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Gazpacho Andaluz (Andalusia, Spain)



Un classico gazpacho di verdure fresche estive. Il gazpacho e' incredibilmente rinfrescante e adattissimo alle calde serate estive, tanto piu' che tutta la preparazione avviene 'a freddo' e non richiede l'uso di forni e fornelli.

Preparazione: porre della mollica di pane raffermo a bagno in buon aceto di vino misto ad acqua (io utilizzo 'vinagre de Jerez', aceto di Sherry). Unire in un frullatore il pane, pomodori maturi tagliati a pezzi e privati dei semi e dell'acqua di vegetazione, uno o due cetrioli sbucciati e tagliati a pezzi, un peperone rosso ed una mezza manciata di mandorle sbucciate. Frullare il tutto per qualche minuto, aggiungeno buon olio di oliva a filo fino ad ottenere una consistenza dense liquid, but at the same time. Add salt, pepper and a few drops of Tabasco, if needed, several drops of vinegar (the sour taste of which you should feel pretty much).

Finally, let stand in refrigerator for several hours and serve cold. The traditional accompaniments are varied and are added to the gazpacho at the pleasure of diners: diced bell pepper and cucumber, chopped boiled eggs, croutons ...

Bon appetit!

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cod eggs in the pan



A very popular ingredient in Scandinavian countries, especially in the old days before the overfishing decimated populations of cod in the North Sea. Pure widely used in Japan and Korea, cod eggs are an ingredient with a delicate flavor, as opposed to the horrible (at least my ducks) cod liver oil has a flavor that is a very offensive odor.

Preparation: virtually all the recipes began the same way, choose intact ovaries (whose outer skin has cuts or breaks), boil in salted water with the addition of a couple of tablespoons of vinegar. Be careful to maintain a boil just mentioned, so as not to break the ovaries during cooking. It will take about 20-30 minutes total.

on the table from here on we can see the cultural differences. If you're Swedish you probably want to serve hot ovaries, accompanied with boiled potatoes and melted butter. The Japanese will serve the ovaries sliced, seasoned with a delicate ponzu (citrus soy sauce), while we in the Southern Europe (Italians and Spaniards) the ovaries serve warm or cold, simply accompanied by good olive oil, salt, pepper , and lemon juice. For a variation

a little more 'developed (see photo), leave the ovaries in the refrigerator to cool completely. Cut into finger thick slices, flour them and fry them quickly so that they take color on both sides, season with salt and pepper and serve with a simple vinaigrette of olive oil and lemon.


PS. 'Klassisk fiskrätter' and Bengt Petersens' probably my favorite book cooking 'sea' Swedish style and solid recipes from the tradition of the west coast of Sweden.

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INAUGURAZIONE della Scultura in MARMO BIANCO per la commemorazione dell'"IKEDA KAYO-KAI"


inauguration of the room "Kayo-kai" at the ITALIAN INSTITUTE OF BUDDHIST SGI Cultural Center of Grosseto.