Food photoshooting for Acquapazza restaurant, Brindisi

I hope you understood from my previous posts that I became a food photographer. Couple of monthes ago my friend Vincenzo asked me if I can make photoshooting for his restaurant Acquapazza. Of course I said Yes))This is amazing small seafood restaurant situated in historical center of Brindisi and me and my friends often go to spend an evening with good food there. There are an open kitchen ad I like to admire how incredibly professional is the chef. I can say without any doubt it's the best restaurant of Brindisi.  Vincenzo family is one of Brindisi oldest family of fishermen so fish is fresh and fished every single day. 

Enjoy wonderful creation of chef captured on my photographies 

Forgot  this is the site of Acqupazza restaurant, where of course you can see my photos))

Chef in his kitchen...

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Rana Pescatrice al forno - Monkfish in the oven

Rana Pescatrice or Coda di Rospo (in English Monkfish, or Goosefish) is one of the ugliest fish you'll find in Italian markets. But it has delicious white meat and it’s great to make a soup.

In this recipe Monkfish is used whole with head to make a flavor more intensive. 
It’s a simple but very delicious recipe and It’s great for some fest of if you have guests at home.

You will need:
Monkfish 
About 1 kg of Potatoes
0.5 kg of Tomatoes cherry
7-15 Olives
4-5 cloves of Garlic
2-3 tablespoons bread crumbs
5-6 tablespoons of grated parmesan cheese
A few basil leaves
Extra virgin Olive oil
Sale

I always buy Monkfish already scaled, so I don’t know how to scale it. If you don’t find whole Monkfish, but the tail ends it’s also OK.
Clean garlic and cut it in 2-3 pieces, cut tomatoes.
For the first clean and cut potatoes as shown. Mix well potatoes, tomatoes, garlic, olives, Olive oil and basil. Put a little of salt and pepper. I mix by hand so tomatoes make a little of sauce. Leave blend for half an hour. You can mix the blend from time to time.

At the time mix bread crumbs and grated parmesan. 

Put Monkfish in the form for the oven. I always use clayware form:

Put blend with potatoes around the fish. If the sauce is not enough – pour a little of water.

Dredge with mix of bread crumbs and grated parmesan

and put in the oven at 200º. Fish don’t need many time to cook so I try potatoes and when they are cooked and have a crust I determine that a time get out.

Clean fish before serve and put a piece with potatoes and sause in every plate. Or you can put portions in small caseroles and after other 5 minutes in oven bring them on the table.  You must admit that it most scenic))
Buono appetito!

Pasta con le vongole - pasta with clams recipe

Today after many time I sharing with you a new recipe. It's spaghetti with clams - in italian spaghetti con le vongole. It's very simple and easy recipe. It need only about 15 minutes!

You will need 300 gram of fresh clams (vongole) per person, not cleaned or frozen! You can make clams spaghetti with frozen clams but the taste will be pretty much different.
Couple cloves of garlic.
Spaghetti pasta 100 gram per person.
Olive oil.
Couple tablespoons of white wine.
Salt.

Pasta and the rest will be cooked separately and combined in the end, so let's start with putting water on to boil for the spaghetti.

Peel garlic and roast it till golden in olive oil. It's better to remove the garlic cloves in the end of roasting. Add clams.

Saute, add couple tablespoons of white wine and saute a few more minutes.
You may want to take out the clams to a separate bowl at this time.
When water comes to boil, cook the spaghetti. Cook until almost ready (one minute shorter than cooking time on the package and drain them well!)

Add spaghetti to the sauce and simmer a couple more minutes.
And that's it! Clams spaghetti is ready. Serve clams over spaghetti on every plate or the clams may be served in separate bowl where everyone can take as much as they want.

Insalata caprese

Insalata caprese  is a typical recipe from the island of Capri, the most famous island in the Gulf of Naples. When its too hot in summer I don't eat much that's why I like to cook it  because it’s fresh, fast and easy to make. It takes about five minutes for preparation. You can order this salad almost in every beach bar in Italy
A caprese salad or a insalata caprese is consisting of fresh tomatoes (better cherry), mozzarella, extra virgin olive oil and basil. The salad can be seasoned with salt, pepper and origano. 


You will need:
1 fresh ripe tomato or 3-4 tomatoes cherry
1 ball fresh mozzarella 
fresh basil leaves

The quantity of cheese you should decide yourself - try and maybe you will like it with much tomatoes.

You need only to slice all ingredients and mix it wil oil, sale and pepper.
Caprese salad is usually accompanied by toasted bread.

Buon appetito!

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Katrin