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Ariosto seasonings are the undisputed market leader in Italy with over 40% of the Italian seasoning market. This large pack size of Ariosto Roasted and Grilled Fish Italian seasoning is made from fresh herbs and sea salt that are selected and mixed with skill and care based on over 50 years experience.
Baked Sea Bass w/ Ariosto Seasoning
- salt, rosemary, laurel, garlic, juniper, sage, parsley, oregano
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Sea Bream Fan
By Rita Zacchino
Ingredients
(2 People
)
1 Sea
bream
oil
1 whole lemon
the juice of 1 lemon
4-5 green olives
1/2 tomato (for decoration)
Ariosto Seasoning for grilled fish
parsley
Preparation:1) Prepare a parcel
with parchment paper, place the sea bream with lemon and Ariosto Seasoning for
grilled fish, close it well and put in in a pan with a lid, simmer and cook the
fish very slowly.
2) In the meantime, while you wait for the fish to cook,
prepare the lemon sauce.
3) Take a bowl put some oil, lemon juice and Ariosto
seasoning for fish, use a whisk to stir quickly, this way you will get a thick,
smooth sauce with a unique flavor.
4) As soon as the fish is cooked, remove the skin and
divide it into 4 parts, usually the operation is quite easy if you divide the
fish by lifting the central bone upward. Then cut the 2 halves lengthwise right
in the middle, you'll notice that it's almost automatic.
5) Pour the sauce on the sea bream fillets and garnish
with lemon wedges, parsley, olives and half a tomato.
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Salmon bites
Ingredients (for 6 people):
400 g of fresh salmon
1 long eggplant
6 picadilly or cherry tomatoes
extra virgin olive oil to taste
1 teaspoon of Ariosto Seasoning for Fish
Directions:
1) wash the salmon and dry it with kitchen paper, cut into cubes and cook at medium high heat in a pan with a tablespoon of olive oil, do not add salt; the salmon must become crisp and golden brown .
2) In the meantime, cut the eggplant into slices 1cm- ˝ inch thick, cook on a griddle and let them cool on a plate; once cool, cut each slice of eggplant into 4 parts
3) Washed, dry and halve the tomatoes
4) how to prepare sauce to season the salmon, eggplant and cherry tomatoes: get a small bowl, pour in enough oil and a teaspoon of Ariosto seasoning for fish and emulsify energetically.
5) Prepare a serving dish, place the salmon, eggplant and tomatoes, season with the sauce obtained with oil and Ariosto herbs and gently mix the ingredients to season well.
Serve hot or cold.
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Paccheri Pasta with Octopus and Tomatoes
Ingredients for 2 people
140 grams of Donne Del Grano Paccheri pasta
A Medium Common Octopus
8 oz cherry tomatoes
Olive Oil to taste
chopped parsley
˝ glass
white wine
Ariosto Seasoning for
fish
to taste
Directions:
1) Chop a little garlic in the olive oil.
2) Brown it (not too dark, do not burn it) and add
the
octopus and after a few
minutes pour the white wine and let it evaporate.
3) Add a little of water to cook the octopus and let it
reduce.
4) Add the tomatoes cut in half and also add a
bit 'of
Ariosto Seasoning for fish and let them cook.
5) Cook the Paccheri pasta in plenty boiling salted water, in which you
will have added some olive oil (this will prevent them from sticking to each
other), drain the
Paccheri “al denteď” and add them to
the sauce, stir well and then sprinkle with the finely chopped parsley.
by Gen Del Gais
http://www.ariosto.it/en/recipes/pasta-recipes/514-paccheri-pasta-with-octopus-and-tomatoes.html
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Fish Fingers
Ingredients (for 12 fish fingers)
1 lb cod fillets or other fish
Ariosto Seasoning for fish
Milk
Impan Ariosto
peanut oil for frying
Directions:
1) Wash the fish fillets, dab the excess water with a
paper towel and cut into 7 cm long strips. Sprinkle with
Ariosto
Seasoning for fish
.
2) Dip one piece at the time in milk, then bread
with
Ariosto
impan
breadcrumbs. For a thicker crust
repeat this operation twice. Pour the oil in a frying pan and when it has
reached a temperature of 320°F- 340°F fry the strips for a few minutes on both
sides until they become golden brown.
3) With the help of a slotted spoon place them on paper
towels to absorb excess oil. Alternatively, you can bake them in a preheated
oven at 320 °F- 340 °F for about 15-20 minutes or until they are golden brown.
Served the Fish Fingers still hot.
http://www.ariosto.it/en/recipes/fish-recipes/335-fish-fingers.html
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Features
- Contains 35 Ounces of the Freshest Herbs and Sea Salt
- Over 40% of the Italian Spice Market
- Contains Only the Freshest Herbs and Sea Salt
- A Perfect Selection for Consumers or Food Service Chefs
- Ingredients Include Sea Salt, Rosemary, Laurel, Juniper, Sage, Parsley, Oregano and Garlic
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