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In the table, smell of sea fish in the kitchen ischitana
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Enogastronomia Degustazione
Author: Hotel carlo magno ischia
Region: Campania
In a beautiful and famous Neapolitan Tarantella del'700 "O Guarracino" are cited more than 80 types of fish. This catalog says much about the amazing fish of our seas, and also makes the idea of how it benefits the Mediterranean Table: because many of those end up eighty fish in the pot ...
Food delicious and tasty, delicate and fragrant, the fish has been valuable ally of the diet of our grandparents, when food was not as abundant as it is now scarce and proteins.
To compensate for the lack of meat - for many centuries - from food king - this is the fish cooked in all ways and not infrequently even eaten raw. Fishermen ischitana out at night with their small boats and went to throw off the network, in these dry areas surrounding the island. Fell early in the morning, some, others in the afternoon and discharged on the piers that the sea had given.
Sometimes it was an abundance of fish and it was celebration, but other times the sea was stingy and then ... there was hunger. In these cases, preparing the fish soup fujuto, escaped fish where the fish was not that desire.
Dentex, sea bream, mullet, redfish, sea bass, turbot, eel, moray eels, bream, mullet, hake, small tuna, squid, fragments, octopus, cuttlefish, shrimp and sometimes even lobsters.
These are the fish of the table ischitana, these are the pieces that paranza land, now as then, the island's harbors and now as then are cooked in a thousand different ways to delight with their white meat who knows the secrets.
Already because one of the secrets to cooking the fish is cooking, which must never be excessive, nor too short to observe the delicacy of the meat and keep intact all the flavor of the sea.
There are many ways to cook the fish, it can vary from simple cooking in the oven with lemon, salt, or to the mad, with tomatoes and garlic, grilled or even for those fish like tuna more fat from meat, some types of fish such as anchovies, mullet and squid are good fried.
If you're on holiday in Ischia allow a gastronomic break all based on fish in the restaurant or to get advice from restaurant chefs, the fresh fish of the day is the one essential ingredient: Who is in the kitchen - a strong tradition of dishes fish - know the best way - "a 'his death" as they say in Naples - to prepare that specific variety of fish.
To you, blessed, a trip to Ischia in a sea of taste ...
To compensate for the lack of meat - for many centuries - from food king - this is the fish cooked in all ways and not infrequently even eaten raw. Fishermen ischitana out at night with their small boats and went to throw off the network, in these dry areas surrounding the island. Fell early in the morning, some, others in the afternoon and discharged on the piers that the sea had given.
Sometimes it was an abundance of fish and it was celebration, but other times the sea was stingy and then ... there was hunger. In these cases, preparing the fish soup fujuto, escaped fish where the fish was not that desire.
Dentex, sea bream, mullet, redfish, sea bass, turbot, eel, moray eels, bream, mullet, hake, small tuna, squid, fragments, octopus, cuttlefish, shrimp and sometimes even lobsters.
These are the fish of the table ischitana, these are the pieces that paranza land, now as then, the island's harbors and now as then are cooked in a thousand different ways to delight with their white meat who knows the secrets.
Already because one of the secrets to cooking the fish is cooking, which must never be excessive, nor too short to observe the delicacy of the meat and keep intact all the flavor of the sea.
There are many ways to cook the fish, it can vary from simple cooking in the oven with lemon, salt, or to the mad, with tomatoes and garlic, grilled or even for those fish like tuna more fat from meat, some types of fish such as anchovies, mullet and squid are good fried.
If you're on holiday in Ischia allow a gastronomic break all based on fish in the restaurant or to get advice from restaurant chefs, the fresh fish of the day is the one essential ingredient: Who is in the kitchen - a strong tradition of dishes fish - know the best way - "a 'his death" as they say in Naples - to prepare that specific variety of fish.
To you, blessed, a trip to Ischia in a sea of taste ...
The recipe of fish to pazza
Squamata, eviscerated fish and Wash.
Put him in a fish, pour over the wine, oil and enough water to cover it.
Add the crushed garlic, tomatoes, washed and cut a cross, the red pepper and parsley stems.
Salt and bring to boil, turn down the flame and cook for 30 minutes.
Drain the fish, put it on a dish with vegetables, cospargetelo chopped parsley.
Bagnatelo finally with a ladle of broth to cook hot and serve immediately.
Squamata, eviscerated fish and Wash.
Put him in a fish, pour over the wine, oil and enough water to cover it.
Add the crushed garlic, tomatoes, washed and cut a cross, the red pepper and parsley stems.
Salt and bring to boil, turn down the flame and cook for 30 minutes.
Drain the fish, put it on a dish with vegetables, cospargetelo chopped parsley.
Bagnatelo finally with a ladle of broth to cook hot and serve immediately.
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