Chef Recipes

Simply the best Delicius Rizzoli S.p.A. Via Micheli, 2 - 43056 San Polo di Torrile - Parma - Italy Tel. +39 0521 813525 - Fax +39 0521 819721 - E-mail: info@delicius.it

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Chef Recipes

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No part of this recipe book may be reproduced or transmitted in any form or by any means, including but not limited to electronic or mechanical, without the prior written permission of Delicius Rizzoli S.p.A..

Copyright © 2010 by Delicius Rizzoli S.p.A. – San Polo di Torrile – Parma – Italy Names and trademarks mentioned in this book are usually the property or registered trademarks of their respective owners. www.delicius.it

The Sea. One can hardly imagine something more fascinating and suggestive than the sea.

Knowing the sea and its fishes: this is the great food culture, renewed at each time fishing boats come back to the seaports.

Upon the experience of past generations Delicius is born.

Since 1974 Delicius develops and produces premium quality fish preserves, widely known by the consumers.

Today, Delicius is the Italian leader in the anchovy, mackerel, sardine and prawn markets.

Delicius works on a global scale keeping a direct presence in the fishing areas, where accurate checks and selections are performed on the raw material.

Loyal to its innovating approach, Delicius has widened the product range to mollusks preserves (mussels and clams), salmon, tuna and cod by combining great attention to the today’s consumer and excellent tradition.

Tradition and innovation will also be found in these three recipes presented by a young and brilliant Chef who makes the most of the high quality of Delicius fish preserves.

Knowing how to choose, how to produce, how to improve: with that typically Italian touch of originality.

Delicius, simply the best.

Chef Recipes Anchovy linguine pasta with cream of sprouting broccoli and hazelnut mixture................................. pag

6

Tepid salad with red beans, peppers and Delicius tuna...................................................................... pag

8

Autumn spaghetti alla chitarra with cocoa, Delicius mackerel and roasted tomato............................. pag 10 Aspic of cod, zucchini and Delicius shrimps..................................................................................... pag 12 Orecchiette pasta with Delicius anchovies in hot sauce, small tomatoes and aromatic herbs.............. pag 14 Carnival of vegetables and Delicius shrimps..................................................................................... pag 16 Cauliflower pie with Swiss chards, Delicius anchovies and mozzarella cream..................................... pag 18 Soup with yellow pumpkin, Delicius clams and toasted bread........................................................... pag 20 Salmon, potato and ricotta cheese pie.............................................................................................. pag 22 Canapés with Delicius anchovy fillets, asparagus butter, chive........................................................... pag 24 Salted anchovy “bagna cauda”......................................................................................................... pag 26 Canapés with Delicius anchovy fillets, asparagus and egg mimosa.................................................... pag 28 Risotto with zucchini, Delicius mussels and clams and mint pesto.................................................... pag 30 Canapés with Delicius anchovy fillets, mozzarella, mango and traditional balsamic vinegar............... pag 32 Canapés with Delicius anchovy fillets and roasted peppers................................................................ pag 34 Crostini with fresh cheese and Delicius sardines............................................................................... pag 36 Canapés with Delicius anchovy fillets, capers and olive butter........................................................... pag 38 Fried big ravioli with mozzarella, Delicius anchovy and pepper sauce................................................ pag 40 Tomatoes au gratin with Delicius mackerel....................................................................................... pag 42 Crispy egg rolled pastry with sauce, mozzarella and Delicius anchovies............................................ pag 44 Spaghetti with Delicius anchovies in hot sauce and vegetables.......................................................... pag 46 Vegetable strudel with ricotta cheese and Delicius anchovies............................................................ pag 48

These 22 tasty recipes have been prepared exclusively for Delicius

by Massimo De Luca, a young and skilled Chef who graduated at the International School of Italian Cuisine ALMA.

A 6

nchovy linguine pasta with cream of sprouting

broccoli and hazelnut mixture

Ingredients (serves 4):

Preparation:

Delicius anchovy fillets.....................150g 1 jar

Trim off and wash sprouting broccoli, blanch in boiling water, salt and drain. In a pan, pour some oil and add halved garlic clove, then add broccoli and let season. Add a cup of stock and continue to cook for 5 minutes over low heat.

Remove garlic and beat sprouting broccoli and the liquid left in the pan.

Adjust salt and keep warm in bain-marie.

In a small pot, pour ½ glass of extra-virgin olive oil and add a garlic clove, let gently simmer and, as soon as the first bubbles appear, add fillets of Delicius anchovies previously drained.

Let them crumble by stirring with a fork and take the pot off the heat by removing garlic.

Chop hazelnuts with a knife and set aside.

Cook pasta in salted boiling water, drain and season with anchovy sauce.

Arrange 3-4 spoonfuls of sprouting broccoli cream on the bottom of four plates, place the drained linguine on top and sparkle with hazelnut mixture.

Linguine pasta........................... 400g Sprouting broccoli...................... 600g Vegetable stock...................as needed Garlic..................................... 2 cloves Hazelnuts..................................... 40g Extra-virgin olive oil.............as needed Salt.....................................as needed

Pinot Grigio Friuli Aquileia DOC

7

T

epid salad with red beans, peppers and Delicius tuna

8

Ingredients (serves 4):

Preparation:

Delicius tuna in olive oil .....................140g 2 packs

Wash and cut the pepper in four parts, discard its seeds and white membrane.

Cut each part lengthwise into strips. Blanch in salted boiling water for about 1 minute, drain and put in a container to marinate in oil, salt and pepper for at least 1 hour.

At the same time, thoroughly rinse and drain beans.

Place beans with julienne-cut sage and leek cut into very thin round slices in a bain-marie, season with oil, salt and pepper.

Infuse for at least 1 hour.

Place a handful of beans with their seasoning on each plate, lay the fillets of Delicius tuna, previously drained from their olive oil, on top and garnish with strips of marinated pepper.

Canned red beans ..................... 250g Yellow pepper................................... 1 Leek.........................................halved Sage................................small bunch Extra-virgin olive oil.............as needed Salt and pepper .................as needed

Rosato Salento IGT

9

A 10

utumn spaghetti alla chitarra with cocoa,

Delicius mackerel and roasted tomato

Ingredients (serves 4):

Preparation:

For the pasta: Hard wheat flour........................ 400g

Incorporate the flour into the egg and cocoa mixture, blend the mixture together well with a pinch of salt until a dough is obtained.

Cover with a plastic wrap and let rest for at least 1 hour. Wash and chop parsley with clove of garlic, add 30g of grated bread and mix with oil. Wash and dry tomatoes, halve them lengthwise, arrange them on a parchment-lined sheet pan, sparkle them with the prepared compound and bake at 160°C until they start to wilt and brown.

Let cool, beat and sift or press through a strainer so that a thick and smooth sauce is obtained. Keep warm in bain-marie. In a nonstick pan, drop a small amount of oil. When it is hot, add the remaining grated bread, stir until brown, remove from the heat and set aside. Divide the dough into pieces and stretch them until a 1,5-2mm thickness is obtained. Shape the spaghetti by means of the suitable special tool (called “chitarra” - guitar). In a skillet, heat a small amount of extra-virgin olive oil and the remaining garlic, add fillets of Delicius mackerel previously drained and thyme, sauté for a few seconds and pour white wine.

Once the wine has evaporated, add a glass of water or vegetable stock and continue to cook over low heat.

Cook spaghetti alla chitarra in salted boiling water, remove just before the pasta is done (“al dente”) and finish cooking in the skillet with mackerel.

Put a generous amount of tomato sauce in four soup plates, add the seasoned pasta on top and sparkle with the bread crumbs.

Eggs................................................ 4 Bitter cocoa powder..................... 40g For the seasoning: Delicius mackerel in olive oil.....................125g 2 packs Ripened red tomatoes .............. 10-12 Grated bread ............................ 100g Parsley.......................... a small bunch Garlic..................................... 2 cloves White wine............................. ½ glass Extra-virgin olive oil.............as needed Thyme................................as needed Salt and pepper..................as needed

Chardonnay Sicilia IGT

11

A 12

spic of cod, zucchini and Delicius shrimps

Ingredients (serves 4): Delicius shrimps.................140g 1 jar Desalted cod (“baccalà”)................................. 450g Zucchini......................................1 big Vegetable stock........................ 500ml Lemon ........................................... ½ Sheets of isinglass (fish-glue).................................... 14g Garlic..................................... 2 cloves Leek............................................... ¼ Capers...................................... 15-20 Mayonnaise........ as needed to garnish Parsley................................as needed Extra-virgin olive oil.............as needed Salt and pepper..................as needed

Preparation: Prepare a clear vegetable stock.

Cut zucchini into 2-3mm thin round slices and steam or cook in boiling water with some parsley for ¾ of the cooking process, drain and let cool on a blotting paper. Season with a small amount of oil and 5-6 capers roughly chopped.

In a non-stick pan, heat a small amount of oil and garlic, then add cod fillets thoroughly desalted and sauté over medium heat on both sides, turning only once. Remove from the heat and marinate the fillet in the refrigerator for at least one hour with oil, salt, pepper and leek cut into very thin round slices.

Add a half of lemon zest to 500ml of boiling stock – poured through a strainer – and let infuse off the heat for ½ hour. Rehydrate the sheets of isinglass in cold water for 10 minutes and put them into the stock.

After removing lemon zest, stir well and pour half the compound into the loaf-pan mold.

The remaining stock must be kept warm in bain-marie.

Toss Delicius shrimps into the mold and add a few whole leaves of parsley.

Put in the refrigerator to make aspic thicken.

On the thickened aspic, lay one or more zucchini layers cut into round slices, season with leek of the marinating and gently lay the cod fillets.

Pour the remaining aspic set aside so that all the cracks are filled and put in the fridge for at least two hours.

Unmold onto a serving dish and garnish to taste with mayonnaise and capers.

Fiano Salento IGT

13

O 14

recchiette pasta with Delicius anchovies in hot sauce, small tomatoes and aromatic herbs

Ingredients (serves 4):

Preparation:

Delicius anchovies in hot sauce........................50g 2 tins

Chop the leaves of marjoram, thyme and oregano with a knife and set aside; finely mince chive. In a skillet, heat some oil with garlic clove, add anchovies with their hot sauce and let melt over medium heat.

Add tomatoes washed and halved, ground black pepper and sautĂŠ for 3-4 minutes, pour in some wine and let evaporate.

Remove garlic and add aromatic herbs.

Cook for 2-3 minutes.

Cook orecchiette in abundant salted water, drain, return to the skillet and stir-fry with the seasoning previously prepared.

Orecchiette................................ 400g Cherry-type tomatoes................. 400g Fresh marjoram............................ 15g Fresh thyme................................. 15g Chive........................................... 15g Fresh oregano................................ 5g Garlic.......................................1 clove Black pepper.......................... 1 punch White wine............................. ½ glass Extra-virgin olive oil.............as needed Salt.....................................as needed

Sauvignon Friuli Aquileia DOC

15

C 16

arnival of vegetables and Delicius shrimps

Ingredients (serves 4):

Preparation:

Delicius shrimps.................140g 1 jar

Drain Delicius shrimps from their brine and marinate them for one hour in extra-virgin olive oil and half a clove of garlic.

Slice away the tip and end of carrot, peel it with a potato peeler and cut it into 2 or 3 4cm pieces. Cut each piece lengthwise into 1-2mm thin slices and later cut each slice so that some square-section sticks are be obtained.

Wash and dry the salad leaves, tear the leaves by hand into bite size pieces.

Wash and trim the radishes and cut them into thin round slices with peel.

Wash the tomatoes and cut them into 4-6 wedges according to their size.

Pour half of the mayonnaise into a bowl together with the cuttlefish ink, mix them until a uniform color is reached.

Scatter all the vegetables on four plates, drain shrimps from the marinade and place them on top of vegetables.

Place spoonfuls of yellow mayonnaise and cuttlefish ink mayonnaise on top.

Carrot.......................................... 80g Valerian salad.............................. 40g Curly-endive salad........................ 40g Radishes.......................................... 2 Small tomatoes................................ 6 Mayonnaise................................ 100g Cuttlefish ink............................... 16g Garlic......................................½ clove Extra-virgin olive oil.............as needed

Prosecco Extra Dry DOC

17

C 18

auliflower pie with Swiss chards, Delicius anchovies and mozzarella cream

Ingredients (serves 4):

Preparation:

Delicius rolled fillets of anchovies.......................150g 1 jar

Cut cauliflower by discarding the hardest part of the stem and blanch in salted boiling water for 5-6 minutes, drain and set aside.

Pick the chards by discarding the hardest ribs and blanch in salted boiling water for 5-6 minutes. Drain thoroughly.

In a skillet, heat a small amount of oil and peeled garlic clove, add chards roughly chopped with the knife and cook over low heat until tender. When chards have become soft and tender, add cauliflowers and 10 fillets of Delicius anchovies cut into pieces Salt and pepper to taste. Let season over low heat for a few minutes. Take off the heat and remove garlic.

Fill a pie mould with vegetables to the edges squeezing with a spoon and unmold into a baking sheet. Repeat this procedure for the remaining 3 portions.

Cut mozzarella into chunks and beat with milk and 20g of oil, adjust salt and slightly warm in bain-marie stirring with a spoon without heating too much.

Bake the small pies at 160째C for 5 minutes, arrange them on four plates and add mozzarella cream beside each of them.

Garnish each portion with 3 rolled fillets of Delicius anchovies.

Cauliflower (already trimmed)...................... 300g Raw Swiss chards....................... 700g Mozzarella................................. 200g Milk........................................... 125g Garlic.......................................1 clove Extra-virgin olive oil...................... 20g Salt and pepper..................as needed

Gambellara DOC

19

S

oup with yellow pumpkin, Delicius clams and toasted bread

20

Ingredients (serves 4):

Preparation:

Delicius natural clams......................130g 1 jar

In a non-stick pan, heat a little olive oil and a clove of garlic. When it is hot, add grated bread, stir until brown, remove from the heat and set aside.

Cut the pumpkin into cut into irregular 3-4cm chunks and scrape out the seeds and strings.

In a stainless steel pot, sauté the chap slice in oil until fat gets translucent.

Then add shallot and carrots cut into 2cm chunks. When vegetables have softened, add yellow pumpkin. Sauté over medium heat by stirring every so often to prevent sticking When the pumpkin has softened, pour ¾ of the stock, cover and let simmer until liquid is reduced by almost half, and later uncover and add salt and pepper to taste.

Simmer for 5 minutes and take off the flame, remove the chap and beat with a blender, keep warm in bain-marie. In a small pot, put the extra-virgin olive oil, a clove of garlic and let simmer.

As soon as the first bubbles appear, pour Delicius clams – previously drained from their liquid - into the oil and remove from the heat.

Pour the soup into four small tureens, put a generous spoonful of Delicius clams in the middle and the bread crumbs all around.

Drizzle some extra-virgin olive oil and garnish with a leaf of parsley.

Yellow pumpkin ......................... 580g Chap slice.................................... 20g Carrots........................................ 60g Shallot......................................... 30g Sugar........................................... 15g Extra-virgin olive oil...................... 30g Grated bread.............................2 tbsp Vegetable stock......................... 1 liter Parsley............................. a few leaves Salt and pepper..................as needed

Lambrusco Sorbara DOC

21

S

almon, potato and ricotta cheese pie

22

Ingredients (serves 4):

Preparation:

Delicius salmon in brine....................1 package (213g)

Slice salmon into bits, add ricotta, egg yolks, chives, salt, cheese and ½ tbsp oil.

Add potatoes (previously peeled, boiled and mashed). Stir in whipped egg whites and gently mix them together (if necessary, pour some milk to soften the mixture).

Lightly grease a round baking dish with oil.

Spoon mixture evenly into prepared baking dish and cover with breadcrumbs, salt, oil and julienne zucchini strips.

Preheat oven to 180/190°C and bake for half an hour. Adjust pepper to taste and drizzle balsamic vinegar to garnish.

Ricotta cheese........................... 250g Large new potatoes.......................... 2 Eggs................................................ 2 Zucchine.................................... 200g Milk........................................... 100g Chives.................................as needed Grated Parmigiano-Reggiano cheese................................as needed Breadcrumbs......................as needed Olive oil...............................as needed Salt.........................................to taste White pepper..........................to taste Balsamic vinegar ...............as needed

Gewürztraminer DOC

23

C 24

anapes with Delicius anchovy fillets,

asparagus butter, chive

Ingredients:

Preparation:

Baguette-type bread

Leave butter at room temperature until soft.

Trim the asparagus and boil them in salted water, strain them and chop them with a mixer together with the shallot.

Sieve them and salt to taste. Blend this compound with the softened butter.

Pour the blended butter onto a baking paper sheet and roll it up to form a cylinder with a 2-2,5cm diameter. Put it in the fridge until completely hardened.

Cut the bread into slices of about 5mm thickness.

Arrange one Delicius rolled anchovy fillet (shaped like a knot), some Delicius anchovy paste, a small slice of asparagus butter with a 3mm thickness on each slice.

Garnish with fresh chive.

Delicius anchovy fillets Delicius anchovy paste Green asparagus Butter Shallot Fresh chive Salt

M端ller Thurgau Alto Adige DOC

25

S

alted anchovy “bagna cauda”

26

Ingredients (serves 6):

Preparation:

Delicius salted anchovies......................... 1 jar (310g)

Rinse anchovies quickly with wine, then fillet them and set them aside.

Finely chop garlic and soak it in milk for about an hour in order to make it more digestible.

After that, place garlic and pour milk in a small saucepan and cook over low heat.

In the meantime, heat oil and butter in a pan (a crock is recommended). When it is hot, but not boiling, stir in garlic with milk.

Keep stirring until garlic has completely melted and finally add anchovies. Continue to stir for at least 20 minutes until anchovies have melted too.

Butter.......................................... 60g Extra virgin olive oil...................3 tbsp Red wine.............................. 1 big cup Garlic..................... 7/8 cloves, peeled Milk...........................................1 cup

Grignolino DOC

27

C 28

anapes with Delicius anchovy fillets,

asparagus and egg mimosa

Ingredients:

Preparation:

Baguette-type bread

Cook the eggs in boiling water for 7-8 minutes until they become hard-boiled, shell them and set them aside.

Trim and wash each asparagus, blanch them for 3-4 minutes in salted boiling water, strain them “al dente� and plunge them into a bowl with water and ice to cool them down.

Strain the asparagus and cut them into pieces of about 4-5cm: cut them slantwise.

Put them to marinate in a container with extra-virgin olive oil and salt for 12 hours in fridge. Crumble the hard-boiled eggs with a large-hole grater (carrot grater) to obtain a white and yellow mimosa that will be gently mixed. Cut the bread into slices of about 5mm thickness, arrange the egg mimosa on each slice, roll a piece of marinated asparagus with a Delicius anchovy fillet and lay on the mimosa. Season with a few drops of extra-virgin olive oil.

Delicius anchovy fillets Eggs Green asparagus Extra-virgin olive oil Salt

Sauvignon Alto Adige DOC

29

R

isotto with zucchini, Delicius mussels

and clams and mint pesto

30

Ingredients (serves 4):

Preparation:

Delicius mussels.................195g 1 jar

Wash the zucchini, trim off ends and dice them (cubes no larger than ½ cm each side), set aside.

Drain the mussels and clams from their water and put them in a small pot together with garlic clove and cover with extra-virgin olive oil, cook over low heat and as soon as it starts to simmer, remove from the heat and let infuse.

Chop and beat leaves of parsley and mint with a clove of garlic and oil, emulsify thoroughly.

Chop the walnut kernels with a knife.

In a stainless steel pot, sautĂŠ onion roughly chopped in a small amount of oil until golden brown. Add rice and let toast for about 30 seconds by continuously stirring.

Add vegetable stock, and half-way through cooking add diced zucchini.

At the end of cooking process add mussels and clams with their sauce.

Remove from the heat and stir in butter and Parmigiano cheese.

Put the risotto into 4 soup plates: pour 1-2 spoonfuls of pesto in the middle and sprinkle with the chopped walnuts.

Delicius natural clams......................195g 1 jar Risotto rice ............................... 350g Zucchini . ........................................ 2 Vegetable stock...................as needed Onion......................................... 100g Walnut kernels............................. 70g Parsley......................................... 50g Mint............................................. 50g Butter.......................................... 20g Parmigiano cheese....................... 40g Garlic...........................1 clove + piece Extra-virgin olive oil.............as needed Salt and pepper..................as needed

Franciacorta Brut DOCG

31

C 32

anapes with Delicius anchovy fillets, mozzarella,

mango and traditional balsamic vinegar

Ingredients:

Preparation:

Baguette-type bread

Peel the mango, cut it into slices of a 5mm thickness. Julienne them (2-3cm).

Dice the mozzarella (1,5cm each side).

Cut the bread into slices of about 5mm thickness, arrange one Delicius rolled anchovy fillet, one mozzarella small cube and some julienne mango on each slice.

Drizzle a splash of traditional balsamic vinegar.

Delicius rolled fillets of anchovies Mozzarella Mango Traditional balsamic vinegar

Franciacorta Saten DOCG

33

C 34

anapes with Delicius anchovy fillets

and roasted peppers

Ingredients:

Preparation:

Baguette-type bread

Soak 3-4 garlic cloves peeled off in half a liter of cold extra-virgin olive oil for at least 24 hours. Wash the yellow peppers, arrange them on a baking sheet and drizzle them with extra-virgin olive oil and salt, bake them at 200째C until they become black on the outside. Put the cooked peppers inside a food bag and close it, let them cool down.

Once cooled down, peel them, remove the seeds and cut them lengthwise into small fillets.

Cut the bread into slices of about 5mm thickness, roll a yellow pepper fillet around Delicius anchovy fillet and arrange them on each bread slice.

Sprinkle with garlic-flavored oil.

Garnish with fresh thyme leaf.

Delicius rolled fillets of anchovies Yellow peppers Fresh thyme Extra-virgin olive oil Garlic Salt

Cabernet Franc DOC

35

C 36

rostini with fresh cheese and Delicius sardine

Ingredients:

Preparation:

Delicius sardine fillets in olive oil

Drain Delicius sardine fillets.

Cut bread lengthwise into slices. Toast until golden brown. Spread each slice of toasted bread with 1 tablespoon of goat cheese and a little oil, bake at medium temperature for 4/5 minutes.

Remove crostini from oven, arrange sardine fillets on cheese and garnish with two capers, a thin tomato slice and a walnut kernel.

Baguette-type bread Fresh goat cheese Tomato Capers of Pantelleria island Extra virgin olive oil Walnut kernels

Bardolino Classico DOC

37

C 38

anapes with Delicius anchovy fillets,

capers and olive butter

Ingredients:

Preparation:

Baguette-type bread

Leave butter at room temperature until soft.

Rinse the olives from the brine, finely chop them with a knife, add them to the softened butter and mix.

Pour the blended butter onto a baking paper sheet and roll it up to form a cylinder with a 3-4cm diameter. Put it in the fridge until completely hardened.

Cut the bread into slices of about 5mm thickness. Arrange a slice of olive butter of about 2mm on each slice.

Lay one Delicius rolled anchovy fillet with caper.

Garnish with parsley leave.

Delicius rolled fillets of anchovies with capers Butter Pitted black olives in brine

Nero d’Avola DOC

39

F 40

ried big ravioli with mozzarella,

Delicius anchovy and pepper sauce

Ingredients (serves 4):

Preparation:

Delicius anchovy fillets..................... 4

Incorporate the flour into the egg mixture, blend the mixture together well with a pinch of salt until a dough is obtained.

Knead the dough until it is smooth-textured, very firm, and dry.

Cover with a plastic wrap and let rest for at least 1 hour.

Stretch the dough (about 1-2mm thick) and make 8 squares (9cm each side). By means of a cooking brush, brush one of the two surfaces of each square with yolk. On four of them, lay a slice of mozzarella and one fillet of anchovy in the middle so that each square has a clear border (at least 1,5cm).

Gently lay the remaining squares of pasta over the squares covered with filling by pressing with your fingers. Make sure that the two sheets match up evenly. Put them in the fridge. Trim, dice and sautĂŠ peppers in oil, add onion, celery and carrot and continue to sautĂŠ, add 500ml of water and simmer until reduced by half. Adjust salt and remove from the heat, beat, and if necessary, press through a strainer.

Fry the big ravioli one at a time and let them dry on blotting paper, on four small plates pour two spoonfuls of pepper sauce and lay the big ravioli on that.

Mozzarella................................. 250g Yellow peppers................................. 2 Onion........................................... 50g Celery.......................................... 30g Carrot.......................................... 30g Hard wheat flour........................ 100g Whole eggs...................................... 1 Yolk................................................. 1 Extra-virgin olive oil.............as needed Salt ..................................as needed Oil for frying........................as needed

Pinot Nero Brut Oltrepo Pavese DOC

41

T 42

omatoes au gratin with Delicius mackerel

Ingredients (serves 2):

Preparation:

Delicius mackerel fillets in olive oil.......... 250g 1 jar o or 125g 2 packs

Wash and halve tomatoes, remove their seeds. Prepare a bread coating with the grated bread, chopped parsley and garlic, wine and oil. Salt to taste.

Dice the cheese.

Place the fillets of Delicius mackerel and cheese inside the tomatoes and cover generously with bread coating.

Bake at 180°C.

Red and pulpy tomatoes . ...........5 big Emmenthal cheese . .................. 200g Parsley.......................... a small bunch Garlic......................................¼ clove Grated bread.............................. 200g White wine............................. ½ glass Extra-virgin olive oil.............as needed Salt.....................................as needed

Chardonnay Sicilia IGT

43

C 44

rispy egg rolled pastry with sauce,

mozzarella and Delicius anchovies

Ingredients (serves 4):

Preparation:

Delicius anchovy fillets...................... 90g 1 jar

Incorporate the flour into the egg mixture, blend the mixture together well with a pinch of salt until a dough is obtained. Knead the dough until it is smooth-textured, very firm, and dry.

Cover with a plastic wrap and let rest for at least 1 hour.

In a sauté pan, sauté the onion in oil until golden brown, then add carrot and celery finely diced. Let cook for 5 minutes over a medium heat, stirring every so often and add 6 anchovy fillets.

Once the fillets crumble, add the tomato pulp, a pinch of pepper, adjust salt and complete the cooking process.

Stretch the 1-2mm thick rolled pastry, cut 4 squares of flat pasta sheets (lasagna) (8cm each side) and 4 smaller squares (6 cm each side).

Cut the mozzarella into 12 slices.

Fry lasagna one by one in boiling oil and let them dry on blotted paper on a tray.

In the middle of each plate, alternate a spoonful of sauce, a mozzarella slice, the big lasagna layer, a spoonful of sauce, a mozzarella slice, a fillet of Delicius anchovy, the small lasagna layer and top with another spoon of sauce, a slice of mozzarella and an anchovy fillet.

Mozzarella................................. 250g Tomato pulp ............................. 400g Carrot.......................................... 40g Onion........................................... 30g Celery.......................................... 30g Extra-virgin olive oil...................... 15g Egg.................................................. 1 Flour.......................................... 100g Frying oil.................................. ½ liter Salt and pepper..................as needed

Prosecco Spumante Brut DOC

45

S

paghetti with Delicius anchovies

in hot sauce and vegetables

46

Ingredients (serves 4):

Preparation:

Delicius anchovies in hot sauce...................... 50g 2 cans

Wash all the vegetables. Dice eggplant into 1cm cubes, place them in a skillet and sauté in some oil with garlic and a pinch of salt.

When the cooking process is over, pour in vinegar and let evaporate.

Take the skillet off the heat, remove garlic and set aside.

Cut celery into thin round slices and onion into julienne strips, place them in a skillet and sauté in oil until golden brown, add red pepper, previously seeded and cut into thin strips.

Adjust salt and complete the cooking process covered over low heat by stirring every so often. Set aside.

In a skillet, heat a small amount of oil and cook anchovies with their hot sauce until melted, add peppers, eggplant and julienned basil.

Adjust salt, cook spaghetti in abundant salted water, drain “al dente”, return to the pan and season for 1-2 minutes with vegetables.

Spaghetti................................... 400g Eggplant.................................... 150g Red peppers............................... 100g Celery.......................................... 50g Onion........................................... 50g Garlic.......................................1 clove Basil ..................................... 1 bunch Vinegar.............................2 spoonfuls Extra-virgin olive oil.............as needed Salt.....................................as needed

Rosato Salento IGT

47

V 48

egetable strudel with ricotta cheese and Delicius anchovies

Ingredients (serves 6):

Preparation:

Delicius anchovy fillets.....................150g 1 jar

Wash and cut eggplant into 1cm-thick round slices, cut zucchini lengthwise into 1cm-thick slices. Lay vegetables on a baking sheet, salt, pepper and season with a small amount of oil. Bake at 170째C. Stretch the rolled pastry on a parchment-lined sheet pan.

Brush the rolled pastry surface with the yolks slightly diluted with water. Leaving a 4cm border, arrange vegetables on the rolled pastry, tomatoes cut into thin round slices, fillets of Delicius anchovies and ricotta cheese salted to taste. Fold over the rolled pastry edges like in a strudel.

Brush the surface with yolks and make small holes to allow steam to escape during cooking.

Bake at 180째C until cooked.

Rolled pastry ................... 230g/250g Eggplant.......................................... 1 Zucchini........................................... 2 Red tomatoes................................... 3 Ricotta cheese........................... 200g Yolks................................................ 2 Extra-virgin olive oil.............as needed Salt and pepper..................as needed

M체ller Thurgau Alto Adige DOC

49

Cooking notes

Cooking notes

Cooking notes

Cooking notes

Cooking notes

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