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Anchovies meat sauce Pennette

11 ottobre 2008 By Gabriele Lascia un commento

The anchovies are perhaps the most known species of blue fish, it is really common in the kitchens of all the world. As a matter of fact you can find this fish almost in all of the seas. A characteristic common to all the species called “blue fish” is the great nutritional value and the remarkable contribution in good fats, Omega 3 and Omega 6, their tasty meat offers. Another quality of the blue fish is that of having a reasonable purchasing price and therefore it is frequently used in the daily diets, all to the good of health.

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Pasta with sardines

11 ottobre 2008 By Gabriele Lascia un commento

This wonder of the Sicilian (particularly Palermo) cooking seems to have been created by chance during the siege of the Arabs in Sicily. It seems that the person assigned to the nourishment of General Eufemio’s army, not having anything else available than pasta and sardines, besides not so fresh ones, used what the nature offered him in the surroundings, i.e. the wild fennels that grew up spontaneously.

They were very tasty and had a strong characteristic smell which softened the smell not so agreeable of the sardines. He also added the pine-kernels, which by that time were considered as a panacea for food poisonings, thus avoiding the drawbacks that could come from eating the food he used.

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Pasta al ragù di alici

2 ottobre 2008 By Giovanni Cardella Lascia un commento

Le alici sono forse la specie di pesce azzurro più conosciuta e diffusa in tutte le cucine del mondo. Infatti questo pesce è presente un pò in tutti i mari. Una caratteristica comune a tutte le specie denominate “Pesce Azzurro” è il grande valore nutritivo e il notevole apporto di grassi buoni, Omega 3 e Omega 6, che la loro gustosa carne offre. Un altro vantaggio del Pesce Azzurro è quello di avere un abbordabile costo d’acquisto e quindi consente di inserirlo con frequenza nelle diete quotidiane a tutto vantaggio della salute.

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