spending is always a hindrance, especially when you attend the supermarkets themselves, without anything new and always something I needed and I can not find.
Then ... I have a problem, not really clearly stated, but I think if anyone has noticed ... Well, I hate programming.
I hate having to decide on Saturday morning what I want to cook the next day.
buy the generic eggs, butter, sugar for sweet, but often do not buy anything specific.
Someone tell me baffled, "and that's the problem?"
I wrong!
Why? I do not know and maybe I will not know, maybe because the day before deciding what to cook on a day of freedom, is a deprivation of liberty itself, a limitation on the edge of my imagination.
Then there is also to say that I trust my pantry, my refrigerator and maybe more of my creativity in the kitchen.
fact is that yesterday morning I did not want to think about the lunch on Sunday and last night I said to myself:
good time ... there will be fish, which goes badly there are already breaded chicken fillets in the fridge ... and then ... I have put that chance and also fresh bonito ...
12:00 am spending fruitful:
- Sepia
- fillet of bonito
- Shrimp
But ... Go to order:
A beautiful sepia great
12/15 tomatoes or chopped tomatoes + 2 tbsp tomato puree
garlic, parsley, olive oil, salt and pepper fresh Cavatelli
Having already stripped clean and cut the squid into pieces;
In a saucepan from terracotta brown in olive oil garlic and parsley with a few whole peppercorns (I flatter myself that they serve to soften the squid).
Add the squid and let it brown, I added the chopped tomatoes and seasoned oil after you've added boiling water to cover the squid and let it cook about half an hour making sure that not too dry and I added the salt halfway through cooking.
need to keep a pan of hot water always ready.
will serve at the time to cook pasta.
is because the news is this:
the case of fresh cavatelli not trivial and cooks them in salted water, but the water would add to the sauce of cuttlefish (also contained in proportions because I do not want to water down the total) and they us to cavatelli. In practice
cavatelli cook in the sauce.
Or better coculiscene "as they say to us.
cook together, as if that "Cococcia" heard firing in both the noise and chatter that you do with the squid, tomatoes and garlic and peppercorns ... inevitable "Lu bbeddrusinu" (Parsley each soup).
Cooking requires assistance.
You do not want to miss the latest gossip of the pan and then ...
"Li yourself the trouble ... I pignata sape sulu Cucchiara about them the air,"
("The difficulties of the pan are known only to the spoon that stirs the" ancient and well-known proverb Salento)
Anyway, what I want say that we must pay close attention to the mood of the piñata, the pasta should be cooked in the liquid, if it is not just cooking, it is too ... you ruined the meal by serving a "Quixote" (gruel) that the family on Sunday certainly did not appreciate and is not thinkable or expected to draining the pasta. When tasting
cavatelli are right, turn off the stove and before Serve seasoned with a handful of fresh parsley if you like. Last
wisely: Be careful of peppercorns!
in cones ... you spoke ill of their own!
bonito A nice clean and fillet
A celery
4 lemons (at least 1 untreated)
oil, salt and pepper
Most good fishmongers will clean there ever bonito as they should!
You must pass it, remove the red parts and those that appear more filamentous and any remaining bones or skin, and feel free to give the cat that does not convince you.
rinse under running water and allow it to drain;
Cut it into pieces and let marinate in the juice of 2 lemons for half an hour (having the lemons, as well as juice, I also used the slices of lemon with the skin) after I deleted all the juice that had pulled out, dark red, I drained it again and for good.
Meanwhile, I rinsed and cut into small pieces the celery along with the tender leaves.
I dressed with olive oil, salt and pepper.
I once dressed with the juice of two lemons, the other fish and This time I added oil, salt and pepper.
I added the celery, stirring well and I cook for half an hour.
I decorated with slices of lemon.
A delicacy. Prepare and eat the fish without the neighbors noticing, you can not fool the squeamish diners by saying that the fish is raw
(lies essential to feed their children something more healthy)
Shrimp
oil, salt, lemon and parsley
Rinse the shrimp under the water and deprive della testa e del guscio.
Per farlo bisogna essere bravi. In pratica staccando la testa si dovrebbe tirare via il filino nero (forse l'intestino) ... ma non sempre riesce... allora per non sventrare il gambero si interviene sulla parte superiore del gambero con la punta di un coltellino affilato, scendendo fino a sotto al filino nero e sollevando delicatamente per asportarlo, possibilmente tutto intero.
Non sono riuscita a buttar via le teste ed i gusci.
Ho velocemente buttato tutto in padella con l'acqua insieme ad un pezzo di cipolla, carota, prezzemolo e sedano; ho recuperato un pezzetto di palamita che avevo scartato per le spine e qualche pezzo di seppia e giacchè un limone che avevo spremuto.
And just because it did not seem real that you have cooked fish and do not have the house "Spuzzunata" (smelly) fish, I prepared this fast fish stock for future reference.
(now rests in a container in the freezer waiting for the next impromptu risotto)
The raw shrimp are seasoned with olive oil, salt, lemon and parsley.
describe the taste ... is not a trivial matter.
Ma .. should be made a precondition:
a child often accompanied my father to the fish market, but more often we go when the Gallipoli " scindene the trawlers" that is, when the vessels return to port setting of the sun;
and right on the quay there is a bustle of people apparently disinterested strolling on the wharf where fishing boats dock and where "the piscaturi", landing at the end of the day, they decide whether to sell or bring home the " eat."
The " eat" is nothing but a tip in nature, half a bag of fish that the fisherman brings with it, the fish may be less valuable at times to cut small and often the fisherman decided to sell that night because he wanted to eat or go to buy sausage a pizza. Often it is fish mbiscu (mixed).
one time the wife expected her husband to come back to prepare for dinner and perhaps also why they say "eat"
So ... most who walk with their hands in their pockets, or eat ice cream lemon Gigetto, pretend to be disinterested, but they are not, are only interested in pulling with the price, you'll save by buying on the platform in the marketplace and know that fishermen, after a day's work (I'm out of bed at 3) can not wait to go home, take a shower and go out to make a walk before dinner, sipping a beer on the bar door, I said so that this ritual is staged between the client falsely disinterested (often popputu, "that is coming from the neighboring country town) and the fishermen in green rubber boots, jeans, turtleneck (now using the batteries, goodbye old blue cable-knit wool sweaters) , the ever-present hat and the cigarette landing.
is contracted: the fisherman takes him the envelope open with both hands to show the contents, shoot:
" cumpà rrecalati suntu, to pound you rrobba nc'è: mabrluzzi, trije, scorfini and cu them Cambira Puru na beautiful torches Ianca you fry "
(shown is a gift, there are two kilos of fish: cod, redfish and mullet and shrimp for frying).
to me when I was growing up this bargain made sense discomfort.
almost hated my father in those moments and pitied the poor fellow came back from work.
I've always been on the side of the weak.
At that juncture there was always, always I swear, the old fisherman who raised his right hand and holding three fingers between the raw shrimp into his mouth to the astonishment of strangers and children.
I found it a pity! Not to the shrimp was raw ... but to myself.
I grew up thinking of the lunch and dinner like a huge undertaking and I would have happily escaped.
I was picky and arrogant, always pale and appetite.
lunch and I do not chew my father before me, not surprisingly overlooked, because I had to stay under his gaze accuser, with a stern (and angry) forced me to chew. When he lost his patience
threatened me: "You build a motor that forces you to chew, I'll apply it to his mouth as a braces (my cousin had the equipment and I also wanted to) and if you do not chew, He makes you chew the same, so you bite your tongue! "
Who does not know my father can have a laugh.
But my father knew and still knows how to build and fix everything.
terrorized And I believed him.
I hated liver, nerves strictly meat roasted over an open fire which was to be cooked but not burnt, avoiding any semblance of onion or tomato that my mother had escaped in the preparation of my plate ... What do you feel when they see a bearded fisherman who swallow a raw shrimp or cuttlefish?
That child grew squeamish ... around age eight he began to prepare itself with the fresh egg omelette, at nine
the sandwich cap ... then he learned to eat tomatoes, turnips and peppers (the unknown) to the age of 15.
Forty years I've learned to eat and prepare meat to the blood ... and raw fish.
When the shrimp melts in your mouth, strictly better for me accompanied by fresh bread, it tastes so tender and delicate that it is spread on the palate ... but there is now, came shortly after a roundness and a fullness that is all about finding ... to me every time you think, what I missed for so many years ...!
It grows ... changing ... perhaps not improved ... But tastes change.
Domenica pomeriggio, sola in casa, stavo completando languidamente la composizione di questa torta di primavera: una base di impasto allo yogurt, c'è qualcuno che non ha ancora provato la torta con i vasetti di yogurt? una farcitura con composta di mela, panna montata e fragole. 
