"The discovery of a new dish does more for human happiness than the discovery of a star." - Jean Anthelme Brillat-Savarin
Alla Scapece is a term you’ll often see on menus in Naples and around Campania. The term and dish comes from the Spanish escabeche, which is usually a fish dish marinated and cooked in an acidic sauce. The Campanian version doesn’t diverge much Last week […]
I am living in Positano for the summer and I haven’t thought to write about it here once. I have been too caught up in Colatura di Alici di Cetara and Marina in Cucina. The former is a fish sauce from a small town near […]
The crispy skin is the most important part. And since the skin is where all the good for you omegas and stuff are– why not show it off! First, make sure that there are no scales on the skin, because that would be gross. Scrape […]
Fish in a Bag with Shrimp Cracklins (Fried Shrimp Head) I first made this recipe for dinner when I lived in New Orleans, where all the shrimp are head-on. I spent a lot of time with Louisiana seafood then, at the Creole/ Alsatian restaurant […]