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how to cook seppie in nero di seppia 
9th-Jan-2011 11:32 am
Printperson divina


In early December, my friend Chiara offered to teach me how to cook some traditional Venetian fish dishes. We started on Saturday at the Rialto market, where I learned how to buy a large squid and gamberetti (for lunch on Sunday with Ettore and Tom), as well as vongole veraci for Saturday's lunch after the lesson. Back at her house after shopping, I took notes by drawing, as she worked. I am not sure that I have mastered skinning the squid, but I understand how to clean the shrimps and cook the clams. I was so pleased by this (and so amazed by the taste of the fresh clams that I did it several times on my own in the following weeks.
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