This dish was inspired by our lovely, romantic weekend in the absolutely awe-inspiring Venice two weeks ago. I love Venice, I have about five thousand pictures of the canals, I particularly loved the small, quiet side canals. An avid motorist, husband was mainly amazed by the lack of cars. So, lots of walking and exploring as always on our holidays, and of course good food. I've probably had more pizza this year that in my entire life so far.
View of San Marco's square from Santa Maria della Salute, Venice |
Gondolas, Grand Canal |
Sometimes the streets get busy - DHL delivers |
My only slight grievance during the holiday was that I was left to make all the decisions about where to go, what to do, when to meet for breakfast etc. I am very bossy by nature, but I would like a break every once in a while. But these guys, I would really like to run my leadership culture workshop with them. And this includes husband. You'd think evolution would have had its way with this kind of aimless ditherer. "Oh there's a massive, hungry-looking lion. Which way do you reckon we should run (=dawdle)?" "Oh I don't know, you choose, I'll just dilly-dally after you." "Well you know, I don't really have a preference, I quite like the look of those bushes, but then there's the nice little river as well, what do you th..AAAARGH."
But then actually I'm often more comfortable with my own decisions than anybody else's. Probably because mine usually are of course much better. The only time the others made a decision during the trip I nearly burst into tears. I had completely fallen in love with the beautiful, colourful, little island of Burano and wanted to stay there and explore but the others wanted to go to the boring stupid island of Murano. But to my credit I hid my anger and tears very well under my sunglasses. I think husband might have possibly suspected something, partly maybe because I said to him three times that I would have wanted to stay. I managed not to stamp my foot, which is a sign of my maturity. But as soon as we landed on Murano husband plied me with a Spritz Aperol, which is an awesome mix of the aperitif Aperol, prosecco and some other stuff. So peace and jollity was promptly restored. But if you ever go anywhere near Venice make sure to visit Burano, and if your friends want to leave the colourful fishing village for a pretentious glass art tourist trap, let them go and find better friends.
My happy place - Burano |
Spaghetti con seppie alla Venetziana |
Our first evening - pizza by the Rialto bridge |
Pizza on the go |
As this inky messy thing might be a bit too much for husband I decided to ease him into the world of black pasta by a slightly more approachable version. I bought this black pasta at the Venice airport, but you can get it here also. Just head for Carluccios or any other Italian delicatessen.
Squid in pasta with lightly smoked salmon, prawns, mussels and squid
400g cuttlefish ink pasta
1 red onion, finely chopped
2 spring onions, chopped
3 garlic cloves, minced
1 chopped fresh chilli (optional)
Zest and juice of 1 lemon2/3 cup of white wine
Cherry tomatoes, halved
Handful of fresh basil, chopped
Salt
Blackpepper, freshly ground
Dried italian herbs
Half a bag of spinach, chopped (optional)
300-400g Seafood of your choice (mussels, squid, prawns)
2 lightly smoked salmon fillets, skin removed and cubed (or use normal salmon)
2 heaped tablespoons of low fat sour cream
Pecorino, grated
Cook pasta in salted water according to the pack instructions leaving it al dente and preserving some of the cooking liquid.
In the meanwhile prepare the seafood sauce. Heat a tbsp of rapeseed oil a deep non-stick pan. Add the onion, garlic and chilli and fry on medium heat for a few minutes until they start to soften, add the zest and juice of the lemon and the white wine and cook down for a few minutes. Add the tomatoes herbs, seasoning and spinach and continue cooking until the spinach has wilted. Add the sour cream and the seafood in the order of how long things needs to cook. Don't over cook, the salmon cubes only need a few minutes and squid only a minute.
Add some of the pasta cooking water if you need more sauce. Once your sauce is cooked add in the pasta, mix careful not to break up the salmon too much. Sprinkle with fresh basil and grated pecorino.
Your blog is very valuable which you have shared here about Mediterranean Fresh Fish I appreciate the efforts which you have put into this blog and also it is a gainful blog for us. Thank you for sharing this here.
ReplyDeleteKeep sharing nice stuff, best regards from Umzugsfirma Berlin
ReplyDelete