We are at the counter of the fish. Luke and I, and a crowd of people huddled in the front row, to shield the view with a barricade of backs and shopping carts placed sideways. I do off tip-toe and I can finally lay eyes on that window assorted, dominated by squads of fish lined up beautifully. Luke has been set back, but that's where I watch and just waiting for a sign from me to get closer. Sole, turbot, mackerel, gurnard, sea monkfish and shellfish mounds a little further, in eye-catching color compositions. There are even prized shrimp purple, with a staggering price though. Dismissed out of shellfish, to be honest neither is it our intention to buy fish today, but it certainly does not look bad.
I bring Luca, asking me if I saw something interesting and that, with a hint of nonchalance and watering, I suggest that deep-fried squid, especially tufts, would not mind at all. Him, only to hear from frying, lights up like a row of colored lights under a starry sky. But now we disappoint him, cutting off his fancy crunchy squid that sprout from the thick layer of ice are nothing short of embarrassing, too small, seem to be made of tissue paper, would also ammosciare the most successful batter.
"And still I did not want to buy fish," I say to Luke, as if to justify myself, but I'm going to get away from the counter to give way to those who press earnestly from behind his back. I'm about to go away, I said, when my eye fell instinctively on a fish, whose shape reminds us of 'sea bream, but that has shades of gold and almost purple, beautiful. A size rainbow fish.
read the sign. Salpa to € 4 per kilo. Salpa? And what, I wonder. A family that fish belong to? What does it taste like the meat? Luca target of questions. Even Luke knows nothing. Never heard of this fish species. Only € 4 per kilo? My eyes draw question marks for air and come on with curiosity.
threw out a proposal, "I almost, we might as well buy a pair, so, just to taste them." The truth is that I'm very tempted. If the eye does not deceive me tonight we will eat the delicious fish, among other things fresh. Caught in the Mediterranean, says the cartel. Nor is farming, another point to consider. In short convinces Luke. Numerino I take my turn and when the fishmonger to say "I want two big sail!". Perhaps not entirely sure, because I realize that there remains a moment as if suspended in space. Luke spoke, that corrects me. "Two big sail!" he says the fishmonger.
Two large sail? "Sail" I say to Luke, sailed in the plural, no?
He pointed out to me that the card is written next to the fish sail. I say that next to the mullet is a card that says mullet, but if I want two, I want to say two mullets, not two mullet. The fishmonger is watching us and not say a word. I was expecting to give me reason, but maybe he thinks we're a bit 'strange. Luke is convinced that the question and to sail over the fishmonger there bundled up in cellophane. While we are on our way home, Luke repeats a couple of times can not wait to come and do a search on the internet about this fish, so as to discover its characteristics, the best way to cook, things like that fact. Me, I usually take leave from the flames of enthusiasm, I am convinced that you have made the deal of the day.
"will be very good," I say. "It has cost almost nothing," I add. "And then, this name, sail, it makes me laugh so much, it's funny, is not it?".
Luke mentions a nod.
carefully I place the packet in the refrigerator, making way through the cheese, butter and eggs, when suddenly Luke calls me and tells me with a forlorn face "I would not bring down your enthusiasm, but a bit more 'here."
Salpa, or fish that lives on the sea bottom, which feeds mainly on algae, whose meat can have a very fine hint of grass. Should be cleaned as soon as possible. This brief summary.
The confusion begins to make my way through the crackling happiness. No, it can be. Fish are so beautiful to behold. They look like sea bream. They must also have the same taste. More or less.
Luke makes his entrance in a forum dedicated to the sails. Read comments from real fishermen. One says that his mother used the kitchen as well as to transform superfine in a lunch. Another says that he tried to cook, but left them in the pot for anything but good. Now a third person to argue that its problems are if you do not know how to cook. Yeah, it must be so, I might add. Can not cook. A fourth comment, a comment saying that if the fifth perfectly prepared fish are excellent.
are already relieved, our dinner was saved. My belief is firm on the floor as I walk. Le bogue be successful, advance to Luke, who smiles and rolls his eyes as only he can do. "If you say so!" sighed and dropped that half-smile on his face tells me she loves me in the most pieno del termine.
Torno in cucina e comincio a pulire i pesci. Sono sempre molto meticolosa in questa operazione, calzo un paio di guanti in vinile e comincio, prima le eviscero per bene, via tutti i residui, anche quelli invisibili, via la pellicola scura che ricopre l'interno del pesce, via la testa, via le squame, le pinne, tutto quello che va tolto lo tolgo, insomma. Dopo oltre mezz'ora di silenzio prolungato Luca comincia a preoccuparsi e viene a vedere che cosa sto combinando. Forse pensa di trovarle anche già cotte, visto che mi fissa con sconcerto.
"Sto pulendo le salpe" gli dico.
"Non pensavo ci volesse tutto questo tempo!" ribatte lui.
Yes, but fish are complicated, I have to remove all the inner skin e. .. try it you want? to propose. If you do not take it off move a bitter taste to the fish, it's a grind, it seems stuck and I do not want it to remain a trace. Among the other with a thorn of those big, I also made a deep cut on a finger. Among other things I can not wait to take off the gloves.
"Good thing we only bought two" song to me Luke. "Had they been ten you should take a day off!"
"I oooooodio the sail!" suddenly blurt. Actually I hate cleaning the fish in general, but also Luke hates cleaning the fish in general and equal hatred felt, mi offro sempre volontaria onde evitare di trovare occhi o altri particolari sgradevoli a bagno nei vari sughetti, come successe con un polipo un anno fa. Che ancora rido.
Una volta risciacquate a dovere le salpe, le lascio sgocciolare e poi le immergo in una marinatura speciale. All'interno le farcisco come sandwich con salvia e rosmarino, un poco d'aglio, olio pepe e una spruzzata di limone e le lascio riposare. Luca le annusa, "Che buon profumo!" dice, mentre continua ad annusare. "Devi sentirle anche tu!" e mi spinge la testa a mezzo centimetro dalle salpe. E' vero, sanno di buono e tutta contenta accendo il forno. Luca prepara un letto di sale grosso in una teglia di quelle usa e getta, vi posiamo le salpe e le ricopriamo completamente of salt.
When we serve, I invite Luke to try first.
"I'm very good" says it all elated and head down on the plate continues to eat.
"I'm very good" I say, too. The
eat with your hands, discarding only the thorns, with the same happiness that belongs to the children, when they discover something new.
"So what do you think? Are brought to cook sail?" I ask Luke with a smile, knowing that I will answer yes.
Non postiamo come sarebbe stato quasi scontato la ricetta delle salpe, in quanto non le abbiamo fotografate, ma se dovessimo ritrovarne, di sicuro le cucineremmo nello stesso modo e ovviamente non mancheremmo di fotografarle.
First off, slam with a whisk milk, eggs, flour, salt and pepper and let the mixture stand per circa mezzora. Scaldiamo una padella, ungendola con una piccola noce di burro, versiamo con un mestolo un po' di pastella, ruotando la padella in modo che il fondo rimanga coperto da una pellicola sottile. Dopo un minuto scarso, aiutandoci con una spatola giriamo la crepes, pochi secondi ed è pronta. E così via una dopo l'altra. Le impiliamo in un piatto una sull'altra.
Per il ripieno abbiamo pensato di usare dei funghi porcini che avevamo in freezer. In una padellina scaldiamo l'olio, vi versiamo i funghi congelati e li lasciamo andare per qualche minuto, dopodichè aggiungiamo l'aglio finemente tritato. Lasciamo appassire i funghi ancora un paio di minuti, poi versiamo un dito di bicchiere di vino bianco, regoliamo di salt and pepper and complete with chopped parsley. The time the wine has evaporated and remove from heat.
Let's make the rolls of crepe, lies along the diameter of a layer of mushrooms, ham and cheese slices, then roll the crepes. Once ready, we go in a hot oven for a few minutes, to melt cheese and serve hot. Complete with a sprinkling of chives.
Prepare the mushrooms. In a skillet heat extravirgin olive oil, add the mushrooms and sauté for a few minutes. Add the garlic and pour in the wine, just a little bit, and when it has evaporated season with salt and black pepper and complete with fresh parsley.
Prepare the batter. This is a simple crepe batter.
In a bowl, whisk together the flour and the eggs, add the milk, stirring to combine. Add a pinch of salt and black pepper. Beat until smooth.
Heat a greased frying pan over medium high heat. Pour the batter onto the pan and tilt the pan with a circular motion, so that the batter coats the surface. Cook the crepe for about 1 minute, until the bottom is light brown. Turn and cook the other side.
Fill each crepe with ham, mushrooms and creamy cheese. Bake for a couple of minutes and serve hot.
I bring Luca, asking me if I saw something interesting and that, with a hint of nonchalance and watering, I suggest that deep-fried squid, especially tufts, would not mind at all. Him, only to hear from frying, lights up like a row of colored lights under a starry sky. But now we disappoint him, cutting off his fancy crunchy squid that sprout from the thick layer of ice are nothing short of embarrassing, too small, seem to be made of tissue paper, would also ammosciare the most successful batter.
"And still I did not want to buy fish," I say to Luke, as if to justify myself, but I'm going to get away from the counter to give way to those who press earnestly from behind his back. I'm about to go away, I said, when my eye fell instinctively on a fish, whose shape reminds us of 'sea bream, but that has shades of gold and almost purple, beautiful. A size rainbow fish.
read the sign. Salpa to € 4 per kilo. Salpa? And what, I wonder. A family that fish belong to? What does it taste like the meat? Luca target of questions. Even Luke knows nothing. Never heard of this fish species. Only € 4 per kilo? My eyes draw question marks for air and come on with curiosity.
threw out a proposal, "I almost, we might as well buy a pair, so, just to taste them." The truth is that I'm very tempted. If the eye does not deceive me tonight we will eat the delicious fish, among other things fresh. Caught in the Mediterranean, says the cartel. Nor is farming, another point to consider. In short convinces Luke. Numerino I take my turn and when the fishmonger to say "I want two big sail!". Perhaps not entirely sure, because I realize that there remains a moment as if suspended in space. Luke spoke, that corrects me. "Two big sail!" he says the fishmonger.
Two large sail? "Sail" I say to Luke, sailed in the plural, no?
He pointed out to me that the card is written next to the fish sail. I say that next to the mullet is a card that says mullet, but if I want two, I want to say two mullets, not two mullet. The fishmonger is watching us and not say a word. I was expecting to give me reason, but maybe he thinks we're a bit 'strange. Luke is convinced that the question and to sail over the fishmonger there bundled up in cellophane. While we are on our way home, Luke repeats a couple of times can not wait to come and do a search on the internet about this fish, so as to discover its characteristics, the best way to cook, things like that fact. Me, I usually take leave from the flames of enthusiasm, I am convinced that you have made the deal of the day.
"will be very good," I say. "It has cost almost nothing," I add. "And then, this name, sail, it makes me laugh so much, it's funny, is not it?".
Luke mentions a nod.
carefully I place the packet in the refrigerator, making way through the cheese, butter and eggs, when suddenly Luke calls me and tells me with a forlorn face "I would not bring down your enthusiasm, but a bit more 'here."
Salpa, or fish that lives on the sea bottom, which feeds mainly on algae, whose meat can have a very fine hint of grass. Should be cleaned as soon as possible. This brief summary.
The confusion begins to make my way through the crackling happiness. No, it can be. Fish are so beautiful to behold. They look like sea bream. They must also have the same taste. More or less.
Luke makes his entrance in a forum dedicated to the sails. Read comments from real fishermen. One says that his mother used the kitchen as well as to transform superfine in a lunch. Another says that he tried to cook, but left them in the pot for anything but good. Now a third person to argue that its problems are if you do not know how to cook. Yeah, it must be so, I might add. Can not cook. A fourth comment, a comment saying that if the fifth perfectly prepared fish are excellent.
are already relieved, our dinner was saved. My belief is firm on the floor as I walk. Le bogue be successful, advance to Luke, who smiles and rolls his eyes as only he can do. "If you say so!" sighed and dropped that half-smile on his face tells me she loves me in the most pieno del termine.
Torno in cucina e comincio a pulire i pesci. Sono sempre molto meticolosa in questa operazione, calzo un paio di guanti in vinile e comincio, prima le eviscero per bene, via tutti i residui, anche quelli invisibili, via la pellicola scura che ricopre l'interno del pesce, via la testa, via le squame, le pinne, tutto quello che va tolto lo tolgo, insomma. Dopo oltre mezz'ora di silenzio prolungato Luca comincia a preoccuparsi e viene a vedere che cosa sto combinando. Forse pensa di trovarle anche già cotte, visto che mi fissa con sconcerto.
"Sto pulendo le salpe" gli dico.
"Non pensavo ci volesse tutto questo tempo!" ribatte lui.
Yes, but fish are complicated, I have to remove all the inner skin e. .. try it you want? to propose. If you do not take it off move a bitter taste to the fish, it's a grind, it seems stuck and I do not want it to remain a trace. Among the other with a thorn of those big, I also made a deep cut on a finger. Among other things I can not wait to take off the gloves.
"Good thing we only bought two" song to me Luke. "Had they been ten you should take a day off!"
"I oooooodio the sail!" suddenly blurt. Actually I hate cleaning the fish in general, but also Luke hates cleaning the fish in general and equal hatred felt, mi offro sempre volontaria onde evitare di trovare occhi o altri particolari sgradevoli a bagno nei vari sughetti, come successe con un polipo un anno fa. Che ancora rido.
Una volta risciacquate a dovere le salpe, le lascio sgocciolare e poi le immergo in una marinatura speciale. All'interno le farcisco come sandwich con salvia e rosmarino, un poco d'aglio, olio pepe e una spruzzata di limone e le lascio riposare. Luca le annusa, "Che buon profumo!" dice, mentre continua ad annusare. "Devi sentirle anche tu!" e mi spinge la testa a mezzo centimetro dalle salpe. E' vero, sanno di buono e tutta contenta accendo il forno. Luca prepara un letto di sale grosso in una teglia di quelle usa e getta, vi posiamo le salpe e le ricopriamo completamente of salt.
When we serve, I invite Luke to try first.
"I'm very good" says it all elated and head down on the plate continues to eat.
"I'm very good" I say, too. The
eat with your hands, discarding only the thorns, with the same happiness that belongs to the children, when they discover something new.
"So what do you think? Are brought to cook sail?" I ask Luke with a smile, knowing that I will answer yes.
*****_____*****_____*****_____*****
Non postiamo come sarebbe stato quasi scontato la ricetta delle salpe, in quanto non le abbiamo fotografate, ma se dovessimo ritrovarne, di sicuro le cucineremmo nello stesso modo e ovviamente non mancheremmo di fotografarle.
ROTOLINI DI CREPES RIPIENE DI PORCINI, PROSCIUTTO COTTO E FORMAGGIO FILANTE
Ingredienti:
300 ml di latte
120 gr di farina
2 eggs a pinch of salt
freshly ground black pepper
200 grams of cooked ham
200 grams of mushrooms frozen
parsley extra virgin olive oil
1 clove garlic salt and pepper
white wine 12 slices Kraft
a sprinkling of chives, dried (not having to cool)
Ricetta, questa, sfiziosissima e talmente ricca che con una sola crepes a testa ci siamo saziati.
Ingredienti:
300 ml di latte
120 gr di farina
2 eggs a pinch of salt
freshly ground black pepper
200 grams of cooked ham
200 grams of mushrooms frozen
parsley extra virgin olive oil
1 clove garlic salt and pepper
white wine 12 slices Kraft
a sprinkling of chives, dried (not having to cool)
First off, slam with a whisk milk, eggs, flour, salt and pepper and let the mixture stand per circa mezzora. Scaldiamo una padella, ungendola con una piccola noce di burro, versiamo con un mestolo un po' di pastella, ruotando la padella in modo che il fondo rimanga coperto da una pellicola sottile. Dopo un minuto scarso, aiutandoci con una spatola giriamo la crepes, pochi secondi ed è pronta. E così via una dopo l'altra. Le impiliamo in un piatto una sull'altra.
Per il ripieno abbiamo pensato di usare dei funghi porcini che avevamo in freezer. In una padellina scaldiamo l'olio, vi versiamo i funghi congelati e li lasciamo andare per qualche minuto, dopodichè aggiungiamo l'aglio finemente tritato. Lasciamo appassire i funghi ancora un paio di minuti, poi versiamo un dito di bicchiere di vino bianco, regoliamo di salt and pepper and complete with chopped parsley. The time the wine has evaporated and remove from heat.
Let's make the rolls of crepe, lies along the diameter of a layer of mushrooms, ham and cheese slices, then roll the crepes. Once ready, we go in a hot oven for a few minutes, to melt cheese and serve hot. Complete with a sprinkling of chives.
CREPES FILLED WITH HAM , MUSHROOMS AND CHEESE CREAMY
Ingredients:
300 ml milk
120 g all purpose flour
2 eggs
a pinch of salt
a pinch of pepper
200 g porcini mushrooms
extravirgin olive oil
a clove of garlic, finely minced
fresh parsley
salt and pepper
white wine
200 g ham
creamy cheese
chives
Ingredients:
300 ml milk
120 g all purpose flour
2 eggs
a pinch of salt
a pinch of pepper
200 g porcini mushrooms
extravirgin olive oil
a clove of garlic, finely minced
fresh parsley
salt and pepper
white wine
200 g ham
creamy cheese
chives
Prepare the mushrooms. In a skillet heat extravirgin olive oil, add the mushrooms and sauté for a few minutes. Add the garlic and pour in the wine, just a little bit, and when it has evaporated season with salt and black pepper and complete with fresh parsley.
Prepare the batter. This is a simple crepe batter.
In a bowl, whisk together the flour and the eggs, add the milk, stirring to combine. Add a pinch of salt and black pepper. Beat until smooth.
Heat a greased frying pan over medium high heat. Pour the batter onto the pan and tilt the pan with a circular motion, so that the batter coats the surface. Cook the crepe for about 1 minute, until the bottom is light brown. Turn and cook the other side.
Fill each crepe with ham, mushrooms and creamy cheese. Bake for a couple of minutes and serve hot.
*****_____*****_____*****_____*****
From Stella We received these two awards that we in turn donate to: Dida , Annamaria Unika , Caty , Freedom of the fireplace , Morena, Aurora and Mama Duck.
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This sweet image is from Nunzia alias Zula73 and want to donate to the clumsy to Dana and Laura Maestra.
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