Tag: sea

Sea in winter: the best fish is eaten now – Italian Cuisine

Winter is the best time to enjoy sea fish. Far from biological stops and cold waters, it is with the cold that reaches the best shape. As the experts explain, they advise not to neglect anything, from molluscs to "poor" fish

"The winter sea. It is a concept that thought does not consider. It is not very modern. It's something that nobody ever wants. " We do not doubt the abstract concept of Enrico Ruggeri – author of a memorable song – but we are in total disagreement regarding the raw fish. Even if the mixed grill and the monumental frying evoke the summer tables or the matched oysters-Champagne (wrong, however, to focus on a Chablis or a very Italian Lugana) remembers the Ferragostan dinner in the moonlight. Because beyond the biological stops – which vary from region to region – it is in the coldest months of the year that fish, crustaceans and molluscs reach the top of the form. Above all in our seas and therefore it is the advisable period to taste many species, with the certainty that they are not imported or of inferior quality. It comes from this and not from other reasons, the advice to eat i seafood and oysters first in the months with the 'r', then from September to February. Even if climate change risks limiting the period to the strictly winter one.

The best, and not touristic, Adriatic

Important detail: the greater availability calls for consumption not only of the immortal fish élite (crustaceans, oysters, branzinor …) but of what is defined "Poor fish". Fresh and treated as it should be pure enjoyment. The Bartolini family – a reference for those who love Adriatic fish and not only – for example, is working very well on the theme and offers in its Osterie (in Bologna, Cesenatico and Milano Marittima) a series of exemplary dishes on the theme that do not jar near their mythical Great Fried: The Sea in a sandwich with the fifth quarter of amberjack; Piadina with smoked mackerel; Lumachini with potato cream; Poor Clams in Casentino bean soup; Tagliatelle with cuttlefish. «Since we have a very fresh product, thanks to the fishermen friends who work exclusively for us, it becomes easy to serve unimaginable proposals in the summer – explains Andrea Bartolini, patron together with his father Stefano – and for us there is also the pride of showing how much our Adriatic offers, especially far from the tourist season

The best of Sicily

Naturally, it takes the sensibility of the patron and chef to choose the catch and interpret it to the fullest. Ciccio Sultano, bistellato with the Cathedral in Ragusa, is one of these and starts from a principle. «80% of my menu needs fish, in all species, and therefore it is suitable according to what the Sicilian sea offers in every season – he explains – I always say that the best month for fish is when you find it fresh. It seems obvious but you have to study more and educate customers not to ask for 'out of season' dishes. In the winter, Sultan prefers the sword, the amberjack, the sorrel, the alalunga, the calamari and the totanetti. And he has a weakness for the dolphinfish, fish not very well known but of great versatility, which approaches the coasts of the island and the Tyrrhenian in general at the end of autumn to lay their eggs. "We must not lose this season: it has a white, refined meat. The raw servant on spaghetti and in an antipasto with orange salad and pistachio sauce. But it is also good breaded or scalded with a sauce of black olives he says.

Scallops, mussels and oysters

Always a total supporter of seasonality is Enrico Buonocore, owner of the Langosteria Group, that to the three rooms in Milan – where the 'pantry' must still ensure the classics of the menu – flanks two temporary restaurants in Courmayeur and Paraggi. Each with a justly different vision, linked precisely to the periods. "We continue to underestimate the importance of one correct storage temperature for fish, to guarantee first of the health and then of the quality – says Buonocore – in this sense, I adore the cold months because they make the thing less complicated even in the passage from the boat to the restaurant. But what counts is the respect of the customer: in Paraggi, since we are practically on a beach and in the hot months, we avoid serving certain products while in Courmayeur we are in a natural refrigerator ideal for our counter of only raw . More and more oriented towards a limited number of suppliers and the direct management of fish, the owner of Langosteria shows us the three 'must' for the season. "The mussels are exceptional: fresh and beautiful full. Then the scallops: if they are of quality, they forget those 'rubbery' that often end up on the table. Finally, the oysters: in this period we realize that the rule of the 'r' has not flown in the air and even if the French have made canalization systems to keep the temperature where they are always low, the winter ones remain of another planet

The anchovies in three dishes from the sea that inspire Christmas – Italian Cuisine

Mini salted cheese cake, cream of zucchini and parmesan cheese and bavette garlic, oil and chilli and toasted hazelnuts. Here's how to make these three dishes special with the anchovies of the Cantabrian Sea Zarotti

Just a few days before Christmas and it is time to define the menu in every detail. The difficulty of this operation lies in the choose spectacular courses that amaze and please everyone, but at the same time they are simple to manage both in the preparation phase and in the time of service. Being in many, in fact, complicates things and often leads us to rely on the usual consolidated dishes, which end up boring a bit '.
Enough to avoid it insert a different plate in the Christmas menu from those we have already proposed each year, perhaps relying on an ingredient that gives character and taste, but at the same time arouses the positive emotions of a comfort food. Just like anchovies, which we have presented up to this moment among the starters, accompanied by a crispy crouton veiled with butter. And here they are get out of the box and characterize three very different dishes, united by the ability to bring to the table the taste of the sea with simplicity.

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The recipes

The first appetizer we are going to make are the small boats with cream of zucchini and mint, anchovies and parmesan. This fast dish (it takes 20 minutes) lends itself to being prepared in advance and will wait for guests at the table when it is time to sit down. To avoid problems at the time of service, we will arrange the cream in single portions, as shown in the image following the recipe.

Ingredients for 4 people: 2 courgettes, 200 g of frozen peas, mint, dill, 4 fillets of rolled anchovies from the Cantabrian Sea Zarotti, 3 tablespoons of natural yogurt, 4 tablespoons of grated Parmesan, extra-virgin olive oil

Method: Wash and cut the courgettes into slices and boil them later with the frozen peas in salted water for 8-10 min.
Drain well and blend with mint and extra virgin olive oil until a smooth and homogeneous cream is expected. Extend the cream with the cooking water if necessary. Season with salt and keep warm. Separate the yogurt with extra-virgin olive oil, salt and finely chopped dill (and keep aside). Prepare the waffles by spreading the grated Parmesan on a plate lined with parchment paper. Bake at 200 ° C for about 10 min until it is golden. When they are cold, gently break them with your hands.
Serve the cream with a teaspoon of dill yogurt, a rolled fillet of the Cantabrian Sea Zarotti and a cheese waffle.

We continue with a savory variant of cheesecake, one of the most loved pastries of recent times. At Christmas, it turns into small cakes with a great flavor that we can prepare comfortably in advance and store in the refrigerator for up to 40 minutes before serving them. The mini salted cheesecake with anchovies they are prepared in just 20 minutes, but require a little attention in the final decoration phase. Follow the topping indications and the result will be perfect.

Ingredients for 4 people:
For the base – 12 taralli or 2 large slices of Altamura type bread, extra virgin olive oil, salt
For the cream – philadelphia or goat g 250, 4 fillets of anchovy anchovies of the Cantabrian Sea Zarotti, chive
For the topping – 4 fillets of rolled anchovies of the Cantabrian Sea Zarotti, chopped pistachios 30 g, a few strands of chives

Method: whisk the taralli (or bread) with a drizzle of extra virgin olive oil and two tablespoons of water (and keep aside). Work the spreadable cheese with the finely chopped chives and the chopped anchovies until a soft cream is obtained. If necessary add 2 tablespoons of water. With the help of a small coppapasta with a diameter of about 5 cm, create the mini cheesecake: crush the crumbled taralli with a teaspoon so as to make a compact base, fill with the spreadable cheese, gently unmold with the help of a teaspoon.
Decorate with the other anchovies, the chopped pistachios and the chives and serve.

We now think of a simple dish to prepare, but at the same time particular and intriguing. The bavette garlic, oil, red pepper, anchovies and toasted hazelnuts they are prepared using the basic technique of one of the most famous pastas of our tradition, adding some details capable of transforming it into a party dish. In this case too, the serving is essential: before serving the bavette, roll it up with the help of a ladle. Once in the dish, do not forget to add a fillet of rolled anchovies from the Canottibrico Marzotto to each portion.

Ingredients for 4 people: 400 g whole bavette, a clove of garlic, 6 fillets of anchovy anchovies of the Cantabrian Sea Zarotti, 4 fillets of rolled anchovies from the Cantabrian Sea Zarotti, toasted hazelnuts 50 g, extra virgin olive oil, salt and pepper

Method: heat the extra-virgin olive oil in a large frying pan with the crushed garlic, the red pepper and the Zarotti anchovy fillets spread until the latter have melted. Chop the hazelnuts with the knife (and keep aside). Cook the bavette in plenty of salted water, drain when al dente. Quickly sauté in the pan with the other ingredients, adding a few tablespoons of pasta cooking water to bind the sauce.
Serve adding the chopped hazelnuts and the rolled anchovies of the Cantabrian Sea Zarotti.

Anchovies

The anchovies that inspired these recipes dedicated to Christmas, come from deep waters of the Cantabrian Sea. And it is right here, in the north of Spain, that Zarotti selects the best fillets because they are processed by hand and stored in a delicate olive oil. We choose the packaging of the flat threads to insert anchovies in creams, sauces and condiments. THE fillets rolled instead, they lend themselves to decorating each dish, just as we did in the preparations above. And if you are looking for further inspiration, you can find it in the section of the site dedicated to the kitchen: #incucinaconZarotti.

How to cook the sea bass | Salt and pepper – Italian Cuisine

The branzino It is the perfect ingredient to create excellent second courses of baked fish. But this fine fish, able to reach even the meter in length, is also excellent filleted in a pan or boiled. Along with sea bream, it is one of the most loved fish in the kitchen because its meat is very lean, firm, with few bones, tasty and delicate at the same time. Can resist in the fridge for 48 hours and lends itself to many recipes. We find out how to cook the sea bass.

Sea bass or bass?

If you think you have never heard of the branzino it is because this fish is also known by the name of sea bass, spider or wolf fish. But behind all these names there is always him, this precious fish that we also find in our seas.

The sea bass can be fished all the year especially in coastal areas. You can find it from the fishmonger or the supermarket. To understand if the sea bass is fresh, pay attention to the gills: the fresh sea bass has red and wet. The eyes must be bright, head and not sunken. In addition the scales must be attacked and the skin bright.

How to fillet the sea bass

The branzino it is excellent both consumed whole and to fillets to prepare in the pan. For fillet the sea bass transfer the fish to the cutting board, remove the skin, divide the upper fillet lengthwise with the knife and remove the two half threads from the bone. Remove the latter and split the underlying thread in two, lifting the skin.

With the bones of the sea bass, put in water with a bay leaf, a sprig of thyme, a carrot and an onion in chunks, you will get a good broth. Cook for 36-40 minutes without adding salt. Finally filter the liquid.

How much should you cook?

THE cooking time of sea bass vary depending on the size of the fish and based on the choice you will make, whether to use fresh or frozen fish. For example, frozen sea bass fillets take only eight minutes to cook. Furthermore, the chosen technique also affects the cooking times.

Cook the sea bass in the pan

Among the cooking techniques we find out how cook the sea bass in the padellto. Among the recipes to put into practice this tool allows us to prepare a very tasty sea bass with almonds with green tomato sauce. After creating a base with olives, vinegar, oil and peeled garlic, add tomatoes and almonds, in another pan brown the sea bass fillets for 3 minutes. Then put them on a baking sheet and sprinkle with almonds: cook at 180 ° for 5 minutes. Then fuck with the mixture of green tomatoes.

Try also a typical Moroccan recipe, the sea bass tagine with charmoula. Cooking in the pan is also well suited to making first courses that make this fish a protagonist. Try the ravioli of sea bass in anchovy sauce and turnip greens or i sea bass spaghetti and mint zucchini.

Cook sea bass in foil

Let's find out how cook the sea bass in foil. This technique requires the use of aluminum kitchen paper, which helps us keep all the fluids dispersed by the fish, which in this technique is usually cooked whole. After having washed and cleaned, put a slice of lemon inside the fish, peel the onions and affix them to the veil. You can season the sea bass with other diced vegetables, but do not forget the parsley.

After greasing the sheet of aluminum foil, put on the diced vegetables and the fish. Irritates everything with two tablespoons of oil, salt and pepper. Close the paper and bake in a hot oven at 200 degrees for an hour. At the end of cooking, just place the paper on a plate and open it only once at the table.

Cook baked sea bass

Cooking the sea bass in the oven allows you to unleash your imagination in many and tasty recipes. For example you can prepare the baked sea bass in a golden crust, creating a "second skin" of potatoes to the fish. You can also create a sea bass stuffed with almonds and cream of onions. The seasonings with which to flavor the meat of this fish are really endless. Remember, however, that cooking the sea bass should be monitored: if the surface gets too dry, cover the sea bass with aluminum foil so as to stop the dispersion of moisture.

Cook grilled sea bass

Not only meat is on the hot coals: you can also cook the grilled seabass. For an optimal result, make a pre-marinated fish, with a sauce based on oil, garlic, salt, parsley and chilli. Once seasoned, transfer the sea bass on the hot grill and cook for 5-10 minutes on each side.

Cook boiled or boiled sea bass

Less used as a cooking technique, but you can also cadd the boiled or boiled sea bass. Just put water, oil, salt, pepper, bay leaves, white wine and lemon in a pot. After bringing the mixture to a boil, dip the fish in water and let it boil again. Let it cook slowly: calculate the cooking time keeping in mind that for every kilo of fish you will need 15 minutes. At the end turn off and let the fish cool in water for at least an hour. You can serve it with oil, lemon, salt and pepper or mayonnaise.

Sea bass in salt: cooking time

A very tasty variant of the baked sea bass is the sea bass with salt (find here the recipe of sea bass in the aromatic salt shell). This technique exploits the steam produced by the natural humidity of the food and allows the fish to cook in its own fat, reducing to a minimum the use of extra seasonings.

For a medium-sized fish you will need them four kilos of salt with which to create a shell. Inside, arrange aromatic herbs and fish, sprinkle with salt until it is completely covered. Then bake at 200 ° C for 40 minutes.

Once the cooking is complete, portion the sea bass salt in this way. Remove the skin and divide the upper thread with the knife, lengthwise. Remove the 2 half threads from the bone, spray them with a drizzle of oil and serve them to the first 2 guests. Recovers the "cheeks" in the head of the fish and, starting from the tail, raises the bone and eliminates it along with the head. Divide the fillet underneath in 2 parts, lift it from the skin, sprinkle it with a little oil and serve. You can accompany the sea bass in salt with steamed potatoes.

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