs of olive oil and ...

I am spending my holidays in Italy, on the Adriatic sea cost. Here you can get the best seafood of the region.... I am trying some starters for the New Year's eve dinner... here is a suggestion for you if you manage to get fresh seafood in your region... this is the best... simple and easy! Serving 2 Ingredients: 8 Oysters 4 "Fasolari" or small scallops (coquilles Saint Jacques) 8 Venus clams (Tartufi di mare) 4 Lemons Pepper to taste Carefully open the seafood shells and place them on a serving plate, cut the lemon in quarters, cut the quarters in half. place them on the serving plate, sprinkle some pepper on the top of the opened seafood. Eat each shell with lemon juice..... Buon Appetito!

Very tasty Italian chicken recipie, very easy to prepare. Good for any occasion, always a great success with guests! Preferably use red or red and yellow peppers, they are sweeter and perfect for this recipe. I only had red ones this time...But isn't this dish a feast of colours? serves 6-8 Ingredients: 8 -10 Medium red peppers (or red and yellow) 1 Medium chicken cleaned and cut in small pieces 2 Medium onions (or 4 small) 6-8 Tbs extra virgin olive oil Salt and pepper to taste 1 Garlic clove 6 Spring onions (optional) 1/3 Cup of white dry wine (optional) 1/4 Cup finely cut parsley for decoration Cut the chicken in small pieces. Set aside. Clean and finely cut the spring onions. Preheat the oven at 200C° (360F°) Cut the peppers in half, take off the upper part, the seeds and white internal stripes.  Cut them in about 10cm long stripes. Cut the onions in a fine julienne. Set aside. Add 3 Tbs Olive oil in a frying pan, add the spring onio...

Filled paprikas are one of the most traditional recipes of my own town, my Grandma, Nonna Francesca, use to make the best I 've ever eat...will never forget the taste. Use Italian red paprikas, if possible, red cornetti. Normal thick square shaped paprikas will not make it! They are too thick to be cooked this way. The other ingredients are very simple, the most important is the bread... use 1 or 2 days old bread. Grate it or use a mixer. Use the white soft part the "Mollica". If you use "in salt" capers, wash them before adding to the other ingredients or they will be too salty.  I really hope you will enjoy making this dish  ;) Serving 4 Ingredients: 6-8 medium peppers, preferably red cornetti 250g breadcrumbs from soft day old bread 8 capers 250 gr Canned Tuna (In water) 1 Small bunch chopped flat leaf parsley 6 tbsp. virgin olive oil 1 or 2 cloves finely chopped garlic 1 large fresh tomato, chopped Salt & pepper to taste Preheat the oven...

This is not really an Italian recipe but more the result of my travelling around...Thailand to be precise. I wanted to share it with you because the taste of this simple and healthy dish is incredible... try and let me know! I had the chance to find a very fresh small salmon at the fish market today, as I am fish addicted at the moment, I got it and cleaned up myself. It was the first time but it went quite well! You can of course buy ready to use salmon filets, it is easier, but not as tasty... and challanging  ; ) Serving 4 Ingredients: 1 Small Salmon or 4 Salmon filets 2 Limes 1 piece of peeled fresh ginger (as big as a walnut) 2 garlic cloves 1 red chili 1 small bunch of Coriander 3 Tbs light soya sauce 2 tbs Thai fish sauce 2 tbs brown sugar 1 teaspoon sesam oil 3 Tbs water a pinch of unrifined grey sea salt a pinch of pepper Wash and Clean up the salmon: cut head,  tail and fins, take out the fish bone with a small knife. Keep everything aside, you ...

The Fish "Brodetto" is a recipe from the Abruzzi's central cost region, elsewhere it will be called Fish Soup (Zuppa di Pesce). Be careful, it is not a soup the way we mean it in Northern Europe. Brodetto (which means literally:" little broth") is made of different varieties of Mediterranean fish (Mullet, red mullet, codfish, Tub Garnard, Anglerfish etc...) and seafruit (clams, moussels , shrimps, Mantis shrimps etc...) just the ones you will find at the fish market the day you will go buy. Obviously the taste will vary depending on what you use. Today I went to my favourite fish shop and I was so lucky to find some fantastic Italian clams, codfishes and red mullets just arrived from the Adriatic sea....then...Brodetto! This dish is one of those in Italy we would prepare for the Christmas Eve dinner, when, by tradition, we celebrate the "Vigilia" and we just eat fish. The making of this dish is a little complex but, believe me, it is worth to ...