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Kitchen Toolbox: Summer Seafood Essentials

Kitchen Toolbox: Summer Seafood Essentials


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Your guide to the must-have gadgets for cooking seafood this summer

iStock/Maksud_kr

Shucking

Summer and seafood go hand-in-hand. Whether you're boiling, steaming, grilling, or broiling, there are certain tools that will keep any seafood lover covered all season long. The trick to cooking many seafood items at home is to have the tools you'll need to deal with the shells. Crackers and mallets are instrumental for cracking open fresh crabs and lobsters, while a sturdy shucking knife is a must-have for oysters and scallops.

Making use of basic kitchen tools, such as skewers and kitchen shears can also come in handy while cooking seafood. For instance, securing smaller seafoods such as scallops and shrimp on skewers is a great way to ensure that they wont fall through the grates while grilling. For more useful tools, check out the slideshow below to make sure you're fully equipped to eat your seafood with ease this summer.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Fish and seafood recipes

Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. Winter, for example, is cuttlefish season and will feature on many of our Italian chefs menus. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter.

The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes.

Italian’s are known for their deep respect for quality produce fresh fish only needs the lightest of culinary touches for spectacular results. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’.


Watch the video: How to Cook Seafood Kare-Kare. Kusina Everyday - Recipe 64 (May 2022).