Un antipasto di frutti di mare classici.
Un classico della cucina ligure (ma ovviamente di tutti i posti di mare) è l’antipasto, semplice semplice, di mare.
Qualche anello di calamaro, qualche gamberetto e qualche muscolo. Un po’ di olio, prezzemolo e limone…
Ottimo no?
A classic seafood appetizer – Une entrée de fruits de mer classique – Un clásico aperitivo de marisco – Um clássico aperitivo de frutos do mar – Eine klassische Meeresfrüchte-Vorspeise – Món khai vị hải sản cổ điển – 一道经典的海鲜开胃菜 – 定番の海鮮前菜
Add your own comment to this post or read here what other visitors have written. If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
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