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Posts Tagged ‘sea bass’

With only four days in Naples on our Italian trip earlier this month, there was no way Beloved Spouse and I could eat as many of the region’s foods and culinary specialties as we’d have liked. So we focused on – and feasted on – the many excellent kinds of fresh fish and shellfish available there. The beautiful Bay of Naples may not be the pristine pool it once was, but the local seafood remains spectacular in variety and flavor. Here are the dishes we enjoyed.

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Crudo

The word crudo means raw. Appetizer plates of raw fish are very popular in Italy. This one consisted of tender, paper-thin slices of baby octopus and salmon, lightly dressed with olive oil, lemon, and salt, and served on a bed of wild arugula. The interplay of the succulent octopus, the silky salmon, and the mildly bitter arugula was superb.
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Impepata di cozze

Years ago we knew cozze impepata as Neapolitan street food. Sidewalk vendors tended huge drums of boiling salt water heavily flavored with black pepper. They’d suspend a big bunch of mussels over the drum in a perforated dipper, pour water over them until they opened, and dump them onto a paper plate to be eaten with the hands. In this day’s restaurant dish, the mussels were steamed in their own broth, with garlic and oil as well as pepper. Each way, the glory of the simple preparation depends on very fresh, sweet, wild-harvested shellfish. And lots of pepper.

 

Spaghetti alle vongole veraci

This version of spaghetti with clam sauce, from the harborside restaurant La Bersagliera, may be my absolute, all-time, life-long favorite dish of pasta. I order it every time I’m there. Those tiny two-tube clams, the vongole veraci, have more luscious flavor and more intense sweetness here than in any other place and any part of Italy that I’ve ever had them. There’s not much else to the dish – olive oil, parsley, garlic, salt, and a touch of hot pepper – but either the clams from this locality or the way this kitchen handles them produces something purely magical.

 

Scialatelli con frutta di mare

Here are those marvelous mussels and clams again, in another kind of presentation. Scialatelli are fresh egg pasta, cut into a shape like thickish spaghetti but with a softer texture and milder flavor.  The lightly cooked pomodorini – cherry tomatoes – added a bright touch of sweet vegetable acidity to the rich shellfish flavors.

 

Mezze paccheri con coccio

It’s a Naples tradition to serve large tubes of paccheri pasta in a sauce made with chunks of the fish locally called coccio. It’s a kind of gurnard: a big-headed, bottom-feeding fish with large side fins like wings, a relative of our Atlantic sea robins. In America, sea robins are usually considered trash fish, but that whole family can be quite delicious, as Neapolitans know.  Another piscine relative is France’s rascasse, considered indispensable to bouillabaisse.

 

Frittura di paranza

The heap of small fishes on this plate included anchovies, tiny mullets and whiting, and possibly a sardine or two. Each was thinly coated in a tasty batter and fried to a perfect crunchiness. Lemon juice and salt brought out the best in them. Absolutely fresh fish and a really good hand at the fryer are what make this dish: It’s not “fishy” at all.

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Grigliata di calamari e gamberi

The big grilled squid mantle you see here was very tender, meat-sweet, and quite rich, its flavor heightened by exposure to the flame. The two shrimp were also excellent; I’d have been glad of a few more of them. The little mixed salad alongside made a nice contrast of texture and flavors.

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Spigoletta al forno in sale

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A spigola is a European sea bass, which can be a very large fish. Our smaller spigoletta probably weighed about two pounds when whole. Baked to perfection in a salt crust, it was a splendid fish: moist, rich, sweet, tender. (I know: I keep using the same words to describe these dishes. That’s because they were all like that – utterly delicious examples of their kind.)
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Looking at these dishes all together, it’s obvious that there’s nothing exotic or complicated in their preparation or presentation. Given the right ingredients, they’d all be easy to turn out from an American home kitchen. But oh, those ingredients! It’s nearly impossible to get fish and shellfish so fresh, so fine, and so flavorful here. The opportunity to indulge in them would, all by itself, have made my trip to Naples worthwhile.

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