The recipe of fish carpaccio in Naples, appetizing and irresistible seafood appetizer to be prepared in minutes!
The Neapolitan tradition of cooking is concentrated above all in preserving the quality of fresh and seasonal food recipe of carpaccio in the Neapolitan area it's perfect for this purpose.
Eat raw fish, especially in recent years, is no longer considered an exotic practice, indeed it is now much appreciated, because it takes pleasure with one of the habits considered common on fishing boats, which were used to sail the waters of the Gulf of Naples in ancient times.
Therefore, proposing a carpaccio to the fresh fish partenopea we take you for a ride off the wonderful coast of Campania.
Ingredients
- 300 gr approximately of bream or flag fish
- 250 gr red shrimps
- 300 gr squid
- 100 gr bianchetti (cicinielli)
- the juice of one lemon
- 20 ml extra virgin olive oil
- salt and freshly ground black pepper Qb
- ½ lettuce and a few tufts of rocket
- a bunch of fresh parsley
Clean the fish
Start with removing the bone from the white fish (it can also be a sea bass or a sea bream) and make fillets without thorns. Proceed also also cleaning the squid, eliminating the internal parts, and removing the shrimp, keeping its head and tail. Finally, wash the whitebait carefully but also carefully. After adding the juice of half a lemon, salt and pepper the freshly prepared fish and place in a baking dish. Leave flavor in the fridge covered with kitchen film.
Season and serve the carpaccio
Take the fish from the pan in which it will be lightly marinated at least after one hour of rest and obtained from the fillets of slices cut diagonally. Proceed with also finely cutting the squid e open the prawns in two. Season with salt, pepper, extra virgin olive oil and the juice of the other half lemon. The abundant parsley will be the last ingredient to add to the freshly seasoned carpaccio before serving it on the table on a bed of rocket and freshly washed lettuces.
