This preparation is typical of Marche cuisine and is an easy way to cook stewed meat.
The mixed seafood for the couscous can be composed of various types of fish, you can choose them yourself or get advice from your fishmonger.
In this beautiful season, they are ideal for cooking on the barbecue.
A quick and easy recipe, but above all very light which is perfect for those who want to keep their weight under control. There is fish, vegetables, low fat and all the taste of herbs and lemon. If you want, after boiling the asparagus, you can also quickly pass them on the grid: they will combine even better with the smoked flavor of the salmon.
For the wine I chose a Sicilian white, Carricante, which is the basic grape variety of Etna Bianco. I like it because the slightly salty finish balances the sweetness of the raisins without being intrusive.
While you have opened a good bottle of wine to cook meat, I advise you to serve what remains (and not only) also to accompany the shin at the table. The aromas of meat and wine will be in perfect harmony.
For this recipe, very easy to do, you just have to choose top quality ingredients, especially the meat.
The “fritto di paranza” is so called because of the net (the paranza) that is used to catch smaller fish. Usually there can be mullet, hake, sole and small leaves and they are all fried whole with the head.
The marinating of squid needs to flavor them: even if drained from the wine after resting, they will have absorbed enough to be tasty and release a little cooking liquid.
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