How to Make Stuffed Sardine


Stuffed Sardine
800 g sardines
¼ cup rice
250 g cooked shrimps or less
3 cloves minced garlic
1 chopped parsley
2 tablespoons grated parmigiano cheese – optional
3 tablespoons olive oil
250 g arca noae or the Noah’s Ark shell
2 eggs
½ teaspoon lemon juice
1 tablespoon lemon peel
Salt and pepper
In a medium saucepan boil the rice in salted water for 10-13 minutes until get   little tender then drain the rice and leave it aside.
Clean and wash the sardines very good, cut the head and tail. Make slit in each sardine if it’s two small try to make it little bigger with your finger.
Use10-14 sardines. Keep the rest for stuffing.
Clean, Wash and open the arca noae shells.
Remove the meat from inside.
Cut into small pieces the remaining sardine, arca noae, shrimps, and eggs.
In a large bowl add the drain rice, sardine, shrimps, arca noae, eggs, garlic, parsley and salt and pepper.
Mix all ingredients together; fill each sardine with this stuffing.
Grease baking tray with oil and lay the stuffed sardine on the tray, sprinkle with olive oil.
Bake at 350°F for 15 minutes. Remove from oven, add lemon peel on top.


How to Make Artichoke with Vegetables

Artichoke with Vegetables
6 artichokes hearts
2 onions
1/2 peas
2 medium potatoes cut
1 tablespoon flour
3 tablespoons olive oil
1 carrot
1 lemon or as needed
For boiling vegetables
8 cups of water
1 small onion
2 bay leaves
1 stalk celery
1 carrot
4 cloves garlic
1 tablespoon lemon juice

You Need for Boiling Artichoke
In a large saucepan, add 8 cups of water, and 1 small onion, 2 bay leaves, 1 stalkcelery, 1 carrot, 1 tablespoon lemon juice, 4 cloves garlic. Bring the water to
boiling point.
Wash and peel and discard the hard leaves from each piece of artichokes.  Remove the fuzzy part inside the center, and then rub each piece with lemon juuice to maintain their color.  When the water start to boil drop the pieces of artichokes in the boiling water. Cook until tender. Remove from heat and put them in colander under running water for 3-4 minutes. Then cut them into pieces.
Cut the onions, carrot, potatoes into a small pieces, and boil them for 20 minutes, then add the peas and boil for extra 10 minutes. Remove the vegetables and set itaside and reserve the water to be use afterward.
In another saucepan add olive oil and fry the artichoke pieces for 20 minute or less.
Add the flour and 1/4 cup of the vegetable water, cook for 4 – 6 – minutes add the artichokes and mix it together remove and transfer to a serving plate.

How to Make Minestrone Soup

Minestrone Soup
4 cloves minced garlic
2 cups chopped onions
2 tablespoons olive oil
2 cups chopped cabbage
1 cup chopped carrots
1 cup finely chopped celery
1 cup chopped tomatoes without skin
1 cup green beans cut into small pieces
1 cup fresh peas or frozen
1 cup shredded parmesan cheese
1 cups spaghetti broken to small pieces
½ cup red vinegar
Salt and pepper (optional)
In a large saucepan heat the oil and fry the onions, carrots and celery with continuous stirring until tender then add the remaining ingredient except the seasoning and the cheese let it cook for 30 minutes at low-heat.
Add vegetable stock or water when the amounts of the water in the pan are drying out. Remove from the saucepan when it’s done, correct the seasoning then transfer it to a soup bowl soup or to a small bowls add toast on the tops.

How to Make Beet Salad

Beet Salad

5          large beets slices

3          tablespoons olive oil

2          tablespoon vinegar

2          cloves garlic

Salt and pepper to taste


Slice the beets add the chopped onion. In another bowl add vinegar, garlic, olive oil, salt and black pepper mix them together then sprinkle the mixture over the tops of the beet.