This poached monkfish with brown butter, lemon & caper sauce makes quite an elegant little dinner for two or a posh meal for a special party.
Monkfish :: coda di rospo is probably one of the ugliest fish around. With an enormous head and oversized mouth filled with razor sharp teeth it comes as no surprise that “sea devil” is another preferred name. Yet, what this grotesque fish lacks in beauty, it makes up for in its CONTINUE READING
Calamari in umido (calamari stew) is a common recipe found throughout Italy. A similar recipe is also common with octopus :: polipo, an ingredient loved and used often in Italian cuisine.
This calamari stew is a great recipe when you want a meal that warms you up. It’s a synch to make and is packed with aromatic Mediterranean flavors like onions, garlic, white wine :: vino bianco, tomatoes, Read More
I think that good food should be simple :: semplice. You don’t need to complicate your life to eat well. Just follow this one basic rule: buy fresh wholesome ingredients based on the season.
Here in Italy, I’m picking the last tomatoes off the vine and clearing out the basil pots to make homemade pesto to freeze. This is my farewell recipe to summer before making way for Continue Reading
Ever heard of monkfish, frog-fish or sea-devil? Although the same fish, you’ll find it listed in menus under different names. Here in Italy it is called “coda di rospo” or “rana pescatrice”. Inhabiting the Mediterranean Sea, this delicious anglerfish is quite popular in dishes throughout Italy.
In the past monkfish was considered the “poor man’s lobster” for its similar taste and texture. Unfortunately, it has gained popularity in the food scene and prices are now much more elevated, although still less expensive than lobster. I love monkfish for its meaty texture and how easy it is to cook. Have your fishmonger skin the fish :: pesce and you’ll have it in the pan and on your plate in less than 4 minutes. If you can’t find monkfish, and your budgets permits it, substitute with lobster, scallops or another firm fish with similar characteristics.
Although tested and eaten in my kitchen at 9:00p.m. on a weeknight :: serata feriale, this monkfish with shaved asparagus and leeks is a recipe destined for special occasions. It begs to be served on a beautifully decorated outdoor table on a warm spring day. It’s the perfect main course to be shared with friends that you love or for a romantic meal for two.
I adore this decorated table by Dalani. It would be perfect for this fish recipe! (Photo by Dalani.)
These gorgeous spring days :: giornate primaverili make me yearn to eat outside. I love being kissed on the face by rays of sun, listening to the birds singing a melody and feeling completely relaxed when a warm breeze brushes over my nude arms. Finally the new season has arrived…happy spring everyone!
This Maple Almond Sole with Blueberry Compote is the perfect New Year’s recipe for an easy and elegant dinner at home with friends.
About 10 years ago my oldest brother Cliff was approached at a supermarket :: supermercato in New York by a cameramen who was asking shoppers for their favorite recipes. Cliff recounted the sole almondine recipe that our mom often cooked and a few weeks later was invited on Joan Lunden’s cooking show to demonstrate how to prepare the recipe.
When I was preparing recipes for my 5 day national T.V. appearance on the Italian cooking show La Prova del Cuoco, I immediately thought about this sole almondine recipe which is made with flour, butter, heavy cream :: panna, almonds and lemon. I loved that recipe growing up, although when I tested it in my own kitchen I was surprised at how much my taste buds have changed over the past few years as I’ve adopted more of a healthier and lighter approach to cooking, and for me the butter and cream was too heavy for such a delicate fish.
Therefore, I decided to lighten up the original recipe by topping the fish with a blueberry compote instead of cream and butter and I enhanced the flavors by using maple syrup and cinnamon :: cannella. It may sound like quite an unusual combination for fish, but the end result was fantastic. Both Mr. Italicano and I couldn’t stop raving on how flavorful and delicious this maple almond sole with blueberry compote was. Thanks to my mother-in-law who is the atypical Italian cook and likes to experiment with various ingredients, I am lucky to have an Italian husband who is open to unique recipes…just as long as I don’t disturb him while he eats!