Evo Recipes — fish

Your special pasta WHAT YOU NEED: 400 GR PENNE PASTA 1 JAR OF TUNA RAGU' FINISHING WITH MEDIUM EXTRA VIRGIN OLIVE OIL (CAROLINO)  HOW TO: - Bring a large pot of salted water to a boil. - Add pasta, and cook until al dente. - Drain pasta, and toss it in a serving bowl with the tuna sauce. - Drizzle with medium extra virgin olive oil like Carolino.  

Ingredients 4 courgettes (approx. 700 g) 180 g of canned tuna in oil 50 g Taggiasca olives capers to taste breadcrumbs 65 g of breadcrumbs oil q.b. moraiolo extra virgin olive oil by Pruneti salt to taste Method First wash and remove the ends of the courgettes; then boil them in plenty of salted water: cook them for about 8-10 minutes so that they remain firm enough but soft inside.Drain them, then use a sharp knife to cut them in half lengthways. With a spoon or a small spoon, remove the pulp: put it in a container to cool and...

Ingredients 500g spaghetti Martelli 500-750g small (baby) squid, cut into small pieces 2-3 cloves of garlic, peeled and chopped 1-2 peperoncini, or a pinch of red pepper flakes A few sprigs of fresh parsley, finely minced A splash of white wine 1 black squid sauce by L'Isola d'oro Salt Method In a large pan, gently sauté the chopped garlic, parsley and peperoncini or red pepper flakes in extra virgin olive oil until the garlic is just beginning to turn brown. (Remove the peperoncini if using.) Add the cut up squid, give it a good stir to cover it with the...

Ingredients 1 lb salmon fillet For the mayonnaise 2 large eggs, at room temperature 2 teaspoons fresh squeezed lemon juice (or vinegar) 1 cup of Gentile di Mafalda extra virgin olive oil A pinch of good quality fine grain sea salt Method For the mayonnaise Separate the egg whites from the yolks and place the egg yolks in the bowl. Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well. Slowly, a few drops at a time, pour the Gentile di Mafalda extra virgin olive oil into the bowl while whisking constantly. Once the...

Ingredients Conchiglioni pasta by Astorino, 350 grams cherry tomatoes, 200 grams Tuna fillets in extra virgin olive oil by Drago, 140 grams Salted capers, one tablespoon Moraiolo extra virgin olive oil by Pruneti salt and pepper to taste Walnuts Method Cook the conchiglioni in salted water and drain when al dente. In the meantime, fry a clove of garlic in a pan with extra virgin olive oil Moraiolo by Pruneti, add the desalinated capers, the cherry tomatoes and the tuna fillets. Let the sauce cook for 10 minutes, then turn off the heat and add the walnuts. Use a teaspoon...