I wont cook when there are Italian or Greek ladies in our beach house, they can really cook and they dont mind spending hours to do a meal, which I will not do. Italians dont like our vinegary nummace. One lady did an Italian one she called Carpaccio. Large flat glass platter, the clean fresh juice of 3 Darwin limes and about 3 spoons of top quality olive oil. I cut fresh queenfish fillet, across the grain as directed, about 3mm thick, much thinner than for our nummace. She laid them in her marinade in the platter in a decorative, single layer pattern. Juice olive oil, salt and pepper over the top again as before. Two hours in the fridge. I did some for very dear friends that eat in the best restaurants in the world. Verdict was world class.
Posted on: Sat, 09 Aug 2014 08:08:56 +0000
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