Title : SANO COM UN PESCE
The eleventh title of the series, “I quaderni del mangiar sano” is dedicate to blue-fish.
Maker of product: Gian Luigi Corinto/ Felice La Rocca
Format: 11,8 X15,8
n° pages: 64
The great culinary fortunes of blue fish have very ancient origins that go back to the tables of the Greeks. Even greater lovers of blue fish were the ancient Romans who relished a special sauce made with a blue-fish base, known as garum, prepared with a mixture of mackerels, sardines, anchovies and fish guts, seasoned with salt and left out in the sun to marinade. This recipe may seem unsuited to our palate today, but the boiled meats and fish, served with anchovy sauce, or “puntarelle” in the Roman style and even the anchovy paste spread over buttered bread to make quick-and-easy canapés, are all the tasty great-grandchildren of a concoction suited to palates much stronger than ours. Blue fish is doubtlessly economical, within everyone’s reach, and available practically all year round, thanks to the abundance in our seas. For its dietary and nutritional characteristics, it has been so largely re-evaluated that it can be considered a great gastronomic resource, expressed in an endless patrimony of regional and local recipes, one better than the other, some very elaborate, others very simple, but all great-tasting and easy to prepare. It’s hard to go wrong in the kitchen with blue fish, because even simple preparations produce excellent results. All it takes is a bit of charcoal, a pinch of salt and a grill to prepare a tasty and nourishing dish. The fifty recipes the authors present, of the one thousand possible, are not only their favourites, they also represent, in their view, the typical Italian flair in cooking blue fish according to various local traditions, learnt from the mouths of fishermen and restaurant owners from various sea localities.