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.

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- ½ 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.

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

½ 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 denteï” 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

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