Catania typical recipes

You can taste several appetising dishes prepared by faithfully following the Catania typical recipes at Osteria Antica Marina
Sarde al portafoglio

Sarde al portafoglio

Ingredients for 4 people:
  • 4 sardines
  • 50g breadcrumbs
  • 1 spring onion
  • 50g of tomato
  • pecorino cheese
  • vinegar and salt q.s.

Open sardines in half and let them macerate a few minutes in vinegar. Fill them with bread crumbs, tomato, onion and pecorino cheese. Close them as a wallet and sprinkle with the crumb and onion. Bake in the oven for 10 minutes at 180 °.

Ricette tipiche Catania

Spaghetti with lobsters

Ingredients for 4 people:
  • 320g spaghetti
  • 50g lobsters
  • 50g of cherry tomatoes
  • parsley q.s.
  • garlic q.s.
  • salt q.s.

Fry garlic and prawns in a pan adding a little water to cook the pasta, salt, parsley and tomatoes. Cook the spaghetti in a pot, add it to the sauce and mix it all together.

Baccalà con fragoline

Salted cod with wild strawberry

Ingredients for 4 people:

  • 200g of salted cod
  • 50g od wild strawberry
  • Lemon juice
  • parsley and chilli q.s.
  • extra virgine olive oil
  • 1/8 teaspoon garlic powder

Cut the cod into thin slices and place them on the plate. Add lemon, garlic, strawberries and garnish with a small amount of oil.

Tortino di alici e zucchine

Savoury pie with anchovies and zucchini

Ingredients for 4 people:

  • 150g zucchini
  • 100g Fillets of Anchovies
  • 50g breadcrumbs
  • 50g onion
  • Pecorino cheese and salt q.s.

Place the sliced and fried zucchini on a plate. Cover them with anchovy fillets, onion, pecorino cheese and breadcrumbs and leave to bake at 180 degrees for 10 minutes.

Pagello al finocchietto selvatico

Seabream with wild fennel

Ingredients for 4 people:

  • 1200g seabream
  • 200g potatoes
  • 150g onion
  • 150g zucchini
  • 100g cherry tomatoes
  • A sprig of wild fennel
  • oil, salt and black pepper q.s.

Clean the seabream, place it in a pot with potatoes, zucchini, tomatoes, white wine, oil, onion, black pepper and half-litre bottles of water and cook for 30 minutes on a low heat.

Linguine ai ricci di mare

Linguine (long fresh pasta) with urchins

Ingredients for 4 people:

  • 320g linguine
  • 200g sea-urchin cream,
  • 1 clove of garlic,
  • salt and parsley q.s.

Fry a clove of garlic in a pan adding some water to cook the pasta, salt, pepper, sea-urchin cream and parsley. Cook the pasta, pour it into the pan and stir after the fire has gone out.

Dentice al cartoccio

Backed dentex

Ingredients for 4 people

  • 1200g dentex
  • 1 glass of dry white wine
  • half a glass ofjiuce lemon
  • garlic and parsley q.s.

Clean the dentex by keeping it under water and place it on a sheet of baking paper in a pan. Season with garlic, parsley, wine, lemon juice, salt, pepper and 2 lemon slices in the belly. Cover with another sheet of baking paper, sealing it well, and let it bake at 210 ° for 25 minutes.