Ferragosto Summer Holidays are in full swing in Italy! Popular seaside resorts and beach destinations are already well visited. Beach, swimming, water sports, sunbathing and food are the most important past times. So have a look at this beautifully located restaurant on the Versilia Coast, in Castiglioncello - La Baracchina. It is like gone to Seafood heaven! The restaurant's location right at the sea, guarantees zero kilometres for all of your seafood. And the creation and serving of these fabulous fish dishes for Antipasti, Primi Piatti or Secondi Piatti could not be more beautiful or delicious! We have tried to find the recipes online. Provalo!
Visual appealing antipasti dishes such as the mediterranean-style warm octopus salad with potatoes, taggiasca olives, capers and salsa verde or the sicilian red shrimp carpaccio with bronte pistachio, citrus fruit and mint.
We have found a summer recipe of the Mediterranean Octopus Salad in La Cucina Italiana; prepared with potatoes, tomatoes, capers, red onion, Taggiasca olives and basil.
1 Kg octopus; 4 potatoes; 4 tomatoes; a red onion; pitted black or Taggiasca olives; salted capers; basil; mixed aromatic herbs; balsamic vinegar; extra virgin olive oil; salt
put the octopus in a saucepan with a sprig of mixed herbs tied with kitchen string and cook it without water, well covered, for about 1 hour. To prevent moisture from dispersing during cooking, seal the pot with aluminum foil before putting the lid on: this way the water released by the octopus will keep it soft. Meanwhile, prepare the other salad ingredients. Boil the potatoes in their skins for 40 minutes in boiling water. Cut the tomatoes and onion into small pieces and put everything in a large salad bowl. Rinse the salt from the capers and roughly chop the olives then add everything in the salad bowl. Peel the potatoes, cut them into chunks and add them to the salad too. Clean the octopus, cut it into small pieces and add it to complete the mix. Perfume everything with coarsely chopped basil leaves and season with oil, salt, balsamic vinegar.
There a number of fabulous Entrees to choose from: Linguine with seafood and shellfish, or Mancini Spaghetti with shelled Veraci clams and bottarga di Cabras. Mancini Spaghetti are durum wheat pasta manufactured by Mancini Pastificio Agricolo in the Le Marche region of Italy.
We have found a recipe by Il Cucchiaio d'Argento for the Spaghetti with shelled Veraci clams and bottarga di Cabras.
Spaghetti Verrigni; clams; pink garlic; parsley; oil; Cabras roe
The clams 5 minutes on the flame with the pink garlic, the parsley, the oil. Only at the end, when the spaghetti has also finished, mix together with the clams, 30 seconds before dividing them into the plates, add the bottarga, stir again over high heat, sautéing and mixing well together; you'll have to get some creamy spaghetti!
Choose from many delicate seafood mains such as Baracchina Mixed Fried Seafood or Scallops and Foie Gras escalope with Apple Sauce and raw red prawn (Rosso di Mazara).
Recipe for the Scallops with Foie Gras escalope - we are leveraging a recipe from Masterchef Italia: Capesante e foie gras. The main difference is the lack of the raw red prawn, like the delicacy the Rosso di Mazara -a rare red shrimp.
Celery 200 g; Shallot 1 medium; Lemon 1; Scallops 12; Pin squid 50 g; Limes 1; Prawns 8; Foie gras 200 g; Honey 50 g; Parsley 10 g; Extra virgin olive oil; Seed oil 100 milliliters; Salt to taste; Pepper as needed.
Prepare the shallot celery cream: clean the celery and the shallot and boil them in water acidulated with a little lemon juice for 15/20 minutes. Blend everything adding salt, pepper and extra virgin olive oil.
Clean the scallops, add salt and pepper and sear them in a pan with a drizzle of very hot extra virgin olive oil on both sides for about 50 seconds. Prepare the squid mayonnaise: rinse the squids, drain them and blend them with the parsley, seed oil, salt, pepper and lime juice. Also prepare the tartare: clean the prawns and chop them adding the lime zest, salt, pepper and extra virgin olive oil. Prepare the foie gras escalopes: pass the foie gras in a pan with a drizzle of very hot extra virgin olive oil on both sides, then pat it dry with paper towels, cut it into escalopes and lacquer it with honey. Distribute the cream of celery with the shallot on the plates, add the scallops and the escalopes of foie gras, then complete with the tartare and season the baby squid with a little mayonnaise.