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Rezepte: Rosé col fondo

CAPRESE SALAD

FOR 2 SERVINGS:

  • 2 fresh mozzarelle
  • 3/4 tomatoes
  • olive oil 
  • fresh basil leave 
  • Salt and pepper 

Slice tomatoes and mozzarella, alternate tomato and mozzarella and basil leaves on a serving plate, season with the olive oil, salt and pepper.

MUSSELS MARINARA

Use fresh Mussels which have been steamed with one glass of white wine.
Make a marinara sauce and proceed as follows: saute in 6 tablespoons of olive oil 2 tablespoons chopped garlic, 2 tablespoons chopped shallots, 1/2 teaspoon oregano and pepper. After 2 minutes, add the juice from the steamed mussels, the mussels and simmer for 2-3 minutes. Serve hot.

FRIED SQUIDS AND SHRIMPS

Ingredients x 4 servings: 3 pounds squids and shrimps, 3 cups vegetable oil, 2 cups all-purpose flour, ½ teaspoon salt.

Clean the squids and the shrimps. Drain all pieces well in a colander. Heat the oil in a very large skillet over medium-high heat. While the oil heats, dredge half the calamari in flour to evenly coat all sides. Bounce the fish in a sieve to remove excess flour and fry until golden on one side, about 2 minutes, then turn it and fry until the second side is golden, after about 2 minutes. Remove the squids and shrimps with a skimmer and drain them on a paper towel. Sprinkle evenly with salt and serve immediately.