Paccheri al coccio

Gurnard is a very popular fish in Italy since its firm flesh is well suited to soup and stew.  I wanted to prepare something more springy so I decided for this simple pasta recipe.

300 gr paccheri Gentile (serving 3)
800 gr gurnard (fillets 350/400 gr)
Cherry tomatoes
Fresh parsley
Evo oil
Salt
Red chili flakes


Put some evo oil over medium heat with the fish head after 10 min cover with water and some celery, cooking for 30 min. Then filter water and save it. Fillet the gurnard and set aside.

In a pan put some evo oil and a clove of garlic, add the tomatoes and cook for 8/10 min with some spoon of fishy water afterwards add the gurnard fillets (350/400 gr) and cook for 20/30 min .

Cook the pasta in boiling water adding the fishy water too and when the pasta is very al dente, finish for one minute the cooking into the pan with sauce.



Serve with some fresh parsley and red chili flakes.

Branzino all'acqua pazza

Acqua pazza, literally crazy water, is a light broth, especially prepared in South Italy to oven bake fish.

This broth is perfect for white fish (sea bass, sea bream, snapper, monkfish, tub fish). It is very light but deeply tasteful.

1 sea bass

unpeeled clove of garlic

10 cherry tomatoes
white wine

parsley sprig
thyme sprig

salt

evo oil

Preheat the oven to 200 C. Set the fish in a oven pan with the cherry tomatoes, the unpeeled clove of garlic (I prefer unpeeled because I do not like the strong garlic taste for my broth), some parsley and thyme sprigs, salt, evo oil and 1/2 glass white wine and cook for 20/25 min.

Fillet and serve with the warm broth.

Tagliatelle di kamut con melenzane

This fragrant, healthy and very rapid recipe is the best reward after a long work day.

160 gr kamut tagliatelle (serving 2)

1 big eggplant, diced

10 cherry tomatoes

fresh basil

parmesan

salt

evo oil

Chop the cherry tomatoes and dice the eggplants.

Cook the pasta in hot, salted boiling water whilst in a hot skillet put the eggplant dice and cook until brown and crispy (around 10/15 min).

Strain the pasta very al dente and toss in the skillet with the eggplant and the cherry tomatoes and 2 Tbs parmesan, evo oil and some pasta cooking water, if needed.

Garnish with some fresh basil.



Pomodorini al forno

Let's honor the name of this blog: pummaroo' (tomato) with another red recipe!

This is a delicious side dish or a perfect pasta sauce.

500 gr cherry tomatoes
a clove of garlic
fresh basil
thyme
sage
chives
ginger
evo oil
salt

Wash the tomatoes and season well with salt, 3Tbs evo oil, garlic, fresh basil, thyme, sage, chives and a pinch of ginger. Mix with your hands and set aside, covered for 30 min.

Preheat the oven to 180 C. In a baking pan lay out the tomatoes and cook for 30/35 min.



Pesce spada sciué sciué

In Neapolitan Sciué Sciué means easy, fast and quick!

I love cooking fish in a very easy way to keep all juices and nutritional facts intact.

Swordfish is low carb but full of protein with an unmistakable, meaty and firm flavour.

2 slices of swordfish

15 cherry tomatoes

ginger

tabasco

1 garlic clove

olive oil

salt

parsley stalks

Prepare a marinade with olive oil, ginger, the garlic clove chopped and some tabasco drops into a shallow dish and mix well. Add the swordfish, turning to coat, and leave to marinate for 10 min.

Set a skillet on the stove over high medium heat. Drain the swordfish and discard the marinade, when the skillet is very very hot, put the fish into the pan and lower the heat.

Add the cherry tomatoes sliced, the salt and cook for 6, 7 min each side (time needed depends on slice thickness).

Garnish with parsley stalks and olive oil.