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RECIPES: Second Courses
Lobster, sardines, mackerel ...
flavors from our sea enriched by the oil from our land and a pinch of creativity.

Lobster Algherese
Fried breaded sardines
Mackerel with vegetables
   
 
Lobster Algherese Lobster Algherese
Unforgettable lobster
Lobster is the seafood choice for special occasions and a particularly celebrated dish in the Mediterranean cuisine. Particularly prized is the Sardinian lobster, by many considered the finest in the world. Legend has it that King Carlos V of Spain fell in love with Alghero for two specific reasons: its lobsters and the olive oil from the San Giuliano hill. This was the King's favorite recipe.
INGREDIENTS (yeld 4 servings)
2 1/2 lbs lobster
1/2 cup white vinegar
1 onion
1 celery stalk
3 bay leaves
1 carrot, fresh parsley (a sprig for the water and 1 tbsp chopped for the sauce)
3 lemons juiced
1/2 tsp white vinegar
Salt to taste
1/2 cup San Giuliano extra virgin olive oil
In a large pot, boil water (enough to cover the lobster) with onion, celery, bay leaves, carrot and parsley. Add vinegar. When the water is a rolling, boil, place the lobster in, well-tied. When the water starts boiling again, count 8 minutes, then remove from the fire. Place the lobster on a cutting board and let it cool. Cut them vertically (head included). Remove and discard the intestines (located along the tail), the stomach and the head. Before you extract the meat, you should select and save the following for the sauce: if it is a female, remove and set aside the eggs (bright orange-red) also located in the head; if it is a male, remove the liquid in the head and also set aside. Now you can prepare the sauce. Mix the olive oil with the lemon juice, a pinch of salt, 1/2 tsp white vinegar, and one tbsp chopped parsley with the above ingredients that you have set aside. Cut the lobster meat in chunks, arrange on a serving dish and pour the sauce over. Taste and you will feel like a king!
   
 
Fried breaded sardines Fried breaded sardines
The glutton's sins
A fantastic sin indeed, that one you can afford once in a while. If you are to indulge in fried fish this is you recipe, for sure.
INGREDIENTS (yeld 4 servings)
1 1/2 lb fresh sardines (8-10 inches)
2 egg yolks, beaten with a pinch of salt, minced garlic, parsley and hot pepper, optional salt to taste
1 cup San Giuliano extra virgin olive oil (or more, if needed, for deep frying)
For the sauce:
1 lb peeled whole tomatoes
2 tbsp white winegar
4 tbsp San Giuliano extra virgin olive oil 1 pinch of hot pepper
Salt to taste
Sauce preparation:
In a pot, cook the peeled tomatoes with the extra virgin olive oil, the white vinegar and the hot pepper on a slow fire for about 20 minutes. When cooked add the salt and strain.
Fish preparation:
Clean and bone the fresh sardines. Pass them in the flour then in the yolks, then again in the bread crumbs to which-if you like and your stomach tolerates it-you have added minced garlic, parsley and hot pepper. Deep fry in abundant hot extra virgin olive oil and serve very hot with the sauce on the side.
   
 
Mackerel with vegetables Mackerel with vegetables
Mackerel galore!
It is a really simple recipe that uniquely relies on the genuine flavor of the fresh fish and vegetables. Besides being delicious, the colors of this dish makes it very "attractive" too!
INGREDIENTS (yeld 4 servings)
1 1/2 lb fresh mackerel
2-3 lbs green string beans
1 lb potatoes
3 fresh green onions
3 medium firm tomatoes
1 cup white vinegar
2 tbsp San Giuliano aged balsamic vinegar
1/4 cup San Giuliano extra virgin olive oil
Salt to taste
Black peppercorns to taste
2 bay leaves
4 tbsp chopped parsley
Cook the mackerel in 3 cups of water to which you have added 1 cup of white vinegar, a pinch of salt, a couple of black peppercorns, the bay leaves and two of the fresh green onions sliced. Separately, boil the potatoes and steam the string beans. When cool, slice the potatoes and cut the string beans, diagonally, about 2 1/2 inches long.
Thinly slice the tomatoes and the remaining green onion. Filet the mackerels and cut into pieces, approximately 2 inches long. In a serving dish gracefully arrange the fish alternating it with raw and cooked vegetables to obtain a colorful composition. Mix the San Giuliano extra virgin olive oil and the balsamic vinegar adding salt and pepper to taste and pour over the dish. Complete by sprinkling it with chopped parsley. Serve lukewarm.
   
 
   
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Lobster, sardines, mackerel ... flavors from our sea enriched by the oil from our land.
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Fine Food Australia
10 September 2018 - 13 September 2018
Melbourne, Australia

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