Cuttlefish, potatoes and peas

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 30 minutes.

INGREDIENTS
800g. cuttlefish, best small 200gr. of fresh or frozen peas 200g. potatoes 4 tablespoons extra virgin olive oil 1 bunch of parsley 200g. fresh tomatoes 1 medium onion 1 stalk of celery 1 handful of basil leaves 1 / 2 cup dry white wine 1 clove garlic 1 bay leaf salt pepper.

Sliced grilled swordfish

Serves: 6 people Difficulty ': Easy Preparation time: 35 minutes INGREDIENTS 2 slices of swordfish with a total weight of 700gr. 700gr. tomato garlic basil oregano black olives olive oil salt pepper PROCEDURE -------------------------- Season the fish steaks with oil , oregano, salt and pepper, then cook on hot grill (about 5 minutes per side).

Meanwhile cut the tomatoes into wedges and satateli briefly in a pan over high heat with a drizzle of hot oil, a dozen olives, salt, pepper, basil and some garlic cloves. Remove fish from grill and slice. Serve cut into serving dish, complete with a little olive oil, pepper and saute 'tomato.

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Swordfish rolls

Serves: 4 people Difficulty ': Easy Preparation time: 45 minutes INGREDIENTS 300g. swordfish sliced 1 tbsp capers 15g. 15g grated parmesan cheese. grated pecorino cheese sandwich crumbs For the sauce 1 / 2 white onion 1 tablespoon capers 30g. pitted green olives 1 celery leaves 300gr. of chopped tomatoes 3 tablespoons extra virgin olive oil salt pepper -------------------------- PROCEDURE Prepare the filling: chopped capers, put them in a bowl, add cheese, breadcrumbs and mix.

Trout Green

Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 6 artichokes 50g 4 trout. pesto 2-3 sprigs of thyme 3 tablespoons olive oil 1 clove garlic salt pepper FOR THE COURT-BOUILLON celery, carrot, onion parsley, lemon peel 2 tablespoons white wine vinegar 1.5 lt. PROCEEDINGS -------------------------- Collect the water the vegetables for the Court-bouillon in a saucepan large and low, and boil, add vinegar.