It groups some seemingly very different sea inhabitants but, united by certain characteristics. The anchovy, sardine, amberjack, scabbardfish, mackerel, mullet, tuna, swordfish, and skipjack share the coloration of their backs (a beautiful dark blue) and a number of qualities that make them particularly beneficial to health. This is really a bonus because such tasty and versatile foods rarely come to the table with the approval of nutritionists.
There is fun to be had, and with Raffaele De Giuseppe's guidance even the most inexperienced will find the recipe to kick off a sea of goodness. They can start with his tasty appetizer suggestions: spicy anchovies, mullet croquettes, sardine skewers...
Having acquired a little confidence with the raw materials, steamed swordfish veils, bucatini with ventresca tuna, mackerel rollatine... and then landing on paccheri stuffed with scabbardfish, amberjack fillet with Colonnata lard or mackerel and capers terrine in bloom will become very possible.
Author: Raffaele De Giuseppe
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