1. Clean the sea bream the innards, the scales and the fins on the back. If you prefer, fatevelo do from your fishmonger to trust.
2. rinse under running water and filled his belly with the spices, lemon slices, salt and pepper and a little olive oil.
3. Put the two bream on a baking tray with greaseproof paper and a little oil. If you like you can join for cooking tomatoes or potatoes.
4. Bake the bream to 180 ° C hot oven for about 40 minutes.
Notes
If you are not well-versed in the filleting, look to a good fish cleaner Serve at best!
The bream is a very tasty fish, lean and with a good yield of protein. That’s because it is mentioned in many diets. It is also a food rich in vitamins and minerals, including phosphorus, iodine, iron and calcium.

1. In 1 liter of cold water dip the octopus, bring to a boil, over medium heat, and add two scoops of bouillon granules. Reduce the heat to low and continue to simmer for 35 minutes; after cooking let cool and then drain the octopus, Privatel the skins and cut into chunks. Meanwhile, boil the potatoes in salted water until completion of cooking; drain them, spellatele and cut into rounds.
2. In a bowl mix the potatoes with octopus and chopped parsley, seasoned with extra virgin olive oil, lemon juice, salt and pepper. Prepare now for the baskets: in a hot pan, spread evenly around 30g of parmesan.
3. As soon begin to brown, the wafer taken with a spatula and place it on a glass turned upside down, so as to take the shape. Let cool, gently turn the grain baskets and fill them with octopus salad and potatoes.

Begins the preparation of veal roast with a short shaving on the stove.
Then cook the veal in the oven so that the meat purchases once a golden crust. Before cooking, introduce a sprig of rosemary and one of sage between the flesh and the ligature.
Arrange a casserole that is fair to hold the roast tailored; cook over 4/5 tablespoons extra virgin olive oil in the saucepan and as soon as the sauce is hot, add the meat.
Make brown the meat medium pinwheel fire from all sides with two wooden spoons or 2 palettes so they do not sting, then bagnala with half a glass of white wine and transfer the meat in the oven pre-heated to 200 °.
Cook the meat for about an hour and 15 minutes, turning occasionally and often basting with its bottom with a reciprocating firing at some of boiling broth spoon to some tablespoon of white wine dry.
Sala and pepper only after cooking although many prefer to salt the meat at the beginning.
After baking, remove the roast from the oven and remove the binding.
Cut the roast into slices and put them in the oven. With a spoon removes the fat of the sauce (brightest part) and then put it on the stove, deglassalo with half a glass of white wine, add a knob of butter processed with a teaspoon of flour and, over low heat, simmer the sauce for 2-3 minutes (the time to cook the flour that otherwise would give a bitter taste to the sauce).
Then pour some of the sauce on the steaks and the remaining transfer it into a gravy boat.
Of interest to cook a good roast veal
The best roasts are achieved with the following denominations: the sottofesa, walnut, the rump, the yoke and shoulder rolled.
The times depend on the size of the piece of meat, but approximately it can be calculated approximately one hour and 15 minutes per kilogram. However, the meat will not be damaged if you will cook a bit ‘longer.
Despite the veal is slaughtered all year, his best time is between May and September.
To get a softer roast can bardarlo with lard or bacon.

FOR THE SAUCE: heat the oil in a saucepan, add the chopped onion and brown it gently, then join the chopped celery and carrot and brown these, too. Add the bacon and, after a minute, the ground meat. Make high flame, stirring constantly with a spoon fry and shelling. When it will change color, add coarse salt and fresh pepper. Feather with white wine, that let it evaporate. Combine the tomato sauce and two tablespoons of concentrate. Mixes and make to the boil, then cover and cook for about two hours on a very low fire. Make it cool.
FOR PANCAKES: shake the eggs in a bowl and add the flour. Merge little by little milk and salt, stirring constantly, until the mixture is free of lumps. Cover with foil and let stand for about 30 minutes. After this time mixes again and checks the consistency of the batter: if it is liquid but still too thick, add more milk until it reaches the desired consistency. Heat a non-stick pan on the fire, anoint with a little extra virgin olive oil and distribute it with paper towels, then pours a little ladle of batter inside. Cook over high heat for a few minutes, when you see bubbles appearing surface is now time to turn the crepe. Continue in this manner until all the batter, stacking crepes cooked just one over on a plate. Make it cool.
FOR THE BECHAMEL: heat the milk in a saucepan. In a second pot you melt the butter on medium heat, combine the flour all at once and stir for a few minutes. Add the hot milk, a little at a time, stirring constantly without stopping until you have built everything. You’ll have to get a smooth sauce that’ll boil for a few minutes. Turn Off, and season with salt and nutmeg.
Slightly below the center of each pancake you have a sauce spoon and, next, a teaspoon of sauce. Roll up the disk of dough on itself so as to form a cylinder and Place it in a suitably greased baking tray. Do this until all the ingredients, adding the cannelloni to each other. Sprinkle the surface with a thin layer of béchamel remained, an idea of meat sauce and parmesan cheese. Bake in oven at 200 degrees for about 30 minutes, the last two by browning under the grill.

Heat the milk without boiling it, add salt and sugar until they are both completely melted.

Let the mixture cool down and then slowly add the cream together with the extra virgin olive oil.

Pour everything into the ice-cream machine or alternatively pour the mixture inside an aluminium pan and let it freeze during the whole night.

Right before the use, remove the pan, cut into pieces and pour everything into the mixer (previously cooled inside the fridge) and blend it so as to prepare the ice cream until it gets creamy.

Serve the ice cream with Pecorino flakes or aged Parmigiano.