Good receipts
Many tasty receipts that use among their ingredient the typical products of Bibione: asparagus, lagoon crayfish, fresh vegetables…. Enjoy your meal!
TAGLIOLINI WITH WILD NETTLES AND LAGOON CRAYFISH
Wash and remove the crayfish shell; wash and chop the wild nettles, the parsley and the basil; wash and cut the cherry tomatoes in pieces. Pour some olive-oil in a low sauce pan and a add a mixture of fine hopped carrots, onions, celery and garlic. Slightly fry the crayfish and add the nettles, the tomatoes, the basil and the parsley. Salt and pepper and let all cook for ca. 4 min. Boil one-half pound of tagliolini in salted water. Once cooked drain the pasta in the colander, pour the pasta into a serving bowl with the sauce, stir well and serve it hot.
GRANSEOLA ALLA VENEZIANA
Ingredients for 4 people:
4 spider crabs ca 1 Kg each.
4 spoons of olive-oil (extravergine)
1 lemon
1 bunch of fresh parsley
salt and pepper
Drop the spider crabs for 6 min. in hot boiling water and than take them off and let them cool down. Afterwards break the cut the centre part of the spider crabs into four and with a skewer remove the flesh separating it from the eggs. Cut up the flesh and season it with salt, pepper, some olive-oil and lemon. Stir well and place the mixture in the shells of the spider crabs. Serve in plates decorated with rocket and corn salad.
HALIBUT FILETS ON A MARINADED WITH ASPARAGUS TOPS AND A POPPY SPROUTS SAUCE
Cut the halibut in filets; season with salt and than dip the filets in white and yellow flour; than fry them in olive-oil to a golden brown. Cook the asparagus tops, cut them with a knife and dress them with salt, lemon juice and chive; afterwards let the mixture marinade for ca. 1/2 hour. Let the poppy sprouts fry slowly in olive oil with some onion, than add salt and pour a little bit of white wine over them and let it skim. Finally, place the asparagus on a plate, the halibut filets on top and than dress all with the poppy sprouts’ sauce.
MOONLIGHT SALAD
Boil the white asparagus together with the wild asparagus and cur them in small pieces; wash the lagoon crayfish and remove the shell; place green salad and rocket in a bowl; than add the asparagus and the crayfish. Prepare the artichoke bottoms cutting them in fine slices (julienne) and let them slightly fry in a pan; add them afterwards to your salad. Prepare also some marinade anchovies that you will add to the salad with slivers of hot provolone cheese. Dress it with a sauce of citrus fruits. The sauce is prepared as follows: pour in a bowl a spoon of olive oil, the juice of 1 grapefruit, 1 lemon, 1 mandarin and 1 orange; grate a little bit of the peel of every fruit. Mix it with some Worcestershire sauce and let it marinade for a while. Filter it and dress the salad.