Ottaviana's Kitchen Traditional Italian Seafood Recipe's

Seafood Dishes

Squid Neapolitan©

1 1/2 lbs small squid
3 tbsp olive oil
1 clove garlic sliced
1 med can tomatoes
1/2 tsp salt
1/2 tsp pepper
1 tbsp pine nuts
1 small can chopped black olives
1 tbsp raisins
1/2 cup water
4 thin slices Italian bread (toasted)

Peel squid, cut off heads, remove insides and wash well. In a pan, Brown garlic in oil. Remove garlic and add tomatoes, salt, pepper, and squid. Cook for about 10 minutes and add nuts, olives, raisins and water. Cover pan and cook an additional 20 minutes, or until squid is tender. Place a slice of toast on each dish and pour squid and gravy over toast.

Squid Alla Griglia©

2 lbs squid
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Peel squid and remove head and insides and wash well. Cut into several pieces and place in a dish with oil, salt, and pepper. Let stand 1 hour turning occasionally. Keep in refrigerator while marinating. After an hour remove squid and drain off and place on med. hot grill. Cook 20 minutes on each side brushing occasionally with oil mixture.

Squid Farcito©

8 small squid
1/2 clove garlic (chopped)
1/4 tsp oregano
1/4 lb mushrooms (chopped)
1/2 tbsp chopped parsley
2 slices white bread (crumbled)
1/2 tsp salt
1/2 tsp pepper
1/2 cup olive oil

Peel squid and remove insides. Cut off tentacles and heads. Remove the eyes and chop tentacles and heads fine. Mix together tentacles and heads with garlic, mushrooms, oregano, parsley, bread, salt, pepper and half of the olive oil. Stuff squid cavity with mixture, and sew tops closed. Place squid in a oiled casserole dish, and sprinkle with a little salt and pepper. Drizzle remaining olive oil on and bake at 375° for 45 minutes. Serve with lemon wedges.

Baccala Neapolitan©

1 1/2 lbs baccala soaked*
1/2 cup flour
1 cup olive oil
2 cloves garlic (sliced)
3 tbsp tomato sauce
1 tbsp capers
1 small can chopped olives
1 cup water
1/2 tsp pepper

Peel baccala, roll in flour and fry in olive oil until brown on both sides. Remove and keep hot. Ad garlic to oil and brown. Remove garlic, and add tomato, capers, olives, water and pepper. Cook about 5 minutes. Place baccala in well oiled baking dish and pour sauce over it. Bake at 375° for30 minutes. Salt as needed.

*Soak baccala in water for 24 hours, changing the water at 8 hour intervals.

Anguilla Al Forno©

1/2 cup olive oil
2 tbsp wine vinegar
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 tbsp bread crumbs
2 lbs large sized eels heads removed
skinned and cut into 4 inch pieces
and washed
additional bay leaves

Mix oil, vinegar, 2 bay leaves, salt, pepper, and bread crumbs. Marinate eel pieces in mixture about 3 hours, turning often. Place eel on skewers, alternating with bay leaves. Place skewers in a greased baking dish, and bake at 375° for 30 minutes turning often and brushing with marinade while eel is cooking.

Anguilla Fritto©

3 lbs small eel cut into
2 inch pieces
1 cup flour
1 cup olive oil

Remove heads, wash and roll eels in flour and fry in hot oil until brown on both sides about 15 minutes on each side. Remove and drain on paper towels, sprinkle with salt.
Serve with lemon wedges.

Sardines Palermo©

16 fresh sardines
1/2 cup olive oil
4 tbsp fine bread crumbs
1 tbsp shelled pine nuts
2 tbsp white raisins
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
a dash of nutmeg
1 tbsp chopped parsley
10 anchovy filets chopped fine
3 bay leaves
3 tbsp olive oil
juice of a lemon

Remove heads from sardines and slit on one side and remove bones. Combine 1/2 cup olive oil, bread crumbs, raisins, pine nuts, sugar, salt, pepper , nutmeg parsley and anchovies and mix very well. Stuff sardines with mixture and close. Place on a well oiled baking dish and dot with bay leaves, sprinkle with 3 tbsp olive oil. If you have any stuffing mix left, you can sprinkle it on top of fish. Bake at 400 degrees for 20 minutes. Sprinkle with lemon juice and serve.

Lobster Alla Diavolo©

2 med. lobsters, boiled
2 tbsp olive oil
2 tbsp butter, melted
1/2 cup vinegar
1/2 tsp pepper
4 red pepper seeds (optional)
1 tsp meat extract, dissolved in boiling water
1 tsp tomato paste
1 tbsp butter
1 tsp flour
1/2 tsp prepared mustard

Cut lobsters in halves lengthwise and place shell side down in a baking dish. Sprinkle both with oil and butter and bake at 425 degrees for 20 minutes

Sauce Preperation

Place vinegar, red pepper seeds in a saucepan and simmer until vinegar is reduced to half. Add meat extract in hot water and tomato paste to vinegar and cook for 10 mintues. Mix butter and flour, blending well, and slowly add to the sauce. Add mustard mix well and pour over baked lobsters.

2 lbs shrimp, shelled and veined
1/2 cup flour
1/2 cup olive oil
1/2 cup dry white wine
1/ 2 tbsp tomato paste
4 tbsp warm water
1/2 tsp salt
1/2 tsp pepper
dash of cayenne pepper
1 tbsp fresh chopped parsley
1 scallion, chopped
1/2 black truffle, sliced thin (optional)
2 tsp lemon juice

Wash and dry shrimp and roll in flour. In a large skillet, add oil and heat till hot, add shrimp and brown on both sides. Drain oil and save. Add wine to the shrimp and cook until wine is evaporated. Place leftover oil in a small saucepan and add tomato paste, water, salt, pepper and cayenne. Cook 3 to 4 minutes. Pour over shrimp and add parsley, scallion and truffle. Cook for 4 minutes. Remove from pan to a platter, add lemon juice and serve.

16 large shrimp, shelled and deveined
1/2 cup cognac
16 thin slices Prosciutto or ham
16 fresh sage or bay leaves
2 tbsp bread crumbs
1/2 tsp salt
1/2 tsp pepper
2 tsp lemon juice

Wash and dry shrimp and marinate in cognac for 1 hour. Drain and wrap each shrimp in a slice of Prosciutto. Place shrimp on skewers alternating with sage or bay leaves. Place in broiler and cook until ham fat begins sizzling. Roll skewers in bread crumbs and sprinkle with salt and pepper. Return to broiler until golden brown in color. Remove and sprinkle with lemon. Serve hot.
Serves 2

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