Italian cuisine has evolved over centuries of social and economic developments, having roots extending to antiquity. Notable changes happened with the discovery of the New World when potatoes, tomatoes, maize, bell peppers, and sugar beet were introduced.
Italian cuisine is distinguished for its local variety, particularly between the north and the south of the Italian peninsula. This cuisine provides a variety of tastes, being popular around the globe, but also influencing other cuisines.
Italian food is generally described by simplicity, as most recipes involve two to four main ingredients. Many Italian chefs gave up elaborate preparation and focused on the quality of the ingredients they use. Although elements and foods differ from one area to the next, many of them got mixed with variations from the entire country.
Surrounded by water and sun-kissed throughout most of its parts, Italy’s coastlines offer the peninsula generous amounts of fresh seafood every day. Italian seafood preparations differ depending on chef, region and season. We have found three Italian fish recipes that will make you want to jump in your fishing pants to catch the main ingredient.
Linguine with cod and Amatriciana sauce
This pasta dish requires unusual parts of cod: the throat and tripe. These components of fish are frequently neglected, but they offer great taste. Cod makes an excellent pair with Amatriciana sauce created with meaty guanciale, providing a plate bursting with hearty flavor, and elegance at the same time.
To start preparations, chop four onions and sauté them in a frying pan using a little extra virgin olive oil. You can then add sliced guanciale and stir continuously until the mixture becomes slightly colored. Deglaze with some white wine and allow it to reduce by three quarters, before introducing the fish. After the fish has joined the ingredients, continue with cherry tomatoes and passata.
In the meantime, you can prepare the linguine in boiling water with salt. When done, drain the pasta and blend it into the sauce. Add extra virgin olive oil and lime to the combo.
If you want to have an authentic Italian plate, make nests of linguine using a fork and divide them. As a final touch, sprinkle with minced dill and parsley.
Onion ice cream with smoked swordfish and crispy ham
This sophisticated starter needs a few pieces of professional equipment, but each component of the recipe can be prepared in advance. This dish can be an outstanding option for an impressive dinner party menu.
First, you should start by preparing the fish. Put garlic, rosemary, thyme, and salt in a blender and mix them. Use the paste to marinate the Swordfish for at least an hour and 15 minutes, in a bowl, completely covered.
Then, put onion slices in a bowl and season them with salt. Mix until the salt is fairly divided. To remove excess moisture from the onions, you should leave them for at least an hour. Meanwhile, preheat the oven to a 145°C temperature.
On a baking tray, distribute Parma ham slices and place the plate, on low, in the oven for 1 hour, to dry out. Once they are dry and crisp, store them to cool down, as you will need them later. Now, wash the onions with cold running water to remove the salt. In a large pan, put the onions with sugar and water, and place over medium heat. Leave them to boil until the onions become transparent. Add milk and stir continuously for 5 to 10 minutes, allowing the liquid to reduce slightly.
Remove the pan and blend the onion mash until it becomes smooth. Leave it to cool down and mix in the cream. Afterward, transfer to a suitable container and let freeze. Next, wash the Swordfish with cold water and dry it with kitchen paper. Use a smoking gun and smoke the fish for 30 minutes.
Returning to the ice cream, transfer it from the freezer to a Pacojet machine and mix it to produce smooth ice cream. Further on, cut the smoked Swordfish into thin slices. Then, divide the flatbread into four small rectangles, of about 3 cm.
Last steps — put a piece of flatbread in the center of each plate and top with a portion of onion ice cream. Cover with a few slices of smoked Swordfish. Spread the crumbled ham over the plate, decorate with nasturtium leaves, sprigs of dill, and edible flowers and finish with a few drops of olive oil.
Flounder with potatoes, tomatoes, olives, and capers
According to fishers, flounder is one of the easiest fish to catch from shore, by wade fishing, kayak fishing or out in a canoe, and is also considered one of the best-tasting fish.
This delightful, easy seafood recipe takes only half an hour to prepare. This baked fish dish is a fabulous way of adding to your midweek dinner repertoire. You can make things even easier by asking your fishmonger to gut the fish for you. Capers, juicy tomatoes and olives complement the subtle taste of flounder.
Before you begin, you should preheat the oven to 180°C. Then, gut the flounder thoroughly and remove the gills, leaving its form and skeleton intact. Clean the fish and tap it dry with kitchen paper.
Next, boil some water with salt, peel potatoes and slice them, and then blanch the slices a few minutes. Drain the potatoes carefully and put them on a baking tray. Add the fish on top of the slices and use some salt to season the combo.
The next step is to wash capers in a bowl, in order to clean the residual salt. Then, add them, together with olives, tomatoes, and parsley into the baking tray. Use some black pepper and olive oil, as a final touch.
Your dish is now ready for the oven, where it should be kept until the fish is cooked properly, and the potatoes turn golden. It usually takes 15 to 20 minutes.