Second
Plates 
Second
Plates
Polpicelli"
in tegame
Time of Preparation and Baking: 1 hour approximately
Ingredients and Doses for 4 persons: 1 chilo of small polpi 400 grams of bare tomato 1/2 onion 1spicchio of garlic mazzetto of prezzemolo 1/2 wine glass a white man olive oil extravergine knows them and chili pepper q.b. Procedure: You clean up and nettate the small polpi and leaves you to drain them in a tegame. Fairies to fine soffriggere the tritata onion and the entire garlic. Poured the tomatoes to pezzetti salate and left to insaporire. Joined the polipetti, you add the wine glass and makes you to evaporate it. Therefore fairies to cook to moderate fire and tegame covered for 20 minuteren approximately having cure to stir every so often. Two minuteren before coming down from the fire, sprayed with abundant prezzemolo and little chili pepper. You use them warm, flavored with their gravy. Good Appetite!
Insalata di Polpo
Time of Preparation and Baking: 40 minuteren approximately
Ingredients and Doses for 4 persons: Or more polpi than approximately 1 chilo, a garlic segment, 2 lemons, oil extravergine of olive, sufficient to knows them and pepper, 2 bunch of prezzemolo. Procedure: Fairies to bubble of the water salata in a great pot and you cover it with a cover. Not hardly the water bubbles, jetties polpo (or the polpi) and leaves you to cook it for approximately a quarter of hour. You extinguish the fire and fairies to rest polpo within the water for others the 20 minuteren. Drained the polpo and slices it to you. Arranged the pezzettini on a wide plate. In a cup prepared a sauce with oil, knows them, pepper and garlic cut to tocchetti. Poured the sauce cosi prepared on the polpo cut and you add lemon juice. Dusted with the prezzemolo tritato and served to table. Good Appetite!
I clear to Cotoletta
Time of Preparation and Baking: 90 minuteren approximately Ingredients and Doses for 6 persons:
1 kg.di it clears of medium ransom 150 gr. of strong vinegar 3 bread crumb flour eggs 300 gr. 300 gr. oil knows them and pepper sufficient to Procedure: Sventrate clears to it having cure to eliminate the head, ventre and the lische. You open them to book, being attention not to damage them, it washes them to you and it dries them to you. You take a pirofila carefullied lay down clears to it cleaned up and irrorateli with the vinegar, salate and pepate. Fairies to macerate for an hour approximately and sgocciolateli. Therefore after to have it passes them to you in the flour, the battered egg and the bread crumb, making to join well, friggeteli. When they catch up a golden color, scendeteli and after to have eliminated the superfluous oil you use them warm on a wide plate of capacity. Good Appetite!
Zucca in Bittersweet
Time of Preparazione and Cotura: 30 minuteren approximately
Ingredients and Doses for 4 persons: 750 gr. of zucca yellow 2 segments of garlic some leaves of mint extra oil vergine of olive 1 sugar teaspoon knows them and pepper sufficient to 1 glass of vinegar Procedure: Cut the zucca yellow to enough regular slices and friggetele in hot oil, adding knows them and pepper. Riponetele in a plate and eliminated part of the oil from the frying pan. You replace the frying pan on the fire and add to the vinegar and the sugar stirred with a wood spoon and you hold on the fire much bottom until when the sugar completely is not melted. You extinguish and poured all on the fettine of zucca. To this point you add to the crushed garlic and the mint. Fairies to cool and served in table. Good Appetite!
CARPACCIO OF FISH SWORD
: ingredients 250 gr. of fresh fish sword 2 large segments of garlic 1 mazzetto of aneto or finocchio wild mature coolness 1limone 1 garlic know them, oil and pepper preparation Washed the fish slices sword, dries them to you. It cuts them to the thinnest fettine. In one ciotola, crushed the garlic, you put the juice of the lemon, a water spoon, taking of knows them and one of milled black pepper. You blink all with a fork and dip, one to the time, the fettine of fish sword. It arranges them to you on a plate from capacity, you flavor them to you with an olive oil thread. Tritate roughly aneto or the finocchio wild (if not there is possible to find the two things sostituitele with little of prezzemolo or other aromatic grass that to more it appeals to you). Spargetelo on the fettine of fish sword, you cover with a sheet of film transparent and left to insaporire, in order at least two hours, before serving.