From Fish Market to Table: Bagnoli (Naples) - Pozzuoli Photoshoot скачать в хорошем качестве

From Fish Market to Table: Bagnoli (Naples) - Pozzuoli Photoshoot

So you are sticking to your social bubble in these troubled times...consequently looking for someone or other to do. Well, this is my idea of a day out. 1) I organised a Photoshoot, with two cameras and a video-recorder. A scenic walk along the coastline (approximately3 miles, one way). 2) A juicy final destination: a fishmarket. Complete with its ancient Roman counterpart in the city of Pozzuoli. I'm sure by now you know where all this is heading to, after taking pictures... 3)Straight back to our kitchen to cook the fish we bought. I'll be a late, late lunch or, if you will, a very early dinner. Here is the menu. 1st course: Paccheri past with Monkfish. 2nd course: oven baked Red Snapper. 3rd course: fried Sole and Spear Fish. Sidedish: light salade (to cleanse the palate). 4th course (we can't get enough pasta): Linguine (flat spaghetti) with Clams. Wine, coffee, cakes, liqueurs... The following recipes are common local knowledge, in and around Naples. Gor 4 people, generous portions. Paccheri with Monkfish. Ingredientes: -1kg (2 pounds) of Monkfish, gutted, skinned, cut in pieces. (Heads are the tastiest part, meaty, do not waste them!). -400gr (13oz) pomodorini (cherry tomatoes, not watery!) -400gr paccheri pasta -2 clothes of garlic -Extra virgin Olive Oil -A dash of dry white wine -A sprinkling of parsley Procedure. Simmer the fish in oil and garlic, add wine (turn up heat slightly to dry out the wine)... then take the fish out, put it in a bowl, so it won't overcook. Add the chopped tomatoes to your pan. Once the pasta is 1 minute from being cooked, add it to the (big) pan with the fish (simmer for up to 2 minutes max). Sprinkle with chopped parsley (some people freeze it for the winter), serve hot. Oven cooked Red Snapper. Ingredientes: -1 big fish, about 1kg (2 pounds) -2 clothes of garlic (or less) -Rosemary -Mediterranean herb mix -Evo Oil -Lemon slices garnish Procedure. Gut, scale the fish. Rinse well. Put one or two clothes of garlic in the fish's stomach. Lie the fish to rest on oven paper. Sprinkle it with oil, rosemary, Mediterranean herb mix, slices of lemon. Wrap the paper around it so that the scents coming from herbs will engulf it, while cooking. Set oven at mid heat. Cook for 20 minutes, then take it out, open up paper, cook a little longer, as required. Do not overcook! Fried fish. Ingredients: -400gr (13oz) small soles, or other suitable fish. -Sunflower oil -Salt and pepper -White flour. We used a mix of white flour and flour from Grano Saraceno, a thicker variety, in order to prevent lumps. Procedure. Rinse the fish, then dry it well with paper. Fill the pan with oil, about 5mm deep (1/5 inch). Heat oil. In the meantime coat fish with a thin layer of flour. Fry till slightly golden. Put on a plate covered with paper to absorb oil in excess. Add salt and pepper. You can also mix the salt and pepper into the flour. Italian Salade. Ingredients. Lettuce, Evo Oil, freshly squeezed lemon juice (possibly from Sorrento or Amalfi coast, or from a friend's garden), a pinch of salt. Spaghetti or Linguine (flat spaghetti) with clams. Ingredients. -1kg of Clams (2 pounds), or mixed shellfish, in our case: Vongole, Fasulari, Lupini. -2 clothes of garlic. -Evo Oil -A dash of dty white wine. -Salt and pepper. -A sprinkling of fresh parsley. Procedure. -Rinse the Clams in water. -Put the clams in a bowl of water with a tablespoon of salt. Soak, stir lightly, change water two or three times, for a total of 2 and a half hours. This is done to get rid of any sand. Protect at all times from greedy/curious cats, if you have any! (See video). Dispose of any clams with broken shells. They could be rotten, and spoil the rest. Fry garlic in oil, lightly, till golden. Add wine. Add clams to pan. Cover with lid, for 4 to 5 minutes. The clams will have opened by then. Lift clams out of pan, so they won't overcook. Stire them. Switch off heat under pan. Start boiling spaghetti. Five minutes into cooking transfer pasta into pan (after straining it). Turn heat up. Stir pasta in pan to prevent sticking/burning. After 3/4 minutes add pepper, parsley, then clams. Serve hot. Some people take half of the empty sheets out before mixing the clams with the pasta. Handy if you don't have a big pan. Don't forget to have small bowls on the table to dispose of empty shells while eating (one each). Whoever took the worst photos gets to wash the plates.