Fish main courses
Roast sea bream
Ingredients:
- 1 sea bream of 800 gr
- 100 gr of black olives
- White wine vinegar
- Tomatoes cut into pieces
- Extra-virgin olive oil
- Salt
- Pepper
Preparation:
Accurately clean the sea bream removing the entrails, scale and already wash it under running water.
Separately oil a backing pan where you will put the fish (salted and peppery both inside and outside). Subsequently add vinegar, white wine, black olives and tomatoes. Bake for about 25 minutes at about 180°.
Stuffed cuttlefishes
Ingredients:
- 1 kg of little cuttlefishes
- 2 entire eggs
- 1 anchovy under salt
- Extra-virgin olive oil
- Stale bread
- Apulian Pecorino cheese
- Capers
- Parsley
- Garlic
- Salt
- Pepper
Preparation:
Wash the cuttlefishes removing the skin and the internal bone. In a terrine, prepare a mixture consisting of wet stale bread adding, little by little, two eggs, parsley, garlic, an anchovy under salt (washed and without fishbone), salt pepper, some capers and much grated Apulian Pecorino cheese. Carefully close the cuttlefishes with some toothpicks so that the mixture does not go out during cooking. Oil a saucepan and arrange there the cuttlefishes one by one.
Stewed octopuses
Ingredients:
- 1 kg of octopuses
- 2 cloves of garlic
- 120 gr of extra-virgin olive oil
- 1 glass of dry white wine
- 400 gr of mature tomatoes
- Salt
- Pepper
- Parsley
Preparation:
Clean the octopuses, cut them and put them into a pan with minced garlic and extra-virgin olive oil. Brown them and add wine leaving it to evaporate for a little. Separately cut tomatoes into pieces and add them to the mixture. Bake them on a low heat for about 1 hour. When they are cooked it is possible to add minced parsley.
