Mediterranean Cuisine As It Once Was – Winter Food

Preparation:

Clean the cauliflower and cut it in half. Chop one half into small pieces while you cook the other half. Mash the cooked half. Fry the flower and cauliflower pieces on the olive oil until the flower turns golden brown and then add water and mashed cauliflower. Cook for a while for the ingredients to combine.

To make the variation of this soup you can also add the potato or rice and tomato paste.

Take the meet, wash it well and place in the large pot, fill with water and cook slowly. When the water starts to boil add the vegetables, salt to taste and cook for two hours.

Fry the flower on the olive oil until golden brown, add the stock, chopped black olives, capers and chopped anchovies. Cook it until cooking cream consistency.

Wash the live crabs and put them in a large pot. Bring water mixed with vinegar, lots of salt, bay leafs and large onion to boil and pour over the crabs. Stir the crabs a couple of times and cook for 15 minutes until the crabs turn completely red. Strain the crabs, add olive oil and finely chopped parsley and garlic. Before serving stir and shake the crabs well, and leave them for a couple of minutes to marinade.

When buying crabs be careful that they are fresh. They can keep for day or so, but don't put them in water, put them in a container filled with ice.

Preparation:

If you bought the calamari fresh, clean it yourself or ask your fishmonger to do it for you. If you are cleaning the calamari yourself do not forget the colorless bone and the beak. When clean and washed cut them in strings, dry well and cover with flower. Deep-fry them for a minute or two; they will toughen if cooked for a long time. Also serve them warm, because cold they become chewy. If the calamari is old, cook them for a minute or two before frying. Always dry the food before frying, water and hot oil do not mix.

Cuttlefish is prepared in the same manner.

Cook the potatoes whole in skin, strain, peel and cut into circles. While the potatoes are warm and add olive oil, salt and pepper. Chop the onion as finely as you like and add vinegar when the potatoes cool.