1/2 lbs small squid
Peel squid, cut off heads, remove insides and wash well. In a pan, Brown garlic in oil. Remove garlic and add tomatoes, salt, pepper, and squid. Cook for about 10 minutes and add nuts, olives, raisins and water. Cover pan and cook an additional 20 minutes, or until squid is tender. Place a slice of toast on each dish and pour squid and gravy over toast.
Peel squid and remove head and insides and wash well. Cut into several pieces and place in a dish with oil, salt, and pepper. Let stand 1 hour turning occasionally. Keep in refrigerator while marinating. After an hour remove squid and drain off and place on med. hot grill. Cook 20 minutes on each side brushing occasionally with oil mixture.
Peel squid and remove insides. Cut off tentacles and heads. Remove the eyes and chop tentacles and heads fine. Mix together tentacles and heads with garlic, mushrooms, oregano, parsley, bread, salt, pepper and half of the olive oil. Stuff squid cavity with mixture, and sew tops closed. Place squid in a oiled casserole dish, and sprinkle with a little salt and pepper. Drizzle remaining olive oil on and bake at 375° for 45 minutes. Serve with lemon wedges.
1/2 lbs baccala soaked*
Peel baccala, roll in flour and fry in olive oil until brown on both sides. Remove and keep hot. Ad garlic to oil and brown. Remove garlic, and add tomato, capers, olives, water and pepper. Cook about 5 minutes. Place baccala in well oiled baking dish and pour sauce over it. Bake at 375° for30 minutes. Salt as needed.
*Soak baccala in water for 24 hours, changing the water at 8 hour intervals.
cup olive oil
Mix oil, vinegar, 2 bay leaves, salt, pepper, and bread crumbs. Marinate eel pieces in mixture about 3 hours, turning often. Place eel on skewers, alternating with bay leaves. Place skewers in a greased baking dish, and bake at 375° for 30 minutes turning often and brushing with marinade while eel is cooking.
lbs small eel cut into
heads, wash and roll eels in flour and fry in hot oil
until brown on both sides about 15 minutes on each side.
Remove and drain on paper towels, sprinkle with salt.
heads from sardines and slit on one side and remove bones.
Combine 1/2 cup olive oil, bread crumbs, raisins, pine nuts, sugar, salt, pepper , nutmeg parsley and anchovies
and mix very well. Stuff sardines with mixture and close.
Place on a well oiled baking dish and dot with bay leaves,
sprinkle with 3 tbsp olive oil. If you have any stuffing
mix left, you can sprinkle it on top of fish. Bake at 400
degrees for 20 minutes. Sprinkle with lemon juice and
Lobster Alla Diavolo©
med. lobsters, boiled
Cut lobsters in halves lengthwise and place shell side down in a baking dish. Sprinkle both with oil and butter and bake at 425 degrees for 20 minutes
vinegar, red pepper seeds in a saucepan and simmer until
vinegar is reduced to half. Add meat extract in hot water
and tomato paste to vinegar and cook for 10 mintues. Mix
butter and flour, blending well, and slowly add to the
sauce. Add mustard mix well and pour over baked lobsters.
lbs shrimp, shelled and veined
Wash and dry shrimp and roll in flour. In a large skillet, add oil and heat till hot, add shrimp and brown on both sides. Drain oil and save. Add wine to the shrimp and cook until wine is evaporated. Place leftover oil in a small saucepan and add tomato paste, water, salt, pepper and cayenne. Cook 3 to 4 minutes. Pour over shrimp and add parsley, scallion and truffle. Cook for 4 minutes. Remove from pan to a platter, add lemon juice and serve.
Shrimp Alla Griglia©
large shrimp, shelled and deveined
and dry shrimp and marinate in cognac for 1 hour. Drain
and wrap each shrimp in a slice of Prosciutto. Place
shrimp on skewers alternating with sage or bay leaves.
Place in broiler and cook until ham fat begins sizzling.
Roll skewers in bread crumbs and sprinkle with salt and
pepper. Return to broiler until golden brown in color.
Remove and sprinkle with lemon. Serve hot.
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