Good food in Slovenia



pizzeria paninoteka zeppelin
Ulica 1. Maja 5, Sezana, Slovenia   (Near Trieste, Italy)




prosciutto antipasto






Recommended!
Good service, good food and cheap!




Ham and cheese stuffed calamari with fries and veggies.

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Tagliatelle with spring onion, fresh and dried tomatoes

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For a quick lunch; Put to boil tagliatelle in salted water  Cut spring onion (1 tbl. spoon p.p.) and cook 3 minutes in olive oil, together with 1 crushed garlic clove. (remove before adding tagliatelle)  Add a little salt and pepper. Cut datterino tomatoes and dried tomatoes in small pieces and add to spring onion. cook just 3 minutes. When tagliatelle are ready, (al dente, don't rinse please,) add them to the vegetables together  with a little bit of the tagliatelle cooking water. Mix and stir over high flame for one minute and serve. Optional fresh basil leaf to decorate.  Buon appetito, Peter.
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Fish Fillet Méditerrané.

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Not a tipical Italian recipe, could be French or Portuguese, but very We used Perch, a sweetwater fish from Africa, with a very delicate taste, but you could use Cod or any other fish fillet, even the deep frozen ones.  For 4 persons you need: - 600/800 grams fish fillets  - fresh garlic 1 pc.   - fresh capers 2 tbl. spoons. - black olives 4 tbl spoons. - small tomatoes 10 - parsley chopped 1 teacup. - origano 2 tea spoons - salt / pepper - olive oil 3 tbl spoons. - water 1 teacup.    What to do: Take a pan and add the olive oil. Place the fish fillets in the pan and start adding garlic, parsley, capers, olives, tomatoes and origano on top of the fillets and a little around it. Add salt and pepper. This is how it should look:   Cook on low fire for about 5 minutes. After this add a cup of water and cook for about 15 minutes (cover with a lid) until all the water has evaporated. This is how it should loo...
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Tagliatelle con cappesante e carciofi

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Tagliatelle with scallops and artichoke For 4 persons you need: -400 grms tagliatelle - 12 Scallops - 2 Artichoke - 1 pc. Garlic - 4 tbl. Spoons olive oil - 1 tbl. Sp. Butter - parsley Clean the artichokes and boil 15 minutes. When done, gather all the eatable soft parts and throw away the rest. Simmer the scallops in 2 tbl. Sp. Olive oil for 10 minutes together with garlic and pepper. When done cut scallops in smaller pieces. Mix with artichokes and 2 tbl. Sp. Olive oil and simmer for about 3 minutes.  Boil the pasta al dente. When done mix everything in a pan with the butter and cook on a high flame for about 2 minutes. Garnish with parley and pepper. Buon Appetito!!  
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