Tag: port

Anzio's fish, the port of ancient Rome, a recipe – Italian Cuisine

A tradition that comes from very distant times, that of fish cooking in Anzio, and which still lives today with delicacies. Like the recipe that chef Maria Elena Reganti gives us

Undisputed capital of the best fish in Central Italy, Anzio it is Blue Flag (for the fifteenth consecutive time) and Green Flag for its child-friendly beaches. Here the fish tradition it has its roots in ancient Rome when Pliny the Elder, a great observer of nature, wrote that the fish of this area of the Tyrrhenian Sea was unmatched. As well as its port, wanted by Nero, which was born in Anzio: protected behind the rocky hill it was practically unassailable. Its brick remains still brave the waves.

The "modern" port called Innocenziano arrived in the seventeenth century with Pope Innocenzo XII. The first dedicated to sustainable fishing that set limits on the quantities of fish. Mackerel, anchovies, red mullet, moorhen or crock, strawberry, octopus represent the engine of the city economy and rarely, those who embark for the island of Ponza, give up a stop at the restaurant. «Every morning, at 7.30, I go to get supplies of raw materials as my grandfather Alceste did, a real precursor of raw fish, says Giuseppe Papa, who with his mother Maria Elena, his uncle Igino and his cousin Alceste carries on the family tradition in the historic local Alceste al Buon Gusto. "Among the historic fishing boats of Anzio there is that of the Spina family, now in its fifth generation, which has specialized in shellfish fishing".

To the readers of La Cucina Italiana, the chef Maria Elena Reganti suggests one summer recipe in the sign of tradition: Portodanzese mackerel in butter and anchovy sauce, to be enjoyed also under the umbrellas of the Spiaggia Regina bathhouse, managed by her husband Vincenzo and daughter Carlotta.

Ingredients for 4 people

1 kg of clean mackerel, 1 l of linseed oil, 300 g of butter, 200 g of Anzio anchovies in oil, 200 g of 00 flour, 4 eggs, salt to taste

Method

Fillet the mackerel and cut it into large cubes. Put it on two sheets of parchment paper and crush it. Bread the fish in flour and then in the egg, fry it in boiling oil for 5 minutes. Drain it and dry it well. In a separate saucepan, melt the butter with the anchovies in oil. Serve the mackerel and sprinkle it with the butter and anchovy sauce.

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Mesciua recipe, the soup that comes from the port of La Spezia – Italian Cuisine

"Poor" dish of the La Spezia tradition, born from the use of mixing the legumes collected on the docks by the wives of workers who unloaded the ships. Chickpeas, beans and wheat grains "escaped" from the crevices of the bags were transformed into nourishing soups, to be seasoned just with oil and pepper

Ingredients

300 g chickpeas
300 g cannellini beans
100 g spelled (or soft wheat)
bicarbonate
extra virgin olive oil
salt
pepper

Duration: 2 h 15 min

Level: Middle

Dose: 6 people

Preparation

1

Mesciua is the "poor" dish of the La Spezia tradition, it comes from the use of mixing the legumes collected on the docks by the wives of workers who unloaded the ships.
For the recipe of mesciua, soak the beans in a bowl, covering them abundantly with warm water with a pinch of baking soda.

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2

Pour the spelled and chickpeas into another bowl, also cover with warm water with a pinch of baking soda. Leave everything to soak for at least 12 hours.

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3

Drain the chickpeas and spelled about 4 hours before lunch, put them in the pot with slightly salted cold water, bring to the boil and boil them for about 2 abundant hours.

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4

Cook the beans separately, after having drained them: they are cooked in another pot because they need a less prolonged cooking; moreover, in doing so, the flavors of both legumes are kept more distinct. Boil them in slightly cold water for about 1 hour and 30 '.

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5

Then add the beans, with part of their liquid, to the pot with the chickpeas and spelled, until you have a total of about 1 and a half liters of liquid. Season with salt and cook again for about 15 ', in order to mix the flavors. Pour the mesciua into a bowl. Each diner will season his portion directly on the plate with a round of extra virgin olive oil and a minced pepper.

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Roast ham with port, orange and currant glaze – Italian Cuisine

Tired of boiled and capon? At Christmas he celebrates with a different recipe: the baked Irish ham

Families have always served the same Christmas menu for generations, but today more and more young people are looking for new inspiration, even for second courses. The roast comes back on a real trend: sumptuous, to be shared, easy to prepare and super festive.

Perfect classic Irish recipe, a dish to be done with strictly "Irish" meat, Grass Fed, ie derived from animals bred according to the most authentic Irish tradition, grazing freely for about 10 months a year and feeding for over 80% of fresh grass – which is felt in the taste and structure of the meat.

Ham with port, orange and currant glaze

Ingredients for 20 people

Cooking time: about 3 and a half hours
A pork leg
1-2 chopped carrots
1-2 minced celery stalks
An onion cut
1 tablespoon of peppercorns
1 bay leaf
1 spoon of cloves

For the frosting
Zest and half-orange juice
Zest and juice of half a lemon
¼ spoonful of pimento
4 tablespoons of currant jelly
2 tablespoons of muscovado light sugar
2 tablespoons of port
1 cinnamon stick

Preparation

Place the ham, the vegetables, the peppercorns and the bay leaf in a pot. Cover everything with cold water and put a lid. When it reaches the boil, lower the heat and boil for about 3 hours. Keep the stock that will be used later.

While the ham is cooking, prepare the frosting. Put all the icing ingredients in a saucepan over low heat until the sugar melts. Boil for a couple of minutes until a syrupy consistency is obtained. Remove from the heat and let it rest so that all the flavors will bind to each other.

When the skin is easily detached from the meat, the ham will be ready. Preheat the oven to 200 ° C. Transfer the meat from the pan to an oven pan. With the help of a sharp knife, remove all the skin and apply the square incisions to the fat. Put a clove in the center of each square. Remove the cinnamon stick from the glaze and brush the surface of the ham with the icing. Add a ladle of broth previously prepared to keep the ham moist and juicy. Cook for about 30 minutes until a golden surface is obtained.

Useful tips

Freeze the advanced stock in small portions and use it to prepare soups and sauces.

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