A Sharing Table: 4 Fish Recipes from my Husband

What a summer. Or… actually, I should say: what a year!

I’ve been saying I need to take a break since last December, but every week I need to postpone to the following one. Life has been good, it’s been keeping me busy but I have to say that I feel serene. Every year that passes I realize more and more how too many times we get upset for things that are beyond our control and, quite often, meaningless… and, on the opposite end, how important it is to spend time with the people that make us feel good, with the people we love. This is why, even when work or other commitments seem to take control, I make it a priority to make time for my family and closest friends.

Food tastes better when shared! A table full of colorful dishes and wine is the best view for the eyes and the soul, and the people’s chatter on the background combined with the noise of pouring liquids and cutlery… well, it’s simply the best music.

Luckily Vittorio, my husband, loves to cook and finds joy in making other people happy (and… also in receiving all the compliments 😂😂😂 !!!!). With few ingredients he is able to make the most fulfilling and mouthwatering food and when it comes to fish, he is my favorite chef.

I asked him if he was willing to share the recipes of last Sunday’s lunch and so… here they are! There were no leftovers, everything disappeared so quickly and I can’t wait for the next banquet :)

We hope you will enjoy them as much as we did. Let us know ;)

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RECIPES

MONK FISH WITH TAGGIASCHE OLIVES AND TOMATOES

Ingredients: 3 small size monk fish fillets 400 gr date tomatoes 1 clove of garlic 2 Tbsp taggiasche olives e.v.o. oilbasil Method: In a pan, heat some e.v.o.oil and a crushed clove of garlic. When the oil starts to fry slightly, remove the garlic and add the finely diced tomatoes. Let cook for 5/7 minutes and add the monk fish, lower the heat, cover and let simmer for another 7 minutes. Add the olives, cover again and let simmer for the final 7 minutes.Once ready, let them sit in the covered pan.Before serving, grind some black pepper and chop a handful of fresh basil leaves to sprinkle on top.

SAUTEED MUSSELS

Ingredients: 700 gr mussels 1 clove of garlic 1/2 fresh chili 300 gr dates tomatoes parsley e.v.o. oil

Method:

Chop half fresh chili and cut the tomatoes into small pieces. Heat a pan with e.v.o.oil, add the chili, a crushed clove of garlic, and when the oil starts popping add the tomatoes. Let cook for about 3/5 minutes and add the mussels (previously cleaned). When the mussel shells open, I turn off the heat and serve. If you like, add some roughly chopped parsley.

STUFFED CALAMARI

Ingredients:

5 small size calamari

left over risotto (risi e bisi)*

1/2 cup white wine

e.v.o. oil

*you can replace it with mashed potatoes or any mashed veg, or use stale bread.

Method:

I used some leftover Risi&Bisi (pea risotto).Clean the calamari, separate them from the tentacles and stuff them. Heat a pan with some e.v.o.oil, add the crushed garlic and when it pops, remove the garlic and add the calamari and the tentacles. Cook for 2/3 minutes and add the wine. Cover the pan, give them another 5 minutes for each side (10 minutes overall). Remove the pot lid for the last two minutes and … serve!

LEMON SOLES

Ingredients:

3 medium sole fillets

1 lemon1 clove of garlic

basil

capers

e.v.o.oil

Method:

Squeeze the juice of the lemon and add a little bit of water. Grate some lemon zests.Heat a pan with some e.v.o.oil, add the crushed garlic and the lemon zests. When the oil starts popping, remove the garlic and add the soles on the side with the skin, cook for 2 minutes and then add the lemon and water juice. Cook them 5 minutes on each side and turn off the heat. Before serving, sprinkle with extra lemon zests and chopped basil or mint. You can add capers if you like.

Grazie Vito!!!

The Chef