Pesce all'isolana- baked whole fish

PESCE ALL' ISOLANA

Heading to the market this weekend?

Well make sure you add a whole snapper to your shopping basket, for this VERY simple whole baked fish recipe.

I guarantee you feel like you are sitting seaside on the Mediterranean, just add a glass of vermentino and voilà! 

I just love presenting whole baked dishes to the table for a little theatrics, plus there is a certain nurturing factor when a dish comes out straight from the oven.

I used to cook this dish all the time in Italy for work but also for my ex fiancé as it was his absolute favourite. He would always be happy knowing that I had come home with orata or branzino (sea bream and European bass), two of the most common species found in the Mediterranean sea. In fact he asked for this for his birthday. It's hard not to think of him now as I write this recipe, and maybe in a way it is my final love dedication and 'addio' (good-bye) to him, right down to choosing the music that is remisant to Francesco De Gregori, one of his favourite Italian song writers.

I hope you feel the love in this video, for where there is love there is life! And this dish definitely brings joyous life to the table! 

Buon appetito xoxo

Click here to watch the video:

 https://www.youtube.com/watch?v=3HzRYvTFpEI

Orata- sea bream

Cena (dinner) for two

branzino- European bass

Instagram Repost @basile_imports

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With our extreme heat in Melbourne this week its only fitting we continue to celebrate our festive feast with the beautiful Pesce all’Isolana. Its so easy to prepare, light, nutritious and very tasty thanks to @kara.privatechef 

BAKED FISH

Cooking instructions 

1: Pre-heat oven to 180 degrees

2: Peel and thinly slice the potatoes. Line the bottom of a baking tray with a good drizzle of Colavita extra virgin olive oil, and evenly place the potatoes on top.

3: Place the fish on top of the potatoes. In this recipe we have used a snapper, but ask your fishmonger for other suggestions. Also ask your local fishmonger to de scale and gut the fish. Always rinse the fish under cold water before using. 

4: Place a sliced lemon and parsley inside the stomach cavity.

5: Add the chopped tomatoes, Zuccato caperberries and Zuccato olives. Drizzle liberally with Colavita Extra Virgin olive oil, sprinkle with salt and rub salt into the skin of the fish. 

6: Cook for approximately 25-35 minutes (depending on the size of fish). Make sure the flesh is cooked through and the potatoes are cooked thru. 

7: Transfer to a serving platter and sprinkle with chopped parsley. 

8: Add lemon juice to a jar and add the Colavita Lemon Oil. Shake to emulsify. Gently pour over fish! 

Buon Apetito. 

Chef: @kara.privatechef

Styling: @kara.privatechef

Film Director :@kara.privatechef

Videographer: @indiefilmstudios

Our dining room table was always surrounded by people

#italianfood #cucinaitaliana #snapper #pesce #onmytable #eattheworld#foodinspiration #eatsagram #beautifulfood #whatsonmyplate #foodinspo#inmykitchen #bestworldfood #tablesituation #italiancuisine #foodstory#foodinsta

Gnocchi alla Romana- Roman style gnocchi

It's Giovedi gnocchi- gnocchi Thursday! Or should we say gnocchi Thursday for Roman's, because in Rome they traditionally are eaten on....Thursday! 

Totally different in texture and taste to the typical potato style gnocchi dumplings that we traditionally know. Roman gnocchi are flat disc like shapes made from semolina flavour, and quite honestly I prefer them much more. I also love how you can prepare them in advance, making them a prefect meal for effortless entertaining.

I first discovered this dish when working in Rome in a local trattoria, when I asked how to make it, I was told to add the semolina flour like "versate a pioaggia il semolino" (pour it like rain). I loved this romantic explanation, and ever since I have been enchanted by this recipe.

This video honestly makes me do the happy dance from start to finish.

Who's coming over for dinner and vino? Just bring your glockenspiel!! 

Click here to watch the film:
https://www.youtube.com/watch?v=f0xZvbtxiJ0

 #Instagram Re-Repost @basile_imports

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Short Film no 3 Gnocchi alla Romana with porcini mushrooms. These gorgeous light and fluffy gnocchi circles are perfect for Christmas day as they not only offer Italian comfort goodness but the semolina dough can be prepared a day in advance, wrapped then stored in the fridge in either its slab form or in the circles, all that is then required to do on the day is assemble and bake and devour. 

Such a divine recipe @kara.privatechef and one that brings back fabulous memories and to know that it can be recreated right here in our own homes with a few of our pantry essentials.

GNOCCHI ALLA ROMANA with porcini mushrooms

Cooking instructions:

1: Pour the milk in a large pan and heat, but do not boil. Add 50g butter and allow to melt.

2: "Versate a pioggia il semolino". Pour the Semola flour like soft rain. Slowly and consistently add the Caputo Semola flour to the warm milk, while whisking.

3: Add the egg yolks and whisk through until smooth. Add salt to taste.

4: Pour out the hot gnocchi mix onto a cool surface, on baking paper.

5: Spread out mixture and place another piece of baking paper on top. Use a rolling pin to roll out the mixture evenly. This will make sure that all of the gnocchi discs are even in height. 

6: Remove the top layer of baking paper, use a circular mold to cut out gnocchi circles. 

7: Place a little Colavita extra virgin olive oil in an oven proof tray and place the gnocchi circles evenly in the dish.

8: Drizzle the top with a little olive oil, and top with Auricchio parmigiano reggiano and Auricchio pecorino romano, a little salt and cracked black pepper.

9: Bake in a pre heated 180 degree oven for 20-25 mins or until golden brown. 

To make the porcini mushrooms:

1: Soak the porcini mushrooms in a large bowl of water for about 30 minutes to rehydrate them.

2: Add butter to a large saucepan until melted. 

3: Drain the mushrooms (you can reserve the flavoursome juice to make risotto and broth). Add the mushrooms and dried thyme to the pan and saute for a few minutes. Sprinkle a little salt and pepper.

4: Add a little of the reserved mushroom liquid and drizzle over some olive oil.

5: Transfer to a serving plate and top with sprigs of fresh thyme.

#gnocchi #romana #Funghi #Porcini #Mushrooms #Caputo #Semola#Auricchio #recipe #foodfilm #chef #cucinaitaliana #italianfood#parmigiano #colavita #pecorinoromano #ricetta #delicious #goodfood#taste #melbourne

Chef: @kara.privatechef

Styling: @kara.privatechef

Film Director :@kara.privatechef

Videographer: @indiefilmstudios