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.
Bavette al tonno fresco. I’m not sure where this dish originates, but it feels like a Sicilian recipe due to the inclusion of tuna and pine nuts. It’s quite economical too as 200 grams of tuna feeds four people. My problem now is trying to think of a way to use up the other 800g I bought at the fish market this morning. I couldn’t resist, it was €2 a kilo 🙂 Serves 4.
Bavette with tuna ingredients
320g bavette (or spaghetti or linguine) I used bavettini – a smaller version of bavette
100g cherry tomatoes – halved
2 anchovy fillets – chopped
20g pine nuts
70g good quality black olives
200g fresh tuna – cut into small cubes
Zest of 1 lemon
1 clove of garlic – finely sliced
1 shallot – finely sliced
1/2 glass white wine
Fry the shallot and the garlic in olive oil until it starts to colour.
Add the anchovies, half the pine nuts, the olives and the tomatoes. Cook for 2-3 minutes.
Add the capers and tuna. Cook for a further 2 minutes.
Add the wine and allow to reduce a little.
Remove from the heat. Add the lemon zest, parsley and the rest of the pine nuts.
Meanwhile cook the pasta until al dente. Drain and add to the pan with the tuna. Return to the heat and mix well. Allow the pasta to take up the flavours for a minute or so, remove from the heat and serve.
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
Ragù per pasta al forno. This is used for many dishes – lasagne, baked ziti etc. There are many recipes, but the proportion of meat to tomato is always similar. One of the most common mistakes people make is to add too much tomato. If you have time, the flavour improves if you make it the day before and leave it in the fridge overnight. Enough for 4-6 portions of pasta.
300g minced beef
75g carrot, finely chopped
75g onion, finely chopped
50g celery, finely chopped
100ml dry white wine
3 tbsp olive oil
Salt and pepper
Heat the oil in a pan and add the onion, carrot and celery. Fry gently for a few minutes until the onions start to go translucent.
Add the meat and break up with a wooden spoon. Cook until it is well browned.
Add the wine and continue cooking until it has almost completely evaporated.
Add the passata, season with salt and cover.
Cook very slowly for at least 2 hours. Add a little water if it starts to dry out.
At the end of cooking, season with freshly ground black pepper.
Coniglio alla Cacciatore or Huntsman’s Rabbit. When I lived in Bergamo the Sunday lunch was usually roast rabbit with polenta. I was regularly woken at seven in the morning by my neighbour grinding his polenta under my bedroom window. I’m sure he did it on purpose (we didn’t get on that well 😉 ) I see that rabbit is coming back into fashion in the UK, so I thought I’d share this recipe. It’s not roast rabbit, but another common Bergamasco dish. You can use any type of mushroom, even porcini if your bank balance will stand it. Serves 4
Rabbit with mushrooms ingredients
1 rabbit cut into portions
400 g mushrooms
100 g passata
1 stick celery
1 clove of garlic
1 tbsp chopped parsley
1 tbsp flour
100 ml chicken stock
1 glass dry white wine
5 tbsp olive oil
Salt and pepper
Chop the carrot and celery into small strips and thinly slice the onion.
Add to a pan with 3 tbsp of olive oil and cook over a medium heat until the onions start to go translucent.
Add the rabbit pieces and brown. Sprinkle them with the flour.
Thinly slice the mushrooms and sautè them in a separate pan with the rest of the olive oil and the whole, lightly crushed clove of garlic. Cook until they are well coloured and start to give off their juice.
Add to the pan with the rabbit and add the wine. Cook over a high heat until the wine has reduced by half.
Add the passata and stock, season with salt and pepper. Cover and cook for about and hour over a low to medium heat.
This is another recipe from Tiziana (many thanks). This one of the most common ‘Sunday lunches’ in Bari. I think it’s known as “Sunday gravy” in the Sates. The recipe doesn’t give very precise measurements as it depends how many people you are cooking for and your personal taste. As a rough guide allow 2-300g of meat per person. Tiziana usually serves the ragu with orecchiette, but you can use your favourite pasta. Serve the meat separately as the second course.
Ragu alla Barese ingredients
Thin slices of meat (you can use beef, veal, pork, or horse meat),flattened with meat mallet
Pieces of lamb (preferably on the bone)
Lardo(salted lard) or prosciutto fat or fatty pancetta
Chop together the lardo, parsley, garlic, pepper and pecorino to make a coarse paste.
Place a little of the paste in the middle of each slice of meat. Roll up and secure with a toothpick.
Take a large pan(NOT nonstick) and add the onion, some olive oil, the meat rolls, the lamb pieces and half a glass of water.
Cook over a high heat making sure that the meat catches on the bottom of the pan but doesn’t burn. Scrape the pan frequently with a wooden spoon. This is an important step as it contributes a lot of the flavour of the sauce.
Add the wine and allow to evaporate
Add enough passata to cover the meat well
Cook over a very low heat until the meat is tender. (A slow cooker would be ideal)
A few minutes before the end of cooking, season with salt and pepper.
For the best results, allow to cool, refrigerate over night and reheat the next day.
When you are ready to serve, remove the meat and keep warm.
Serve the sauce with pasta as the first course followed by the meat as the second course.