We are running out ! Just a few days to Christmas ! Are you ready ? Today I propose a recipe that we always do at New Year’s Eve when we have guests, but also just for us!It was a discovery of my husband, he invented it . He decided to put it all in a pan over high heat and then He completely forgot it ,he opened the bottle , he chatted with guests , he’s’ gone around the house and who has edited this appetizer . ? ? myself of course! hahaha … He tenderly calls it “little appetizer ” of warm sea, here it is: hot appetizer of sea.
hot appetizer of sea, to start with the taste of the sea in the mouth
250 g of squid rings
250 g shrimp
250 g of cuttlefish
350 g of tomato puree
extra virgin olive oil
1 clove of garlic
parsley as much as necessary
chili as much as necessary
a basil leaf
salt as much as necessary
Sauté with a little olive oil a clove of garlic and sliced onion .
Then add the tomato puree , salt , add a basil leaf and a pinch of red pepper ( fresh is best ) in this case it is good to cook it with the garlic and onion .
Cook the sauce for 30 minutes on low heat making it shrink a little .
At this point, add the fish previously cleaned and rinsed under running water.
Sprinkle with parsley , season with salt and deglaze with white wine.
Cook for 20-25 minutes to form a creamy sauce , if necessary , during cooking , stretch with a drop of water or vegetable broth better.
At this point we're ready! Serve on toasted bread.
Today in my parents’ house I found a little book of jokes!.One joke a day keeps the doctor away (well and truly’ apple pear ‘does nothing) … hahaha
This booklet found out my daughter, took us to Picasso. I liked it so much that I decided to take him home.
ahahha …. I greet you now, I’m going to read some jokes! there are beautiful! byebye and Happy Sunday!
Soak the barley any hour (on some bottles there is written that does not require soaking, but an hour never hurts)
Let it cook in salted water for 45 minutes.
Meanwhile Cook in salty water also squids and prawns for about twenty minutes.
Cut olives and cherry tomatoes, put them in a bowl, sprinkle with salt and drizzle with a little oil.
Drain the barley and add to the tomatoes and season with pesto.
Add the squid and shrimp. Mix well and refrigerate.
Serve nice cool with a drizzle of raw oil.
Stir from time to time because barley dry and tends to stick a little.
I thought I'd combine these ingredients without adding more because with too you overdo it!
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