Shrimps and scampi tartare italian recipe

Finally I returned after summer... I worked a lot and really didn't have a time for my blog. I'm really sorry )) But now with new breath I'm ready to write a lot of interesting articles!!

Today I present you one particular recipe - raw shrimps and scampi tartare with pink pepper and passion fruit. It's easy to make and very tasty, great for starter!  I ate this plate in one very good local restaurant and after that I tryed it at home. Now I prepare this tartare for every dinner with friends and it always has a success)

You will need:
- raw fresh scampi 
- raw fresh sea shrimps (better red ones)
- passion fruit (half of big one for every portion)
- pink pepper
- scissors

If you are going to eat raw seafood - You have to be sure that you buy from a reliable source. If you do not catch your own seafood I highly recommend that you get to know your local fishermen and fish mongers.  

You have to buy shrimps and scampi, or only shrimps, or only scampi - it depends what you find. I bought 7-10 medium shrimps and 3 medium scampi per person. To clean I use scissors. Cut the head of the scampo then the tail, and after that cut along the middle part first belly then back. In this way carapace will be devided in two parts and you can easily take the meat. In the same way but making only one cut I peel shrimps. 

When you peeled all shrimps and scampi, cut them in small parts and mix. Cut the pink pepper in half and get out the seeds. Mix the passion fruit seeds with crostacean meet and leave in refrigerator for half an hour. Put all in one plate so everybody can take or make portions on small plates, then overstrew with pink pepper.
The combination of pink pepper and passion fruit is really great and delicate. 

Follow my blog with Bloglovin

South italian markets. Part two - fish market

Welcome to read the second part of my story about south italians markets - Fish market
Brindisi without sea urchins I can't imagine) in season when the picking of them is permitted you can find sea urchins everywhere - in the border of the streen, on the market, in avery fish restourant. I like to eat them freshly picked on the yacht of out friends dangling feet in the sea)

These are fish from the sea near rocks, we call them Rock fish. They are perfect for "Zuppa di pesce" of Fish soup or with pasta. The fish is very fresh and often it's alive and you can see its movements.

This is anglerfish (at least this name I found in internet) - terrible to see but delicious to eat)

Sea urchins and mussels and giant octopus

This one was still alive

Fish shop where you can find every fish from our sea and also from other places too like sword-fish or tuna

The owner always scale fish for customers

They are always ready to pose) The seller of shrimps

Scampi

Cicale di mare - Small European locust lobster

These are vey small anchovy, 

but in winter there are much smaller called "Schiuma di mare" - Sea foam. Usially it's eated raw with lemon or mixed with eggs and fried.

Italian seafood soup

As I promiced in my sunday post today I write about Zuppa di pesce - Fish soup or Italian Seafood soup. It's famouse plate of South Italy. It's easy to cook but need many ingridients.

I made these photos when we cooked Zuppa for ten persons, so, you can see many ingredients and full pan of seafood. 

For cooking Zuppa for two persons you would need:

100 ml/ 3,5 fl. Oz. - extra virgin olive oil (di oliva),
3-4 garlic cloves,
0,5 kg/17.6 oz. tomatoes
2 scampi (wild shrimps)
6 shrimps
1 small cuttlefish
10-12 black mussels (better to use the type called mussels Taranto)
15-20 clams
2 fasolari (Callista chione)

One small goosefish
One-two different small rock-fish that have intense flavor 

It's important that fish is very fresh! All mussels, clams and fasolari must be alive. Ask to control clams at the fishmarket - it can contain sand. In this case one clam will damages all plate. Crustaceans must be also very fresh. Do not use the crustaceans that have the flesh is very soft, greenish-gray.

If you use bake ware the flavor will be more intense.
Recipe:
Put some oil in pan. Fry garlic a little. Then put fish, and sliced cuttlefish and tomatoes. (You can put also some seafood - in this case you will need to remove it from pan together with fish)

The trick that fish must always be bathed in broth or sause. You don't need to salt because the sea fish is lready quite salty.
Remove fish from the pan after 10-15 minutes. Put all seafood in the pan. Add some chopped parsley. Stew it about 15 minutes. 

If a broth is insufficient consistency, pour a little bit of water with salt.
After 15 minutes put the fish back to the broth. 
Boil it for 1-2 minutes.

At the same time toast 3-4 pieces of bread.

Put in the plate Zuppa for serving along with toasted bread.

Buon apetito!