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Seafood-Lenten Meals — Learning to Cook with Natasha Skvortsova

Seafood-Lenten Meals — Learning to Cook with Natasha Skvortsova

Mussels wash well in cold water, changing it several times until the water is clear, without sand. In a large, wide saucepan, lightly browse in vegetable oil shredded leeks, garlic and coarsely chopped carrots.

I add mashed tomatoes, a lot of hot peppers, salt and heat them on low heat for 5 minutes. If the sauce is thick, you can add some water.

Then I add the mussels and, while stirring often, I cook until all the mussels open.

Not revealed delete.

Serve on the table immediately.

In the morning a small octopus (a little more than a kilogram) is defrosted at room temperature.

Then wash under running water and remove the beak. I put it in a spacious saucepan, pour cold water on it and put it on a strong fire.

As soon as the water boils, remove the foam, add bay leaf and allspice. I reduce the heat and cook for 20 minutes. Then take it off the heat, close the lid and leave to cool in the water until the evening.

Before serving, the tentacles of the octopus peel off and cut into small circles.
I peel boiled potatoes in my uniform, cut into slices, add red sweet onions, cut into feathers, olive oil and octopus meat.

I don’t put salt because octopus meat is salty.

In warm form, the salad is especially tasty.

Vongole my in cold water as carefully as mussels.

I put the pasta in boiling salted water and cook for 3 minutes less than the time indicated on the package.

In a wide pan in olive oil, passurized sliced ​​leek, chopped garlic, hot peppers and slightly grated carrots. I add vongole, sprigs of thyme and pour in one ladle of water in which fetuchchini were boiled, often stirring and waiting for all the shells to open. After that I add fetuchchini, warm up for 2-3 more minutes and immediately serve.

Always on hot plates — pasta cools down too quickly.

I defrost mini-squid, mini octopus and shrimp at room temperature.

Pass the chopped onion and garlic in a vegetable oil in a skillet, add seafood, chopped tomatoes and cook for 5 minutes.

Then put the pink lentils, pour in some water, season with salt, pepper and thyme and keep on fire for another 10-15 minutes until the lentils are completely cooked.

Shallot chop up to the size of a single rice. Slightly passe in olive oil.

I add rice arborio and fry for 1-2 minutes, stirring constantly.

I add some white dry wine and wait for the alcohol to evaporate. Next, pour in half a water ladle (you can boil vegetable broth in advance and use it) and, while stirring, continue to cook. After the water boils away, add the next portion of water.

Stir again and do so until the rice is almost ready. At this point, I add pre-thawed mini-octopus and 1-2 teaspoons of cuttlefish ink. I cook another 5-7 minutes until ready.

Risotto is not sol, because the ink is very salty.

When serving, I add a little crab meat, if there is one (this time I had frozen Kamchatka crab frozen in my phalanx).

Natasha Skvortsova:
“I have four children and, of course, most of the time I spend in the kitchen.

I perceive any information from the point of view of its application to cooking. When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of.

Very often, according to eating habits, you can make a psychological portrait of a person. I do not have branded recipes.

I cook so many and varied that there is no need to repeat the same dish several times.

I like to experiment.

If something touches me in a dish, I take it as an idea as a basis and develop it. I do not like the phrase «author’s cuisine.»

All the basic culinary techniques invented before us. You can only change something, customize for yourself, to your tastes. I can stand at the stove all day and get an incredible thrill from it.

I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles. I love the smell of fried onions and garlic.

I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.

If it were possible, I would live in the kitchen. ”

Learning to cook with Natasha Skvortsova

Pasta with pesto sauce

Our family is quite Italian.

First, a lot of children.

Secondly, the cult of pasta.

We eat them every day: boiled, fried, sour, sweet, spicy, with sauce and without.

See below.

Yeast dough

Never be afraid to cook a new dish and do not tell yourself: this will not work for me.

Fear in any business is a bad helper, and especially in the kitchen.

See below.

Lenten soups

Natasha Skvortsova decided to devote the second week of Great Lent to soups — actual recipes for every day.

First of all, I don’t want refreshing salads: spring is not in a hurry.

See below.

Dishes from frozen fish

As from frozen fish of dubious gastronomic merit, to prepare dishes that are excellent in all respects is the personal experience of Natasha Skvortsova.

See below.


Meringue is very easy to prepare, although at first glance it may seem difficult. I myself thought so for a long time, until I started doing it.

See below.

Cabbage Salad

The first days of Lent are always the most difficult for me. It is necessary to enter the post without shock for the body. And if earlier on the eve of Lent I arranged gluttony days.

See below.

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