Ingredients:
• gilthead sea bream, 2 pc. (600-800 g/piece)
• butter, 30 g
• white wine, 60 g
• parsley, 30 g
• salt
• pepper
Preparation:
Clean and fillet the fish and prepare 4 fillets. Take the 4 fillets in a buttered non-stick frying pan and arrange them skin side down. Cook it for 4 minutes. Salt and pepper. Pour the white wine and add the sliced parsley. Cover it and cook it for 4-5 minutes on slow fire.
Ingredients:
• sea bass (branzino), 500-600 g
• mussels (cozze), 200 g
• clams (vongole), 150 g
• calamary, 150 g
• extra virgin olive oil, 20 g
• garlic, 1 clove
• pachino tomato, 100 g
• parsley, 30 g
• basil, 3 leaves
• salt
• pepper
Preparation:
Clean the sea bass and prepare 2 fillets. Pour 10 g oil in a pan, add the garlic and warm up the oil. Add the mussels, clams, calamary and cook it for 3-4 minutes in high temperature. Then, add the tomatoes, the parsley and the basil as well. Salt and pepper. In a grille or in a non-stick frying pan cook the bass fillets, salt and pepper a little bit and add also some oil in it. Cook both parts of the fillets for 3-3 minutes. If the fillets are ready, take them in a plate and pour our sauce on it.
Beef stew with Chianti
Ingredients:
— beef (muscled part, like shank), 2 kg
— red Chianti wine, 5 dl
— celery, 100 g
— onion, 100 g
— 1 carrot
— garlic, 1 clove
— extra virgin olive oil, 100 g
— salt, 1 teaspoon
— pepper, 1 teaspoon
— tomato paste, 50 g
— water, 1 litre
— flour, 2 tablespoons
Directions:
Finely dice beef, season with salt and pepper, add flour and mix. Sauté with olive oil in a frying pan. Sauté celery, onion, carrot and crushed garlic in a pot. Add sautéed beef. Pour red wine on it and cook for 5 minutes then add water and tomato paste. Simmer for 2-2.5 hours. Season to taste with salt and pepper.
AKADEMIA ITALIA 6. episode Toscana Chianti Flora & Alessandro
Saltimbocca alla Romana
Ingredients:
— pork (boneless), 400 g
— 8 thin slices of Parma ham
— flour, 2 tablespoons
— white wine, 1 dl
— butter, 100 g
— salt, 1 teaspoon
— pepper, 1 teaspoon
— sage, 8 leaves
Directions:
Cut meat into 1 cm thick slices. Season with salt and pepper to taste then dust in flour. Place ham then a sage leaf on every piece of meat. Sauté on butter in a frying pan for 10 minutes on each side. Add white wine and cook for a minute. The dish is ready.
AKADEMIA ITALIA 8. episode Salsiccia Siena Flora & Alessandro
Peppery swordfish slices with eggplant, Sicilian pecorino cheese and tomato jam
Ingredients:
— 400 g swordfish
— 2 purple eggplants
— 150 g Sicilian peppery pecorino cheese
— 100 g breadcrumb
— 50 g parsley
— 1 clove of garlic
— pinch of salt
— pepper
— oregano
For the jam
— 6 green tomatoes
— 100 g sugar
— 5 g balsamic vinegar
Onion jam
Finely dice onion, mix with balsamic vinegar and sugar then simmer for half an hour until it gains a jam-like consistence.
Cut eggplant to thin slices, salt it then, after a few minutes, soak the moist seeping from the eggplant with a paper towel. Fry both sides on extra virgin olive oil for 2 minutes each. Soak the excess oil with a paper towel.
Cut swordfish to thin slices as well, season to taste with salt and pepper and fry on oil for two minutes on each side.
Place baking parchment in a baking tray and start layering the ingredients, alternating between them. Swordfish, eggplant, 1 cm thick pecorino slice, swordfish, eggplant, pecorino. In a small tray, mix breadcrumbs, parsley, salt, pepper and some olive oil. Drizzle over mille feuille. Bake in the oven for 7-8 minutes at 180 °C. The dish is ready to serve.
AKADEMIA ITALIA 12. episode: Olaszország legdélebbi pontján készült bor Flora & Alessandro
Potato-coated slices of bream with fried zucchini & black olive pesto
Ingredients:
— 4 breams, 500-600 g each
— 150 g extra virgin olive oil
— 3 potatos
— 3 zucchinis
— 100 g black olive
— salt
— pepper
— rosemary
Blac olive pesto
Blend black olive with salt and pepper and a few drops of olive oil until it becomes creamy.
Prepare the breams (orata). Peel and season both sides with salt and pepper. Cut potato and zucchini to very thin (few millimeters thick) pieces. Cover breams with them. Add some salt, pepper, rosemary and oil. Pre-heat oven to 180 °C and bake for 15 minutes. Remove when thoroughly baked and serve.
AKADEMIA ITALIA 14. episode: Olivaföld és olivaszüret Flora & Alessandro
