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"Bad cooking is responsible for more trouble at sea than all other things put together".

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Skate and Aubergines
Slice the aubergines and fry them in a non-stick frying pan with a little oil. Set them aside and in the same pan fry the skate with the anchovies. Put them apart and fry the onion again in the same pan with a spoon of olive oil. Add some tomato sauce and increase heat to reduce and add salt. Fill a cooking tin (a disposable one would be perfect) alternating the layers of aubergines, tomato sauce, capers and fish, then cook in the oven for 10 minutes.

King prawns in balsamic vinegar on stewed savoy cabbage
Cut the cabbage. Heat the oil in a large saucepan and add two garlic cloves after bleaching them (two minutes in boling water). Add the cabbage and cook it until it is soft. Add the prawns and cook them on both sides. Sprinkle with two tablespoons of balsamic vinegar and raise the flame to evaporate it.

Prawns Veloutée
Fry Tropea Red Onion in butter and olive oil, then add the shelled prawns. Mix some curry powder in white wine and thicken the sauce when the prawns are fried. Add fresh tomatoes and coconut milk, spices, coriander,  and some red pepper (or Susie’s Hot Sauce). Cook for 35 minutes, until prawns are tender. Parsley and some cream at the end, serve on rice. A strong white dry wine, possibly a Riesling with high acidity, or a Sicilian from the islands.

Dried Tomato and Flag Fish rolls
Fillet clean a Flag Fish to have two 40cm (17 inches) long fillets. Salt and pepper the insides, oposite the skin. Thinly slice two dried tomatoes and the capers to fill the fillets, and roll to obtain the desired size. Warm up extra virgin oil in a teflon pan and fry the rolls in moderate fire. Dress a bitter leaf salad (bitter lattuce or 'rucola') with olive oil, lemon, balsamic vinegar, garlic and a couple of anchovies. Enjoy!!

Susie's mussels
Open the mussels in steam and flavours and keep a cup of their water. Strain it and set it aside. Throw away one of the shells. In a big pot reduce by half a couple of glasses of dry white wine and a generous dose of thinly sliced shallot. Thicken the sauce with roux blanc (butter and flour) and control the thickness with the mussel water. Add susie's hot sauce (www.susiehotsauce.com). Pour in the mussels, stir, spray with parsley and serve.

Spaghetti eoliani

Slowly fry two cloves of garlic in olive oil and add 'Pachino' small tomatoes in pieces and fresh basil, but never let the garlic burn. Add chopped capers, hot red pepper and olives. Cook for some minutes. Throw in the spaghetti 'al dente' and cook for a minute.

Norma's style spaghetti
This is Sicily's number one pasta. Warm two cloves of garlic in olive oil and add the tomato squash, (not in pieces, really squashed) salt and sugar. Thinly slice the eggplant and dry it out with rock salt for 20 minutes. Clean the salt well then fry them. Wen the pasta is al dente mix it with the tomato sauce, cover it with the fried eggplant cut in thin stripes, pour a generous dose of salted ricotta and fresh basil.

Black Linguine
Cook the small squid in a pan with oil, garlic and tomato paste. Pour in the black ink from their bag and simmer to thick the sauce. pour in the al dente pasta and finish it off in the sauce. Abundant Pecorino (goat dry) cheese is strongly recommended.

Paella

On a frying pan put to fry some onions , pieces of chicken, pieces of pork chopped up, squid,later add prawns, and mussels, small amount of peas, then add about 1L. of fish soup, then add rice say 2 cups for 1L. of liquid, cook for about 20 minutes, put crashed garlic, but check that the rice is cooked before turning off,the grains must not stick to each other, once off , put the pot on a cold surface to stop cooking, keep the paella for about 15 minutes before serving so that the rice sucks most of the liquid, decorate with strips of red pepper.
You must eat it with wine, its a crime to eat it with beer
Buen apetito

Linguine with Sarde
Chop the onion together with the pine seeds (Pinoli), the dried grapes (uvetta) and the cleaned sarde (a mediterranean species of sardine). Boil for a little while the fenoeil then chop it finely and add it to the previous mix, but keeping the water where you boiled the fenoeil. Toast in a teflon pan some ground dried bread, stirring very often not to burn it. Prepare the pasta and add it to the sauce when it is al dente. If the sauce appears dry, add some of the water you kept. Give it a last shot in the pan adding the toasted ground bred and serve.

FETA CHEESE SAGANAKI
Serving: 6-8 People
Ingredients:
1 Kilo (2 Lbs) Feta cheese
1 Bunch Spring Onions, Parsley
Bell Pepper, 1 red and 1 green
2-3 Tomatoes
1 Courgette (Zucchini)
Garlic
Chilli Flakes
Black Olives (Kalamata)
Extra Virgine Olive Oil
Pita Bread or any kind of Flatbread to serve with
Cut the Feta in approx. 2 cm slices, or 1 for each person and place it in a oven safe pan. Sprinkle chilli flakes and oragano according to likening over it…
Slice the Bell Pepper in small stripes, cut the courgette , tomatoes and the spring onions in small pieces and arrange them atop the cheese. Throw a handful of olives over and pour approx. 75 ml of extra virgine olive oil over everything and cook it for 20-25 minutes at 180 degrees Celsius in preheated oven. Served with warm Pita bread or flatbread.

LEMON CHICKEN IN WINE LEAFS
Serving 6-8 People
Ingredients:
6 to 8 Chicken legs
Wine leafs
1 Red Bell Pepper (thinly sliced)
1-2 Onions (thinly sliced)
Garlic (chopped)
Juice of 3 Lemons
Extra Virgine Olive Oil
White Wine or Retsina (Greek Wine)
Oregano
Salt
Black Pepper
Remove the skin from the chicken legs, salt and pepper them.
Oil the bottom and the sides of an oven proof pan and cover with wine leafs (they should overlap).
Place chicken in it  and pour the lemon juice over it. Add garlic, onion and bell pepper.
Season with salt, black pepper and oregano.
Add approx.2 glasses of wine and 50 ml of olive oil.
Cover everything with one layer of wine leafs and cook in preheated oven at 200 degrees Celsius for 70 minutes (or longer if the chicken legs are big).

Served with rice or potatoes.

Insalata di agrumi (orange salad) for 4 persons
3 sliced tarocchi oranges from the fridge (but olso grapefruits or normal oranges are ok )
12 salted anchovis
16 black dryed olives
4 very thin slice of red Matera onion
salt, grey pepper, olive oil.
Put pretty-nice on single or big plate and enjoy !!

Ludovico's spaghetti for 4 person
Warm 2 tablespoon olive oil in a large pan add
3-4 sliced zucchine (green pumkin) add
salt and pepper when they are fried close fire and add
250 gr gorgonzola or blue chees in litte peaces cutted,
 stire antill it is like a cream, if necessary add
milk add
400-450 gr hard cooked spaghetti and finish to cook in
the sauce maybe adding some of the  wather where you cooked the spaghetti or warm milkor cream, finaly add
3-4 tablespoon parmigiano and serve.

Cabbage salad
You have to cut white and a little, just for color, black
cabage very thin add
2 slice little cutted fraid smocked bacon per person wiht the melted sauce add
winnegar and cover with a towel for 5 minutes serve.

 

Destination Prices per week (avg)
Size (feet) Type Vessel Person Pax
Croatia 40 Grand Soleil 40 4500 1400 4
Corsica 44 Swan 44 3000 750 5
Sicily 44 Gib Sea 44 3000 850 6
Greece 46 Grand Soleil 46 4200 900 6
Sardinia 49 Taswell 49 4000 700 4
Croatia 50 Grand Soleil 50 6500 4
Polynesia 56 Marquises 56 2090 8
Mediterranean 65 Swan 65 12000 6
Riviera 35 Oceanis 35 500 5
Elba/Corsica 39 Adventure 39 750 6
Ionian Greece 40 Lavezzi 40 Cat 4875 1440 6
Thyrrenian 46 Grand Soleil 46.3 4200 900 4
Caribbean 46 Fountain Pajot  9000 6
Sardinia 49 Hallberg Rassy 49 6000 7
Greece 51 Oceanis 51 7700 8
West Med 57 Lagoon 57 10
 
 
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