Prawns and sea bass in a salt crust

Cooking in salt is a simple and healthy way to prepare fish and shellfish, but also meat and vegetables. We will show you how to bake in salt the sea basses and prawns.

Our favorite shellfish baked in salt are the red shrimps, that live in the Ionian Sea and in the South Seas, and they are slightly sweeter than the normal ones.

If you are planning a trip to Apulia – Puglia, don’t miss out testing  the most delicious Gamberi rossi al sale (red shrimps baked in salt) at the Restaurant “La Puritate“, in Gallipoli.

Gallipoli is a small fishing town located by the Ionian sea, on the west coast of the Apulia. The old part, an island connected by a bridge to the mainland, is a medieval village with narrow streets and white buildings, typical of Mediterranean style.

But, in the meantime, try our new tasteful recipe!

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Scallops au gratin

Breaking news: Eataly is now open in Copenhagen!

Scallops (called Capesante in Italian or Kammuslinger in Danish) is a mouth watering dish, perfect for a special dinner and for special guests. If you are not confident cooking seafood, this gratin is the most simple and delicious way to prepare fresh scallops.

Give it a try soon, enjoy!

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Spaghetti with clams

Pasta with clams (pasta con le vongole) is a very common dish in any place in Italy which is close enough to the sea. The best kind of clams are the large and juicy vongole veraci, a cornerstone of the traditional Neapolitan cousine.

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Rice potatoes and mussels

If you are from Apulia you have to be able to cook this dish!

The main ingredients are only 3, mussels, potatoes and rice, but the good seasoning is the secret to make a very tasty dish: excellent extra vergin oil, juicy and ripe tomatoes, a bit of parmesan or/and pecorino cheese.

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Spaghetti with lobsters

Eating pasta with different types of fish is very common in Italy. Spaghetti with lobster is a popular dish for posh lunches.
The dish is quick to prepare and the flavour of the lobsters gives the sauce a very peculiar sweetness. Good lobsters are easy to find here in Denmark, so why not try this elegant and yet very simple dish.

 

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Bellini cocktail and grilled polenta with baccalà mantecato (codfish mousse)

Polenta with baccalà mantecato

Do you need ideas for a perfect appetizer? Serve a mousse of salted cod on baked polenta as people use to do in one of the most beautiful cities in the world: Venice. The Venetians call their appetizers cicchetti ( the Venetian version of the danish smørrebrødand they are usually served with a glass of wine known as ombra.
A typical cicchetto is prepared with baccalà mantecato, a mousse of dried and rehydrated codfish, boiled and whipped with olive oil until light and airy. 

Among other classical cicchetti there are: slides of squid ink polenta with baccalà mantecato, white polenta with cuttlefish and sarde in saor.

Baccalà mantecato is one of the most popular method to serve the baccalà  in the North of Italy..let’s see the recipe!

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