Posts Tagged ‘Fish’
Delicious superstitions (Speck-wrapped salmon in pomegranate sauce)
A few years ago I’d easily walk under ladders, didn’t freak out when I accidentally crossed glasses when toasting and when I spilled some salt well, I just cleaned it up. But here in Italy, where superstitions run rife, I’ve noticed some changes in my behavior.
Not that I suddenly started to believe in supernatural causation after I do or don’t do something. I find myths and old wives’ tales highly amusing, but my no-nonsense nature prevents me from finding any consolation in them. However, I hate to step on toes, especially since I’m a minority. I decided to learn about the most common superstitions when my umbrella almost (by accident!) opened in a bar and I got yelled at. Rome blogger Eleonora Baldwin gave a great introduction a while ago, but I keep hearing new things every day. Who knew hearing a cat sneeze brings good luck!
Actually, if something is supposed to bring good luck, I’m all for it now, especially food-wise. If it doesn’t help, it doesn’t hurt and at least I ate well! Last week at the market an elderly signora told me pomegranates are supposed to be on the holiday table as they bring good luck. I knew they were considered lucky in Turkish culture (the seeds represent prosperity and money), but in Italian too? After a quick search I discovered this ancient fruit symbolizes long life, eternal youth, fertility, offspring and luck in love.
Wow, good thing I love to cook with pomegranates. They will be on the new year’s table together with the mandatory lenticchie con cotechino (lentils with traditional pork sausage) bringing money and good fortune, so we got everything covered for the new year ahead. Happy 2012 everyone!
Speck-wrapped salmon in pomegranate sauce
I meant to use bacon or thinly sliced smoked pancetta for this recipe, but when I couldn’t find that I decided to go for the nothern Italian speck. It’s nice and smoky, and has enough saltiness to balance out the sweetness of the sauce.
- 1 decent-size salmon slice per person
- 2-3 thin slices of speck, pancetta or bacon per salmon slice
For the sauce:
- 4-5 tablespoons pomegranate molasses (look for Turkish ‘nar ekşisi’ or Iranian ‘Rob-e Anar’)
- Seeds of 1 pomegranate
- Pinch of chilli pepper
- Salt to taste
Preheat the oven to 180 °C (350 °F).
Lightly wrap every piece of salmon in 2-3 slices of speck. Heat olive oil and sauté every slice carefully over high heat for 4-5 minutes on each side. Place in a baking pan, cover with tin foil and bake in the oven for 10-15 minutes.
Add the pomegranate molasses to the sauté pan. Stir over high heat, add a couple of spoons of water, a pinch of chilli pepper and salt and about half of the pomegranate seeds. Let it reduce to a velvety sauce. Reduce heat, add the rest of the pomegranate seeds (keep a few on the side), add the salmon and warm for another 2-3 minutes. Serve on heated plates and sprinkle with remaining seeds.
Picture: stock xchange (pomegranate) and Luis Herrera (salmon dish)
Today I feel orange (Orange, fennel and anchovies salad)
I can’t help but feeling very happy for ‘our boys’ today. And I don’t even like soccer! I guess this collective happiness is contagious. Yesterday I watched the game with my roommates on a big screen at Villa Borghese, one of Rome’s stunning city parks. Surrounded by these typical Roman, towering pines, under a pitch-black sky, it was quite a surreal experience. With lots of hog-wild Dutchies in exuberant orange attire, of course, but there was a surprisingly large Italian crowd rooting for the Dutch team as well.
Today, I spotted dozens of orange T-shirts on the street. I guess the Italians do like the Dutch! It inspired me to create an orange salad for lunch. I believe this dish originates from Sicily, and it’s actually eaten during the Winter there, when oranges are in season. For the occasion I make an exception and bought exported navels from South Africa, actually quite appropriate given the context. You mix thin slices with fennel (finocchio in Italian and I won’t even go into its connotations), olives and marinated anchovies. It is light, sweet, salty and cool, the ultimate refreshment on a sultry day!
Orange, fennel and anchovies salad
(Insalata di arance, finocchi ed alici)
- 2 juicy navel oranges
- 1 large fennel bulb
- 10-12 marinated anchovies, cut in half
- 15 black olives
- <2 tbsp Extra vergin olive oil
- Fresh black pepper
Peel the oranges and remove all the pith. Slice them as thinly as possible, catching the juice on a plate. Trim the fennel (keep the green fuzz for garnish) and slice it evenly.
On a large serving dish, arrange the orange slices and the fennel, then distribute the olives and the anchovies. Drizzle with olive oil and remaining orange juice. Add fresh black pepper to taste. Garnish with a few fennel leaves. If the oranges are too sweet, give your salad a good squeeze of lemon.
The pictures are courtesy of Anne-Mie. Thanks!
