Blue fish
CULINARY LIBRARY - Blue Fish
From the alice to the saber, from the appetizers to the impressive main course.
AUTHOR: DE GIUSEPPE Raffaele
DESCRIPTION:
The term does not indicate a zoological species but rather a product category. It groups together some inhabitants of the sea who are apparently very different from each other but are united by certain characteristics. Anchovy, sardine, amberjack, saberfish, mackerel, mullet, tuna, swordfish and bonito share the color of their backs (a beautiful dark blue) and a series of qualities that make them particularly beneficial for Health. This is truly a bonus because foods this tasty and versatile rarely make it to the table with the approval of nutritionists. There's fun to be had and with the guidance of Raffaele De Giuseppe even the most inexperienced will find the recipe to start a sea of goodness. They can start from its delicious proposals for aperitifs: spicy anchovies, mullet croquettes, sardine skewers... Once you have gained a little confidence with the raw materials, veils of steamed swordfish, bucatini with tuna belly, roulades will become very possible of mackerel... before moving on to the paccheri stuffed with scabbard fish, the amberjack fillet with Colonnata lard or the terrine of mackerel and flowering capers.
Binding: hardback
Pages: 64 pp
Illustrations: color photos 32
Place of publication: Lodi
Year: 2009
Italian language
CULINARY LIBRARY, Viale Genova 2B, 26900 LODI
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