Dear Friends,
I have the privilege of being born here.
My musculature was formed by diving from these rocks, then swimming, getting out of the water and climbing as long as I could hold the heat under my feet, then running down onto the smooth granite and diving again.
I loved to get to the top and turn around on myself, slowly, enjoying all what I could see from close by to the horizon: the mainland, the other islands, boats, fish, sometimes I could spot a patch of algae where sea urchins would hide. I felt to be in the center of the Universe.
This is the place where I come from and where I want to go back.
For years I have been trying to make people know this angle of world.
My idea was to bring people (students, amateurs) to study all what this place can teach: music, marine biology, geology, human sciences, culinary arts….
I haven’t realized the dream yet, but I will, one day.
That’s why I will soon add to the membership site, a special program about the culinary traditions of Giglio Island, in Tuscany.
It will be a real surprise to discover how in such a small place there is such a long history of culinary traditions and so many different origins of its foods.
I hope you will appreciate it, but overall, I hope you come visit!
Meanwhile, try this recipe a lady from Giglio gave to me.
PASTA WITH PESCE CAPPONE – RED SCORPION FISH
**the difficulty is only with cleaning this fish: it is ugly and delicious; as dangerous to clean, for the spines protruding at the base of the head, as white and delicate the flesh. If not available, it can be replaced with slices of grouper.
- Ingredients for 2 people:
1 fish ab0ut 700 gr (1 ½ Lb) (due to the shape of this fish, with a big head, the weight of the fish should be higher than usual amount for 2)
45 gr (1 ½ oz) extra virgin olive oil
1 garlic clove, smashed
1 hot chili pepper (optional)
1 (tbs) minced parsley
½ glass white wine
300 gr (10 oz) pureed canned tomatoes
Salt
180 gr (6 oz) pasta (I used penne; Linguine work very well)
In a large skillet, pour the extra virgin olive oil, add the hot chili pepper – if used -, spread the garlic and parsley. Display the thick slices of the fish, pour the wine. Put a lid and cook until the fish is white – it would take 5-6 minutes. Add tomato, salt and cook to reduce for about 7-8 minutes.
Bring to boil a pot of water, salt it. Cook the pasta al dente and drain.
Move the pieces of fish at the side of the pan and toss the pasta in the middle, cooking one minute in the sauce.
Serve the pasta with the pieces of fish on a side.
Cover Photo by Piero Landini
Marcella Ansaldo © 2021