Since antiquity, Italian cuisine has evolved over centuries of social and economic development, with roots that go back to the Renaissance. With the discovery of the New World came the introduction of new crops such as potatoes, tomatoes, maize, bell peppers, and sugar beet, which resulted in significant changes.
Local variation distinguishes Italian cuisine, which is particularly prevalent between the northern and southern regions of the Italian peninsula. This cuisine offers a diverse range of flavors due to its widespread popularity around the world, as well as its influence on other cuisines.
As a rule, Italian cuisine is characterized by its simplicity, with most recipes containing only two to four main ingredients. Many Italian chefs have eschewed elaborate preparation in favor of a focus on the quality of the ingredients they are using in their dishes. Despite the fact that elements and foods vary from one region to the next, many of them have been combined with variations from across the country.
Italy’s coastlines, which are surrounded by water and are sun-kissed throughout most of their length, provide the peninsula with a plentiful supply of fresh seafood on a daily basis. The preparation of seafood in Italy varies according to the chef, the region, and the season. You will want to get your fishing gear out and catch the main ingredient for these three Italian fish recipes that we have discovered.
Linguine with cod and Amatriciana sauce
The throat and tripe of cod are used in this pasta dish, which is unusual for cod. These components of fish are frequently overlooked, despite the fact that they have a delicious flavor. Using cod in conjunction with Amatriciana sauce, which is made with meaty guanciale, creates an elegant and hearty dish that is simultaneously bursting with flavor and elegance on the plate.
Cut four onions in half and sauté them in a frying pan with some extra virgin olive oil to begin the preparations for this dish. After that, you can add the sliced guanciale and continue to stir continuously until the mixture is slightly colored. Before adding the fish, deglaze the pan with some white wine and allow it to reduce by three quarters. Following the addition of the fish to the ingredients, cherry tomatoes and passata should be added.
In the meantime, cook the linguine in salted boiling water until al dente, about 5 minutes. When the pasta is finished, drain it and blend it into the sauce. Extra virgin olive oil and lime juice should be added to the mix.
If you want to serve linguine on an authentic Italian plate, use a fork to create nests of linguine and divide them. Finish with a sprinkle of minced dill and parsley for a finishing touch.
Onion ice cream with smoked swordfish and crispy ham
There are a few pieces of professional equipment required for this sophisticated starter, but each component of the recipe can be prepared ahead of time. This dish can be a fantastic addition to a dinner party menu if you plan ahead of time.
First and foremost, you should begin by preparing the fish. Place the garlic, rosemary, thyme, and salt in a blender and blend until well combined. Marinate the Swordfish in a bowl with the paste for at least 1 hour and 15 minutes, making sure it is completely covered with the paste.
Then, in a large mixing bowl, combine the onion slices with the salt. Mix until the salt has been evenly distributed. It is recommended that you leave the onions for at least an hour to allow the excess moisture to evaporate. The oven should be preheated until it reaches 145°C in the meantime.
On a baking sheet, arrange the Parma ham slices in a single layer and bake for 1 hour on low heat until the ham is dry. As soon as they are dry and crisp, place them in a cool place to keep them fresh for later use. To remove the salt from the onions, run them under cold running water for a few minutes. Place the onions, sugar, and water in a large saucepan and heat over medium heat until the onions are translucent. Allow them to boil until the onions are translucent, about 15 minutes. Pour in the milk and stir constantly for 5 to 10 minutes, allowing the liquid to slightly reduce in volume.
Remove the pan from the heat and process the onion mash until it is smooth. Allow it to cool completely before adding the cream. After that, transfer the mixture to a freezer-safe container and allow it to freeze. Wash the Swordfish with cold water and pat it dry with kitchen paper after that, if necessary. Use a smoking gun to smoke the fish for 30 minutes at a low temperature.
Returning to the ice cream, remove it from the freezer and place it in a Pacojet machine, where it will be mixed until it becomes smooth. Cut the smoked Swordfish into thin slices later on in the process. Afterwards, cut the flatbread into four small rectangles, each measuring approximately 3 cm in length.
The final step is to arrange a piece of flatbread in the center of each plate and top with a scoop of onion ice cream. Using a few slices of smoked Swordfish, finish the dish. Using your hands, spread the crumbled ham across the plate, then garnish with nasturtium leaves, fresh dill sprigs, and edible flowers before finishing with a few drops of olive oil.
Flounder with potatoes, tomatoes, olives, and capers
According to fishermen, flounder is one of the easiest fish to catch from shore, whether by wade fishing, kayak fishing, or paddling out in a canoe. It is also considered to be one of the best-tasting fish to be caught.
This delicious and simple seafood recipe comes together in less than half an hour and serves four people. Cooking this baked fish dish is a delicious way to add variety to your midweek dinner repertoire. Ask your fishmonger to gut the fish for you if you want to make things even easier on yourself. Capers, juicy tomatoes, and olives are used to enhance the delicate flavor of flounder.
Preheat the oven to 180°C before you begin cooking the potatoes. The flounder should then be gutted thoroughly and the gills removed, while leaving the flounder’s form and skeleton intact. Remove the fish from the water and pat it dry with kitchen paper.
Prepare some salted water to boil, peel and slice the potatoes, and then blanch them for a few minutes until they are crisp-tender. Drain the potatoes thoroughly and spread them out on a baking sheet. Place the fish on top of the slices and season the dish with salt and pepper.
The following step is to rinse the capers in a bowl to remove any remaining salt. Then, combine them with the olives, tomatoes, and parsley in a baking dish and bake for 30 minutes. Finish with a sprinkle of black pepper and a drizzle of olive oil.
Your dish is now ready to be placed in the oven, where it should be kept until the fish is cooked through and the potatoes are golden brown, about 20 minutes. It usually takes between 15 and 20 minutes to complete.