Marcella Ansaldo's Page

Ingredients for 4:

200 gr (7 Oz) fresh salmon

100 gr ( 3 Oz) coarse salt



30 gr ( 1 Oz) sugar

½ tbs minced thyme

½ tbs minced lemon bolm

½ tbs chopped lemon peel



2 zucchinis

½ litre ( 2 cups) water

60 gr ( 2 Oz) thin salt

Bone the salmon leaving the skin on. Match the two fillet.

Prepare the dry marinade mixing the other ingredients.

Roll the salmon inside the mixture and… Continue

Many cooks say that for a good ragu’ different kinds of meat are required: beef, pork, lamb, veal. Purists say that only beef meat is required. I don’t dislike to mix a crumbled good fresh and rather lean sausage with the ground beef.

Meat sauce – or ragù – is made with different meats all over Italy: in the south, especially Apulia, there is a predilection for lamb. In Napoli the meat is not ground: they rather use a whole piece of beef to stew for six or seven hours. What seems to be in… Continue

Ingredients for 5-6 servings:

1 cuttle fish of 1 kg, NOT CLEANED

2-3 garlic cloves

parsley

white wine

extra virgin olive oil

salt (both thin and big)

500 gr spaghetti



Preparation:

Wash and dry the parsley before chopping it. Peel and chop the garlic.

Clean the cuttle fish: open its body along a side with scissors. With care take off the black ink pocket and save it. Take off the organ, the big white bone. Then clean the "head" taking off… Continue

I agree that most of human (or less human) activities follow the rule of 20% and 80%. This (always according to my opinion) is true also for what is called “Italian Cuisine”. Italian dishes are simple, which does not mean they are easy. Simple means that they are in most cases composed by a few ingredients: like to say that more is not always better. Saying this in a different way, I’d affirm that Italian recipes are done by 80% of “choice of ingredients” and 20% by technique.

The choice… Continue