Spaghetti con sardine e pomodoro delivers everything amazing about the Italian coastline all on one plate. Simple ingredients. This classic sardine spaghetti relies on honest ingredients, gentle cooking, and perfect balance. It cooks quickly, tastes deeply of the sea, and brings a true sense of coastal Italy into…
Trota all’ Udinese is all about simplicity. Just marinate a fresh whole trout in some herbs, oil, lemon juice. Then bake it in white wine until just done. It’s as simple as that. And a great recipe for those scared of cooking fish. Why Trout is Special in…
The people of Friuli-Venezia Giulia have farmed trout for hundreds of years. And this northern Italian region supplies huge quantities of trout throughout Italy. So they certainly know a thing or two about eating trout too. But it is the trota ‘fil di fumo’ (smoked trout) of San…
Thick slices of carp are generously coated in breadcrumbs and fried, before being pickled gently in a vinegar-salt-sugar pickinsolution. After four or five days, the sweet and sour juice has not only imparted its sweet and sour flavour into the fish, but it has also dissolved away the smaller fibrous bones of the fish.