Tag Archives: fish

Christmas menu’: it’s missing just one month at the end!

Now i will present you the Christmas menu i created with some of the last recipes I miss to include in this blog. You have to consider we don’t eat meat in Christmas Eve, so i needed to cook fish!

Starter: Crispy bread with Lobster pate’

Pasta: Spaghetti with Smoked Salmon and cream of courgettes

Main dish: Grouper fish fillets with Grilled potatoes pie

Dessert and fruit: Cinnamon apples, panettone, pandoro and classic Christmas nougats.

PS. Mamy direi che non ne e’ uscito un brutto menu’ no???

Spaghetti con le vongole – Spaghetti with clams (-29 weeks)

Recipe 62: This in summer it’s one of my favorite dishes. When i go to the seaside or in some restaurant on the coast i can’t resist from ordering this pasta. It’s so fresh and so simple and good! Then i thought that being in an island since almost 5 years without have never had this pasta dish it’s incredible. So i decided to cook it by myself.

Ingredients: i will make it very easy, because it’s not possible to think that in the supermarkets here they can sell you the seafood in shells! So i just bought some clams in vinegar, 2 garlic cloves, spaghetti of course, salt, chili, parsley with flat leaves, some olive oil, white wine, and the dish is ready!

Put some water with some salt on the fire and wait for it to boil. In the meantime cut finely some parsley and the chili. Open the claims container and wash them very well from the vinegar. When the water will boil it will be time to add the pasta and wait not more than 6 minutes to try it. I normally cook spaghetti for 6 minute and then i leave 2 minute to pass them in the pan with the sauce.

Put some olive oil in a pan with the garlic cloves crushed or in pieces and let them become goldish. Then take them off and add the claims, the chili, parsley and let it cook a bit. When the claims seems almost done, add a bit of white wine and wait for it to evaporate.

When the pasta is still slightly hard, drain it and put it in the pan with the oil and the clams. Mix it all for a minute, let the spaghetti take all the sauce and serve in a plate. As usual with fish we don’t add parmesan and especially in this plate i don’t think you will need it.

Buon appetito!

PS. Mamy che strano fare a pasta con le vongole cosi, ma mi andava cosi tanto che appena ho visto le vongole in barattolo non ho potuto resistere e gli spaghetti non sono venuti per niente male, tranne il fatto che le vongole erano in acqua e aceto e non sapendolo non le ho lasciate in bagno e si sentiva un po’ l’aspro dell’aceto. Vabbe’ buono a sapersi per la prossima volta, ed intanto ho avuto la mia razione di spaghetti alle vongole! Aspettando l’estate del litorale laziale….

Sogliola alla mugnaia – Sole Mullier’s style

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!

Buon appetito!

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!

A good fish in the oven! (-52 weeks)

Recipe 106: Finally i did it!!! i bought two nice fishes, i cooked them in the oven and i was super happy!! I have never done it before just because i was really scared to have to clean the fishes inside, but yesterday i couldn’t stop myself: when i saw this two salmon trouts in the supermarket i had to buy them and try to cook them in my mum way.

The ingredients are really few but the taste is very good. For 2 people buy 2 fishes (i choose the salmon trouts but it could be whatever else), potatoes, bread crumbs, parsley, lemon, oil, salt and pepper. Nothing more!

Wash the parsley and cut it in very thin pieces (15-30 leaves for person depending also by the size of the fish) then add two spones of bread crumbs for person and some salt, oil and lemon following your taste. Mix it all until it takes the consistency of a dough.

In the meantime cut the potatoes in very thin slices and display them in the oven tray. Add some oil, salt and pepper.

Wash the fishes (thanks God you can find them already clean in Tesco) and take off what is remaining of the interiors.

Put them on the potatoes and stuff them with the mix you prepared before! add some other oil, salt and pepper on the fishes and place in the oven for 40-45 minute at 180 degrees.

As you can see the recipe is very easy and the secret is all in the tasty mix we did at the beginning! The potatoes were perfect, the fish cooked and exactly how i remembered from my mum! I loved it!

PS: Mamy hai visto che alla fine l’ho cucinato? Ho preso coraggio, ho visto che il pesce aveva un bel taglio ed ho sperato fosse bello pulito. Cosi e’ stato, e la salsina m’e’ venuta anche abbastanza bene!Che buono, ma ti pare che in un’isola io mi devo sognare il pesce come un cibo proibito???

Finally good english food… and maybe light?

Restaurant

Yesterday night i was invited in a gastro pub where my host said the food was really good and the place simple and cosy… so ok let’s go!

Knowing that I’m trying to be very careful in what i eat, thanks to the challenge i set up with this blog, i studied carefully the menu and i have to say i had a nice surprise: the food was english, different and presented in very interesting combination of tastes and ingredients.

Now i will tell you what i ordered:

– Rasberry and prosecco cocktail – with the drinks they offered bread and butter too, and i couldn’t resist: almost “casareccio” a typical italian bread, very soft but with a nice and strong crust. (not too light but finally i need carbohydrates in my diet :P)

Oysters with lemon and tabasco (light)

Fish gratin with cream and Parmesan – i know i’m terrible with names, but this was too complicate and i couldn’t steal a menu. (Not too light but the portion wasn’t big)

– A side dish of cabbage (very light and without condiments)

– and i tried a spoon of a Muscadet Creme Caramel (i was good…just a little spoon)

At the end i was without words: the fish gratin was delicious and the caramel one of the best i never tried…so rich!

Dishes

On top of that all the dishes were amazing, really tasty and absolutely fresh and well cooked. I was missing a good english dinner and finally i have something to suggest when someone will ask me where eat proper english and nice food.

I also finally understood that i love the mix of fish and cream. Another time i ate a plate in a belgium restaurant, here in London, with mussels, spinach, bacon and cream, all gratin… for how much it sounds crazy, it was just amazing.

I will try to find an italian recipes with these ingredients and maybe the gratin final touch too.

PS. Mamy, ieri sono stata a mangiare in un gastro pub inglese dove finalmente ho trovato del cibo buonissimo, un po’ caro naturalmente ma ne valeva la pena. Tra i vari piatti buonissimi mi hanno servito un gratin di pesce cucinato con la panna ed il parmigiano. Tu hai mai sentito di una ricetta italiana che contenga ingredienti del genere? a parte la pasta al salmone? Insomma l’accostamento pesce e panna mi piace tantissimo ed ero curiosa di vedere se non abbiamo ricette simili in Italia. Fammi sapere!