Recipe 82: And this week finally fish! It was a bit of time that i wasn’t cooking fish following a recipe from my mum. I normally just cook salmon or cod in the oven with vegetables. Instead last weekend i thought about this recipe that i never cooked here in London: Sogliole alla mugnaia or Soles Mullier’s style as i think you call them here.
Ingredients: 2 soles (sorry i couldn’t find them and i bought 2 plaices fillets, but they came good as well, because very similar to soles), some flour, around 50 gr butter, parsley, one lemon and salt.
The preparation is very easy as usual: just place some flour on a kitchen board and then place the fish on the flour and cover with some more flour. If you want the fish really well fried add enough flour, for a light version instead just add the necessary to cover them.
Put a pan with 20gr of butter on the fire, while in another little saucepan you will place the rest of the butter, the parsley finely cut and the juice of half a lemon. Wait for the butter to melt and mix it all on a low fire until it takes the consistency of a sauce. Place the fish in the pan and let it cook for some minutes (3-4 minutes).
Turn the fish and let it cook in the other side until it get goldish like the top, but also keep on mixing the sauce to avoid burning it. When the fish is ready you can place it on a plate and you can add salt and pepper. Then pour the sauce on top and serve with vegetable and half a lemon.With the fish i normally cook broccoli or potatoes and this time i serve the dish with some Pure’. You can find the recipe here! The taste of these two together is just perfect!
PS. Mamy ma da quanto e’ che non mi fai la sogliola alla mugnaia??? io praticamente mangiavo il pesce con gusto solo quando me lo facevi cosi! Purtroppo qui trovare le sogliole vuol dire averci proprio fortuna! Nella selezione dei pesci al supermercato sono un po’ strani… le cose piu’ basiche non ce le hanno! Quindi mi sono un po’ arrangiata con una platessa ma e’ venuta buonissima uguale… e poi con il pure’ vicino ancora meglio!
Posted in fish
Tagged butter, fish, flour, lemon, mugnaia, mullier, parsley, pesce, salt, sogliole, soles
Recipe 114: this is not a classic italian Christmas recipe but, for a reason or another, this rice is something i always cook in Christmas. Last year i did it for my parents who came to London to see me, and this year I prepared it for my friends before to come back to Italy for the Christmas break.
Just to make the dinner a bit more interesting i also prepared a little and super-easy starter that goes really well with the rice. An amazing champagne and wine completed the dinner.
For three people the ingredients are: a bunch of asparagus (8/10)- 250gr rice – around 100gr goat cheese – 1 onion – butter – 50/70gr pancetta – a glass of white wine – a vegetable stock – pepper – salt – chilli and if you also want to do the starter you will need around 300 gr of Jumbo prawns.
As usual, let’s start from the onion: cut it in little pieces and put it in a quite big sauce pan with some butter or olive oil. Wait for the color to become goldish and add the pancetta. In the mean time wash and cut the asparagus in 2 or three pieces and put them to boil in a little sauce pan, while in a another container you will put some water to boil for the vegetable stock.
When the pancetta is a bit cooked, add the rice and let it toast in the sauce pan. after few minutes you can add the white wine and mix it all until the wine is totally evaporated. add some of the vegetable stock water and let it cook always mixing a bit to don’t make the rice stick to the pan.
Waiting for the rice to cook, you can now prepare the starter: put some batter in a pan and let it melt. After a bit you can put the jumbo prawns with some salt, pepper and chilli. Wait for them to fried a bit with the butter and then add some white wine. in thsi way you will create a nice sauce that will help the prawns to be cooked and the taste will be amazing. Wait until they are a nice orange color and you can serve them in a plate with some of teh asparagus you put to boil before.
Be careful: for the rice you will use mainly the tender points of the vegetable, so i suggest you to use for the started the other part of the vegetable that for the rice would be too hard.
When the rice is almost cooked add the tender parts of teh asparagus you boiled before with their water, to maintain more flavour and mixing all wait for the rice to cook and the water to evaporate.
When the rice is ready, take it off from the fire and add the goat cheese in pieces: mix it all and the cheese will melt giving to the plate even more consistency and a great taste. Then serve it as usual with some Parmesan!
Buon appetito e Buon Natale!
PS. Mamy te lo ricordi questo riso che vi ho fatto l’anno scorso e che vi era piaciuto tanto? beh questo anno ho bissato e l’ho preparato per la nostra cena natalizia a casa prima che partissi con anche un bell’antipasto di gamberetti! Ormai questo risotto e’ diventato il mio piatto natalizio e viene sempre benissimo!
Posted in antipasti - starters, fish, rice & risotto
Tagged asparagus, butter, chilli, goat cheese, oil, onion, pancetta, pepper, prowns, rice, salt, vegetable stock, white wine