Summer time, time for boats, time for seafood cuisines. You say boat and you immediately think of a nice plate of spaghetti with clams, quick and tasty. Cooking on board, especially on a sailboat, is not exactly like cooking at home and often the alternative is to go ashore after a beautiful day at sea and enjoy a nice lunch in a small restaurant in the port.
But who said that even in the difficult conditions of scarcity of stoves and the reduced cooking spaces of a boat you can't allow yourself something more elaborate and refined, to organize a nice evening with friends with a little imagination?
The problem has arisen Andrea Bottacin, Paduan chef and sailor devoted to the sea as the protagonist of the famous novel by Hemingway and who for this passion has abandoned his career as an entrepreneur in the North and has transferred to Pantelleria where one directs Responsible fishing school under the auspices of the municipality. Bottacin is founder of Fishing Academy&Cuisine- The chefs of the sea, a total organization, which teaches cooking involving various Italian chefs with the same passion, but also teaches, with navigation courses, how to stock up on raw materials. The season runs from June to October on several boats, each with a teaching chef, to teach the different techniques of fishing for bolentino, deep bolentino, deep-sea trolling. Groupers and big eyes are fished from June to July, amberjack and bonito from September to October.
In practice you get on board, you learn the rules of fishing then on the basis of what you have caught you put into practice the appropriate culinary arts.
Among the various recipes proposed by the Chefs of Fishing Academy&Cuisine (Andrea Bottacin, Antonio Stabellini, Rosaria Romano, Marco Valerio Alessandrini) ranging from Mackerel on bread leaf, confit cherry tomatoes and rocket pesto, to Cod fillet with coffee, lentil cream and spinach, to Caramelized octopus, black cabbage and orange mayonnaise, we have chosen the recipe for an original cuttlefish risotto for the readers of Mondo Food.
The recipe for cuttlefish risotto with its ink, red prawns and mojito-marinated strawberries
Ingredients for people 4
1 fresh cuttlefish cleaned and black removed
8 red prawns from Sicily
1 tray of Strawberries
300 GR of vialone nano rice
Brodo di pesce
White onion 1
Salt and pepper and extra virgin olive oil and white wine to taste
For the marinade: lime, mint, brown sugar, white rum.
Preparation
Cut the cuttlefish cleaned and seared in a non-stick pan into julienne strips with a drizzle of oil and set aside.
Chop the onion and put it in a saucepan with a little oil, after having cooked it, add the rice, toast it and deglaze with still white wine, add the fish stock a little at a time.
In the meantime that the rice is cooking, prepare the marinade by placing the brown sugar, the lime juice and the white rum in a bowl, mix everything together and put in the prawn tails cut in half lengthwise, then grate the lime peel and add the mint leaves.
Do the same thing for the diced Strawberries.
Halfway through cooking, add the sautéed cuttlefish and its ink to the Armai rice and cook, stirring in a drizzle of extra virgin olive oil.
Impact on a serving dish by placing the prawns and marinated strawberries on top of the hot rice and sprinkle everything with the grated lime peel and garnish with mint leaves
Fishing Academy&Cuisine
bottacinfishingacademy@gmail.com
https://www.facebook.com/groups/giroitaliapescando/
