It’s ages since I did some cooking-blogging. I really regret not taking pictures of some recent dishes, especially the Seafood pizza I made. I’ll take a pic next time, I promise.
- obtain premium marinara mix from the local fishmonger (never frozen, lots of yummy bits including large prawns and mussels and chunks of salmon and tuna from mine).
- spread on pizza base on top of garlicky Napolitano sauce, along with feta cheese, Kalamata olives and a few anchovies for extra saltiness.
- cover with shredded mozarella/parmesan mix, and place in very hot oven until the cheese is fully melted and just starting to crisp in spots.
- serve with Pinot Grigio or a soft Sangiovese or Lambrusco.
I’ve also picked up a few little tricks that I’d seen for years on the telly without appreciating just how much difference they make:
- milk for cappucinos froths so much better if you put the metal milk jug into the freezer when you switch the coffee machine one, so that when the frothing milk hits the cold sides of the jug it gets extra agitated
- smooth as silk carbonara sauce: whisk like mad! Not just the egg before adding it, but also while slowly dripping the beaten egg into the sauce.
- perfect parsley sauce for fish: add extra flavour to the roux to avoid blandness- I sweat garlic in a mixture of truffle oil and olive oil before I add the flour, then once the roux is smooth I add salt and then a teaspoon of strong Dijon mustard and a tablespoon of good sherry, before adding the rest of the fluid to make up the volume required (I add the parsley itself just as I turn off the heat). Yummo!
I’m thinking that next time I make the seafood pizza I’ll brush the pizza base with just a little truffle oil before I smear on the tomato pizza sauce. It may be too much – I’ll report back.
Anyone else want to share their star recipes?