All recipes » European » Pescetarian

	Baccala' e ceci by Frank Fariello Everyone knows that Friday is fish day for Catholics (even for some lapsed Catholics like myself). A traditional Friday dish in Rome is baccala' e ceci, salted cod fish with chick peas. (I love fried baccala', and there was a well-known place on via dei Giubbonari, close to our apartment, called Filetti di Baccala' that I loved to go…	3 votes 2 reviews 3133 views
	Salmon with Herb Butter over Lentils by Nancy Miyasaki This is a really fantastic combination. The lentil dish could complement just about any fish wonderfully, but it goes especially well with this salmon. You won't be disappointed!	8 votes 4 reviews 5001 views
	Conchiglioni al Forno by Carmelita You can fill pasta shells with practically anything, so having a free hand I decided on something light: a "trito" or chopped mixture, of fish and vegetables. You can see my base ingredients, enough for 4 for a light lunch or for 2 greedy people, in the second picture in the gallery. I used:	4 votes 2 reviews 1 comment 9085 views
	Lemon-butter Linguini with Peppery Shirmp by John Spottiswood It always surprises me when black pepper is used in such quantity that it makes a dish truly spicy, since we so often use it as a mild addititve. That's the case with this dish. The black pepper generates a welcome heat which is cut nicely by the lemony pasta. You'll enjoy this one! Adapted from a recipe in Cooking Light.	5 votes 3 reviews 7 comments 9033 views
	Garlic & Lemon Butter Shrimp by Nancy Miyasaki This recipe for pan searing shrimp is one of my favorites. I adapted it from a Cooks Illustrated recipe. It is full of flavor and the shrimp will come out brown and slightly caramelized if you pan sear them as described. We tried two different recipes the same night and compared side by side. This was the consensus, but not…	4 votes 2 reviews 19324 views
	Sole Piccata with Spinach by Nancy Miyasaki This tasty piccata recipe can be made with any white fish...sole, flounder, tilapia, etc. It's simple and very fresh tasting. It goes great with my Basmati Rice with Herbs recipe...as the light lemon flavor blends very well with the pungent herbs.	3 votes 2 reviews 7001 views
	«Polpetielli» affogati (Baby Octopus Braised in Tomato Sauce) by Frank Fariello Octopus is a popular food all around the Mediterranean basin and yet elsewhere it is often, for some reason, 'controversial'. Many people who will happily scarf down fried calamari will shudder at the thought of eating its close cousin, which is too…	5 votes 1 review 9399 views
	Insalata di riso (Summer Rice Salad) by Frank Fariello Mid-August, when the temperatures climb to tropical heights, is a time when the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obvious choice, and rice salads are a favorite. Not only are they delicious, but they are easy to…	3 votes 3 comments 4381 views
	Tiella pugliese by Frank Fariello Even though my paternal grandfather was from Grumo Appula, a small town outside Bari in the southeastern Italian region of Puglia, I don't remember eating much pugliese food growing up. Other than a few dishes—orcecchiette with cime di rape (also known as broccoletti), that wonderful calzone di cipolla (onion pie) that I just recently…	1 vote 2908 views
	Spanish Scallops by Nancy Miyasaki These are amazingly rich and tasty. I served these as an entree, but I think they would make an extremely good appetizer too. Make sure to serve with some crusty artisan bread for dipping in the Romesco Sauce.	6 votes 2 reviews 1 comment 3837 views
	Smoked Salmon Carpaccio by Frank Fariello Here's an elegant yet very quick and easy starter that suits just about any menu: a 'carpaccio' of smoked salmon, dressed simply with oil and lemon.	1 vote 3431 views
	Spaghetti with Clam and Tomato sauce by John Spottiswood This is one of my favorite last minute, throw together pastas. I generally use canned clams and canned Italian plum tomatoes (except in the summer/fall when wonderful fresh roma tomatoes are available), so this requires only a trip to the pantry. Our kids enjoy this as well. Recommended pasta: Spaghettini, thin spaghetti, takes to…	1 vote 4 comments 4368 views
	"Barbecue style" langoustines with cumin by Alida Makes a great starter. A quick recipe and very tasty. Good if you want to impress your guests!	1 vote 2283 views
	Spaghetti alle vongole (Spaghetti with Clam Sauce) by Frank Fariello A Friday night favorite at our place is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on hand—really, really tasty.	1 vote 3277 views
	Catfish «en meurette» by Frank Fariello The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends…	1 vote 1 comment 3990 views

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