SEPPIE RIPIENE di PATATE e FUNGHI PORCINI SECCHI, al forno! Secondo di pesce super sfizioso! ????????????
Avete mai provato a farcire le seppie con i funghi porcini secchi? Ragazzi, hanno un gusto stratosferico! E in effetti l’abbinamento mare e terra è sempre stato vincente! Dovete assolutamente provarli per una cenetta sfiziosa e diversa dal solito!
00:00 – PRESENTAZIONE
00:08 – AMMOLLO FUNGHI
00:16 – PULIZIA SEPPIE
01:13 – PREPARAZIONE FARCITURA SEPPIE
01:53 – FARCITURA SEPPIE
02:48 – COTTURA IN FORNO
02:57 – IMPIATTAMENTO
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI E PROCEDIMENTO:
Ingredienti:
900 g seppie
40 g funghi secchi
300 g patate
q.b. olio extravergine d'oliva
10 g prezzemolo
2 spicchi aglio
q.b. sale
q.b. pepe
Mezzo bicchiere di vino bianco
Procedimento:
Iniziamo a preparare le seppie ripiene al forno versate in una ciotola dell'acqua calda ed aggiungete i funghi secchi, lasciateli in ammollo per 10/15 minuti. Lessate o fate cuocere al vapore le patate. Pulite le seppie, eliminate le interiora, l'osso, gli occhi e il becco e lavatele sotto l'acqua corrente, questa parte ve la potete far fare anche dal vostro pescivendolo di fiducia. Dopo averle lavate, dividete la testa dal corpo della seppie e tenetela da parte. Eliminate ora le alette e la pelle e lavate nuovamente molto bene sia il corpo che la parte con i tentacoli. Tagliate a piccoli pezzi i tentacoli e tenete da parte. Schiacciate le patate con uno schiacciapatate e versatele in una ciotola. Scolate dall'acqua di ammollo i funghi, strizzateli bene e tirateli finemente, uniteli poi alle patate schiacciate. Aggiungete alle patate con i funghi, un goccio d'olio extravergine d'oliva, un pizzico di sale e di pepe e il prezzemolo tritato, mescolate bene ed aggiungete metà tentacoli che avete tagliato a piccoli pezzi in precedenza, mescolate e tenete da parte. Accendete il forno statico a 180° oleate la pirofila, aggiungete gli spicchi d'aglio e i restanti tentacoli. Prendete ora il corpo delle seppie e ripetere con il ripieno di patate e funghi, chiudete con degli stecchini o con dello spago da cucina e adagiatele sulla teglia. Proseguite in questo modo fino ad avere riempiono tutte le seppie, non preoccupatevi se vi dovesse avanzare del ripieno lo aggiungeremo poi in teglia. Quando avrete adagiato nella teglia tutte le seppie ripiene, aggiungete un filo d'olio extravergine, sale, pepe e irrorate con il vino bianco. Quando il forno sarà caldo infornate e fate cuocere per 30 minuti. Quando le seppie ripiene al forno saranno pronte sfornatele e servite calde.
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Traditional Food from Finland - Finnish Food
What to eat in Finland. From Salmiakki to Salmon to tiny potatoes and more! There are so many great foods to try in Finland whether you are at the lakes by Tampere or in the capital Helsinki, you can get some good food in Finland.
They love their mushrooms and you can't beat their cinnamon rolls either.
Traditional Finnish Food
Filmed in Turku, Finland
Copyright Mark Wolters 2022
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Keto Butter Garlic Squid | Keto Recipes | Headbanger's Kitchen
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REAL SHARK FIN Soup From Scratch! Clean and Cook (Blacktip Shark)
Shark fin soup is probably one of the most controversial delicacies in the world and heres why. Traditionally commercial shark fishing boats would go out and remove the fins from live sharks and set them free to die. Sharks CANNOT live without their fins and would sink to their demise. This was the easiest and most profitable way for shark finning boats to make their money, as shark fins can easily exceed $100lb, whereas the shark meat itself was only worth a few dollars a pound. This is Cruel, inhumane and a horrible management of a fishery, no matter how you look at it. Shark fin soup has dated back to the song dynasty in the year 900, and it has become a symbol of wealth, prosperity and even believed to have medicinal benefits. I wanted to show people how to make shark fin soup from scratch sustainably and humanely. I recently harvested an Atlantic Blacktip shark for dinner. This species has no size limit and in Florida you can keep 1 per person per day with a saltwater fishing license. Shark populations in the U.S are the highest they have been years and are from endangered. Worldwide shark fin sales are decreasing and most countries have banned shark finning. PLEASE keep in mind the shark fins seen in this video were put to good use and the entire shark as consumed, I DO NOT condone live shark finning. The practice of shark finning and releasing a shark to die is barbaric, inhumane and a poor management of shark species.
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Carp stuffed with mushrooms
Carp stuffed with mushrooms can decorate a family dinner. The recipe will appeal to those who like a combination of fish and champignons. The dish is cooked quickly in the oven. Thanks to the use of foil, baked carp turns out very juicy.
Ingredients:
carp - 1 piece, champignons - 150 g,
onion - 1 piece, vegetable oil - 20 ml,
lemon juice - 1 tbsp.l., chopped walnuts - 2 tbsp.l.,
ground ginger - to taste, salt - to taste,
pepper - a pinch,
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Great low cost easy fast plant based Vegan smoked tofu stuffed portobello V20
All food is vegan plant based and every meal is made without any animal products in an easy, fast, low cost and low energy way to produce healthy great tasting cheap vegan plant based food that anyone can make with virtually no cooking or food making experience.
Everything in each video is made without the constraints of an exact recipe so they can be modified to your individual taste, and nutritional needs.
FOODMAKER V #cheap #teacher #vegan #smoked #tofu #mushrooms #plantbased #protein #recipes #meal