10 amalfi Recipes
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olive oil and10 Moreolive oil, chicken legs, separated into thighs and drumsticks, skin removed (2.25 lb), salt, onion, thinly sliced, olive, pitted and coarsely chopped, tomatoes, diced, capers, drained and chopped, chicken broth, dried rosemary, crushed, fresh lemon juice, chopped fresh parsley50 min, 11 ingredients
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Amalfi Octopus
a medium sized octopus, cooked and cut into pieces and8 Morea medium sized octopus, cooked and cut into pieces, chopped onions, fresh basil, finely chopped, avocados , cut into cubes, lemon juice, olive oil, serrano chilies, finely chopped, salt, chili powder10 min, 9 ingredients -
Amalfi-Style Shrimp
shell-on shrimp (thoroughly defrosted if using frozen) and8 Moreshell-on shrimp (thoroughly defrosted if using frozen), garlic, mint leaves, kosher salt, freshly ground black pepper, olive oil, parmigiano-reggiano cheese, fine plain dried breadcrumbs, lemons30 min, 9 ingredients -
Zuppa di Pesce from Amalfi (Mario Batali)
extra-virgin olive oil, rib celery, finely chopped and23 Moreextra-virgin olive oil, rib celery, finely chopped, garlic, thinly sliced, red onion, finely chopped, crushed red pepper flakes, basic tomato sauce , recipe follows, dry white wine, chopped fresh tomatoes, giant crayfish, mussels , scrubbed, bearded and rinsed, razor clams, young red mullet, thick) slices country bread, garlic, italian parsley, finely chopped to yield 1/2 cup, fresh marjoram, leaves only, basic tomato sauce, all recipes copyright 2000, mario batali. all rights reserved, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste1 hour 15 min, 25 ingredients -
Salt Cod, Amalfi Style (Bacala All'Amalfitana) (Mario Batali)
extra-virgin olive oil, onion, cut into 1/4-inch dice and9 Moreextra-virgin olive oil, onion, cut into 1/4-inch dice, capers , rinsed 3 times and drained, hot chili flakes, tomatoes , juices drained and reserved, crushed by hand, dry white wine, dried baccala , in pieces as evenly thick as possible see note below, cut fresh parsley, fresh mint , cut into chiffonade, baccala must be soaked in the refrigerator for 48 hours in 3 gallons of very cold water, changing the water at least twice a day, before this dish is started., cut the soaked baccala into 2-inch pieces and set aside.1 hour 10 min, 11 ingredients
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