One of favorite things about our apartment in Venice is that it is next to the mercato (market). Very early every morning (except Sunday and Monday), the fishmongers set up in the “pescheria” with a dazzling array of fresh seafood. Next to the fish market are the stalls of vegetables and fruit. We can buy almost anything we need right here.
At home, we have been experimenting with Blue Apron – the food box that comes every week with ingredients for gourmet meals and instructions to cook them. We decided to try our own version of Blue Apron – Venezia style.
Every few days, we venture to the market and pick out something fresh, then run home and google recipes.
We plan all afternoon and divide up jobs. Then we pour a glass of wine and start cooking. We also apply a few hints we learned along the way from Enza.
Our favorite meals so far:
Tonno Con Pomodoro (Tuna With Tomato) (inspired by Enza)
Pat fish dry and salt/pepper both sides. Add olive oil to skillet on medium/medium high. Lightly sear both sides so still rare but not cold in middle.
Topping: Mix chopped tomato, basil, lemon juice, garlic, and olive oil and let marinate for 30 minutes. Spoon on top of tuna.
Accompanied by asparagi arrosti roasted asparagus)
Salmone Balsamic0 (Salmon with Balsamic) (our own creation)
Pat fish dry and salt/pepper both sides. Add tablespoon olive oil and tablespoon butter to skillet on medium/medium high. Pan sear until cooked through (about 4 minutes per side).
Topping: Mix olive oil, good balsamic vinegar, basil, and sundried tomatoes and let marinate for 30 minutes. Spoon on top of salmon.
Accompanied by melanzane e patate novelle arrosti (roasted eggplant and new potatoes)
Merluzzo Miele e Aglio (Cod with Honey and Garlic) (Blue Apron Recipe )
Pat fish dry and salt/pepper both sides. Add olive oil to skillet on medium high. Cook one side for 4 minutes.
Flip and add 4 whole garlic cloves and cook one minute.
Sauce: To fish while cooking, add ¼ cup soy sauce, 2 TBS honey, and 2 TBS butter. Stir frequently for about 3 minutes until fish is cooked through and sauce thickens. (This sauce is amazing!)
Accompanied by Panzanella Estate (Summer Bread Salad) – good for stale bread!
Mix fresh peach slices, cherry tomatoes (halved), diced cucumber, and basil; drizzle with homemade white wine vinaigrette and chunks of stale bread (which soak up the vinaigrette) – divine.
Fragole Dolci (Sweet Strawberries)
Mix ricotta cheese with tablespoon of honey, whisk until smooths out and slightly liquid, drizzle in good aged balsamic and give final swirl. Serve over strawberries – we just made that up but it is delicious!
Are you hungry yet? Buon Apetito!