Tagliatelle coi Gamberi e Peperoni
Tagliatelle with Prawns and Peppers
400 g large prawns, shelled and deveined olive oil
2 fresh red or green chillies, seeded and finely chopped
60 ml chopped fresh sage leaves
1 bottled red pimento, or 1 red pepper, finely sliced
250 g tagliatelle (preferably home-made)
Heat olive oil in a large frying pan and fry the garlic, chilli and sage until they begin to sizzle.
Add the prawns and stir-fry until almost cooked. Add the pimento or red pepper and heat through (if using red pepper, cook for 1-2 minutes until soft). Season with salt and pepper.
Mpumalanga
Boil the pasta in salted water until cooked 'al dente'. Drain, tip into the frying pan and toss in the sauce until piping hot. Serve immediately.
Serves 4
Pesce ai Ferri alla Moda dell' Adriatico
Italian-Style Grilled Fish
6 x 200 g portions firm, filleted fish, skin on 250 ml olive oil
freshly squeezed juice of 2 lemons 2 cloves garlic, finely chopped
60 ml chopped fresh sage leaves salt and milled black pepper extra olive oil for grilling
Place the fish in a non-metal dish. Mix together the olive oil, lemon juice, garlic, parsley and sage, and season with salt and pepper. Pour over the fish and set aside to marinate for at least 4 hours.
Heat a ridged grill pan over high heat, and brush with extra olive oil.
Remove fish from marinade and gril the upper side until golden and well marked. Turn the fish and reduce the heat to cook through gently. (The fist may be braaied over the coals if you prefer.)
Serve with a 144 green salad. Serves 6
Cacciucco
Seafood Casserole
18 large prawns, deveined; heads and shells on
3 crayfish tails, deveined and cut into cubes shells on
18 black mussels, steamed open, shelled and debearded
200 g culamari tubes, well cleaned and sliced into rings
600 g firm white fish, filleted, skinned and cubed
4 cloves garlic, finely chopped
3 fresh red or green chillies, seeded and chopped
500 ml dry white wine
10 ripe tomatoes, blanched, skinned and chopped
125 ml chopped fresh oregano
Heat olive oil in a large saucepan and fry the garlic, chili and parsley for 1-2 minutes.
Add the wine and simmer uncovered until reduced by half. Add the tomato and simmer uncovered for about
5 minutes until slightly thickened.
Add the prawns, crayfish, mussels, calamari and fish, and simmer gently uncovered for about 8 minutes until cooked. Add the oregano and season with salt and pepper.
Serve with garlic toast and grated Parmesan cheese.
Serves 6
Pesce con Polenta Kingklip and Polenta Bake
1,2 kg filleted kingklip, skinned and cut into large cubes
2 cloves garlic, finely chopped
1 onion, chopped
410 g can whole peeled tomatoes, chopped (don't drain)
250 ml cream
125 ml chopped fresh basil
nutmeg, salt, milled black pepper
1,5 litres water
500 ml polenta or maize meal 750 ml grated Pecorino cheese
Heat olive oil in a non-stick frying pan, and fry the kingklip over high heat until sealed on both sides. Remove from the pan and set aside.
Add the garlic and onion to the pan and fry until translucent. Add the tomato and simmer uncovered for 5 minutes.
Add the cream and simmer uncovered for about 3 minutes until the sauce thickens slightly. Add the basil and season with nutmeg, salt and pepper.
Add the kingklip and heat through. Place in a casserole. Set the oven at 180°C.
Polenta: Bring the water to the boil with a little salt in a medium saucepan. Slowly pour in the polenta or maize meal, stirring all the time.
Cook, still stirring, for about 15 minutes until the polenta or maize meal is cooked and comes away from the sides of the pot. Add one third of the Pecorino cheese. Turn into a bread tin and cool.
Unmould the polenta, slice and lay on top of the kingklip. Sprinkle over the remaining cheese and bake for 10-15 minutes until golden.
Serves 6
