APPETIZERS: FISH

CANAPÉ AL SALMONE
(Salmon Canapés)
Ingredients:
4 ounces smoked salmon
6 tablespoons sweet butter
1/3 cup freshly grated Parmigiano-Reggiano
1 tablespoon lemon juice
6 pitted black olives, sliced in half
12 slices bread, 1/2 inch thick, 3 to 4 inches wide

Preparation:
Put all the ingredients (except the olives) in a food processor or blender and spread on a slice of bread.
Garnish by placing a black olive in the center of each canapé

ACCIUGHE IN PASTELLA
(Anchovies Fried in Batter)
Ingredients:
2-3 tbs. flour
3 oz. white wine
3 egg whites
1/2 lb. anchovies
salt
oil

Preparation:
Make a batter whisking the flour in the wine. Cool and leave the batter to rest. Beat egg whites until stiff but not dry. Cut, remove the head and bones and wash the anchovies. Leave them split open.
Pat them dry with a paper towel. Fold the stiffened egg whites into the batter just before frying. Dip the anchovies in the batter and fry in hot oil.

CANAPÉ ALLE OLIVE NERE E ACCIUGHE
(Black Olive and Anchovy Canapés)
Ingredients:
18 Greek style black olives, pitted
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup sweet butter
1 tablespoon anchovy paste
12 slices of toasted bread, 1/2 inch thick, 3 to 4 inches wide
1/2 sweet green pepper, cut lengthwise into strips

Preparation:
Put 12 black olives, Parmigiano-Reggiano, butter and anchovy paste in a food processor or blender.
Spread the mixture on the toasted bread slices and cut into triangles. Garnish by placing a halved black olive in the center and two thin slices of green and red pepper on either side of the olive.

CALAMARI FRITTI
(Fried Squid)
Ingredients:
1 lb. baby squid
flour
2 lemons
oil
salt

Preparation:
Clean the squid well removing the ink bladder, the bone, the eyes and the yellow liquid from the head. Wash and pat-dry with a paper towel.
Cut them diagonally into strips to form small rings, leaving the tentacles whole. Roll them in flour and fry in hot oil until golden.
Place on paper towel, add salt and serve garnished with lemon wedges.

CARPACCIO DI PARMIGIANO REGGIANO AI GAMBERETTI
(Parmigiano Reggiano Carpaccio with Shrimp)
Ingredients:
2 lbs. shrimp
2 bunches of arugula salad
extra virgin olive oil
juice of three lemons
7 oz. Parmigiano Reggiano in shards

Preparation:
Cook the shrimp in boiling salted water until their shells turn pink and the flesh opaque. Drain in a colander and run under cold water. Peel the shrimp and set aside.
Wash the arugula and dry in a salad spinner.
Arrange the arugula on each plate. Arrange the shrimp on top and season with the lemon, olive oil, salt and pepper to taste. Place the Parmigiano Reggiano shards on top, and serve.

FRITTELLE DI BIANCHETTI
(Whitebait Fritters)
Ingredients:
1 lb. whitebait
4 tbs. olive oil
2 cups batter as in basic recipe
1 tbs. parsley, chopped
2 cloves garlic
2 tbs. white flour
salt
2 tbs. olive oil
6 oz. water
For the Batter:
2 tbs. white flour
salt
2 tbs. olive oil
6 oz. water
1 tbs. parsley

Preparation:
Wash the whitebait and pat dry.
Prepare the batter: whisk the flour into the water quickly, so as not to form lumps, bring to a simmer and cook for 20 minutes. Then mix in the oil and salt and 1 tbs. parsley, remove from fire, and let cool.
Dip the fish into the batter and mix so that the batter covers it evenly. Heat the oil with the garlic. Remove garlic when brown.
When oil is very hot, take a spoonful of the batter with the fish and fry until golden brown. Place on paper towels to rid of excess fat and serve very hot.

INSALATA DI FRUTTI DI MARE
(Seafood Salad)
Ingredients:
1/2 lb. each of squid, cuttlefish, octopus, scallops, lobster, fish fillets
8 oz. mussels
1/2 glass dry white wine
6 tbs. olive oil
2 oz. parsley, chopped
3 cloves garlic
2 lemons squeezed
salt
pepper

Preparation:
Clean, poach and dice all the fish. Steam the mussels in 2 tbs. olive oil, 1 clove garlic and the white wine till they open up. Shell and mix with the rest of the fish and refrigerate. Prepare a battuto with parsley and garlic and set aside.
Prepare the dressing with 4 tbs. olive oil and the juice of the lemon, add salt and pepper to taste and set aside.
Mix the dressing with the fish and toss well, top with a generous sprinkling of the battuto and serve.

INSALATA DI POLIPETTI
(Baby Octopus Salad)
Ingredients:
3 lbs. baby octopus
1 cup olive oil
1/4 cup parsley, chopped
2 cloves garlic
2 tbs. fresh lemon juice

Preparation:
Clean the octopus well by turning it inside out and removing the eyes and the small bone at bottom of the head.
Boil them in a small amount of salted water from 25-45 mins, depending on their size.
Drain, peel, skin and cut the octopus in small pieces. Season with chopped garlic, olive oil, lemon juice, salt, pepper and all the parsley.
Let stand for a few hours before serving to allow the octopus to become tender by absorbing the dressing. This salad is also excellent served immediately, while still warm.

Buon appetito!

 

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