Recipe: Pesce Mediterraneo
1 lb of fresh white fish
1 cup cherry tomatoes
1/2 cup black olives
2 cloves of garlic, smashed, sliced
1 bunch of fresh basil leaves
extra virgin olive oil
a splash of white wine
salt and pepper
to taste (remember the olives)
or: use a bit of crushed red pepperoncino for pizzazz!
1 slice of stale bread, crust removed 1/2 cup water 1 garlic clove salt 1/4 cup blanched almonds 1 Tblsp sherry vinegar 1/2 cup olive oil 2 cups ice water 24 grapes, green and seedless Soak bread in water for 1 minute. Squeeze dry. Pound garlic with salt into …
Here are a few of my favorite aperitivi. I did not write this article, but compiled this info some years back and did not get the author’s name. An English mixologist, no doubt…most unfortunate as it’s well written. Enjoy. Old-Fashioned 1/2 orange slice 1 lump (or cube) sugar 2 dashes …
Angelo Cabani is a mentor of mine. A spectacular chef, with big eyes, a big mustache, and a huge appetite for fine and tasty fish.His restaurant, Locanda Miranda, is located in what he likes to call his “gastronomic hotel” by the sea. It is perched above the Bay of Poets …
Writing about Capri today, I savor the thought of fresh cherry tomatoes with wild arugula, a signature summer dish with fruity extra-virgin olive oil. But in February, I am in Colorado, and this winter salad strikes a cord. It has a European sensibility and taste for a winter’s want for …
Looking for a simple cake for Thanksgiving or something to please a no-gluten glutton? Here is a recipe from the Spanish trio of Kim Schiffer, Ashley Mulligan in Mallorca and myself from the last program in Spain that we did together. Be sure to check it out for next year!
I just received a beautiful letter from my friend Raffaella Antoniazzi in Florence. It was written in Italian and I have translated it. Oh how I wish I could send it in Italian, as it is written so sweetly.’La tacchina, deve essere una femmina perche la carne e piu morbida…..’”il …
Bahija Lafredi’s sensibility for the extraordinary in food, never ceases to amaze me. It comes easy to her. Unpretentious in her kitchen whites or traditional tunics, she is like a neutral book cover to a colorful, classic novel. Full of surprises, her imagination takes something as simple as a sponge …
1 cup chopped dried Calimyrna figs (or one’s you’ve dried yourself) 1/3 cup water 1/2 cup pitted Kalamata olives, chopped 2 T extra-virgin olive oil 1 T balsamic vinegar 1 T drained and rinsed capers, chopped 1 1/2 t chopped fresh thyme 1/2 cup toasted and chopped walnuts Combine figs …
Zuppa di Pesce? si..but also Risotto Pescatore Ingredients: 1 kilo of fresh prawns 3 fresh squid 1/2 kilo of vongole verace (clams) 2 red mullet a few cherry tomatoes 1 can of cherry tomatoes, peeled olive oil 4 cloves of garlic, chopped white wine a bunch of parsley, chopped fine …