Mussels, anchovies, sardines, mackerels, sarago and swordfish: these are the protagonists that ignite the desire for the sea. Where tradition meets fantasy
You may have noticed: July is one of the months without "r". And therefore, as per tradition, one of the best times to savor the mussels, as well as May, June and August. And it is from this popular saying that recipes start with the fish (and also molluscs and crustaceans) of the July season. Watch out for eating them raw, because mussels are a kind of natural filter for sea water. And, in addition to the nutrients, they also retain a large amount of bacteria, which inevitably die during cooking. In addition to the typically Mediterranean mussel (Mytilus galloprovincialis), mussel is also widespread in our seas hairy (Modiolus barbatus), particularly appreciated in Apulian gastronomy.
White versus red
On the best way to cook mussels, however, there is no agreement: the school ofpeppered mussels (or Mediterranean mussels, if without pepper), the white one, provides as condiments only extra virgin olive oil, garlic, pepper and parsley. No lemon: "The mussel must be fundamentalist", as he said Rocco Papaleo in the movie What a beautiful day.
The mussels tarantinathe red ones, on the other hand, also include tomato pulp, chilli pepper and white wine. But the mussel recipes are really many: starting from rice, potatoes and mussels (or tiella di mussels), one of the symbolic dishes of the Apulian cuisine; the gratin mussels; the stuffed mussels. Or again golden mussels with pepper; soup with cod and mussels; amberjack, mussels and prawns; black cabbage soup, beans and mussels. As for the first courses, the best known dish is certainly that of the spaghetti with tarantine, but the are also to try spaghetti alla chitarra with mussels and asparagus, or i fusilli with mussels and crusty bread.
A full omega 3
However, July is also the month of blue fish, so rich in beneficial substances like Omega 3: anchovies, sardines and mackerels, above all, that in this month they reach the peak of maturity and goodness. Anchovies, for example, we cook them in the first courses: among the summer recipes there are the Sicilians spaghetti with breadcrumbs and anchovies, or the linguine with courgettes, aubergines and anchovies, or even the orecchiette with anchovies and dried tomatoes.
For sardines, nothing better than two classics of Sicilian cuisine: the pasta with sardines and the Sarde A Beccafico, even if dishes like le should not be underestimated tagliatelle with sardines and peppers, or i tomatoes stuffed with sardines.
Mackerel, on the other hand, can be best exploited in asalad with avocado and mackerel, or in the mackerel rolls. The surprise? Mackerel with spring onion and crunchy crumb.
The prince and the outsider
However, the king of July is certainly him, the swordfish. A true joker in the kitchen, to be used in a myriad of recipes. A few examples? Sicilian swordfish, swordfish chops, spaghetti with tomato and swordfish. And then, why not? Linguine with bottarga and swordfish.
We close with the recipes of another seasonal fish in July, sometimes underestimated: the bream. You can taste it stuffed with mixed vegetables, but the bream is good too grilled with pepper sauce, or roasted with cherry tomatoes and olives.
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