Tartara di Pesce (Raw Fish Tartare)

Tartara di Pesce (Raw Fish Tartare)

Tartara di Pesce (Raw Fish Tartare)

My husband lived in Japan for one year and is obsessed with sushi. When we got married, I  introduced him to Italian raw fish dishes such as crudocarpaccio and tartara.

Many cultures like to serve the freshest fish raw, and it’s very quick and easy to prepare – but it’s vital to use only the best, sushi-grade fish, purchased from a fish monger you trust. As an extra precaution you can also freeze your fish for 1 hour before you use it. Salmon, in particular, is very susceptible to parasites.

This is a simple recipe, but it requires (besides very fresh fish!) very good olive oil and organic lemon and lime.

Tartara di Pesce (Raw Fish Tartare)

Ingredients

  • (serves 4-6)
  • 1 lb fish fillet, sushi-grade (choose your favorite: branzino, yellowtail, salmon, halibut…)
  • salt and pepper to taste
  • 1/4 cup high quality extra-virgin olive oil (I prefer a mild Italian oil from Liguria)
  • 1 lime and 1 lemon
  • 1/4 cup chopped fresh mint leaves
  • 1 tablespoon chopped fresh chives

Directions

Chop the fish very fine. Your fish monger might be willing to do this for you. If not, store the fish in the freezer from 30 minutes before chopping: it will make it easier!

Grate the lemon and lime zest, and squeeze the juice. Set aside.

Combine all the ingredients in a bowl, and form individual patties.

Cover with plastic and refrigerate for at least 2 hours before serving.

http://dinnerinvenice.com/2012/03/25/tartara-di-pesce-raw-fish-tartare/

Spinach and Blueberry Salad

Spinach and Blueberry Salad
Spinach and Blueberry Salad

Spinach and Blueberry Salad

Spinach and Blueberry Salad

Ingredients

  • 1/2 pound baby spinach
  • 2/3 cup blueberries
  • 5 ounces hard cheese (Montasio or Asiago; or a local artisanal kosher cheese)
  • 1/3 cup shelled walnuts
  • 4 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red or white wine vinegar
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • salt and pepper to taste

Directions

Serves 4

Wash and dry the spinach.

Place the spinach in a bowl and add the blackberries, the coarsely ground walnuts, and the cheese (sliced thin and then and then cut into small pieces. If using a harder cheese, you can also shave it).

In a small bowl, make the dressing: combine the honey with the mustard, add the vinegar, oil, salt and pepper and whisk together.

Pour the dressing over the salad and toss.

http://dinnerinvenice.com/2011/07/04/spinach-and-blueberry-salad/