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Mussels au gratin and croutons with clams

Mussels au gratin and croutons with clams

GRATED Mussels:

Take and peel the tails well. Put salt water in a pot and bring to a boil. Add the tails and let them boil until they open, about 2 minutes. Detach and leave only the part that contains the meat.

Whisk the bread crumbs and add the oil, crushed garlic, salt, pepper, lemon zest and half the lemon juice. Mix everything very well. With a teaspoon, distribute a little of this composition over each shell. Turn on the oven and put the tails and let it brown a little on top, about 2 minutes.


Boil the clams in salted water until they open. Remove the meat and discard the rest.

In a saucepan, cook the onion, add the broth and after 5 minutes add the clams and cook for another 15 minutes. Remove the clams and add the wine, pepper and flour to the pan and let it boil until the wine evaporates. Add the clams back and let them boil for about 2 minutes.

The bread is fried in the oven and placed on each of the clam compositions.


Dancing Lobster: good quality seafood and Portuguese cuisine

First conclusion after an extended lunch at Dancing Lobster and what I also told those I interacted with here was that only at Joseph Hadad's restaurants have I eaten better lately, and my visits to restaurants are not uncommon. This is very good for the new place opened in the Pescariu complex, it is true with a slightly different cuisine, without too many creative fireworks: fish, seafood and Portuguese dishes, in correct, uncomplicated recipes, delicious in their simplicity & # 8211 quality and fresh (I understand that the supply is made weekly).

As you enter, I notice the aquariums with crustaceans and the ice showcases full of fish, oysters and other non-water. The arrangement is pleasant, zen, in colors and with decorations also of marine inspiration and they, with open kitchen, with beautiful patinated copper and ceramic dishes.

Returning to the food, of those I think about 15 dishes tasted I would point out, in particular, the Portuguese code with sauteed spinach with garlic and baked potatoes & # 8211 a code madness, one of the best tasting ever and overall tasty food itself , cataplan with mussels and clams, rapane, shrimp and fish & # 8211 here we also had a sea cat in tomato sauce & # 8211, crab pate in shell & # 8211 these are also among the specialties of the house, lobster at grilled and very tasty cuttlefish pieces with mayonnaise & # 8211 and they and tender.

But to introduce you to the menu briefly, in the entrees, you can find clams with wine and coriander and mussels au gratin with cream, dill and tomatoes, pan-fried shrimp with garlic, horse mackerel and small sardines in sauce, then salads including Dancing Lobster with lobster, avocado, tomatoes, mango and yogurt sauce with greens, some seafood soups and pasta from the main dishes are not missing the plates with lobster, crab, shellfish and shrimp, octopus with baked potatoes and sauteed spinach, poultices with rice and fruits sea, rice with fish, etc. Separately, if you want to make your own seafood platter, you can order different fish and shellfish, with the price per weight. They are joined by some typical Portuguese meat dishes - pork pork with mashed potatoes, chorizo ​​and chestnuts, picanha beef with white rice, black beans and grilled pineapple and a mix of “terra e mar” skewers with beef and fruit big.

The second thing that I liked here and that I did not expect, considering the target and the premium positioning, I would say, of the restaurant, are the decent prices for wines (who knows me knows that I have a great deal related to the prohibitive additions , unjustified, for wines in the vast majority of Romanian restaurants & # 8211 let's call them good). Dancing Lobster has a pretty good list, even a walled & # 8220 wallpaper & # 8221 wine parlor, mostly Romanian and Portuguese, then Spanish, Italian, French and New World. For example, a bottle of Vinho Verdejo Bodegas G.Yllera costs 70 lei, Feteasca Regală de la Liliac costs 75 lei, as well as Rara Neagră de Purcari, La Cetate Shiraz 90 lei, Lamuri Sicilia Tasca d’Almerita 120 lei s.a.

Last but not least, desserts should not be missed in any form they are all homemade, Portuguese specialties, extraordinarily good I especially liked the Molotoff flan & # 8211 a kind of bird milk from eggs and milk with vanilla and caramel and & # 8230 & # 8221heaven on earth & # 8221: Tres Sabores with coffee mousse, caramel and condensed milk with almond flakes.

It is not a cheap Dancing Lobster restaurant, however the prices are better compared to those of other premium seafood restaurants in our country, common sense, I would say, given the quality of the products and the positioning of the place, as mentioned above . For example, a fish soup (250 ml) costs 24 lei, entree prices start at around 37 lei & # 8211 such as horse mackerel or small sardines breaded in pickle sauce (olive oil, wine, spices, etc.) , for 44 lei & # 8211 octopus salad, 69 lei & # 8211 crab pate, and the cataplan for two people (800 g.) with seafood costs 149 lei. One hundred grams, sea bass costs 19 lei, Mozambican shrimp 23 lei, crab 27 lei, lobsters 44 lei.

In conclusion, a good restaurant made from head to toe (both the owner and the party are Portuguese), which shows a serious investment in landscaping and down to the smallest details of decor and chips that I included on the list my favorite seafood places. It goes well for an intimate and family meeting, a business lunch and for a beautiful event & # 8211 a party between friends or corporate meals, cocktails and product launches, etc. In one corner, there is a shop window with a small shop of Portuguese delicacies to take home & canned seafood, drinks, balsamic vinegar, etc.

From the menu
Crab meat patties with fresh crab caviar in shell 150 g. & # 8211 69 lei
Dancing Lobster salad & # 8211 lobster meat, avocado, salad mix, tomatoes, mango, yogurt sauce with greens 250 g. & # 8211 74 lei
Portuguese code of Lagareiro with baked potatoes, sauteed spinach and garlic & # 8211 450 g. & # 8211
Cataplan with fresh fish, shrimp, mussels, shells, rapane, potatoes & # 8211 for two people (800 g.) & # 8211 149 lei
Desserts & # 8211 Tres Sabores, Flan Molotoff, Camel Baba & # 8211 22 lei

Address and contacts
Str. Glodeni no. 3. C22 Building, Pescariu Sports & SPA
Tel: 0770.690.886. E-mail: [email protected]

At Carnival everything fried is worth it!

I've always been looking for chestnuts where you can't feel the yeast. I tried many recipes, even good ones, but always with that annoying smell of yeast that remained in my mouth. Too bad I discovered them last year at a carnival almost over. Publishing them was not the case so I slapped photos and recipes in the draft waiting for the right time to do so.

Here is the recipe: easy, fast and above all delicious!

INGREDIENTS For about 60 pieces the size of a walnut.

250 g of flour 00
250 g of ricotta vaccine
2 eggs
100 g of granulated sugar (I flavored with vanilla)
8 g of baking powder
lemon and orange peel
1 pinch of salt
1 tablespoon liqueur to taste, I mistrà (anise)

Peanut oil for frying q.b.
Powdered sugar to iron the chestnuts after cooking.


Mix ricotta with sugar, add eggs, liqueur, salt and lemon zest and
Sift the flour with the yeast and add them to the mixture and mix.
Put in a small bag without nozzle.

In a frying pan on high edges, pour plenty of oil, the chestnuts should be able to float in deep oil. cut the tip into a few sacs just enough to make the mixture come out easily, lower the dough into the hot oil (170/180 °), cut it to 3 cm with the knife soaked in the hot oil. Do not fill the pan because the cooked chestnuts will grow.

Dry on kitchen paper and immediately pass in the granulated sugar. If they cool the sugar will no longer adhere.

What if we don't consume them right away? Do not dust them after frying with sugar and freeze.
If necessary, defrost them for a handful of seconds in the microwave defrost function. Sprinkle with icing sugar.

Edit today (exactly it must have been yesterday, but I didn't have time to look here):
my partner Tamara, as always at the speed of light, beautifully made, and elegantly served, my chestnuts. Look, aren't they beautiful?

Regina Margherita

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Let's cook with Daniela

Ingredients for 4 people:
2 canapiglie
1 rib of celery
1 carrot,
1 medium red onion
1 sprig of rosemary
4 cloves of garlic
5-6 crushed juniper berries
2 bay leaves
1 tablespoon of tomato paste
1/2 glass of vegetable broth
2 glasses of red wine
salt, pepper
Peel a squash, grate it and squeeze the juice.
Once peeled, remove the insides, wash the hemp and put them in a pan without any seasoning to drain the liquids, then remove them.
Chop with carrot, celery, onion, garlic and rosemary and fry in oil with juniper, sage and bay leaves.
Add the cannabis divided into equal parts, brown, blend with red wine a tablespoon of tomato paste, salt and pepper.
Cook over low heat for about 2 and a half hours 3 hours, soak in hot vegetable broth if they dry too much.
Serve with mashed potatoes.

Appetizer appetizer recipes, enhanced appetizers or tapas, finger food

In this area you will find ideas and recipes photographed to accompany in an original way an aperitif, for a snack or for a standing lunch buffet. Salads, appetizers, enhanced appetizers, but also small fish and meat delicacies, or recipes suitable for a snack

Of course, these dishes can also serve well as appetizers, but their characteristic is that they can be eaten in one bite, and therefore do not need dishes and cutlery.

this symbol indicates dishes that require 15 minutes or less of work. this symbol indicates dishes that are gluten-free this symbol indicates the dishes that are suitable for a low-calorie diet

The new dishes are inserted at the bottom of the columns: to date there are 121 recipes photographed for snacks

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Ingredients: Parboiled long grain rice (or Basmati) 200 g, chicken breast 200 g, butter 30 g, peeled almonds 30 g, raisins 40 g, a large onion, salt, black pepper.

Preparation: Dice the chicken breast. Clean the onion, get only the white part and chop it. Let it wither with butter in a frying pan with high edges and brown the chicken meat. Add the raisins and soak in 8 dl of water. Pour in the rice, mix, salt and cover the pan. KEEP the flame low and cook for about 15 minutes without stirring. Check towards the end of cooking that no more water needs to be added. Toast dry the almonds cut in 2 lengthwise in a pan over medium heat. Add them to the rice and sprinkle with pepper and the tender green part of the chopped onion.

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Soup - Bouillabaisse

Ingredients: Soup fish, fine fish (sea bream, sea bass, red mullet, toad tail), leek, garlic, celery, onions, tomato, parsley, bay leaf, fresh fennel or fennel seeds, saffron, orange peel, olive oil olive, salt, black pepper, a baguette.

Preparation: Doses for 6: small fish soup 800 g, fine fish (sea bream, sea bass, red mullet, toad tail) 1 kg, a leek, 3 cloves of garlic, a rib of celery, 2 medium onions, a large tomato ripe, a bunch of parsley, a bay leaf, a few sprigs of fresh fennel or fennel seeds, a sachet of saffron, a piece of orange peel, 6 tablespoons olive oil, salt, black pepper, a baguette. HEAT the olive oil in a saucepan and stew the white part of the leek, the sliced ​​onions, celery and garlic. Combine the chopped tomato (it should be quite large or use two or three chunks of gravy), the orange peel and cook over medium heat for 10 minutes. Add the small soup fish, clean the head and inside. Pour a liter and a half of boiling water into which you have diluted the saffron. Add the bay leaf, parsley, fennel, salt and a pinch of pepper. When it starts to boil, cover the casserole and cook for 15 minutes. REMOVE the small fish from the pot with a perforated spoon and pass them through a vegetable dish with a large hole disc. Put the puree back in the casserole. Gut the large fish, peel or peel them if necessary and cut them into 3-4 cm thick slices. BRING the soup back to the boil and pour in the prepared fish slices and cook for another 10 minutes. Slice the baguette and toast the slices under the grill or in the toaster. You can serve the soup as well as with the croutons, accompanying it with aiol & igrave sauce or rouille sauce. According to tradition, for & ograve, the broth with the slices of bread is served first and then the fish.


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Seconds of Meat - Aromatic skewers

Ingredients: a chicken breast of about 400 g, 1 green lemon, 4 tablespoons olive oil, a few sprigs of fresh thyme, a sprig of fresh rosemary, ground pepper, salt, black pepper.

Preparation: Boning the chicken breast and cut the meat into long thin strips (no longer than half a centimeter). Squeeze the lemon and filter the juice. Mix it with the olive oil, the finely chopped aromas, salt, a pinch of pepper and a pinch of chili. Pour the marinade into a bowl and add the pieces of meat. Stir well to season and let stand 5 minutes. Insert the strips of meat lengthwise on many skewers. LIGHT the fire under a steak and, when the plate is perfectly hot, cook the skewers for about 2 or 3 minutes per side. Serve them immediately, hot, with a bowl of mixed salad and, if you like, a little ketchup.

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Seconds of Meat - Chicken with vinegar

Ingredients: Chicken, butter, shallots, dry white wine, vinegar, tomatoes, sage, garlic, thyme, bay leaf, cream, salt, black pepper.

Preparation: Doses for 4: a 1 kg chicken cut into 12 pieces, butter 30 g, a shallot, dry white wine 1 dl, white wine vinegar 1 dl, 2 round tomatoes from ripe sauce, a few sage leaves, 4 cloves garlic, a sprig of thyme, a bay leaf, 50 g cooking cream, salt, black pepper. MELT the butter in a saucepan over medium heat and brown the chicken pieces by turning them on all sides. When the chicken is well browned, add the sliced ​​shallot and let it wither. WET with vinegar, salt, pepper and lower the heat to low. Cover and cook for 20 minutes. Meanwhile, scald the tomatoes for about ten seconds in boiling water and peel them completely. Cut the tomatoes into pieces and place them in a saucepan with the wine, whole garlic cloves and aromas. Cook over medium heat until the liquid has reduced to a third. Discard the garlic cloves and pour the contents of the saucepan into the casserole with the chicken. Continue cooking for another 5 minutes, then add the cream and season with salt if necessary. Let cook for another minute, stirring and serve immediately.

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Soups - Tarantina sea soup

Ingredients: Mixed molluscs (mussels, clams, sea dates, truffles), fish mixed in pieces (grouper, toad tail, capon), shrimp tails 200 g, cuttlefish, olive oil, garlic, parsley, tomato, toasted Apulian bread, salt, pepper.

Preparation: Doses for 6: mixed molluscs (mussels, real clams, sea dates, truffles) 1 kg, mixed fish in pieces (grouper, toad's tail, capon) 800 g, shrimp tails 200 g, clean whole cuttlefish 200 g , 6 tablespoons olive oil, 3 cloves garlic, chopped fresh parsley, tomato pulp 200 g, 6 slices of toasted Apulian bread, salt, pepper. DISSOLVE a handful of salt in hot water and stretch with 2 or 3 liters of cold water. Rinse the molluscs under running water, clean them on the outside by scraping the valves with a knife and immerse them in the brine for 2-3 hours in order to clean them of the sand contained inside. Heat half of the olive oil in a pan and let it dry with 2 cloves of chopped garlic. Add half of the tomato pulp, a handful of chopped parsley, salt, pepper and simmer for 10 minutes. PUT the fish and cuttlefish in the pan, cover and cook for 25 minutes covered. About 5 minutes before the end of cooking, add the shrimp tails. Heat the remaining oil in another large pan and add the parsley, salt, pepper and the remaining tomato. Let cook for 10 minutes, then pour in all the shellfish and let them open. Arrange the fish in a large serving dish with their sauce. On top, pour the molluscs with their sauce and arrange around toast lightly toasted breadcrumbs and rubbed with a clove of garlic.

Tarantina sea soup Recipe
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Zuppe - Zuppa semplice al basilico

Ingredienti: zucca 500 g, 4 zucchine, una confezione di fave surgelate 150 g, una cipolla, 5 patate medie, 5 pomodori perini, un mazzetto di basilico, due dadi per brodo vegetale, 6 cucchiai di olio extravergine d'oliva, sale, pepe nero.

Preparazione: ELIMINATE i semi e la scorza della zucca, tagliatela a dadi e mettetela in una pentola con la cipolla sbucciata e tritata finemente, le fave, le patate pelate e tagliate a tocchetti, i pomodori perini tritati grossolanamente e le zucchine a rondelle. Versate 1,5 litri di acqua, 4 cucchiai di olio d'oliva, aggiungete i dadi, la metà del basilico lavato e stracciato con le mani e cuocete a fiamma media per circa 30 minuti. Poco prima del termine della cottura, regolate di sale e spegnete il fuoco. FRULLATE metà della zuppa nel mixer, mescolatela con quella rimasta intera e servitela tiepida o anche fredda condendola con il basilico rimasto e un giro d'olio crudo.

Video ricette

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Indice delle ricette
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Ingredienti: 4 tuorli, mezzo litro di latte, una manciata di menta fresca, zucchero semolato 100 g, un cestino di lamponi, panna fresca da montare 100 g, cioccolato fondente 20 g, una bustina zucchero a velo.

Preparazione: SCIACQUATE e asciugate le foglie di menta, mettetene una decina in un mortaio con un cucchiaio di zucchero e pestate fino a quando riuscite a ottenere una pasta piuttosto omogenea. RIUNITE in una ciotola i tuorli delle uova con lo zucchero e la menta pestata e montate gli ingredienti con una frusta elettrica fino a ottenere un composto gonfio e spumoso. SCALDATE il latte e la panna in un pentolino a parte. Versateli a filo sul composto di uova e zucchero, mescolate con un cucchiaio di legno e cuocete la crema a bagnomaria per circa 10 minuti fino a quando vela il cucchiaio. RAFFREDDATE la crema mettendo la ciotola in una bacinella con acqua e ghiaccio. Suddividete il preparato in 4 bicchieri da dessert, cospargetela con il cioccolato grattugiato e con i lamponi, spolverizzate di zucchero a velo e decorate ognuna con una foglia di menta.

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