The “fritto di paranza” is so called because of the net (the paranza) that is used to catch smaller fish. Usually there can be mullet, hake, sole and small leaves and they are all fried whole with the head.
The marinating of squid needs to flavor them: even if drained from the wine after resting, they will have absorbed enough to be tasty and release a little cooking liquid.
If you want, for an elegant dinner, buy a whole salmon about 2 kg clean, scaled and without skin. It will be enough for about 8 people. Bring it whole to the table, all covered with breadcrumbs and let it cook in the oven for about 45 minutes.
The stuffing of the meat rolls that is also used as a gratin for the cherry tomatoes is easy and quick to make: with just one gesture you have a mixture ready for two different dishes. Also, if you have a little leftover, add some dried tomatoes in oil in strips, and fry everything in a pan with an anchovy fillet. Use this sauce to season spaghetti (perhaps adding a little chilli to taste).
When you ask the butcher to bone the turkey, explain to him that you have to do a stuffed roll then he will know exactly how to prepare it.
Depending on how much you like the salmon cooked, you can vary the cooking time for a few minutes. The choice is up to you. In addition, for a crisp and crunchy crust, you can finally turn on the grill without ever losing sight of the preparation.
The guinea-fowl meat is very lean, unlike other birds, so if you want, you can cover all the outer surface with bacon slices before putting it in the baking dish.
Depending on your taste and how big the lemon is, you can vary the amount and intensity of the plate’s taste: taste it during cooking and adjust accordingly.
This pizza, especially prepared with the sourdough, resists very well the next day, remaining soft and tasty. That’s why it is perfect as “pizza for breakfast” (even without the salami if you’d like …).
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