Quote:
Originally Posted by foxfish
I just love your terminologies like - 1 "nut" of butter - so good I am going to use that from now on 
Sounds good my friend. |
He he, it's my own imaginative english language reinvented
In Italian we call it this way:
una noce di burro, it's a bit of butter as big as a nut.
Now here's a
second recipe for a creamy, no tomato fish sauce, good with every "poor" fish (for poor fish, pesce povero, I mean all the fish whose taste is not exactly delicuous: wrasse, moray eel, torpedo, skorpionfish et cetera).
Spaghetti alla crema di Tordo/Marvizzo
Spaghetti with creamy Wrasse sauce)
Ingredients:
same of the previous above, but no tomato and no parsley and less wine (just half glass). Just get hand of two spoonfuls of cream, a pick of nutmeg spice and grated lemon skin. The sauce gets ready in 5 minutes.
How to proceed:
1)Fillet and chop the wrasse
2)Heat the garlic and onion in a pan with the nut of butter and a thin film of oil till it runs blonde.
3)Add the wrasse meat and mix
4)pour a half glass of wine
5)add the anchovie, a pick of salt, pepper and nutmeg
6)when the wine has steamed off, add the cream and let melt for two minutes. Sauce ready!
7)add the pasta (spaghetti or, even better, short pasta like
Maccheroni or
Penne) and let it mix on fire for one minute, mixing to avoid burning.
8) Grate the lemon skin above (no juice, just the outside skin of the lemon grated).
READY!
