Food photoshooting for Acquapazza restaurant, Brindisi

I hope you understood from my previous posts that I became a food photographer. Couple of monthes ago my friend Vincenzo asked me if I can make photoshooting for his restaurant Acquapazza. Of course I said Yes))This is amazing small seafood restaurant situated in historical center of Brindisi and me and my friends often go to spend an evening with good food there. There are an open kitchen ad I like to admire how incredibly professional is the chef. I can say without any doubt it's the best restaurant of Brindisi.  Vincenzo family is one of Brindisi oldest family of fishermen so fish is fresh and fished every single day. 

Enjoy wonderful creation of chef captured on my photographies 

Forgot  this is the site of Acqupazza restaurant, where of course you can see my photos))

Chef in his kitchen...

Follow my blog with Bloglovin

Italian seafood salad recipe

One of my favourite antipasto/ appetizer is Italian Seafood Salad. Sometimes I think the perfect supper would be just 3 or 4 amazing appetizers with a side of wonderful  whole whead bread.

Ingridients

• 1¼ cups (250 grams) cleaned calamari or squid or both 
• 1¼ cups (250 grams) cleaned octopus 
• 1½ cups (100 grams) mussels (without the shell)
• 1¾ cups (200 grams) small shrimp cleaned 
• 1 stalk celery chopped finely -optional
• ¼ cup (8 grams)  parsley chopped - optional
• ¼ cup (56 grams) extra vingin olive oil
• juice from ½ lemon
• salt and pepper

In a large pot of boiling water, boil for approximately 55-60 minutes the calamari, squid. In other pot put octopus, it requires a much longer cooking time, so if you choose to include it, you will need to add an additional hour or so to your preparation time. Remove them and boil mussels and shrimps for about 10 minutes. If you have mussels with shell - bring 1/2 cup of water to a boil in the same saucepan and toss in the mussels. Return to a boil, cover, and steam for 3 to 5 minutes, until they're all opened. (Discard any that remain unopened after 5 minutes.) Remove the mussels from the shells and discard the shells.

Drain all ingridients in the medium-sized bowl a second time just to remove excess liquid and let cool. 

After 30 minutes cut calamari, octopus and squid, put shrimps and mussels. 

Add chopped celery and parsley , olive oil and lemon juice. Gently mix to combine well.

Refrigerate for at least 2-3 hours to let the flavours to mix well.

Before serving add extra virgin olive oil, pepper and salt if necessary,

Classical recipe we cook at home is without mussels. And from time to time we cook it without celery and parsley too just because we don't have them at home)

It's very important to have fery fresh ingridients and we never use frozen ingridients for this salad, freezing change the taste, be sure.

Follow my blog with Bloglovin

Fish cooked in the oven in metalpaper with seafood

Today I write you Italian recipe for fish with seafood cooked in metalpaper in the oven. Ingredients may be all or partially, my advice is to put all vegetables, but the shrimps, scampi, mussels, can be escluded all or partially. 

You will need one serving:

• one dorado fish, common pandora or other similar marine fish. Take a small one of 500gr for one portion, or bigger one for two portions (in this case take ingridients twice).
• cherry tomatoes, 4-5 pcs
• celery, a small piece or a few leaves
• couple cloves of garlic
• 5-6 olives
• capers
• salt, pepper, olive oil
• scampi, shrimps, mussels, scallops - your choice
• aluminum metalpaper
• casserole

Clean fish (if it wasn't done in the fosh shop), cut tomatoes in half, peel and cut garlic

IT's time to prepare casserole - cut long strips of metalpaper and place on the bottom of the form, and then pour the olive oil and a little salt and pepper.

Lay the fish and put it into 1-2 small pieces of garlic.

then put the rest of the ingredients around. Finish pouring a little water to get a tasty broth. Another bit of salt and pepper on top.

Close the foil and secure the edges and place in a preheated 200 degree oven for about 30-40 minutes (until fish will be cooked). I'm usually open the foil and put on the grill for the last 5 minutes , but it is not mandatory.

As you can see, the recipe is simple, requires minimal time to prepare and perfect for the holiday table or for every day.

Bon Appetite!