Saving at home – Baked sea bream in a pan

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Who says that the sea bream in foil must be baked in the oven? Today we will see how to do it in a pan with the same result.

The baked sea bream in a pan is a very tasty and fast recipe.  With the slightest effort, you will have a tasty second dish ready to be brought to the table directly in the foil.

Let’s start:

BAKED SEA BREAM IN A PAN

Ingredients for 4 people: 4 sea bream from about 250 g each already cleaned – 8 cloves of garlic – 2 lemons – 2 glasses of white wine (OR APPLE VINEGAR) – 80 g of butter – 2 tablespoons chopped parsley – extra virgin olive oil – salt and pepper 

Preparation:

First, clean the bream, if you haven’t already bought it ready. Desquamate the fish with a knife, then make a horizontal cut on the belly and remove the entrails; then rinse thoroughly.

Dry the fish well and place inside each sea bream pieces of lemon and garlic.

Place the fish inside aluminum foil sheets and season with salt, pepper, parsley, a couple of tablespoons of extra virgin olive oil, 1/2 glass of white wine (or apple vinegar) and 20 g of butter (these doses are valid for one sea bream).

Place the packets in a pan, cover with a lid and cook the bream for about 20 minutes over medium/low heat.

After cooking the sea bream in foil in a pan, it is ready to be served. Arrange each foil directly in the dishes and bring them to the table very hot.

Enjoy your meal!

original recipe:

Saving at home – White rice supplì

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The supplì are a speciality of Roman origin, characterized by the classic oval shape and the filling that can be of various types and with multiple combinations. In this page we explain the recipe of the white rice supplì, in which the rice will not be enriched by the meat sauce, but being without tomatoes they will remain white.

Let’s start:

WHITE RICE SUPPLI’

Ingredients for 4 people: 350 g rice – 250 g mozzarella – 80 g grated cheese – 100 g cooked ham (or turkey) – 2 eggs – 50 g flour – frying oil – salt

Preparation:

Boil the rice in salted water and drain halfway through cooking.

Cut the mozzarella into cubes and the cooked ham or turkey into small cubes.

Divide the egg whites from the egg yolks. In a bowl mix the rice with mozzarella, ham, grated cheese and egg yolks.

Form the supplì with your hands, flour them, pass them in the beaten egg whites and breadcrumbs

Fry the supplì in hot oil. Dry them on paper towels. Serve your white rice supplì.

Enjoy your meal!

original recipe:

Saving at home – Cold stuffed tomatoes

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with an delicious recipe to serve both as an appetizer and as a main dish.

Just pay attention to the choice of tomatoes: there are many types of tomatoes, to make them stuffed it is recommended to choose those large enough to contain the filling.

Let’s start:

COLD STUFFED TOMATOES

Ingredients for 4 people: 4 tomatoes – 150 g tuna in oil – 50 g Ricotta – 10 ml lemon juice – 6 capers – 1 pinch of salt

Preparation:

Wash the tomatoes to which you have cut the top, to be able to empty them. Use a teaspoon to remove the inner part and place on a shelf to drain. Put a few grains of salt inside the tomatoes so that, once turned upside down, they lose a good amount of water, as well as acquiring more flavor.

While the tomatoes are draining, take a bowl to work the ricotta and drained tuna together. Stir well the mixture and add the capers well chopped and lemon juice; finally blend everything.

The cold stuffed tomatoes are ready. You just have to stuff them and serve them on a nice plate for a delicious lunch.

Enjoy your meal!

original recipe:

Saving at home – Shrimp in a pan

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with another fish recipe, also this one very simple: shrimp in a pan.

The preparation time is very short, as the shrimps in the pan should be just sautéed, otherwise they cook too much and would lose much of their flavor.

This dish can be served as an appetizer, but also as a main fish course.

Let’s start:

SHRIMPS IN A PAN

Ingredients for 4 people: 80 g butter – 40 ml extra virgin olive oil – 60 ml dry white wine (or apple vinegar) – 20 prawns – 3 tablespoons parsley – 2 cloves of garlic – 1 chopped chili pepper – salt and pepper – a little lemon juice

Preparation:

Let’s start by cleaning the fish: rinse the prawns under cold running water, remove the head and then cut off all the legs, so you will break the carapace very easily to extract the whole tail. If you see the black strand of the intestines pull it out, otherwise with a sharp knife cut the back of the tail and remove it.

This procedure is very important because the intestinal filament is very bitter and spoils the taste of the dish.

In a large pan melt the butter in extra virgin olive oil, and fry the prevoiusly chopped garlic and chili, stir and let flavor for a few moments. If you prefer, you can also add a few drops of lemon juice to the aromas: its scent will exalt even more the flavor of the shrimp.

Add the peeled shrimps and cook, over medium heat, for 2 minutes on one side, then turn them over, blend with white wine (or apple vinegar) and, after lowering the heat, cover with a lid and cook for another 3 minutes.

Add salt, pepper and the previously chopped parsley and stir well to mix.

Enjoy your meal!

original recipe:

Saving at home – Cuttlefish with peas

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Do you want to prepare a fish recipe that will amaze your guests without spending hours in the kitchen? Then you must try to prepare the cuttlefish with peas.

A very scenic dish, with a delicate taste that can not miss in your recipe book.

Let’s start:

CUTTLEFISH WITH PEAS

Ingredients for 4 people: 500 g frozen peas – 1 kg of cuttlefish already cleaned – 1 onion – extra virgin olive oil – 1 bunch of parsley – 500 ml of fish broth – 1 jar of peeled tomatoes – 1 glass of dry white wine (or apple vinegar) – salt

Preparation:

Wash and dry the cuttlefish, then cut into rings and keep aside. Wash and dry the parsley, finely chop it, then clean the onion and finely chop it too.

Pour 4 tablespoons of extra virgin olive oil in a pot and as soon as the heat stands out, pour the chopped parsley and onion and sauté.

Add the cuttlefish rings, flavor and blend with white wine (or apple vinegar, if you prefer): heat up and let it evaporate completely, then add the peas and stir to mix the flavors. After a few minutes, add the peeled tomatoes, stir carefully and season with salt, stirring again.

Cook over a low heat for 1 hour, adding occasionally a ladle of fish broth; the dish is ready when the cuttlefish is tender.

Serve your cuttlefish with peas very warm.

Enjoy your meal!

original recipe:

Saving at home – Tuna quiche

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

We are used to the classic savory pies made with cheese and vegetables.

Today we will prepare a version with a tuna filling. Another recipe ready in no time and extremely tasty.

Let’s start:

TUNA QUICHE

Ingredients for 4 people: 1 package of round puff pastry – 2 packages of 80 g olive oil tuna – 150 g grated Emmenthal – 40 g grated Parmesan – 100 ml of liquid fresh cream – 3 eggs – a sprig of parsley

Preparation:

Light the oven at 200 º; line a cake tin 24 cm in diameter with parchment paper and then with the pastry, Let the edges adhere well by crushing them with a fork then pricked with the tines the bottom of the dough and cook for about 15 minutes so that the dough dries a little without taking too much color.

Put the eggs and cream in a bowl, beat well, add the tuna well drained and chopped, the cheese and chopped parsley, beat a little more and pour the mixture over the pasta.

Put the pan back in the oven and cook until the surface is swollen and golden. You can enjoy it both warm and at room temperature.

Enjoy your meal!

original recipe:

Saving at home – Fried pizza

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Who says that you can only eat fried pizza in Naples? With this recipe you can safely prepare it at home, let’s see how.

For the vegan preparation, just fill it with tomato puree and basil.

Let’s start:

FRIED PIZZA

Ingredients for 4 people: 250 g of flour – 1 tablespoon of salt – 1 teaspoon of sugar – 1/2 sachet of granular brewer’s yeast – 150 ml of water – 150 g of Mozzarella for Pizza – 200 g of tomato puree – garlic 1 clove – grain q.b. – basil q.b. – 1 l of seed oil for frying

Preparation:

Start with the dough: in a bowl, put the flour, salt, sugar and yeast. Mix the ingredients with a spoon and then add the lukewarm water little by little, continuing to stir for about 10 minutes until the dough is smooth and velvety.

Divide the dough into 5 small round cakes, arrange them, well spaced, on the baking sheet lined with parchment paper and let rise for 40 minutes covered with a cloth.

Meanwhile, briefly cook the tomato sauce with oil, a clove of garlic, a little salt and some basil leaves.

Once the dough balls are leavened, press them gently.

Once this is done, heat the oil from the pan in a pot with high edges and, once it has reached the temperature, fry the montanarine pizzas two at a time, until they become swollen and golden.

Drain them on paper towels and stuff hot with the tomato sauce, mozzarella cubes, parmesan and basil.

Enjoy your meal!

original recipe:

Saving at home – Tuna Knödel with pumpkin sauce

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Here we are today with an original fish recipe: the tuna Knodel with pumpkin sauce.

Here we prepare it with pumpkin sauce, but you can also serve it in broth.

Let’s start:

TUNA KNODEL WITH PUMPKIN SAUCE

Ingredients for 4 people: 300 g soft white bread – 1 box tuna in olive oil 160 g – 1 onion – 80 g flour – 3 eggs – 40 g grated cheese – 200 ml milk – 250 g pumpkin pulp – 300 ml vegetable broth – a sprig of parsley – a few drops of chives – 40 g butter – salt

Preparation:

Chop the onion, brown it in a saucepan together with the butter on low heat so that it does not take too much color then put half in a large bowl.

Add the remaining onion in the saucepan the pumpkin pulp cut into cubes and the vegetable brothcook for about 25 minutes.

Cut the bread into small cubes and put it in the bowl with the onion browned, add the beaten eggs, milk, flour, chopped parsley, a pinch of salt and mix well with your hands in order to get a mixture rather homogeneous, wet your hands if necessary to make processing easier.

Bring to a boil abundant salted water.

Let the mixture rest for a few minutes; in the meantime chop the tuna well drained with a fork and mix it with grated cheese.

Work the mixture of bread forming balls large as small nuts, create a recess in the center of each ball, deposit a little of tuna compound then reform the balls so that the stuffing remains inside.

Cook the knödels stuffed in boiling water for about 10 minutes, blend the pumpkin sauce well, arrange the sauce in four plates and place in each plate the knödels in equal numbers; complete with chopped chives and, with a little grated cheese.

Enjoy your meal!

original recipe:

Saving at home – Pasta and potatoes

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Here we are today with a typical Italian recipe: pasta and potatoes.

A simple but tasty dish and, as always, easy to prepare.

Let’s start:

PASTA AND POTATOES

Ingredients for 4 people: 200 g mixed pasta – 500 g peeled potatoes – 100 g carrots – 100 g celery – 100 g onion – 10 tomatoes – evo oil – 1 l vegetable broth – salt and pepper – cheese crust (optional)

Preparation:

Finely chop the carrots, celery and onions. Put them in a saucepan with a bit of oil and let them dry gently. Also add the diced tomatoes.

After about 5 minutes, the vegetables will be wilted and you can add the potatoes cut into cubes of about 1.5 cm per side. Stir to flavor everything and raise the flame.

Cook for about 2 minutes, then add the boiling vegetable broth (or water), enough to reach the level of the potatoes without covering them completely. Cook this way for about 30 minutes, stirring gently from time to time.

Add another ladle of broth or water (if you want to add the slices of cheese this is the right time), bring to the boil and add the pasta.

Cook over medium heat, stirring occasionally to mix. Remove from heat when the dough is still not too soft (al dente) and serve.

Enjoy your meal!

original recipe:

Saving at home – Broccoli au gratin

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with another recipe suitable for this season and that I really like: broccoli au gratin.

Actually, I usually steam them and add them to the pasta so as not to lose its nutritional properties and I prepare this recipe when I want them a little more tasty dish.

Let’s start:

BROCCOLI AU GRATIN

Ingredients for 4 people: 800 g broccoli – 50 g grated Parmesan – 50 g breadcrumbs – salt. For the béchamel sauce: 1 l whole milk – 100 g butter – 100 g di flour – nutmeg – salt

Preparation:

Start by preparing the béchamel sauce:

Pour the milk into a saucepan and bring it to a boil.

Separately, in a pan, melt the butter and then add the flour; mix with a hand whisk and let thicken for a few minutes.

When the milk is boiling turn off the heat and pour the cream obtained by mixing the flour and butter.

Mix very well with a whip trying to avoid the formation of lumps.

Put on the heat, then salt and flavored with a little nutmeg.

Cook, without stopping stirring, until boiling, so as to thicken the béchamel sauce and get the desired consistency.

Now that your béchamel sauce is ready, you can switch to cooking broccoli:

Clean the broccoli by separating the stem from the florets and rinse thoroughly. Blanch them in a pot for 3-4 minutes and then drain.

Spread a layer of béchamel sauce on the bottom of a baking dish, add the broccoli and cover with the remaining béchamel sauce.

Cover with Parmesan cheese, breadcrumbs, salt and pepper and bake in the oven at 200 º C. for 30 minutes.

Serve warm.

Enjoy your meal!

original recipe: