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| Sole in crazy water |
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| Orrechiette Kalimera |
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| Sole being cleaned |
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| Frittura mista |
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| Crema Catalana - prepped tableside |
This is a supersized moment. Yesterday night we hit up
Ristorante Federico II in Termoli, Italy. It is a great, fresh fish restaurant
in the citta vecchia part of town. We had a number of great dishes. The mussels
were cooked in a white wine sauce with lemon. Mom had sole in aqua pazza (crazy water - a
little water, salt, fresh tomatoes, small olives and whole capers) which the
waitress cleaned and deboned tableside. I had orrechiette Kalimera, which has
the pasta, zucchini, arugula, clams, and shrimp with olive oil. Zia had
chitarra pasta with a mixture of shell fish. We then had a frittura mista (a
mixture of fried fishes) that included fresh anchovies and other small fish
along with calamari. To end the meal we had a Crema Catalana which most closely
resembled crème brulee, except that the whole think was warm. The waitress
brought it table side and placed cane sugar on top then lit the torch and began
caramelizing the sugar. Then she lifted the bowl and began heating the whole
bowl causing the custard to be warm when consumed, which is different than crème
brulee.
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| Mussels in white wine with lemons |
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| Pranzo |
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| Rustica |
Today has been a good one for food. I headed down this
morning to the bakery for a piece of rustica, a type a bread with salami,
sausage, ham, olives and cheese baked right in it. It’s a meal itself. Then I
also hit the butcher shop for some turkey cutlets, which I cooked for lunch. I
threw fresh rosemary and chunked garlic into a little olive oil in a frying
pan. Heated those for a couple of minutes, then put the two turkey cutlets,
lightly salted, over the rosemary and garlic. Three minutes on each side, serve
with fresh roasted peppers made with garlic and olive oil and you have a damn
good pranzo (lunch).
