For three years in a row on the evening of February 4 I have spent in the same place. The post in question I had recommended a colleague of mine too gourmet, and I said, "that's a place that at least once a year (once because of the amount of conto) merita una visita". "Per antipasto prendete la pentolaccia, che è un recipiente in rame con il quale il sautè di cozze e vongole viene cotto in cucina e considera che ti portano a tavola il recipiente stesso di cottura e due ciotole con del pane abbrustolito con il quale mangiare quella delizia. Per primo e secondo vedete voi, tanto dal menù ci sono tutte cose buonissime e di solito anche il piatto del giorno è da svenimento e come dolce non ti devi far scappare lo spumino di pinoli. La signora non rivela la ricetta a nessuno, ma è uno dei dolci più buoni che io abbia mai mangiato. Ah e dimenticavo, tutte le pietanze vengono servite in piatti di porcellana particolari e molto decorati che probabilmente provengono dall’artigianato della vicinissima Orvieto!”.
Arriviamo e l’idea che mi ero fatta dalla descrizione della mia collega non trova riscontro nella realtà. Io mi aspettavo un luogo bellissimo e all’arrivo credevo di aver sbagliato indirizzo. Nelle vicinanze la stazione del treno, un distributore e il nulla. L’entrata sul retro e l’edificio un po’ anonimo. “Ora dove diavolo siamo capitati?!?”. La prendiamo a ridere ed entriamo. Dentro sembrava in realtà di essere in pescheria. Pesciolini in polistirolo che fanno capolino dalla rete da pesca attaccata alle pareti, disegni alle pareti di qualche cartone animato che ha a che fare con il mondo subacqueo tipo Nemo o la Sirenetta e comunque of questionable taste, and three rooms, with simple tables and essential attacked by hungry diners, but very composed.
I notice the piñata on all the tables and the owner of the tavern (eh already the place was called just like that, "The Turritella, inn dues) to accommodate us. It brings us the menu and after a while we order. Despite the first impression, for every course and every bite, I realize that this is truly the best seafood restaurant in the area. Dishes never eaten, like the ravioli stuffed with truffle-scented sea bass or fried fish is served still boiling in the bag of rice paper with a crispness and the indescribable spumino pine nuts creamy mass that surrounds and stimulates all the senses. Even the second year, when the order spumino in the kitchen was finished, but the owner must have read our disappointment on our faces go by so quickly in the kitchen for us to prepare two portions of fresh ... fresh
Last year later after a first choice for us, the nice owner insisted on bringing another that in his opinion deserved to be tasted. With the guinea pig we decide to bring us to a half dose (that space was needed for frying and spumino remained free in our stomachini). It was the first surprise.
Hence the girl out of the kitchen con degli spaghetti alla carbonara di pesce spada!!!
Io e la cavia ci diamo un’occhiata per la serie, chi assaggia per primo?!?Visto che a me la carbonara classica non piace molto(eh già, così senza tanti giri di parole faccio una doverosa confessione: non mi piace la carbonara perché la trovo fin troppo pesante!!!-spero non mi odierete per questo ;-)-) e a lui che invece ne mangerebbe a tonnellate l’idea che fosse con il pesce e non con del guanciale bello grasso l’ha mandato in crisi da buongustaio disorientato. Alla fine come sempre la più coraggiosa sono io(l’apertura mentale è una gran cosa and men in terms of food, alas, have it close like the shutter of a beach house in the winter months)!
I tasted trying not to leak and impressions over the head of the guinea pig there were balloons with the words "So?!? Why do not you speak?!? Everything ok?!? How?!? ... Maybe you liked it because it hints at a smile. Or maybe her smile is a lie to make me try and maybe already know that I will like to talk ... Oh, maybe he is ... ... Well hurry up. "
"Try it". "Yes, but how?" "Try." The guinea pig is a convincing and bites forkful. The remaining forkfuls will be a war to those who take more ... It was simply divine, perfect, finally a carbonara which could reach an agreement.
The last year we have responded and I have also tried to understand how it could have been made. A few days ago, since February 4 approached, I made the usual call to book your table and unfortunately this has led to a terrible discovery: The Turritella is no longer an 'inn dues. E 'changed management and now are also meat and pizza.
I confess that I was coming down the tear. That beautiful place can not exist more! And the reaction of the guinea pig was and now where we go and we eat carbonara swordfish? ".
Given that the answer to this question has not yet been provided, I wanted I challenge themselves in this dish.
result was not very good pasta the same as the Hostaria, but the rat that it ate taste great, gave me endless compliments and said "is not the same, but is very close and your version is very good also. " Also I really liked and I found it very tricky. It is also a tasty way but more lightweight revisit this early tradition that is always appreciated.
I leave you the recipe and of course if anyone has suggestions for tonight ;-) gladly accepted. Maybe some of those niche that "once a year you can do" ;-).
Below, as happens every time, when there is the heading "The advice of the nutritionist " (usually on Wednesday, this time exceptionally Friday) you will find his advice.
CARBONARA SWORDFISH
- 200 grams of fresh swordfish
- 140 grams of spaghetti number zero Garofalo (not trade) 1 small zucchini
- ¼ white onion 2 egg
- extra virgin olive oil salt pepper
- Black
- ½ cup dry white wine 1 tablespoon milk
procedure
Cut the onion very finely and put in a pan with a tablespoon of olive oil and cook it.
Reduce Swordfish cubes after barbed and skinned.
Reduce zucchini julienne after washing.
Combine the zucchini and swordfish cubes in a pan with the onion and let it go a minute, then deglaze with the wine and cook for about ten minutes over low heat.
Apart Beat the egg yolks with milk, salt and pepper.
Bring to boil a pot with water, add salt and let cook spaghetti.
Drain the pasta al dente, toss in pan with the fish away from flame and add the eggs. Stir quickly and serve immediately with a sprinkling of chopped black pepper right now.
The word expert
developed this recipe How many calories? Dear Sara
this recipe is a great dish of the Mediterranean diet and develops total 1000 kcal, and 400 calories per serving.
many carbohydrates, fats and proteins are in it content?
This pasta dish contains a total of 123 grams of carbohydrates, 58 grams of protein and only 35.44 grams of saturated fat in animal and then only 9 grams.
mentioned before that this can be considered a first dish of the Mediterranean diet. Explain better.
mentioned before that this can be considered a first dish of the Mediterranean diet. Explain better.
's Institute of Nutrition found that the Mediterranean diet is best able to follow a healthy diet. This is based on daily consumption of cereals, fruits, vegetables and protein for optimal consumption is expected to fish in contrast to the majority of the population that eats meat.
There is a difference between the fat content in fish and those in the flesh?
course. The fish is very rich in essential fatty acids, unsaturated long-chain (omega-3 linolenic acid). These are very different from animal fats (saturated) which are harmful to the body.
fats in fish play a major protective role against many diseases such as cardiovascular and brain.
We said different fats. But what about protein?
Fish is rich in protein such as meat, contains all the essential amino acids and proteins of the fish are much more digestible than the flesh. Suffice it to say that to digest proteins from fish are enough 2-3 hours, while those of the digestion of meat takes 3-4 hours.
What meal is more suitable?
would recommend this dish for lunch, for its medium-high amount of carbohydrates.
Which contains elements that are useful to our body?
This recipe is very rich in minerals such as phosphorus, potassium, selenium and zinc with a good antioxidant.
thank Dr. Rosatelli for availability and remind you that if you want more information you can contact one of the addresses here reported. In this page also find all their links with the list of all recipes examined by Dr. Rosatelli.
thank Dr. Rosatelli for availability and remind you that if you want more information you can contact one of the addresses here reported. In this page also find all their links with the list of all recipes examined by Dr. Rosatelli.
