SOGLIOLA ALLA GIULIESE
INGREDIENTS:
(For 6 people)
6 beautiful soles
a couple of cloves of garlic
250 gr. of black olives
chopped parsley
a large glass of water
lemon
extra virgin olive oil
salt.
PREPARATION
First of all, clean and wash the soles and place them all together in a pan into a mixture with the lemon juice, chopped parsley, garlic and olive oil,
Add water and salt (making sure not salted too).
Cook over low heat and, ten minutes before turning off the heat, add the black olives and a slice of lemon on each sole.
Serve on a large serving plate garnished with a bed of olives and slices of lemon.
SOUP OF FISH OF THE ADRIATIC SEA INGREDIENTS:
4,5 kg of mixed fish (squids, cuttlefish,
mullets, scorpion-fish, rays, prawns)
1 kg of clams (called lupini o paparazze)
1 kg of mussels
600gr of peeled tomatoes
250 gr of extra-pure olive oil
200 gr of minced parsley
8 cloves of garlic
1 sweet pepper
Chilli
PREPARATION:
Brown 4 cloves of garlic in 125 gr. of oil with sweet pepper cut into strips.
Add the fish that need a longer cooking: squids, cuttlefish, prawns.
After 3-4 minutes add scorpion-fish, mullets and rays.
Pour tomatoes, mussels and clams.
Boil for about 10 minutes.
Then add remaining oil, minced parsley and cloves of garlic and cook them for 3-4 minutes.
If desired you can add chilli,.
Serve with toasted bread.
SPAGHETTI WITH GARLIC, OIL AND HOT PEPPER
INGREDIENTS (for 4 people): 400 g of Spaghetti 2 Cloves of garlic 1 – 2 Hot peppers (as you prefer) 1 / 2 Glass of Extra virgin olive oil Salt Parmigiano cheese.
PREPARATION Let salted water boil. Cut the garlic and the hot pepper in pieces and place them in a pan with the extra virgin olive oil, and cook for about 3 – 5 minutes or until the garlic becomes golden. When water boil, add the spaghetti and cook for about 6 – 8 minutes. When spaghetti are ready, drain them and pour on them the oil and mix all together.
Put the spaghetti on a platter, sprinkle with parmigiano cheese and serve hot.
