This Labor Day weekend we had a seafood feast and we sent summer out with a bang.
No, it was not a clambake. We did not have the pleasure of eating on the beach within the sound of ocean waves, but simply a feast in our own backyard shared with friends and family.
Anchovies alla Ligure
1 1/2 lb. fresh anchovies
1/4 cup of extra-virgin olive oil
1 red onion minced
1 cup crushed tomatoes
1 can of pitted black olives
Clean and fillet anchovies. Chop onion. In a baking pan, lightly oiled, put the onion. Add the anchovies in a single layer. Cover them with tomato and olives. Add salt and pepper to taste. Bake in a preheated 325 degree oven for 15 to 20 minutes. Leave to rest and serve lukewarm.
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb
Acciughe alla Ligure |
Stuffed Mussels alla Pugliese
2 lb. mussels, rinsed and debearded
1 cup of tomato pulp
1/2 cup breadcrumbs
1/2 cup Parmigiano Reggiano
2 cloves of minced garlic
1/2 cup extra-virgin olive oil
basil and parsley minced
salt and black pepper to taste
Cozze Farcite alla Pugliese |
Clams with Garlic, Parsley and Peperoncino
24 littleneck clams, scrubbed
2 cloves of garlic
1/2 cup extra-virgin olive oil
1/2 cup chopped parsley
2 small red peperoncini
Clams with garlic, parsley and peperoncino |
Place the clams in a pot and cover with water and salt for a minimum of 2 hours in order to remove the sand.
In a small pot heat the olive oil. Add the minced garlic and chopped peperoncino and cook until the garlic is lightly brown about 1 minute. Add the clams, cover and simmer until the clams open. Discard any clams that don't open. Add chopped parsley.
Serve with toasted bread.
Easy and delicious-looking recipes for both mussels and clams...yum!
ReplyDeleteDelicious-looking dishes...yum!
ReplyDeleteThank you for stopping and commenting. I love simple dishes. When cooking fish, freshness is key.
ReplyDelete