Category Archives: italy

Fish Chunk Pasta Sauce – Oil-Free

Gallbladder Diet Friendly: No meat, no oil, no dairy, no eggs, no nuts. Rich in tomatoes, fish, garlic.

Recent dietary changes eliminating most fat from oil and meat have forced us to redefine our cooking. I wanted to see how the absence of the traditional browning of the garlic in olive oil would change the flavor of this sauce. Apparently that didn’t do much damage as the sauce turned out flavorful even without the fish which was added in the last few minutes.

Tuna and salmon cubes in tomato, capers, mushrooms, olives and fresh oregano over pasta.

Tuna and salmon cubes in tomato, capers, mushrooms, olives and fresh oregano over pasta.

The sauce is light and briny due to the capers and olives. The mushrooms add a nice touch to the texture and consistency, while the fish serves only as a bonus to munch on atop the dish.

Enjoy this recipe below. Continue reading

Pasta with Salsa Amaya – Herring, Sundried Tomato, Capers, Olives, Mushrooms and Garlic

One of the things I request from friends or relatives visiting from Manila is Connie’s Kitchen Salsa Amaya. It is a bottled blend of herring, olives, mushrooms and herbs soaked in olive oil.

I saute some garlic to bring out some flavors and stir in the bottle’s contents to come up with a flavorful sauce.

I toss some cooked pasta in and serve it promptly, the aroma unmistakably Filipino but with an Italian twist.

This definitely cannot be found in any New York Restaurant menu. Somebody patent it, quick!

And if you are a friend who would like to be on my good side, please ship me some Connie’s Kitchen goodies. Other favorites include Kippers in Capers, Herring in Oil, Daing na Bangus, and Tinapate.


The Avanzato Feast of Seven Fishes

We were fortunate enough to be invited to our cousins’ house for their Feast of Seven Fishes dinner for Christmas Eve, a traditional meal popular in Italy but translated into modern cuisine by our host and chef,  Diego Avanzato. The pictures speak for themselves but a link below each one leads to a step-by-step pictorial narration for each course. I hope you enjoy these photos as much as I enjoyed eating everything. Mangia and Happy Holidays!
Anchovies, jalapeno, sweet pepper, Italian honey and creme fraiche.
Details and more photos here.

“Italian sushi” – spicy tuna, basil and sesame inside a rigatoni and topped with panko and tamari.
Details and more photos here.

Calamari salad, citrus, capers and celery inside an eggshell.
Details and more photos here.

Deep-fried smelt, rosemary stem and lemon.
Details and more photos here.

“Beef or Scallop?” Scallop sous vide in beet juice, potato and olive oil.
Details and more photos here.

Bronzino, shrimp, rosemary and mushroom drizzled with truffle oil.
Details and more photos here.

Codfish croquette.
Details and more photos here.

Clam risotto in a clam shell on a bed of parsley.
Details and more photos here.

Dungeness crab sauce with spaghetti, backdrop of a crab shell.
Details and more photos here.

Stone crab claws.

The first of three 2000 Ferrari Perles for the evening.

Azelia’s champion icebox cake.
Recipe soon!

 The chef takes the cake.

7 Fishes Eighth Course: Clam Risotto in a Clamshell

The eight of many courses for the Seven Fishes Dinner.
Clam risotto in a clamshell over a bed of parsley and cheese.

Must begin with clams.
Unfortunately I wasn’t around for the making of the risotto or else I would be making it right now.

Arrange some greens in baskets.

As you can see,

this was not

my favorite!

Amazing clam juice flavor in a risotto with a fantastic presentation.
Hats off to the chef.
Posted by Picasa
Related Posts Plugin for WordPress, Blogger...