|
|
|
||||||||
|
|
|
|
||||||||||||||||||||||||||||||||||||||||||
|
My best friend Anna, who lives in Paris, always complains that I call her to early in the morning. I like to get up early, and if possible to play a game of tennis... yes, that puts me in the right mind for studies. I hope that I will be finished in two years, and will then go on to find a real job in the real world, or perhaps play the stock market? At least I will hang the literature diploma on the wall. Although I really enjoy lit, I doubt it if I will be any good as a poet (the best I can do is my translation of Foscolo), or novelist, or great researcher for that matter... I should concentrate on languages perhaps.
I met some great people here: Kathrin from the Hohenheim university (she grows bees and makes honey). Michael, who is a veterinarian, and goes with me to hunt for mushrooms - I don't like eating them really, but it's fun looking for them.
|
||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||
|
Below- my sea urchin pasta recipy, and the less daring but very simple and exquisite trout recipy!
|
||||||||||||||||||||||||||||||||||||||||||||
|
What I do enjoy cooking is Japanese, although it is not easy to do so if you live far from the sea (can you imagine what a pound of raw tuna costs here?)
So instead of the usual Sushi or Sashimi I go for fusion (after all it's what I am)
Pasta with sea-urchin sauce
250 Gramms Spaghetti
olive oil (2 tbs)
butter (1 tbs)
white wine
one can sea urchin roe (spanish) or conserved uni (same thing to be had in a Japanese store)
Cook the spaghetti.
Meanwhile heat the butter and oil slowly - you don't want to fry the butter in the oil!
Add the roe, cook for about one minute then add the wine - enough so that when mixed it gets a slightly runny sauce texture. Cook for a few minutes untill ALL the alcohol is steamed out. Pour sauce over spaghetti and enjoy.
Japanese variation - use Sake instead of White wine
French variation - add cream and a tiny touch of sugar to the sauce
Italian variation - leave out the butter, otherwise follow the recipy. When the wine has cooked, add finely chopped plum tomatoes and some parsley (no basil, no garlic - the taste of the roe is too delicate to withstand such strong competition.)
|
||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||
|
This is Yuzu sauce, which is a miracle maker and gives a touch of something special in any dish, salad dressing or whatnot. My grandmother was the one who initiated me in its use.
|
||||||||||||||||||||||||||||||||||||||||||||
|
otherwise, you probably need a Japanese friend...
|
||||||||||||||||||||||||||||||||||||||||||||
|
my favorite Restaurant in Verona, where my mom lives
|
||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||
|
|
||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||
|
Thanks for visiting my pages.
I can't offer much by way of originality, photography or content. But if there is anything you think I need to put in, or take out, I would love to know about it!
|
||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||
|
walking in venice
|
||||||||||||||||||||||||||||||||||||||||||||
|
Easy yet elegant Trout - in 20 minutes!
ingredients:
4 trouts, washed and cleaned
2 lemons, cut in half (4 halfs, each with the tip cut off), and one lemon left whole.
2 garlic cloves cut in half lengthwise (so that makes 4 long garlic wedges)
1small jar of trout roe (if non available use salmon roe, which is a bit more fishy).
the jar should be in room temperature, since it will make the sauce and you don't want it to be too cool.
1 deep bowl with very hot water.
4 large tomatos, or 12 plum tomatos
olive oil
cayenne and black pepper
tools:
food processor or blender
oven
baking pan lined with baking paper or foil
Cook:
Turn oven to high heat.
Place whole lemon and jar of trout roe in bowl of hot water, and leave them there to warm up nicely.
Place lemon halvs on baking pan, cut a small slit in each and place the garlic wedge so that it rests lengthwise in the slit. Sprinkle with salt, cayenne and black pepper.
Place each trout on the lemon half so that it barely (if at all) touches the pan.
Cut slight a slight x on bottom of each tomato. Place in pan, next to the trout.
Put pan in oven, which by now should be nice and hot.
Now make the sauce:
Squeeze the by now warmed up lemon, put the juice of this lemon with the trout roe and some caynne pepper in the processor or blender and whip till creamy. Add olive oil very generously but a bit at a time, untill the whole thing thickens and becomse a pink cream.
When the fish is ready (after 15-20 minutes in the oven) put a generous dollop of the trout-roe cream on the bottom of each plate, place a trout - still with the lemon 'base' holding it up in the middle of each plate (the trout should be easy to pick up with two tablespoons). Peel each tomato and use one tomato per plate as garnish (the skin will be easy to pull off, leaving a nice fleshy red fruit). Garnish with a green leaf of some sort (basil, twig of parsley, chervil, a chive or two etc). The trout will seem to swim amid a pink sea.
Voilą!
|
||||||||||||||||||||||||||||||||||||||||||||
| page created with Easy Designer |