Fish - iCook Italian
Script edizioni, 2011 - Cooking
Bass, bream, skate, tuna, sword fish and salmon along with mackerel and anchovies are just some of the many inhabitants of the sea. Fish, which was for a long time a part of the daily diet of fishermen and those who lived along the coastline of the Belpaese, was, for many years, eaten by the rich and the aristocracy on fast days. Even today, tradition in Italy dictates that fish is eaten on Fridays, as it was a fast day. Fish is also well-regarded because it is nutritionally perfect and acts as a cure against cholesterol and free radicals. Furthermore, it is rich in Omega3, which protects the cardiovascular systems. From so-called poor fish, like anchovies which enliven some of the most spectacular, traditional Italian dishes like Palermožs sarde al beccafico or Veneto’s in saor, to dishes like marinated Salmon, roast bass and grilled Tuna. iCook Italian contains 40 recipes which epitomise the best that traditional, Italian cuisine has to offer: dishes which are easy, or complicated, to make but always explained step by step. Recipes which are always respectful of fish’s delicate flavour and try to exalt, but not smother, its taste. For this reason the methods of cooking and marinating are of utmost importance. And the final touch? A good glass of wine, which is traditionally white, however wine experts today are now recommending red, with some interesting oenological results. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
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30 minuTeS 35 minuTeS DifficulTy anchovies Apulia aromatic herbs Bearnaise Sauce black pepper grains bowl breadcrumbs bunches parsley Clean clove garlic Cod Fillet drain dry white wine dry with kitchen eaSy INGREDIENTS end of cooking extra-virgin olive oil finely chop fishes under running flour garlic cloves garnish gently dry gills and letting glass dry white half-way through cooking individual plates INGREDIENTS 600g juice kitchen paper lemon monkfish Negroamaro oil salt black oil salt Wash olive oil salt Oyster Mushroom parchment-lined baking sheet Peel the garlic pinch of salt pine kernel place on kitchen potatoes pre-heated oven previously washed remaining oil Remove entrails remove seeds remove skin reSTing DifficulTy running water Salento salt black pepper San Marzano tomatoes sautť Sea Bass Sea Bream sea bream fillets season with salt shallot spring onion sprinkle stir tablespoons of oil tbsp extra-virgin olive Trebbiano Veneto vinegar Wash and dry washed and chopped Whitebait zucchini