Blue fish, blue fish and more blue fish. August it is the perfect month for fishing and cooking in this fish category so good and delicious, a real mine of benefits Omega 3. Let's see then some recipes with the seasonal fish.
Anchovies in the first with the crumb …
Fry aside, le anchovies give the best of themselves in the first: it starts from a classic of Sicilian cuisine, like the spaghetti with breadcrumbs and anchovies, and then continue with le linguine with zucchini, aubergines and anchovies, true triumph of summer flavors. Among the latter we find instead crunchy anchovies with scamorza, or i artichokes stuffed with potatoes and anchovies.
… and in other classics
THE'anchovy (Engraulis encrasicolus) o anchovy – although the latter term is used more often for oil-based products – it clearly differs from the larger one sardine (Sardina pilchardus) o Sardinian (a term used above all for fresh fish and not under salt): even here, however, for the "great classics" it is necessary to make a course on Sicily, with the pasta with sardines and the Sarde A Beccafico, flanked by sardines in saor Venetian. Alternatives? The sardines in a marinara style pan, le sardines and vegetables with carasau bread, sburned wheat pocket money with sardines and salicornia. Mediterranean taste also for the potato cake with sardine and mozzarella, as well as for the breadcrumbs with dried tomato.
Mackerel in all sauces
But it is also part of the blue fish family mackerel, fresh or in oil: to try, in this case, a very original mackerel and avocado salad, making full use of this newcomer in made in Italy gastronomy thanks to first crops started in Sicily. Fresh mackerel generally requires abundant seasonings, and this is how in August they are perfect recipes like it mackerel in the countryside, with vinegar, mustard and wild fennel. Or the delicious ones mackerel rolls, with a filling of breadcrumbs, pine nuts, garlic, raisins, sage and parsley.
The spatula, the young lady of the seas
Little known from Calabria up but to be discovered is the spatula, slender and tasty blue fish. Among the recipes, in this case, to try i spatula and pea rolls he Spatula skewers with cherry tomatoes.
Noble bream
In addition to blue fish, however, August is also the right time for the most loved by Italians, the noble and highly prized sea bream. Here the classic recipe is lGilthead with salt, perhaps with celery leaves, next to thebaked sea bream with potatoes (the surprise? the addition of pecorino). But there is also the carpaccio of sea bream with basil and lemon, thesea bream with baked leeks, sea bream and mixed vegetables in fricassee it's still boiled sea bream with parsley mayonnaise.
Not enough for you yet? So release your imagination in the kitchen with other raw materials: in fact, among the seasonal fishes of August, they are also included red snapper, hake, swordfish, sole and red mullet.
