... the beautiful and the good talk of the kitchen!
No no, he misses absolutely nothing to do with the cod!
Yes, it is a dogfish, but not a fish!
But at the beginning of the last post we put the photo of Mixed- lack and avoid scenes of jealousy and unnecessary long faces (or . ... Cats do!) we also had to settle Ogheddu!
What we have to do to please them all chemical sti!
In this post I want to tell you about one of my passions.
cook fish!
As you know I come from an island, born and raised in a city flat-spotted along the coast, with a market Fish that is " vo-lo-fa-so " and where mammagatta took me from an early age.
Already, other children were walking toy stores and I with mammagatta in Cagliari's fish market ... with loud voices that they were running from one bank to another, voices extolling the freshness, the colors, the smell of the sea, recipes whispered as if they were state secrets, by word of mouth.
Even my dad went fishing, bottom fishing to catch in the sea or from shore with a rod. We
small summer evenings, after a bath and a snack, was handed a cork on a fishing line and, from the shore, we play to those who took more ... fishes.
... small fish fry and the mother then you eat, hot hot, like crispy cookies.
When the fish is good and fresh for cooking will take a few frills.
Sardinian cuisine is so, a few items, cooking a little elaborate, strong flavors.
And so I like to cook .... but then coming to Rome, while eating fish, I had to get adapted to farming, because the fish is good ( how! ) but you know the right fish, or move ( and the work can not be ) and expensive .... dear! More ...
that fishmongers. Tiffany!
Fish soup ... in my dreams!
And then, the unexpected encounter with a fish, the fish of Patrick, near my new office.
say they are wary, and far, and in fact schizzinosissima fish, so my approach with Patrick and his "cave" was cautious cautious.
I pass every day before in a hurry, almost on the run ( tanto li il pesce d’allevamento mica lo trovo…. e guarda che prezzi…. e….. mmmmmmm senti che odorino buono….. ), poi ho iniziato a rallentare, a sbirciare, a farmi tentare…
Come un gatto che deve venire a mangiare dalle mani di uno sconosciuto, la prima volta che ho comprato il pesce da Patrizia l’ho fatto quasi scappando… un piede dentro ed uno già fuori… toccata e fuga…
Vi ricordate l’Azzurro di queste Alici ?
uuuuuuuuuu… il sapore del pesce fresco è ineguagliabile!
E poi da Patrizia il pesce te lo puliscono, se lo chiedi, te lo sfilettano, te lo preparano, ti danno anche i consigli giusti per cucinarlo…. tutto sommato il prezzo è quello giusto… e così, fra una chiacchiera e un cartoccio di pesce, fra una frittura mista e le alici marinate… eccomi, sono stata catturata!
Questa donna mi ha presa letteralmente per la gola!
O no, non rinnego di certo “ Lo sciocco pesce ” che avete letto, ma vogliamo mettere con “ Le mormoranti mormore” che ho cucinato dopo?
Quindi, in primis aspettatevi un bel post, solo Fish on, in second place, now can vent suit that I had repressed the kitchen!
GrandeGatto is also happy with this new vein in the mine kitchen and took the opportunity with full hands ... in fact, a large mouth!
And we come to the cod!
from there we started, but I always turn the "immense" and then go back to the point!
The cod dell'ArchiCuoco!
The ArchiCuoco, in fact, is one of my bosses, a great architect with a passion for cooking.
Over coffee the first morning ( first and foremost a coffee ... then it works! ) often talks about cooking, what you have prepared the night before, what you cook today ... and exchange recipes.
Or rather, he to me that I then try the recipes.
In one of these one-way exchanges, a day that Patrick I had "passed under the table" a soaked cod that seemed to speak, the ArchiCuoco me "whispered" this recipe ( ArchiCuoco The Whisperer at micepalline. ... Reminds me of something ... )
ingredients for two people:
Proprio una ricetta come quelle che piacciono a me!
Veloce veloce, pulita pulita.
In una padellona ho messo la cipolla tagliata a fette sottili, i pomodorini, il baccalà tagliato a pezzi grossi ( ne sono venuti 4 pezzotti ), l’uvetta ( fatta rinvenire in un pochino d’acqua tiepida ) i pinoli e un peperoncino.
Coperto e fatto cuocere a fuoco basso.
Il sale lo aggiungiamo a fine cottura, perché con il baccalà non si sa mai.
The recipe says to add a little water because the good thing is finally soaked in sughino, but we have spent the canned tomatoes with their liquidino.
The cod cooks fast, so it's perfect for us who come home late (around 20:00 ) and cold.
time to change and is ready on the table!
a nozzle of white wine (a glass for virtually GG), a slice of bread soaked in sughino ( that deserves the oscar of sughini ) a fruit and sleep quickly satisfied and happy!
Cooking fish is wonderful, do not you think?!
a triple all'ArchiCuoco Hooray, good fish to sell and who knows!
And while the Ogheddu uragatto, satisfied with his public appearances, scans a box found "by chance" on the carpet, we fall back in good order for the weekend, happy to be able " in the corner "to stop this fast ( oooops! this silence ) forced.
nasinasi fish
ps waiting for the post dedicated only to them this is the address where you can find The Fishery Patrick :
Borghesa Via Lucchese 43
00146 Rome
... if you do not live in Rome ... as I'm sorry!
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