In the sixteenth century, Sicily and Mexico were ruled by Spain, and the island of Italy was found right on the trade route between the latter two nations. When Cortez discovered Mexico, he established his first base, Veracruz, to become Mexico’s gateway to Europe. As a result, Sicilian ingredients, such as capers and olives, are greatly benefited from cooking, while rabbits like chili and chocolate, like tomatoes, have the same culinary heritage as tomato sauce, and are Aztec imported food. Both countries have been enriched with ingredients, herbs and sauces that are full of intriguing taste. Here, notes of fennel seeds, cilantro and a hint of chili add fresh notes of fresh tomato paste for the added complexity of white wine (or sherry), while nuts, the refreshing gremolata add lightness and crunches.
Sicilian clams with flattened face and pistachios and mint gremolata
This also applies to mussels, which have the advantage of being more affordable – no matter what you use, it’s the perfect meal in the late autumn, with piles of soft flat wipes all these salsa juice syrups. Provide four.
1.8 kg clams
45 ml olive oil
200 ml of rich white wine
2 cloves garlic, peeled and chopped
4 cans of anchored fish fillet,
? teaspoon dried peppers
? tablespoons fennel seeds
1/2 tablespoon of daphne genkwan seeds, gently crush
300 grams of baby tomatoes,
In order to serve
A lot of mint leaves, washed
1 garlic clove, peeled
50 grams of pistachio nuts
And a lemon juice, plus wedges
Rinse the clams with cold water (if using mussels, unplug the beard and scratch any barnacles), discard any shells that are not knocked close or broken and are gently knocked or broken.
In the case of moderate fire, heat half a tablespoon of oil in a deep pan, then cover the lid. Once the oil is warm, add half of the clams and half the wine, cover the pot and leave for two to three minutes until the clams have been opened. Turn into a large bowl and repeat with half a tablespoon of oil and the rest of the clams and wine. Pass the cooked clams juice through a fine sieve or muslin to remove any sand and place in a small bowl.
Put the remaining 30 ml of oil in a cauldron, heat with medium heat and gently fry garlic until golden yellow. Add the anch fish to the pan and crush it into hot oil until dissolved. After 30 seconds, stir in tomato and clam wine and gently simmer for 10-12 minutes to reduce the liquid to a thick soy sauce.
For cleansing, mint, garlic, pistachios and lemon peel are washed and shredded and placed in small bowls.
When the sauce is boiling, boil a large pot of salt water. Pour the bread into the pan according to the package insert until it is covered and then pass through the screen to leave a glass of boiled water. Pass the clams and broth over the pasta spoon for a while, then stir a few tablespoons pasta cooking water (this helps to loosen pasta and make sure it is not occupied and gathered). Transfer the pasta and clams to a shallow bowl, top of each section with a thick layer of olive oil, and then wedge with lemon immediately.
And for the rest of the week
You will leave a few anch fillets in the jars: pack them with fresh walnuts and stick them together with plenty of olive oil to make a glowing pasta for the autumn roughage or sauce Add some fried vegetables), and you are here). For a vegetarian version, cook the borlotti beans stock, then drain and mix the same seasoning, minus the fish, add some withered beets, sorrel or spinach. I like to put a lot of aged goat cheese on it, but it is also a very good dairy product.