| Vincent Scordo is an Italian American who writes all about Italian food and life. He believes in the Italian Life for Everyone! >> |
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Making fish doesn’t need to be complicated and the following Baked Fish with Breadcrumb Topping is one of the easiest ways to prepare fillets of fish. Our baked fish with seasoned breadcrumb recipe works with any firm flesh white fish including flounder, sole, cod, etc. The key to the dish is making your own breadcrumbs (including parsley, dried oregano, lemon zest, salt [...]
Baked Clams Oreganata can be found on most Italian American restaurant menus and when they’re prepared well (with high quality ingredients) they are an excellent way to consume fresh clams, outside of on the half shell with a squeeze of lemon and a dash of Tabasco. Our family feasts on Baked Clams Oreganata during the holiday season and they are fairly [...]
To say that the sea is important to the Province of Calabria would be a considerable understatement. In fact, the sea is probably the single most important geographical attribute in all of southern Italy where, in some places, it’s a little over 30 miles from one side of the peninsula to the other; e.g., from the Tyhrrenian to the Ionian in Calabria. [...]
It seems that fried foods have a special place in most of the worlds culinary traditions and Italy is no exception. Travel to any southern or northern province in Italy and you’re bound to find an abundance of frittura or fried delicacies from expertly fried fish (such as the ubiquitous Fried Calamari or Frittura di Calamari) to arancini, mozzarella in [...]
I like to think of Sea Bass as the chicken breast of the sea. That is to say, sea bass has a mild and clean flavor and is suitable for many dishes and preparations. Sea Bass differs from Mediterranean sea bass (branzino), black sea bass, and stripped sea bass in that it’s actually mislabeled; sea bass is ”drum” fish as Chilean sea bass [...]
You can make fish fritters out of most any fish (including the leftover kind), but our favorite is Salt Cod Fritters or Frittelle di Baccala We like salt cod because it shreds or flakes easily and has a wonderful salty flavor profile that lends itself well to the frying method. Dried and salted “salt cod” is sold in whole pieces [...]
Head to Bagnara Calabra, located on a tiny sliver of the Tyrrhenian coast, during the month of July and you’ll encounter the swordfish sagra (or festival of the swordfish) to honor local fisherman. The Bagnarese fishermen have been catching swordfish for over 2000 years and recently with illegal nets (as opposed to traditional spears) which has cast a negative shadow over the art [...]
Grilled calamari or squid is a great alternative to fried calamari and is ideal for the summer months. My favorite way to prepare fresh squid is to marinate a few pounds of the well cleaned fish in lemon juice, parsley, et. al. and then quickly cook on an outdoor grill (the smokey flavor derived from a wood burning fire compliments [...]
Monkfish and Scallop Seafood Risotto Don’t you hate it when you head to the market and pick up some great ingredients only to arrive home and realize you forgot an essential item? In our case, we discovered some wonderful monkfish (or headfish) and large diver scallops at our local market and were all set to cook up a wonderful pot [...]
Best Canned Sardines We love, high quality, canned fish and we think they are one of the culinary world’s secret weapons, especially when a home cook doesn’t have access to a wide variety of fresh fish. In fact, in our book we’d rather consume superb salt/olive oil cured sardines, anchovies, tuna, etc. than a fresh fish like Talapia any day [...]
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