Fish soup Romagna style.

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Fish soup Romagna style.
  1. Put clams and mussels in big bowls covered with salted cold water. Let them rest for few hours.
  2. In a large, short pan (if earthware is perfection) sautee oil with minced onion and garlic. Add chopped squid, cook with a lid on medium fire for 15 minutes.
  3. Add vinegar, let it evaporate for a couple of minutes then add tomato sauce; bring it to a boil then add monktail, redfish, cook for ten minutes and add mantis shrimps and all the seafood except clams and mussels.
  4. Cook with a lid on on gentle fire for about 40 minutes, add some water if it gets too thick.
  5. Almost at the end add clams and mussels and parsley, mix well, cover with a lid until they open. Adjust salt and pepper ( I use a sprinkle of chili flakes) and serve with thick bread slices, toasted.

Red lentils’ dhal.

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Red lentils' dhal.
  1. Bake unpeeled garlic into owen or microwave untill tender, peel it and mash it with a fork into a pan.
  2. Add oil, finely diced onion, carrot, celery and tomato and cook for 10 minutes on slow fire. Add salt if broth is not salted.
  3. Pour lentils and cover with liquid. Cook with a lid on for about 1/2 hour, keep an eye on it and add a little water if needed. Turn off the fire and add spices, lemon juice and parsley as much as you like. Mix well and serve.
Recipe Notes

You can eat it with white basmati rice.

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