Cooking ventresca

Your recipes! Have a favourite, personal recipe with our products? E-mail us now for publication on our website! Our fish products: Salmon Tuna Ventresca Mackerel Anchovies Herrings Sardines Cod Stockfish Blue fish Shrimps Crab Scallops Our vegetable products: Green olives Black olives Asparagus Palmitos Home \| Info Recipes \| Products Company \| E-mail		Omelette with ventresca and Sicilian anchovies Preparation time: 15 minutes Cooking time: 35 minutes Ingredients for 4 servings: 4 eggs 200 grams of ventresca in oil 4 salted anchovies 350 grams fresh (or canned) peeled and seeded tomatoes 20 grams of grated pecorino cheese Half a glass of olive oil A sprig of fresh parsley One onion A few leaves of fresh basil A pinch of marjoram Salt Pepper Preparation In a pan, fry in half of the oil the finely sliced onion, then add the chopped tomatoes. Add salt and allow to cook for 1/2 hour until the sauce has thickened. Midway through the cooking, add the basil. In the meantime, prepare a chopped mixture of ventresca, the desalted and deboned anchovies, the parsley and the marjoram. Beat the eggs in a bowl with the cheese and salt, if necessary, keeping in mind however that the tuna and the anchovies are already quite salty. In the frying pan, heat the remaining oil and pour in the egg mixture. When the omelette is cooked on one side, turn it over and cook the other, then pour on top of it the tuna and anchovy mixture. Fold the omelette over, cover with the tomato sauce previously kept warm, place it on a serving dish and bring to the table (you can also cover it with the sauce directly in the serving dish). Enjoy! Spaghetti xith ventresca Preparation time: 10 minutes Cooking time: 20 minutes Ingredients for 4 servings: 400 grams of spaghetti 200 grams of ventresca in oil 5 tablespoons of oil One desalted and deboned anchovy Two garlic cloves, slightly crushed One spoonful of tomato paste One cup of hot water Half a tablespoon of chopped parsley Half a tablespoon of chopped basil Pepper and salt Preparation Put the oil in a pan and add the slightly crushed garlic cloves. Allow them to turn light brown, then remove them. Add the anchovy and make it melt, always on low heat, by crushing it with a spoon. Drain the liquid from the ventresca, break the tuna up into pieces and add to the rest, allowing it to blend. Dissolve the tomato paste in the hot water and add it to the tuna. Add a pinch of salt and pepper and leave it to cook on low heat until the sauce has thickened. In the meantime, cook the pasta until it is "al dente" (not overcooked but not underdone) in abundant salted water. Add the chopped parsley and basil to the sauce and mix thoroughly. Drain the pasta, pour into the serving dish and top with the sauce. Enjoy! Our ventresca Product info
Copyright 1998-2003 Stella Alimentari Foods Import Since 1935 Via Ticino 54 20098 San Giuliano Mil. Italy Ph. + 39.02.98284304 Fax + 39.02.9881001 Email: stella@stellafoods.com http://www.stellafoods.com