mercoledì 22 gennaio 2014

Branzino all'acqua pazza

Acqua pazza, literally crazy water, is a light broth, especially prepared in South Italy to oven bake fish.

This broth is perfect for white fish (sea bass, sea bream, snapper, monkfish, tub fish). It is very light but deeply tasteful.

1 sea bass
unpeeled clove of garlic
10 cherry tomatoes
white wine
parsley sprig
thyme sprig
evo oil

Preheat the oven to 200 C. Set the fish in a oven pan with the cherry tomatoes, the unpeeled clove of garlic (I prefer unpeeled because I do not like the strong garlic taste for my broth), some parsley and thyme sprigs, salt, evo oil and 1/2 glass white wine and cook for 20/25 min.

Fillet and serve with the warm broth.

mercoledì 15 gennaio 2014


The beginning of a new year always means retrospection, introspection and hope.

I started my 2014 off by this drawning...a little man with long arms to hug better and strongly!

For the first time I have no resolutions for my 2014! This time, this year must be more than words...with always a lot of good food and recipes!

Stay tuned!