Branzino all’acqua pazza. This is a very simple way to poach fish. Acqua pazza translates as “crazy water”. Just what exactly is meant to be so crazy about it, I’ve no idea. 🙂 It works best with firm, white fleshed fish. You can use fillets, steaks or whole fish. On this occasion I used fillets. Serves 4
Bass in acqua pazza ingredients
4 sea bass – filleted
400g cherry tomatoes – halved or left whole according to preference
A few sprigs of parsley – chopped
A clove of garlic – chopped
1 chilli – fresh or dried (optional)
Dry white wine
Fry the garlic and chilli in olive oil until the garlic has started to colour. Use a pan big enough to take all the fish in a single layer.
Add the tomatoes, parsley and a generous slug of white wine.
Add the fish in a single layer. Add water to bring the level of liquid up to about halfway up the fillets.
Cover and simmer until the fish is done. About 10 minutes for medium sized fillets.
Bucatini e cozze all’amatriciana. This is a new twist on the classic amatriciana. The addition of mussels works surprisingly well. It is adapted from “Sale e Pepe” which is something like the Italian equivalent of “Good Food Magazine”. The original recipe calls for guanciale, but as this is hard to find, even in Italy, this is my version using pancetta. Serves 4
Pasta alla puttanesca from Campania. The translation of the title of this dish is “whore’s pasta”! There are a lot of stories as to how it got its name, but one of the most common is that it was a dish that the working girls could quickly prepare between customers. Another version is that is was cooked in brothels so customers would be lured in by the enticing aromas. I don’t really buy that one. I think food would be the last thing on the customers minds 😉 It is a relatively modern dish, probably dating back to the end of the second world war. Both Lazio and Campania claim it as their own. This is the Campania version. The recipe comes from Accademia Italiana della Cucina.
A note about the olives. Use the best you can find. Don’t use pitted black olives as properly matured olives are too soft to have their stones removed mechanically, so they will almost certainly be green olives which have been dyed with ferrous glucomate (E151, a synthetic coal tar).
500g bucatini, linguine, spaghetti or similar
500g peeled tomatoes (fresh or tinned)
2 anchovy fillets (salted or in oil)
100g good quality olives, rinsed. The recipe calls for Gaeta olives, which of course can be green or black, but I have only ever seen this dish prepared with black olives. You can leave them whole or stone them and roughly chop. I prefer half and half.
50g capers, rinsed and roughly chopped. The recipe doesn’t stipulate salted or in brine. I prefer the salted variety
100g olive oil. This seems a lot but you need a fair amount to allow the anchovy fillets to dissolve properly. Use less if you wish
1 clove of garlic, peeled and lightly crushed
1 chilli (fresh, dried or a good pinch of chilli flakes)
Gently fry the garlic, chilli and anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved.
Remove the garlic. You can also remove the chilli if you don’t like it too hot. If you prefer a really fiery dish, crush or finely chop the chilli before frying.
Add the tomatoes, olives and capers. Mash the tomatoes thoroughly with a fork and cook over a medium high heat for 15 to 20 minutes.
Cook the pasta until al dente, drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.
Fresh filled pasta takes a bit of time to prepare, but it’s really not that difficult, especially if you have a pasta machine. Ravioli are probably the least fiddly to make, but tortellini look more impressive 😉 . Once you’ve made the first couple it gets easier. This recipe comes from Accademia Italiana della cucina. It was registered with the Bologna Chamber of Commerce on the 7th of December 1974. An authentic tortellino bolognese must have the following filling. Makes about 800g or 100 tortellini.
100g loin of pork
100g mortadella sausage (It MUST come from Bologna of course 🙂 )
100g parma ham (actually, they don’t specify that it has to come from Parma.It seems any raw ham will do)
Spaghetti all’ amatriciana. From Lazio. This is another Italian classic. Pasta with pancetta (or guanciale if you want to be really authentic), tomatoes and chilli. It is more traditionally served with bucatini, but is just as often served with spaghetti. Serves 4.
Coniglio in fricassea. There are many recipes for rabbit in fricassea but this is the simplest and most straight forward I could find. It’s basically rabbit served with a sauce made from egg yolks and lemon juice. Serves 4.
Rabbit fricassee ingredients
1 medium rabbit — cut into portions, washed and dried with kitchen paper
2 egg yolks
the juice of a Lemon
1 whole Chilli – fresh or dried
1 knob butter
Lightly dust the rabbit with flour.
Fry the pieces in a little olive oil to which you’ve added the knob of butter.
When the rabbit is nicely coloured, season with salt, add a ladle of water and cook over a low heat for around an hour and a half. If it looks like drying out, add a little more water.
When the rabbit is done remove to a serving plate and keep warm.
Beat the egg yolks together with the lemon juice and add the mixture to the cooking liquid left in the pan. Stir rapidly until you have a smooth sauce.
Top the pieces of rabbit with the sauce and serve.