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tuna tartar

Lava tuna fillets, dry them and cut into small cubes. Take care, must be fresh because there is no cooking! (Buy the Fish's "Duilio Sor" in Rome, Via delle Cave Pietralata 46, and you're sure to MESSIMA FRESHNESS) pour the juice of a lemon, stir with a fork and let stand for 10 minutes.
Chop finely the onion, celery, capers, cucumbers and some chives (you can put everything into the mixer but it must be coarse not become a cream). Combine with the tuna mixture and add the oil, lemon juice, a pinch of salt and black pepper. Mix very well.
Arrange molds in about 10 cm in diameter, taking care to crush well with a fork and let rest in refrigerator for at least 60 minutes.
To serve, transforms the tartare of tuna and arrange on individual plates as a kind of cake, accompanied with seasonal salad and hot garlic toast.

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Pasta Capricciosella Aldo Fabrizi

Try to do '' I'm gravy, which is a poem:
fresh peas or frozen,
squid, mushrooms cortivati, so
magnate senz'avé heartache.

Pe 'does' them there is a squid: if you will put into pieces
martajati
nell'ajo and ojo and well browned,
so 'soft that paren' na cream.

Thereat evaporated a bit 'of wine, then
Pommidoro, mushrooms and green peas flavored
cor chili.

noffink cheese, a la the old way, or noodles bavettine
Please let us ...
Bon appetite and God bless you

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Queen of the Oyster Aphrodisiac


The oyster is really the "personification" of pleasure, even if it is a creature very "old". And 'in fact appeared on Earth about 100 million years ago and we have a fossil of about 10 million years, with a pearl in the making! The Greeks loved, and the amount consumed was such that he used the shells (empty, of course) in the voting public. The Romans, expeditious and organizers for calling, they invented a method (archaic as long as you want, but functional) per farm. Here we propose a recipe with oysters from the early twentieth century ...

In the period from the Renaissance to the Baroque, the oyster is the focus of many paintings, called "Still Life", to become the personification of one of the five senses: Taste. Yet did not have much flavor at all! The esteem in which it was (and is) the estate is perhaps given by its price (still little content!) And the invigorating quality (Reproductive) that are always assigned. It is not known if wrong, but that is it.

A separate chapter is one of the pearls: "Tears of Naiadi" (Sea nymphs), or generated by a lightning bolt hurled by Zeus (Aristotle) \u200b\u200bin a stormy night, and so forth. Consume, therefore, a mollusk of the genus not only was (and is) index of economic wealth, but also sacrifice a priori of a pearl future to enjoy it even physically in the arms of a loved one ...

This recipe dates back to the early 1900. Appeared on the menus of first-class restaurants and luxury liners: it was invariably accompanied by Champagne, but also an excellent and very dry white wine (Verdicchio type) can be served without disfigurement.

oysters à la Russe "

Ingredients for 4 people:
12 oysters
Prepare a sauce, emulsion:
3 tablespoons smooth vodka (not flavored)
1 tablespoon lemon juice 1 quart
teaspoon horseradish
chopped fine 1 pinch of brown sugar 1 pinch of salt

up big and ripe tomato, finely chopped 1 tablespoon chives



Preparation Prepare the oysters as they usually do: away from the bottom of the shell by cutting the connective membrane that fixes it. Place them on the ice just chopped, and sprinkle a teaspoon each plenty of sauce. Immediately before serving, tritatevi of fragrant white pepper.