a market driven style of cooking and
eating that’s both good and good for you
See how this style of food can be prepared and enjoyed
just about anywhere.
Fish in Crazy Water
From the region of Campania, a classic of Neapolitan cooking, and a testament to the idea of a Mediterranean Summer, this recipe is all about a great piece of fish cooked in a wonderfully simple way. Since the list is short, using quality ingredients is paramount.
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Marinated Chickpea and Arugula Salad
This southern Italian insalatina is a great accompaniment to grilled fish, chicken, oil-cured tuna or as shown here, with prosciutto. With a change or addition of a seasoning or two, for example, Spanish pimenton or crushed cumin seeds, it can be paired with other Mediterranean dishes.
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Linguine with Clams and Zucchini
This wonderfully simple pasta dish is a celebration to clams. With zucchini, the marriage of flavor is sublime. The recipe calls for littlenecks, but look for what's best in the market: cherrystone, razor, cockles, or vongole. As with all shellfish, cooking time will vary depending on size.
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Tartine of Bonito Tuna and White Beans
All but two of the ingredients in this recipe are in a Mediterranean pantry, so a trip to the market for a ripe red tomato and a baguette make the tartine a quick and easy to prepare antipasto or snack. The cacophony of flavors and textures is very alluring and your guests will no doubt reach for more!
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These recipes and more can be found in the book Mediterranean Summer and are available at Volochef Private Dining.
