But here in Sicily is hot, it's already spring, and I wonder if maybe the winter has not been boycotted in favor of a fall-spring that leads us straight to summer.
Who knows ..
Maybe there's still time for us, people of the sun ..
Maybe you should resign yourself to see snow on TV or in a postcard .. Unlike the eggs of tuna, sword fish eggs have a delicate flavor is so delicate that you must be careful to connubbio .. Just limited to simple herbs, avoiding Spori strong, leaving the eggs are the protagonists of sight, smell and taste.
I buy them in Ustica, in summer, by Maria Cristina
, I make a good supply for winter. ops! sorry! spring to autumn;) ..
gr. 250 of spaghetti or linguine or Tapes Gragnano
gr. 200 eggs to swordfish
dress;
pepper;
olive oil;
grain fresh lemons;
for garnish:
toasted breadcrumbs (optional)
chopped pistachios (optional)
dress,
Pour the eggs Swordfish with brine. try to drain the jar well, maybe adding more water. Cook for fifteen minutes
eggs over low heat in covered pan, adding chilli, parsley and some salt. The sauce should be well wet, you have a good sauce to season your pasta.
Serve and sprinkle with bread crumbs and toasted chopped pistachio powder.
Maria Cristina
Shopping tips
albacore in olive oil, pesto
cucuncelli;
Cucunci oil;
Capers;
Lentils, handmade.
http://pescainsicilia.blogsicilia.it/
albacore in olive oil, pesto
cucuncelli;
Cucunci oil;
Capers;
Lentils, handmade.
participate in the contest with this recipe: fishing in Sicily |
http://kitchenqb.blogspot.com
http://pescainsicilia.blogsicilia.it/
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