0 Cop CAPRI 25 - Caesar Augustus

L’offerta
di pietanze
di pesce
nei ristoranti
dell’isola
è molto ampia.
The restaurants
on the island serve
a huge variety
of fish dishes.
anche marinate con il limone o cucinate con
il pangrattato. La vera squisitezza sono i ciacianielli,
in italiano bianchetti, mentre il prodotto
più trendy che si ricava dalle alici è la
colatura, una salsa di pesce che i roma- ▼
AS BLUE AS A ... FISH
by LUCIANO PIGNATARO
Tips on how to cook one
of the mainstays of Capri’s
cuisine
Aggiungetevi un mestolo dell’acqua di cottura della pasta e un pizzico di
sale. Fate cuocere i paccheri al dente, scolateli e saltateli in padella con il
sugo. Decorate ogni piatto con tre spunzilli e una foglia di basilico.
Paccheri con tonno e peperoncini verdi
Ingredienti per 4 persone: 400 gr di paccheri, 400 gr di tonno fresco, 5
peperoncini verdi dolci, 16 pomodorini del piennolo, olio extravergine di
oliva, 1 spicchio di aglio, sale q.b.
Fate rosolare uno spicchio di aglio in un grosso tegame con dell’olio
d’oliva, tagliate a grosse rondelle i peperoncini verdi dolci e lasciateli
appassire per qualche minuto con i pomodorini tagliuzzati e il tonno
precedentemente sfilettato. Fate cuocere il tutto per un quarto d’ora
circa. Nel frattempo portate a cottura i paccheri in abbondante acqua
salata e, prima di servirli mantecateli per un minuto in padella con la
salsa di tonno.
Spaghetti con colatura di alici
Ingredienti per 4 persone: 400 gr di spaghetti, 2 cucchiai di colatura di
When you sit down to eat after your trip to
the market you can be sure of one
thing: bluefish will always be freshly
caught in the Mediterranean. Although many
Neapolitans may consider sea bass and gilthead
the finest fish to be caught in the Gulf’s waters,
the tiny anchovy, bluefish, little tuna, and grey
mullet reign supreme in local sea cuisine.
Cianciola e orto, “fishing boats and vegetable
gardens”, is the winning combination, that’s why:
after some fruit and vegetables, you set off in
your little boat to fish near the Faraglioni, making
sure that you only cross the stretch of water
between the marina and Punta Campanella on
calm sunny days so as to avoid unpleasant
surprises. The traditional local diet was mainly
vegetarian completed with quails caught on the
slopes of Monte Solaro, goat meat and the fourlegged
inhabitants that gave the island its name
and humbler though tasty fish that went down
well with the vegetables grown on the terraces
dug out of the rock.
The expression “bluefish” does not actually refer
to a specific category of fish and is a generic
term a bit like “seafood”. These fish get their
name from the dark bluish-green colour of their
backs while their bellies are pale silver. Fish
belonging to this category are the gar fish,
Spanish sardine, anchovy, needlefish, Spanish
mackerel, sprat and horse mackerel. A number
of other fish are also considered part of this
group by virtue of their colour, despite their lack
of similarity in terms of size or shape; they
include the albacore, little tuna, bullet tuna,
dolphin fish, bonito, swordfish and tuna fish.
As we all know by now, bluefish contain oils
mainly composed of unsaturated compounds,
the most famous of which is Omega 3, believed
by modern science to be extremely important for
the development of the brain and protection of
heart and arteries. Fresh fish – which can be
recognised by their bright eyes, shiny skin and
red gills – provides a good supply of vitamin E
and B as well as minerals like selenium,
phosphorus, fluoride and iodine. It is an
antioxidant-rich food. How should we store blue
fish? Being a fatty fish it must be stored correctly
to prevent it from deteriorating: it should be
gutted and washed before being placed in the
refrigerator or freezer (preferably wrapped in
cling film or in a lidded container to prevent fishy
smells). It can only be frozen at home if you buy
it fresh then immediately put in the freezer. But
make sure you eat it within three months
because its fat content doesn’t make it suitable
for longer storage.
Main species
Various species of fish belong to this category.
The most well known is the anchovy, a “poor”
fish that can be prepared in a vast variety of
ways. Anchovies are often prepared in oil or
salted, but they can also be marinaded with
lemon juice or cooked with breadcrumbs. Other
speciality dishes are ciacianielli, or whitebait,
while the gourmet food product of the moment is
colatura, similar to the ancient Roman
garum, a strongly flavoured sauce made
mackerel, silver scabbard fish, sardine, ▼
alici, 2 cucchiai di olio extravergine di oliva, prezzemolo, 1 spicchio di
aglio, pinoli e noci (a piacere).
Fate bollire l’acqua per gli spaghetti. Nel frattempo preparate il
condimento a crudo: in una zuppiera mettete l’olio, la colatura di alici,
l’aglio schiacciato a mano e un po’ di prezzemolo tritato. Ricordate di non
aggiungere sale all’acqua di cottura. Scolate gli spaghetti al dente e conditeli
nella zuppiera. A piacere potete addocire il piatto con pinoli o noci tritate.
Tubettoni con alici fresche, capperi e pomodorini
Ingredienti per 4 persone: 300 gr di tubettoni, 400 gr di alici fresche, 1
spicchio di aglio, 50 gr di capperi, 300 gr di pomodorini freschi, olio
extravergine di oliva.
Preparate una salsetta fresca con i pomodorini tagliuzzati, dopo aver
fatto soffriggere uno spicchio di aglio in una padella con dell’olio.
Aggiungete i capperi e le alici fresche avendo cura di lasciar cuocere e
insaporire solo per pochi minuti. Fate cuocere i tubettoni e una volta
cotti fateli saltare in padella con la salsa di alici. Servite il piatto ben
caldo.
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