Tag: fish

geography of fish broth in 5 recipes – Italian Cuisine

The recipe for the true brodetto does not exist, there are as many as the "bell towers" of the Adriatic coast. Here is a guide (and some recipes) to extricate yourself between tomato, vinegar, eels, saffron and other typical ingredients from Trieste to Puglia

How nice to make the brodetto from Trieste down. Along the Adriatic coast the fish broth get ready in many variations as many are the ports that open to welcome the fishing vessels with their precious cargo. So many different recipes for this simple fish soup, colored by the red of the tomato or perfumed with saffron, fragrant with herbs or hot peppers, but all united by the raw material: "poor" fish, base for a dish of fishermen that today finds new life in view of the revaluation of regional cuisine traditional.
Because once the brodetto was prepared in many cases directly on board fishing vessels, or in the fishermen's houses, whose wives knew how to valorize with their art what they had at their disposal: little fish too small, or too "spiny", or too little valuable to be sold on the market, all that remained in the nets and that it was not intended for commerce.

White, of eels, with pepper and vinegar …

In Trieste mixed fish and crustaceans are enriched with the flavor of wine and tomatowhile a Degree of "boreto", strictly white, can also be prepared with only one variety of fish: essential is a steaming polenta to accompany.
The brodetto is very popular Chioggia, while decidedly particular is that of Comacchio, based on eels.
In Rimini the soup smells of pepper and vinegar, and further down, in the Marche, the soup is declined in many different variations: that of Ancona, rich in different fish, is enriched with tomato and vinegar, that of Porto Recanati, is fragrant with wild saffron, while that of Porto San Giorgio it is recognized because it is decidedly spicy.
In Abruzzo the rivalry between cultori of the brodetto alla pescarese and the purists of the broth with the vastese: in discussion the presence or absence of the sautéed, the cooking methods (covered or uncooked pan?), the possibility of perfuming with vinegar, but above all the addition of fresh peppers, which characterizes the recipe of Vasto.
Green pepper and hot pepper also in the brodetto alla termolese, "u bredette", traditionally cooked with the "scafetta", the part of "second choice" fish that every fisherman was responsible for every evening.
Between one and the other, the infinite typicality that each locality or fraction, but above all that every family jealously guards, to trace an unmissable itinerary of flavors along our coasts.

The recipes of fish broth

the right fillings for meat and fish – Italian Cuisine

Meat, salami and fish are the extra touch to enrich each dish

The farce they are used to make dishes such as roasts, chickens, rabbits, fish or vegetables tastier. They are composed of meat, vegetables or fish, to which are always added eggs, salami, cream, cheeses such as ricotta and breadcrumbs. When preparing a stuffing you have to be careful to dose the ingredients well to avoid getting too thick a compound, or, on the contrary, too liquid. In the first case the dish would be too stringy, in the second case it would risk losing all the filling during cooking. Minced meat and cured meats are the ingredients indicated for splare feathers on as many meats. For fish, it is better to use a filling made of other fish or shellfish, mixed with eggs and breadcrumbs.

Simple faces for meats

They are suitable for enriching roasts, chickens, capons, rabbits, spinaches. They are prepared by adding to the minced meat the lard, the eggs, the cream and vegetables such as herbs, spinach and asparagus. The ingredients should be chopped and passed in the mixer and then combined with egg and grated bread. For a more decisive flavor better to choose pork grind meat, it will give more flavor to the dish. If you have to stuff a rabbit better use pieces of meat of the same animal, together with smoked pancetta, cream, thyme, rosemary and marjoram.

Fish faces

Fish pulp, cream, spices and egg whites are the best ingredients to prepare these farce. For a stronger flavor, you can add vegetables such as aubergines, courgettes and peppers. Work the fish pulp and other ingredients in the mixer and then slowly add the cream, salt, pepper and, if desired, the breadcrumbs. Finally gently incorporate the egg whites.

Farce for vegetables

Even the vegetables lend themselves well to be filled: you can use the classic filling made with cheese, bread and enrich it with the same vegetables but also with meat and fish.

Here are our recipes

Polenta and fish – Italian Cuisine – Italian Cuisine

From cod to Vicenza to sea sauce, from herring to capitone: here is how to enhance two seemingly distant ingredients, yet perfectly complementary

Outside the Veneto, thepairing between polenta and fish it may seem strange, or at least not immediate. But it is not so and there are many recipes that combine these two dishes, not only in Valpadana but also in central Italy. The last example comes from Anzio (Rome), where Saturday 27 and Sunday 28 February will take place Polenta festival with the scent of the sea. According to the organizers, "the particular combination aims to introduce a recipe of poor gastronomy cooked to perfection by the chef Aristodemus Of The Cat with genuine ingredients ". In inland areas, especially in Veneto and in the North-East, the favorite combination is between polenta and "long-life" fish: cod and stockfish, first of all, but also theherring in salt. In the areas of the sea, however, prevailing is the combination with the various sauces prepared in general with soup fish, perhaps in the form of fish sauce. Here then 10 combinations between polenta and fish.

Bacalà alla vicentina

The floured stockfish cooked in oil and milk with onion and anchovy, according to the Confraternita del bacalà alla vicentina of Sandrigo (Vicenza), must be served strictly with polenta.

Venetian-style codfish

Here, too, it is actually the stockfish, which is boiled, chopped and seasoned with oil, milk, garlic and parsley and then mixed until it has a creamy consistency. To be served with liquid polenta or in croutons.

Capuchin cod

This time we are in Friuli and this is true cod, floured and cooked in a pan with onion, bay leaf, sardines, pine nuts, raisins, lemon peel, cinnamon and cocoa. And always next to polenta.

Polenta with tomato sauce and cod

The polenta can also be prepared with a simple sauce of tomatoes and cod, made even more Mediterranean by chilli.

Polenta and renga

It is the typical dish of Lent in the Treviso area. It is prepared simply by grilling herring in salt and then putting them in oil with garlic and bay leaf. And with this preparation polenta is seasoned.

Polenta and sepe

Typical Trieste dish where cuttlefish, cooked in a pan with tomato sauce and onions, are used to season polenta.

Polenta with fish sauce

Here you go to fresh fish: the most common sauce is a tomato sauce based on cuttlefish, shrimp, monkfish, clams and mussels. But there is also the white version.

Octopus fricassee with polenta

Boil the octopus and use it to season squares of polenta, together with artichokes: an idea to try.

Capitone and onion stew with polenta

The capitone in slices is floured and cooked in a pan with raisins and Tropea onions. And with the final addition of corn flour.

Fish soup with polenta

A discovery of the Marche and Abruzzo cuisine: combine the classic brodetti dell'Adriatico with the polenta of the hinterland.

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