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Posts Tagged ‘seafood’

Having woken up with a stuffy nose and headache—my second cold of the trip—I spent the entire morning in my apartment at Residence Liberty, organizing maps and schedules for my return trip to Vienna the next week. When it was getting towards lunchtime, I walked to the train station and caught the #20 bus to Muggia. I was looking forward to having a good meal at Taverna Cigui, located on the outskirts of Muggia and known for its local Triestine and Istrian cuisine.

Making a guess as to which would be the closest stop, I got off the bus and hiked uphill for 30 minutes to the hamlet of Santa Barbara. I found the farmhouse at the end of a country road, surrounded by vineyards and olive trees. The front door was locked and all seemed to be deserted, except for a loud noise emanating from around the side of the house. I followed the sound to find a woman vacuuming a rug on the porch. Her back was to me, and she obviously couldn’t hear me over the machine, so I waited patiently for her to finish. Finally she turned around, startled to notice me standing there. To my dismay, I learned that the restaurant was closed while the owners were in Austria and wouldn’t reopen until later that week.

Drenched with sweat, partly from the unusually hot, muggy weather and possibly also from a slight fever, I made my way back downhill to the nearest bus stop to return to Trieste. Given my past difficulties trying to find a restaurant that didn’t close on Mondays, I headed immediately to one that I knew would be open, a place I had been to once before: Ristorante Al Granzo.

When I was there the previous year, I had gotten sick after eating their granzievola alla Triestina. But since this was a dish I planned to include in my cookbook Flavors of Friuli: A Culinary Journey through Northeastern Italy, I wanted to sample it one more time before recreating it at home. Still, it was with some apprehension that I took a seat at my table.

To start, I was served a complimentary antipasto: a mini panna cotta topped with one tiny shrimp and a balsamic reduction. The granzievola alla Triestina was just as I remembered: warm crabmeat mixed with garlic, parsley, and bread crumbs, served in the shell of a spiny spider crab. Next, I had the zuppa di pesce, which I noted in my journal was the worst I had ever eaten. The soup contained two mussels, a couple of razor clams, one extremely tough calamaro (squid) stuffed with crabmeat, a bunch of tiny whole shrimp, and some pieces of fish that had an unpleasantly bitter taste.

Not surprisingly, my stomach was sick again after eating at Al Granzo. Whether due to food poisoning or the cold I was fighting, I was feeling quite chilled by the time I got back to my apartment. I spent the rest of the day curled up in bed under all the blankets I could find. I never did get to eat at Taverna Cigui.

Here is my recipe for granzievola alla Triestina:

1/2 cup olive oil
1 cup dry bread crumbs
1/4 cup chopped fresh Italian parsley
1 pound lump crabmeat
1 cup water
1/4 cup lemon juice

Heat the olive oil in a medium saucepan over medium-low heat. Add the bread crumbs and parsley; cook and stir until the bread crumbs begin to turn golden brown, about 5 minutes. Stir in the crabmeat, water, and lemon juice; cook until the crabmeat is warm, about 4–5 minutes, stirring occasionally. Season to taste with salt.

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brodeto alla TriestinaFor my Recipe-of-the-Month, I have chosen Brodeto alla Triestina (Trieste-Style Seafood Stew). During the summer months—especially in August, when many Italians flock to the seaside for a lengthy Ferragosto holiday—I naturally think of seafood. This stew is Trieste’s version of zuppa di pesce. For my recipe, visit Flavors-of-Friuli.com.

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pastries at Trieste's Pasticceria PensoAs usual, I began this day with a visit to Pasticceria Penso. When I arrived, the patriarch of the family, Italo Stoppar, was busy preparing a number of cream-filled treats. Most involved slices of sponge cake placed inside rounded molds, which were then filled with chocolate, vanilla, and/or cherry pastry cream. Once unmolded, the pastries were then glazed with chocolate ganache or else covered with whipped cream and chopped walnuts. Slices often revealed a maraschino cherry tucked in the center.

apple strudel at Trieste's Pasticceria PensoAcross the giant stainless steel table, Italo’s sons Antonello and Lorenzo were baking a batch of apple strudel. While Austrian strudels are traditionally rolled up jellyroll-style in a paper-thin dough, I found puff pastry to be just as common in Friuli. The brothers added raisins, pine nuts, candied orange peel, and rum to the mix of chopped apples, along with some crushed savoiardi (ladyfingers) to soak up the sweet juices. After wrapping a rectangle of puff pastry around the filling, they decoratively arranged a strip of dough lengthwise down the center.

We all chatted for several hours, as I jotted down notes about the family’s recipes. Antonello gave me a couple of magazines to borrow, each with an article featuring Penso. By the time I was ready to leave, just before noon, the strudels had cooled enough for me to take a slice home for dessert.

From the bakery, I walked to Piazza Oberdan to catch bus #6 to Ristorante La Marinella, located north of Trieste between the seaside towns of Barcola and Grignano. Not knowing exactly where along the Viale Miramare the restaurant was located, I got off much too early. However, with the mid-October sun beaming down a soothing warmth and the light, salty breeze caressing my face, it turned out to be a very pleasant half-hour walk.

La Marinella had been recommended to me by Joško Sirk, owner of the now Michelin-starred La Subida in Cormòns, who declared it to be his favorite place for seafood in the region. As I entered, I spotted a prominently displayed photograph of the Pope shaking hands with a man I gathered to be the owner. I was surprised to find the dining room empty, save for one Austrian couple with a young child—but then it was getting rather late for lunch by the time I had finally arrived. A waiter, smartly dressed in a red jacket and bow tie, led me to a window table, where I could gaze across the busy highway toward the sea.

To start, I ordered the frutti di mare gratinati appetizer: a plate of scallops and razor clams baked with a bread crumb topping. Next, I had the zuppa di pesce (fish soup). Unlike many versions I have since tried, this one contained only fish, no shellfish or calamari. Slices of crostini were served on the side to soak up the savory tomato broth.

Trieste's Faro della VittoriaAfter lunch, I strolled back along the waterfront into Barcola, where I caught the next bus back to Trieste. It was such a beautiful day that I took a little detour on my way home, passing by the Jewish Synagogue, one of the largest in Europe. When I finally reached Residence Liberty, it was already late afternoon. I spent some time reading through Antonello’s magazines, prepared some mashed potatoes to accompany my improvised dinner of bread, cheese, eggs, and salad, and cozied up to watch an episode of “Alias” on my computer—with my slice of apple strudel for dessert!

Here is my recipe for apple strudel, adapted from the one given to me by Pasticceria Penso:

apple strudel3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, divided and softened
1/4 cup cold water
• • •
3 medium apples (about 1-1/4 pounds), peeled, cored, and cut into 1/4-inch pieces
1/2 cup finely crushed biscotti, amaretti, or savoiardi cookies
1/4 cup raisins
1/4 cup diced candied orange peel
1/4 cup pine nuts
1/4 cup sugar
1 tablespoon rum
1 tablespoon butter, melted
1 teaspoon freshly grated lemon peel
1/4 teaspoon ground cinnamon
• • •
1 egg, beaten to blend

For the Puff Pastry Dough:
In a large bowl, combine the flour and salt. Cut 2 tablespoons butter into cubes; blend into the flour mixture. Add 1/4 cup cold water; mix until crumbly. Transfer the dough to a lightly floured surface and knead briefly. Flatten the dough to a 1/2-inch-thick disk. Wrap in plastic wrap; refrigerate for 30 minutes.

Unwrap the dough and place on a lightly floured surface; roll to a 7-inch square. Roll the corners of the square away from the center to form four flaps, leaving a 3-inch square in the center at the original thickness. Beat the remaining 6 tablespoons butter with a rolling pin to form a 3-inch square; place in the center of the dough. Fold the flaps over to enclose the butter; turn the dough folded-side down. Roll to a 6- by 9-inch rectangle; fold in thirds (like a letter). Rotate the dough 90°. Roll again to a 6- by 9-inch rectangle; fold in thirds again. (This completes two “turns.”) Wrap in plastic wrap; refrigerate for 30 minutes.

Repeat rolling and folding the dough for two more turns. Wrap and refrigerate for 30 minutes. Repeat rolling and folding the dough for two final turns. (This completes a total of six turns.) Wrap and refrigerate for at least 1 hour before using.

For the Filling:
In a large bowl, combine the apples, crushed biscotti, raisins, candied orange peel, pine nuts, sugar, rum, melted butter, lemon peel, and cinnamon.

To Prepare:
Preheat oven to 400°F. On a lightly floured surface, roll the puff pastry dough to a 12- by 15-inch rectangle. Transfer the dough to a large sheet of parchment paper. Brush the surface of the dough with beaten egg. Spread the filling lengthwise along the center of the dough. Wrap the dough around the filling, tightly sealing all seams; carefully turn the strudel seam-side down. Transfer the strudel, along with the parchment paper, to a baking sheet. Brush the surface of the dough with beaten egg. Bake until golden brown, about 25–30 minutes.

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Risotto alla MaraneseFor my Recipe-of-the-Month, I have chosen Risotto alla Maranese (Marano-Style Seafood Risotto). This risotto is named after the coastal village of Marano Lagunarewhere chefs typically use local wedge shell clams—called “telline” or “arselle”—along with squid, langoustines, and occasionally mussels. My version, in which langoustines are replaced by shrimp, was inspired by the one at Trattoria Alla Laguna. For my recipe, visit Flavors-of-Friuli.com.

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capesante gratinateFor my Recipe-of-the-Month, I have chosen Capesante Gratinate (baked scallops), because summer reminds me of the sea, seafood, and the time I spent on the coast of Friuli–Venezia Giulia. Many restaurants there serve shellfish baked with a breadcrumb topping, but two in particular stand out in my memory due to their stunning locale: Trattoria Alla Laguna Vedova Raddi in Marano Lagunare and Ristorante Alla Dama Bianca in Duino. Visit Flavors-of-Friuli.com for the recipe.

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