Trattoria Sardegnese by the sea

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Fresh seafood. Indeed. Everybody has it to sell but it is not always up to scratch. It pays to develop a relationship with a good fish-monger. Mine is Jason from RedsBest in Boston. It may not be the widest selection. And that’s okay because what is for sale is only the freshest fish. And it is all caught by small Massachussets fishing-boats. The quality of this fish may best be described as super premium. Take it from one who knows.

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This is a whole monkfish, courtesy of Jason from Red’sBest. Truthfully, I have never broken down a whole monkfish. It’s a scary looking fish especially with those intimidating teeth. Jaws! or how to cut your teeth with monkfish.

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From my kitchen garden plot…….the end of the orange “Valencia” heirloom tomatoes. This is their swan-song. Kiss them good-bye until next year.

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“Carta di Musica” is a traditional, unleavened parchment bread from Sardinia. This cracker bread is rolled out as thin as a sheet of music paper. Breads of this nature are almost always made with white flour. I add a very generous percentage of whole wheat flour to effect a more rustic texture.

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My favorite way to eat the parchment bread is part of a “salad” antipasto. Cherry tomatoes, basil and thyme are from my garden. I did not make the goats cheese shown but it sits in a quick marinade to “butter” over the cracker bread.

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The classic pasta from Sardinia is fregola. It is Sardinian cous-cous. The Arabs ruled over Sardinia at one point and certainly made their mark in the kitchen. I like fregola because it is not machine-made. Also, the pasta picks up extra flavor because it has been dry-roasted. This action increases the nutty, wheaty flavour I love. I want to cook the fregola like a risotto.

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Monkfish…….trimmed up. Ready for roasting.

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I cooked the fregola with garlic,carrots and red peppers, adding a measure of saffron and herbs. The fregola has absorbed the color of the saffron. And I want to make fregola patties to pan fry.

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I roasted the monkfish tail on the bone for more flavour. I dressed the fish with the orange “Valancia” tomato from which I made a roasted tomato vinaigrette. I went heavy on the salad. All those fisherman away at sea crave their greens and vitamin C when ashore. Thanks for reading. Eat like a peasant.

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Adagio per Andante.

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