Tag: fish

Italian fish and chips recipe – Italian Cuisine

Ingredients

1 Kg mealy potatoes
600 g mixed (paranza) clean fish
200 g mayonnaise
8 pcs shelled lobster tails
smoked paprika
milled durum wheat semolina
peanut oil
salt

Duration: 50 min

Level: Middle

Dose: 4 people

For the Italian fish and chip recipe, mix the mayonnaise with 2 teaspoons of smoked paprika.
Peel the potatoes and cut them into sticks; rinse them thoroughly under water and dry them well.
Fry in plenty of warm oil (150 ° C) for about 10 minutes, so that they cook well inside. Drain and let them cool. Fry them again in very hot oil (180 ° C) to create a golden crust. Drain on kitchen paper. Flour the minnows and the lobster tails open in half in durum wheat semolina. Fry in oil at 180 ° C. Drain on kitchen paper. Salt the chips and the minnows and serve hot with the paprika mayonnaise.

The rebirth of Porta Palazzo: Turin Central Market, Gallina Fish Shop and Resale 2 – Italian Cuisine

Lots of new openings in Turin. Today we tell you what is happening in the Porta Palazzo neighborhood, a source of ideas and social inclusion and a new food and wine district.

The ferment for the new city openings does not stop. Rather. Turin has never been as gastronomically active as in recent months. The city is literally exploding with events for the inauguration of new restaurants, bistros and cafes. New life and new beautiful projects are coming to light in these days.
Today we will discover three new realities, including the opening of the Central Market Turin of Saturday 13 April.

Central Market comes from an idea by Umberto Montano and the Cardini-Vannucchi family and follows the previous openings in Florence, in 2014 in the historic market of San Lorenzo and Rome in 2016, inside the Termini Station. In Turin, Porta Palazzo, the home of the largest outdoor market in Europe, comes to life in an area that is the cradle of urban multiculturalism. In fact it is located just a few meters from the Market and with the market shares this majestic and beautiful square. The project is part of the new redevelopment of the Porta palazzo district, where other young entrepreneurs are investing money and resources.
For the Central Market the economic investment was important, 6 million euros and 6 months of work, inside 26 artisan shops, a mill, a didactic area and a roasting. A complete schedule of events until the end of 2019, which has around 350.

The social aggregation, the inclusion, are at the base of the Central Market project, which does not want to be just a place to go to eat or do the shopping, but which wants to become the new cultural pole of the city, like a big square of market where everyone gets together, meet, talk in all languages.
Upon entering we are greeted by an unmistakable aroma, that of freshly baked bread, thanks to Raffaele D’Errico and the bread of Porta Palazzo, prepared with Viva La Farina flour and where it will be possible to select the blend to prepare a unique bread.
Continuing the tour we discover the Cheeses of Beppino Occelli, which will also follow the Educational Cheese Workshop (open from May with the Lorenzo de 'Medici Cooking School led by Carla and Fabrizio Guarducci and the didactic Roasting by Franco Mondi).
Alberto Marchetti's award-winning ice creams, Stefano Callegari's Trapizzino with traditional Roman recipes, we choose one of all, the delicious chicken cacciatore. I Maestri di Cucina with Davide Scabin and his Carbone Bianco and exclusive cooking made with charcoal for meat, eggs, vegetables and soups. The Pharmacy of the Change, with the direction of Matteo Baronetto and the traditional Piedmontese dishes, Marcello Trentini (Magorabin) in a healthy version with the Green Fairy, a brand new 100% Green format, including fruit and vegetable extracts and a delicious vegetarian menu.
Then the proposals by Savini Tartufi, the chianina burger by Enrico lagorio, the Girarrosto with free-range chickens by Alessandro Baronti, the fresh Piedmontese pasta by Egidio Michelis and the Cortilia experiment, the online agricultural market that for the first time proposes a physical store.
There are many gastronomic experiences to do and, as they say at the Mercato Centrale Torino, there is no taste to tell it. Come, see and taste.
Mercato Centrale Torino, open 364 days a year, from 8am to midnight

Fish market Gallina patron Beppe Gallina
He was among the first to believe in this neighborhood, when he decided to invest in a new fish counter, his historian Banco No. 2 at the Porta Palazzo Fish Market (which boasts a century-long history, since 1920, four generations of fishmongers) moved from the fish market to a new place right next to the farmers' market, beyond the square, inserting a small bistro dedicated to fish cuisine, cooking with the catch of the day inside the fish market. Now Beppe Gallina doubles and hits the mark, with the new evening opening in a larger room, next to the Pescheria, which replicates the lucky one lunch package at € 15 all inclusive, without reservation. To be able to sit at the Pescheria Gallina table (do not call it a restaurant!) You will have to be armed with a lot of patience and stand in line to be able to grab a table, both for lunch (in the fish shop) and for dinner, in the new one just next to. In practice, the fish market is doubled, with a soul day and night. To satisfy all the greedy ones. Always open, except on Wednesdays for dinner, to allow the kitchen brigade to set up the room and the line and take a breath of air. We advise you not to miss out on a taste of the kitchen of the Pescheria (the mixed fried fish is fabulous), because it is always a nice meal.
In the Bistrot of Beppe Gallina, from April 1st, plastic bottles are banned. Water on tap is offered to all customers, to market workers and to those who go to Porta Palazzo to do the shopping. The revolutions start from the bottom and we hope that many will take the initiative of Gallina to change mentality and fight the use of plastic in restaurants.
Fish market Gallina
piazza della Repubblica, 14b – Turin

Resale 2 of the Republic and similar times
Davide Pinto, after Affini in San Salvario, one of the most loved and well-known venues for fine cocktails and quality tapas, inaugurates Resale 2 in Piazza della Repubblica No. 3, in the clubs that saw the birth of the Central coffee in 1926.
Porta Palazzo is reborn, changes its face focusing on hospitality and food, Rivendita 2 opens in that portion of the square that is reminiscent of Paris and its small cafes, bistros, zinc tables and Pastis glasses. The Resale offer starts early in the morning, at 6.30 am with breakfast, in collaboration with Gocce di Cioccolato, a well-known Turin roaster, which personally selects the microlots of single origin coffee between Honduras and Brazil. The lunch break (like all the gastronomic offer) is entrusted to the expert hands of Yari Sity, Affini chef, who will be inspired by the market stalls, including sweet and savory dishes, vegetarian and omnivorous. For a 360 ° taste experience that crosses the whole world, with multi-ethnic contaminations also in the kitchen. After breakfast and lunch, continue with the afternoon snack and pre dinner cocktails. The suppliers of the Resale have been chosen among the Masters of Taste of Turin, which selects the excellence in the area.
Davide Pinto has decided to say no to plastic: to resell no crockery, straws or plastic cups, but only 100% biodegradable products, to minimize the environmental impact.

WHAT YOU'RE ALWAYS ASKED FOR ON THE BREEDING FISH – Italian Cuisine

And fish both! Whether it's fresh or coming from a breeding, it does not matter: it is always a food fine, which is the basis of the Mediterranean diet and which we should bring to the table more often. In this the aquaculture gives us a nice hand because the fish bred is sold throughout the year, at prices affordable and with guarantees of safety and traceability. Yet there are still many prejudices against farmed fish. And this limits the development of theaquaculture, which could help Italy reduce its dependence onimports (80% of the fish for sale in Italy comes from abroad, and half of it is bred), and it does not sufficiently enhance our national production, which is considered a foreign countryexcellence, in particular with regard to bass, sea bream, trout, char and caviar. To clarify and dispel many "Hoaxes" on farmed fish the feed company Skretting has created a practical guide aimed at consumers who want to learn more about modern aquaculture, while the CREA has promoted an information campaign on theorganic aquaculture. But, then, is fish to be trusted? Here are the 6 key issues to answer.

Is the farmed fish safe?
Paradoxically, it is more than the one caught. And for several reasons. First of all the quality of thesupply and the waters in which he lives, united with the cycle of life short, they cause the farmed fish to accumulate less contaminants chemicals (like dioxins and heavy metals) compared to that caught, which often comes from seas polluted. And then of the fish that is caught in the seas and oceans we only know the area where it was taken and the method of capture. But we don't know neither what he has eat neither the quality of the water where it is grown nor the amount of heavy metals it has accumulated. On the contrary, aquaculture fish is followed, controlled and "Traced" throughout its life cycle and must comply with specific legal requirements. In particular, the one bred in the countries of theEuropean Union must respect animal welfare (for example, are forbidden hormones growth promoters) and is monitored fromegg to consumption. This system does not provide guarantees only on the fish that arrives on the plate but also on what it has eat and the techniques with which it was bred and allows you to go back at any time to all the passages of which it was the subject. In contrast, in non-European countries, in general, checks are limited to fish ready to enter on market, which must meet the requirements set by the EU, but all the traceability of the product is missing. So, look at provenance, indicated on the label or on the signs displayed in the fish market, and attention also to price: if a bream falls below i 15-16 EUR per kg, then it comes from more competitive countries but with lower quality and less controlled productions, such as the Turkey.

What do the fish we eat eat?
On farms the fish are fed with feed balanced, safe and controlled, differentiated according to theirs age and dosed to make them grow faster. We mainly use feed based on animal flours, because they are very rich in protein, fats and mineral salts, and therefore have an excellent nutritional value for carnivorous fish species. These flours can be obtained from products slaughter of animals for consumption human or from waste from the fish processing process caught. It is a concrete way to value gods "Nutrients" that otherwise would be unused and to contribute to the economy circular. Furthermore, to make aquaculture more sustainable, feedstuffs made from raw materials are increasingly used vegetable (like algae) and the use of those based on is spreading insect meal.

Is aquaculture unsustainable because it impoverishes the seas?
On the contrary, it is one of the concrete solutions to respond to the growing demand for products fish without further exploitation seas and oceans. Today there is a serious problem of overfishing for most species and therefore the quantity of fish cannot be increased. caughtindeed it is necessary to reduce it. This is why it is important toaquaculture provided that it is conducted in a modern and sustainable way, ie by reducing the use of martens and fish oils in animal feed in favor of other "ingredients", such as the residues of slaughter animal, insects and vegetable raw materials. "The fish are the animals more ‘efficient’ in transforming what they eat in bulk corporeal: to obtain 1 kg it takes about 1.5 kg of fodderhe explains, against 2.9 kg of pigs and 6.7 kg of cattle Fabrizio Capoccioni of the Zootechnics and Aquaculture Research Center at the CREA – This is one of the most sustainable fish farms. " To minimize the impact on the aquaculture environment, new ones have been developed technologies to treat the water coming out of the farms, like the settling tanks, which reduce the polluting load, and the filtration systems that allow the reuse of most of the water used in the tanks.

Does farmed fish have less nutrients than fish caught?
No, it has nutritional characteristics similar to those of fish wild and even more stable given that the composition nutritional of the fish caught varies according to different factors (species, season, feeding, age, etc.). In general, the fish of breeding they tend to accumulate more fat in their meat. And this is a benefit, because they generally have a greater presence of Omega–3, fats "Best friends". Quantifying this difference, however, is not easy because this (like many other nutritional characteristics of farmed fish) depends on what the fish eat bred. For example, those fed with vegetable oils they provide less Omega-3 than those fed fish-based feed. In any case, the advice remains to consume every two weeks portions (at least) of fatty fish or medium fat, fished or bred: this covers the needs of Omega 3.

Is the fish caught fresher than the one bred?
In Italy the farmed fish comes from spinneret short and is fished "on demand" by traders. So it always comes fresh in stores and in times, generally, less than what happens for fish caught. Furthermore, the farmed fish never comes frozen food before marketing. Another difference: the farmed fish is always of season. Indeed unlike the catch – which is not always available because subjected to the seasonality, to the fishing limits of the stock fish and also to the climatic conditions – the farmed fish is on sale, always fresh, 12 months a year.

Is organic fish raised better?
It is the one that offers even greater guarantees in terms of Welfare animal (eg stocking density), feeding and no use of antibiotics. "Organic aquaculture is the most sustainable because it is the most attentive to animal welfare (for example, fish have more space available), to the quality of feed, which must be done with ingredients bio, and to the sustainability of the farms, which must have a low impact environmental ”says Fabrizio Capoccioni of CREA. Organic aquaculture has many advantages but it is still young and not very widespread: authorized by a decade, today it represents only the 3% of fish production Italian, with over ten species among fish and mussels (especially mussels, trout, sea bass and sea bream). But it could to grow up, if we bought more, taking advantage of the fact that it can now also be bought in gdo (for example in Esselunga) and through joint purchasing groups (GAS).

Manuela Soressi
April 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE