I'll hit that post about the mediterranean cuisine and a few recipe recommendations soon, I had the entire post outlined and wrote the recipes then lost it.
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@Akiyousei
Ne, what do you think is the best mediterranean cuisine, as a chef what dishes is the one you want to recommend people the most?
Hmm the best.... Well any seafood recipe, grilled fish and a vide variety of fish stews and buzaras' (buzara is an authentic and a simple dalmatian recipe, used for mussels, shrimp, prawns, scampi, lobster) would be my recommendation, and lots of salad combos since it's summer. Here's 2 one-pan dishes which are always a summer hit, and both are very easy to make,
Scampi à la buzara:
1 kg of scampi (medium sized)
SPLASH of olive oil
2-3 lobes of finelly chopped garlic
1 patch of finelly chopped parsley
1 dl of white wine
1 dl of home made tomato sauce
2 dl of white wine (more if needed)
2-3 tablespoons of bread crumbs
sea salt
pepper
10 finely chopped rosemary leaves.
Heat up a deep frying pan, as soon as it's blazing hot add the olive oil, and scampi and shortly fry until scampi get a nice caramelized red colour. Add the finely chopped garlic, chopped rosemary, half of the chopped parsley, pepper, sea salt, tomato sauce, breadcrumbs and mix well. Pour in yer white wine and cook on medium heat for about 6 to 8 minutes until the alcohol evaporates. Bring off the and add the remaining chopped parsley.
*there are two variations of buzara sauce, white one, which is a more traditional sauce and the red one. If you wish to make your scampi in a white sauce it's the same recipe as this but without the tomato sauce and with a bit more breadcrumbs. The white variation is usually used more for cooking mussels and other clams.
Tomatosed sea bream:
3 tbspoons olive oil
2 whole sea bream or sea bass (about 400g each)
3 garlic cloves, finely sliced
1 small red chilli, chopped
500g of cherry tomatoes (red and yellow mix)
4 tbsp white wine
a big handful of capers
1 patch of chopped parsley
10 finely chopped rosemary leaves
Heat up a big wide frying pan. As soon as it's blazing hot splash some olive oil and carefully slip the fish in and fry for 4 mins on one side, after 4 minutes flip it over and scatter the chopped garlic around the fish. sizzle for about 20 seconds more then add the chopped chilli, rosemary and cherry tomatoes. As soon as the tomatoes start to sizzle introduce the white wine to this rhapsody. Let it simmer on nedium heat for about 6 minute until the alcohol evaporates, then add about 1dcl of water and season generously with sea salt and pepper.
Add capers and chopped parsley, put the lid on, turn down the heat and simmer for 10 mins more.
Bring that glorious pan to the table. Drizzle with a little more olive oil just before serving.
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This just in, or out, actually out. But it was in 30ish mins ago,
Waindotatouille,
