Il mio cuoco preferito è Alessandro Borghese. Chi? Quel gran pezzo di cuoco di Real Time. Forse non avrà l’abilità di Alajmo delle Calandre e forse è anche un gran pasticcione, ma ha il suo fascino, eccome.
Per mia sfortuna, nonostante io mi impegni, non sono una grande cuoca, ma vi assicuro che esistono ricette che può fare chiunque, l’importante è avere una buona materia prima. Oggi ve ne insegno una facilissima: l’impepata di cozze.
Per le mie cene vado solo in pescheria soprattutto se ho ospiti, quasi mai al supermercato.
My favorite chef is Alessandro Borghese. Who? That great piece of Real Time Cook. It may not have the ability to Alajmo of Calendering and perhaps is also a great bungler, but has its charms, all right.
To my bad luck, despite commitments I am not a great cook, but I assure you that there are recipes that anyone can do, the important thing is to have a good raw material. Today I teach there very easily: the peppered mussels.
For my dinner I’m only in fish, especially if I have guests, almost never at the supermarket.
Usually I take the mussels already clean, so do not need to scrape. The recipe is simple. Just put 500 grams of mussels (for two people) in a large pot on board top with a tablespoon of extra virgin olive oil and two cloves of crushed garlic. Cover the pot and keep at high heat. During cooking, the mussels are shuffled like when you were once the popcorn in the pan. Take the pot and shake to ensure that the heat reaches all the seafood. After about ten minutes you will see that all the mussels are open for good, throw in the end a nice sprinkling of black pepper, a pinch of red pepper and parsley and you’re done. Once done away with non-open drain and place in a serving dish I like it, very natural. Then everyone can possibly add a splash of lemon. They are a real treat and make your summer.
Obviously you can not eat without a good wine, fresh Ca Del Bosco, who is a Franciacorta, is perfect for this recipe.