My husband aunt, just came back from her vacation at the tuscan-emilian apennines. There are a lot of cows and sheep over there, free to stay open air and to eat just grass. As consequence they do have a lot … Continue reading
I like legumes so much! Whatever they are lentils, beans, chickpeas… “Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber.” source: http://www.mayoclinic.com/health/legumes/NU00260 In … Continue reading
As I told you before, my parents live 500 km from here. They came to visit last weekend. They think I cook “strange”, but that’s not true! The reality is that they are very close minded when it comes to … Continue reading
Mackerel is a fish of the same family as tuna. But it is way less expansive (only 6 euro for 1 kg), it is very rich in omega 3, and absolutely delicious.
The first time I bought it I was very scared by the smell, which seemed too strong for me! But believed me, once cooked it tastes very good.
All I did was:
- put the fish skin-down on a plate and soak with 1 lemon juice all over. Wrap with plastic paper and let it rest in the fridge for as long as you can. ( I did it for 6 hours)
- When it’s time for dinner, put a no-stick pan on a high heat to get really hot.
- In the meantime chop some parsley together with 1 clove of garlic, very finely.
- Put the parsley-garlic all over the fish, sprinkle some chilly flakes and salt to taste.
- Put the fish skin-side down on the hot pan and cook until the skin is crunchy and the fish is cooked.
I served with cabbage and fennel salad.
- Slice the cabbage very very thin and do the same with the fennel
- salt, lemon, black pepper and olive oil to taste!