Lucadea.com

13 May 201510 July 2024

Anchovies with peas, the recipe

Anchovies with peas, the recipe.
This morning I found, in the Leripesca shop in Sestri Levante, some beautiful local anchovies and some childhood memories came back to me. The anchovy, for me, is the princess of the kingdom of blue fish, in turn on the pedestal among the products of the sea. The anchovy can be prepared in a thousand ways, both cooked and raw (in this case after 96 hours in the freezer); the local one is seasonal but it is in the month of May, when the water is still fresh, that it is the right size and that for me lends itself best to the preparation with peas, also seasonal. Once again I do not know if the recipe I am about to describe is the true Ligurian one but it is the one that an aunt of mine used to prepare, considered the most thrifty among the very thrifty women in my maternal family. As a child I often went to this aunt of mine, the wife of a brother of my grandmother who, like the whole family, lived in the first hinterland where the fishmongers came with the cart and the boxes of blue fish caught during the night and who called the women to sell them the very fresh catch. At this moment I smile because I think of my aunt, a beautiful woman, tall, thin with wavy blond hair and very clear blue eyes, who died at 96 years old... My aunt went to buy anchovies for the family, composed of four adults but she did not ask for a weight, like half a kilo, but a number, no more than 15/16 depending on the size. To the anchovies she added so abundant peas from the garden and pieces of dry bread, saved from the little that was left over and that was usually part of the mash for the chickens. Here is the very simple recipe for 4 people:

About 800 grams of anchovies, 300 grams of fresh peas, shelled, a little tomato paste, half an onion, a clove of garlic, extra virgin olive oil, a few tablespoons of white wine.

Separately, lightly cook the peas in boiling salted water. In a low pot, preferably terracotta, fry the chopped onion and garlic in oil, add a little wine and add the concentrate, diluting with a little of the pea cooking water. After a few minutes, when the base is well blended, add the peas and cook and blend this base well. Taste if salt is needed. At this point, when the base is very hot, add the anchovies and immediately cover the pot with a lid. Leave to cook for a few minutes and serve immediately with croutons. I use wholemeal bread from the Vassallo bakery in Sestri Levante…

Why do we use tomato paste? Once upon a time, tomatoes only grew in the summer and, towards the end of this season, bottles were prepared at home with the sauce and the paste that was used in the most daring preparations.

This is the preparation:

This is the final dish:

Anchovies with peas, the recipe – Anchois aux petits pois, la recette – Anchoas con guisantes, la receta – Anchovas com ervilhas, a receita – Sardellen mit Erbsen, das Rezept – Cá cơm với đậu Hà Lan, công thức – 豌豆凤尾鱼，食谱 – エンドウ豆とアンチョビ、レシピ

8 May 201519 March 2025

Cuttlefish with peas my way, the recipe

Cuttlefish with peas my way, the recipe.
Since fresh local peas are now available at an affordable price, this morning I wanted to prepare a typical Ligurian dish of this season: stewed anchovies with peas. Unfortunately I didn't find any anchovies to my liking but, on the other hand, I saw some small and very fresh cuttlefish on the fishmonger's counter and I thought of preparing them stewed instead of anchovies. I honestly don't know if this recipe has anything to do with Ligurian cuisine or with southern cuisine which I love just as much but I'll describe how I prepared it.
After cleaning the cuttlefish and keeping a bag of ink, I sautéed onion to which I added a whole clove of garlic and a piece of my hot chili pepper. I then added the cuttlefish cut into strips and sautéed them over a high heat. I moistened with a little white wine and, once it had evaporated, I added the pureed tomato and the bag with the ink. I then added the peas that I had previously cooked for a few minutes in boiling water and left them to cook, adding, when necessary, a little of the pea water.

Ingredients for four people

A kilo of fresh cuttlefish with a bag of their ink

750 grams of ripe tomatoes, which I cooked in a pan without water to let the water come out which I then strained or two cans of tomato puree

Three hundred grams of fresh shelled peas

A small glass of extra virgin olive oil

A large onion, a clove of garlic and chilli pepper to taste

A little white wine

I'll be waiting for you soon for the anchovies, this time prepared with peas like my grandmother used to make them...

Cuttlefish with peas my way, the recipe – Seiche aux petits pois à ma façon, la recette – Sepia con guisantes a mi manera, la receta – Choco com ervilhas do meu jeito, a receita – Tintenfisch mit Erbsen auf meine Art, das Rezept – Mực nang với đậu Hà Lan theo cách của tôi, công thức – 乌贼配豌豆我的方式，食谱 – エンドウ豆とカトルフィッシュ、レシピ

9 February 201318 March 2025

Pork shank with cabbage, the recipe

This morning I went to the supermarket and saw the offer for pork shanks: €3.85 per kg.
I therefore thought of a preparation that I saw made years ago by an Austrian chef and I in turn prepared this dish that is certainly not typical of a seaside town but which is delicious and suitable for the cold of these days. To give greater attention to fats, I used very little oil and made sure that the shank cooks slowly using the liquid from the cabbage which, in turn, is enriched by the fat released by the meat. The final splash of vinegar serves to further blend the flavors, creating a balance between the meat and the sweetness of the cabbage.

For two people:

– A pork shank (weight approximately 650 grams)
– Half an onion
– A little garlic
– A small cabbage
– 30 gr. of olive oil
– Half a glass of white wine
– A splash of vinegar
– Salt and pepper to taste.

First, in a pan with a little oil, I browned the shank to form a protective crust around it.

I then put the remaining oil, chopped onion and garlic in the terracotta casserole dish. Then I added the shank and the finely chopped cabbage to the soffritto and started cooking over high heat. When everything had heated up, I added the white wine and, once it had evaporated, I lowered the heat, put the lid on and cooked slowly for an hour. When cooked, the shank will have opened slightly and the cabbage will have reduced to less than a third of its initial volume because it will have lost all the water it contained. At this point I sprinkled with a little vinegar and, once it had evaporated, the dish was ready. Enjoy your meal!

Pork shank with cabbage, the recipe – Jarret de porc au chou, la recette – Pierna de cerdo con col, la receta – Pernil de porco com repolho, a receita – Schweinshaxe mit Kohl, das Rezept – Thịt lợn xào bắp cải, công thức – 卷心菜猪小腿，食谱 – キャベツ入りポークシャンク、レシピ

6 February 201324 July 2024

Risotto con gamberi, la ricetta

Risotto con gamberi, la ricetta.
Questo pomeriggio, passeggiando sulla strada del porto a Sestri Levante, ho visto un piccolo peschereccio appena rientrato e dal quale venivano sbarcate alcune cassette di scampi e gamberi rosa… erano ancora vivi. Così sono andato sul mercato ed ho visto le cassette sul banco ed i prezzi: gamberi rosa € 20, scampi piccoli € 30, grandi € 40 al kilo. Così ho comprato 200 grammi di gamberi con i quali la sera ho preparato un semplice risottino (dietetico) per due persone.

Ingredients:
– grammi 200 gamberi rosa;
– mezza cipolla;
– un gambo di sedano piccolo;
– mezza carota;
– poco aglio;
– grammi 160 di riso arborio;
– 30 grammi d’olio;
– poco vino bianco;
– prezzemolo tritato q.b.

Con metà cipolla, le altre verdure e poco sale ho fatto un leggero brodo che ho fatto cuocere per una mezzoretta. Una volta raffreddato, ho aggiunto le teste ed i gusci dei gamberi ed ho fatto ancora cuocere tutto per un’altra mezz’ora. Ho poi filtrato il brodo e l’ho mantenuto caldo.
Ho poi messo a soffriggere in una pentola con dell’olio l’altra metà della cipolla tritata fine e l’aglio intero.
Ho poi fatto rosolare i gamberi sgusciati e tagliati a pezzetti giusto un minuto per fargli prendere colore.
Infine ho aggiunto il riso che ho fatto tostare per una ventina di secondi. Ho bagnato con il vino bianco e, dopo che è evaporato, ho aggiunto quasi tutto il brodo. Ho rimescolato lentamente, ho messo il coperchio ed abbassato il fuoco. Ho fatto cuocere per venti minuti e alla fine, dopo aver spento il fuoco, ho aagiunto i gamberi e mantecato con l’olio rimasto, spruzzato un po’ di prezzemolo tritato e servito. Il risotto era veramente ottimo.

Nota: per abitudine non mescolo mai il risotto durante la cottura. Infatti, dopo averlo mescolato molto lentamente una prima volta, aggiungo il liquido caldo e lascio cuocere lentamente limitandomi ogni tanto a controllare che non attacchi. Il movimento che fa il risotto durante la bollitura è lento ma costante e sufficiente a portare a termine il risotto senza farlo attaccare.

Provare per credere! Aggiungi un tuo comment or go to the bottom of the site to read what other visitors have written.

An Italian rice dish with prawns, my recipe – Un plat de riz italien aux crevettes, ma recette – Un plato de arroz italiano con gambas, mi receta – Um prato italiano de arroz com camarões, minha receita – Ein italienisches Reisgericht mit Garnelen, mein Rezept – Món cơm Ý với tôm, công thức của tôi – 意大利大虾米饭，我的食谱 – エビのイタリアンライスディッシュ、私のレシピ

1 April 201119 March 2025

Baked lasagna bolognese style, the recipe

Dear friends,
I thought of a typical Italian dish, lasagna, which is not that difficult to prepare and is also a wonderful complete meal. I wanted to purposely propose a simple preparation and at the same time give you some information on how to prepare the béchamel sauce and the ragù alla bolognese, which is quite different from the Ligurian ragù of our house. For the latter I will give you on another occasion the recipe of what my grandmother used to make…

Baked Lasagna Bolognese Style (Serves 6)

Fresh lasagna pasta: 600 grams
Or 300 grams of dried lasagna pasta (do not pre-cook)

For the sauce:

– 400 grams of high quality minced meat, 50% beef and 50% pork
– 250 grams of peeled tomatoes
– 30 grams of flour
– 150 grams of grated parmesan
– 100 grams of olive oil
– A glass of dry red wine
– A small carrot
– An onion
– A celery stalk
– Salt and pepper

For the béchamel sauce:

80 grams of butter, 50 grams of flour, half a litre of milk, a pinch of nutmeg and a little salt

If you use fresh pasta:
Cook the pasta in plenty of salted water, remove it when still al dente and immediately place it in a bowl with cold water and ice so that it does not continue to cook.
If you use the special dry pasta for lasagna
You can use this type of pasta but, in this case, prepare the béchamel sauce a little more liquid.

To prepare the sauce:

Spread the minced meat in a low ovenproof dish, sprinkle it with flour and place it in a hot oven at 200 degrees for 20 minutes. Once cooked, drain the liquid and fat that have come out during cooking.
In a saucepan, fry the onion, carrot and celery in oil and, when they have browned, add the meat. Stir well and, once it has heated up, add the red wine, let it evaporate and then add the lightly chopped peeled tomatoes and their liquid. Add salt and pepper and cook for a good half hour, adding water if necessary.

To prepare the béchamel sauce:

Heat the milk and butter in a saucepan. When the butter begins to melt, add the flour and start stirring, adding more milk if you notice that it is drying out too much. It takes 10 minutes at most to make the béchamel.

Preparation of the lasagna:

In a baking dish, preferably ceramic or glass, put a little oil on the bottom and cover it with a layer of pasta, making sure to leave this lower layer of pasta hanging over the pan. Add a layer of sauce, a few spoonfuls of béchamel and a little parmesan, continuing like this for at least two more layers of pasta (these should fit into the pan without overflowing). Then cover the top layer with the pasta that you had allowed to hang over so as to close the lasagna inside and put the remaining sauce on top, a little béchamel, a little oil and plenty of parmesan.
Bake in the oven at 200° for 30/40 minutes.

20 March 201119 October 2024

Original Indian Curry, the recipe

Original Indian Curry.
Finally I am able to show you the preparation of real Curry, I mean the one made by an Indian, with Indian products that are also easy to find here.

Ingredients:

Minced garlic
Fresh ginger chopped or dried
Chopped onion
Fresh red tomato, chopped into cubes
Bay leaves; fennel seeds
Mustard seeds
Sweet paprika
Curry powder (preferably Mazala)
Fresh or dried coconut pulp
Chicken
Lentils
Basmati Rice

Preparation:

1) Chicken curry: In a pan, toast the garlic over low heat (without oil), then the ginger, fennel seeds, bay leaves, coconut and, after a couple of minutes, the onion. Cook slowly, mixing everything together and being careful not to burn them. Then add the tomato and continue cooking for another ten minutes. Once everything is mixed together, add the Curry, Mazala and paprika, blend everything with an immersion blender to make the sauce smooth and without lumps and continue cooking for another five minutes, after raising the heat. When everything is very hot, add a little butter (better if coconut milk) and finally the chicken cut into pieces or, if you prefer, just the breast. Continue cooking until it is cooked (depending on the size you cut the chicken) ... taste, season with salt and ... the dish is ready.

2) Lentils. Lentils are the most widely used dried legume in India and are part of the most common diet. Soak lentils in cold water for a couple of hours and then boil them in unsalted water.

Prepare the base and the curry preparation as for the chicken, also adding the mustard seeds. Once the sauce is ready (you don't have to blend it) add the lentils, cook for another five minutes and then a little butter. The lentils are ready.

3) Rice. Indians use Basmati rice which is easily found in all supermarkets but you can also use the common rice you have at home. Boil the rice in plenty of water and, once cooked and cooled, sauté it in a pan with a little butter until it loses water and becomes a little crunchy. This type of preparation replaces the one we usually make for Pilaf Rice (see our home recipe on the same site. ed.) and is the one they usually use in India.

If you are interested in knowing more you can start from what Wikipedia says, from here.

The original Indian curry, the recipe to prepare it – Le curry indien original, la recette pour le préparer – El curry indio original, la receta para prepararlo – O caril indiano original, a receita para prepará-lo – Das original indische Curry, das Rezept zur Zubereitung – Cà ri Ấn Độ chính gốc, công thức để chuẩn bị nó – 原始的印度咖喱，准备它的食谱 – オリジナルのインディアンカレー、それを準備するためのレシピ

19 February 201118 April 2020

Cous cous, la ricetta

Cous cous.
Di ritorno da una bellissima vacanza in Sicilia, mi è rimasto impresso questo piatto semplice, mediterraneo di origine araba ma che fa parte della cucina della Sicilia Occidentale.
Durante una sosta a Mazara del Vallo ho mangiato un piatto di cous cous di pesce, discreto, ma di cui una signora di Marsala, vicina al mio tavolo a noi mi ha spiegato una preparazione casalinga e mi ha insegnato la preparazione della semola.
1) Utilizzare la semola di grano per cous cous che si trova comunemente nei supermercati. Si può usare anche il prodotto precotto
2) per quattro persone, utilizzare circa 300 di semola.
3) stemperare la semola a freddo con acqua fredda leggermente salata e formare dei grumi
4) Mettere la semola su un piatto bucato per la cottura a vapore oppure su un setaccio fine. La signora mi ha consigliato di mettere sotto la semola alcune foglie di alloro
5) Mettere il piatto bucato sopra una pentola in cui bolle acqua salata e fare lentamente ingrossare i grani di semola con il vapore, girandola ogni tanto (circa un’ora se non si usa prodotto precotto)
6) Ogni tanto aggiungere un po’ di olio, meglio se liquido di cottura del pesce che intanto avrete preparato a parte
7) Per la cottura (se non usate la semola precotta) ci vorrà ancora un’oretta, comunque controllatene la cottura…

Per la preparazione del pesce:
1) Scegliere pesci da zuppa, alcuni piccoli per la salsa e qualche trancio. Comunque dipende dal pescato fresco che trovate ma io suggerisco, per quattro persone: una seppia media, un paio di moscardini, quattro triglie, alcuni tranci di pescatrice, di nocciola, quattro gamberi e quattro scampi. Inoltre mezzo chilo di cozze e mezzo di vongole.
2) Pulire bene il pesce, tagliare a pezzetti i molluschi e fare aprire in pochissima acqua le cozze e le vongole (questa operazione serve per essere sicuri che dentro i frutti di mare non ci sia sabbia e rovinino così la zuppa)
3) Fare un fondo di cipolla, con uno spicchio di aglio e fate soffriggere in abbondante olio extra vergine.
4) Aggiungere al soffritto la seppia ed i moscardini tagliati a pezzi e fate soffriggere per cinque minuti
5) Aggiungere passata di pomodoro e far continuare la cottura per altri cinque minuti
6) Mettere poi nella casseruola i tranci di pesce ed i pesci piccoli (di scoglio) che avete trovato, i gamberi e gli scampi ed infine le cozze e le vongole con la loro acqua (meglio se filtrata)
7) far cuocere il tutto coperto ancora per dieci minuti, spegnere il fuoco e lasciare riposare per alcuni minuti. Prima di servire, quando la zuppa è un po’ raffreddata, vi consiglio di cercare e ed eliminare tutte le spine, lasciando solamente i gusci dei frutti di mare ed i crostacei . Rimettere il pesce sul fuoco, senza girarlo per non rompere ulteriormente il pesce e servire sopra il cous cous

Enjoy your meal!

14 September 200924 July 2024

Risotto with lobster sauce, the recipe

Risotto with lobster sauce, the recipe.
The chef of the house (my dad) has once again amazed everyone with an exceptional dish: a risotto with lobster sauce.

And here is the recipe from chef Loris:

This is a somewhat lengthy process but it can also be done with a frozen lobster.
First of all I divide the lobster into two pieces lengthwise when it is still frozen and immediately put it in a pan with a little oil where I have fried a clove of garlic.
I bring the lobster back to life over low heat to recover the juices that would disperse with the ice from freezing and I let it cool. Once cold I recover the central pulp and all that contained in the legs and head and put it aside.
I put the pan back on the heat with all the bone scraps and the liquid from the first cooking; once hot I bathe them with a little cognac which I let evaporate, I add a little tomato puree (fresh is better) and let it cook for a short time adding hot water because you must remember that all the sauce and pulp will continue to cook in the risotto... Then I pass everything through a sieve.

At this point I begin the classic risotto preparation: in the base of very finely chopped onion and fried in a little olive oil, I toast the arborio rice, bathe in white wine and, once evaporated, add the chopped pulp and the sauce. I add a little more hot water, cover the pan with the risotto and let it cook on low heat for about twenty minutes, checking that it does not stick and if necessary stirring very slowly with a wooden spoon. Once cooked and with the heat off, I stir in a little more olive oil, add a little chopped parsley and serve on very hot plates.

The photo probably doesn't do the dish much justice but here it is:

Rice with lobster sauce, the recipe – Riz sauce homard, la recette – Arroz con salsa de bogavante, la receta – Arroz com molho de lavagante, a receita – Reis mit Hummersauce, das Rezept – Cơm sốt tôm hùm, công thức –

31 January 200923 August 2024

I ravioli fatti in casa da mia mamma

I ravioli fatti in casa da mia mamma.
Ravioli fatti in casa sono un must in Liguria.
Un lavoro stancante e lungo quello di preparare in casa i ravioli.
I risultati però sono impagabili.

L’impasto (farina e uova):

Il ripieno (erbe selvatiche e ricotta):

Poi si stende il ripieno tra le sfoglie tirate con la classica macchinetta a manovella oppure, se vi piace di più, a mano:

Ed infine, con una rotella dentata, si da la forma a questa delizia:

Il raviolo è un prodotto tipico della cucina italiana. Si può descrivere come un quadrato o tondo di pasta all’uovo ripiegato a contenere un ripieno a base di carne, di pesce, di verdure o formaggio, a seconda delle varie ricette locali. Il raviolo può essere servito in brodo o asciutto accompagnato da sughi o salse. La scelta dipende anche dal tipo di ripieno.
Continue on Wikipedia

My Mom’s Homemade Ravioli – Les raviolis maison de ma mère – Raviolis caseros de mi mamá – Ravioli caseiro da minha mãe – Die hausgemachten Ravioli meiner Mutter – Bánh ravioli mẹ tôi tự làm

12 December 200818 August 2024

Norwegian Salmon, the recipe

Norwegian Salmon.
This morning I went to the supermarket and I saw, among the ugly and very expensive fish, a nice salmon, medium sized, excellent looking and reasonably priced. I modestly have some experience with salmon, which I have fished both in Alaska and Norway, of which I have seen the artificial insemination, the breeding, the preparation of fresh fish for export and the various smoking systems. Later on, maybe I will show you some photos I took in Norway…

Well, coming to us and looking at the salmon I bought one of about a kilo and a half and I thought of suggesting to Marietto a wonderful system of preparation of this extraordinary fish, rich in delicious fats, light and tasty: raw Norwegian salmon.

To make this preparation you need a medium/large fresh salmon: if you are not convinced of the freshness of the fish you see on display, you can find out about the next arrival and you can rest assured because the salmon arrives by plane daily from Norway, very fresh and already gutted. If you are not able to do this, ask the shop assistant to scale it, remove the head and fillet it by removing the central bone. Once home, with tweezers, patiently remove the bones that are near the head, even the soft ones, which are under a white skin, remove this too and wash the fish well under running water. Then take a few tablespoons of fine salt and sprinkle generously but not too much on one of the two fillets (which are called whiskers) and then, with other tablespoons of sugar (the sugar must be a little less than the salt) and sprinkle the same fillet again. Then, carefully place the second fillet exactly on top of the one sprinkled with salt and sugar. Now wrap the fish in a cloth or towel, place it on a plate that can contain the water that the fish will lose and put it in the refrigerator. Every day, for three days, remove the plate from the refrigerator and throw away the water that has come out but without opening the cloth. The third time, after having let out the last water, open the package, and you will see that the salmon will have a nice color and there will be no more salt or sugar that will have been absorbed by it. Now, if you want and according to your tastes, put on one half plenty of wild fennel or pink and green peppercorns, put the two sides back together and put the fish back in the fridge for another couple of days, after which the marinated salmon will be ready to be eaten, without adding anything, neither oil nor lemon.
Marietto, who is alone, freezes one side and starts eating the other half, slicing it flat starting from the tail as if it were smoked. The raw Norwegian salmon, in fact, will be compact and of a splendid pink color as if it were smoked but it will be less salty and very tasty, especially if sliced and eaten together with the wild fennel and peppercorns. This excellent fish can be served with vegetables, can be part of an excellent salad, can be used for canapés or, more simply, put in a sandwich, which perhaps you have first spread with Philadelphia cheese and with the addition of some onion rings. Marietto is satisfied and, if he can resist without eating it, he thinks of using the other half that he has frozen to surprise his friends for Christmas lunch... and what a saving compared to smoked salmon!!!

Ingredients: a fresh salmon of about one and a half kilos; about 80 grams of salt, about 60 grams of sugar, a bunch of wild fennel, pink pepper and green pepper according to taste.

The featured image was taken from Pixabay.com

Norwegian salmon, the recipe – Saumon norvégien, la recette – Salmón noruego, la receta – Salmão norueguês, a receita – Norwegischer Lachs, das Rezept – Cá hồi Na Uy, công thức – 挪威三文鱼，食谱 – ノルウェー産サーモンのレシピ

Category: Recipes