A recipe from Messina, Sicily, which I found in Rachel Roddy’s ” Two Kitchen’s” . It is traditionally made with swordfish but cod, bream and hake also work well. Serve with bread to mop up the juices , or with rice, couscous or plain boiled potatoes.
This Italian recipe for courgettes ( Zucchini alla Scapece) can be served as an antipasti or would go well alongside fish. Its best to make them 24 hours in advance to allow them plenty of time to marinate, but at a push a couple of hours will suffice. This version is from Rachel Roddy.
I have only recently started cooking risottos but now realise there is nothing to be afraid of- stirring slowly can be a contemplative process, especially with a glass of wine to sip alongside as you do so. This easy version is from ” The Art of the Larder” by Claire Thomson, my local but increasingly well known chef and food writer. You need good quality stock.
A very good combination which I found in ” Gino’s Italian Express” by Gino D’Acampo. If you like the chicken could be replaced with veal. Serve with potatoes or rice, and a green vegetable or side salad.
