A wonderful, wonderful dish. My grandmother Angelina grew up in a mountain town outside of Benevento. In those days I'm not sure you could get fresh fish at all, no matter what the quality, so she, too, rarely cooked this or any other seafood dish. But I learned to love seafood—and my years in Rome was the consummation of the marriage, so to speak.
I make acqua pazza often. As you say it's so quick and easy and light on the stomach—though adding potatoes is something I haven't tired. But definitely want to!
Btw, there seems to be no way to leave a comment on your blog?
Hi Frank, my guess is that not much fresh fish would have arrived in the mountain near Benevento, just like in Umbria. And to be honest, even now you need to know where to buy truly fresh fish in Umbria, unless it's trout from Valnerina. As for the acqua pazza, I really love the potatoes because they imbibe the sauce so wonderfully. However, you might want to start with small potatoes to make sure they don't dry out the sauce. I hope you will like it! As for my blog, sadly I have had to turn off comments after a couple of days from publications because I receive an overwhelming number of spam comments. It is out of control and I haven't had the time t find a solution. However I very much appreciate your comments here. Grazie mille e a presto, Letizia
Letizia- This looks absolutely divine. I'm now searching for ways to replicate this across the sea and how we can do this without having to use tilapia too much (the ones we get in the US typically comes from unsustainable sources). But those tomatoes look absolutely inspiring! :)
thank you Thalia, I am so glad you enoy the recipe! I am not familiar with Tilapia but I understand that is a freshwater fish while Branzino/Spigola is a seawater fish. Where I live it's almost impossible to know if fish comes from sustainable sources so we eat it rarely, as a special treat. Would you be able to find sustainable seawater fish?
A wonderful, wonderful dish. My grandmother Angelina grew up in a mountain town outside of Benevento. In those days I'm not sure you could get fresh fish at all, no matter what the quality, so she, too, rarely cooked this or any other seafood dish. But I learned to love seafood—and my years in Rome was the consummation of the marriage, so to speak.
I make acqua pazza often. As you say it's so quick and easy and light on the stomach—though adding potatoes is something I haven't tired. But definitely want to!
Btw, there seems to be no way to leave a comment on your blog?
Hi Frank, my guess is that not much fresh fish would have arrived in the mountain near Benevento, just like in Umbria. And to be honest, even now you need to know where to buy truly fresh fish in Umbria, unless it's trout from Valnerina. As for the acqua pazza, I really love the potatoes because they imbibe the sauce so wonderfully. However, you might want to start with small potatoes to make sure they don't dry out the sauce. I hope you will like it! As for my blog, sadly I have had to turn off comments after a couple of days from publications because I receive an overwhelming number of spam comments. It is out of control and I haven't had the time t find a solution. However I very much appreciate your comments here. Grazie mille e a presto, Letizia
Letizia- This looks absolutely divine. I'm now searching for ways to replicate this across the sea and how we can do this without having to use tilapia too much (the ones we get in the US typically comes from unsustainable sources). But those tomatoes look absolutely inspiring! :)
thank you Thalia, I am so glad you enoy the recipe! I am not familiar with Tilapia but I understand that is a freshwater fish while Branzino/Spigola is a seawater fish. Where I live it's almost impossible to know if fish comes from sustainable sources so we eat it rarely, as a special treat. Would you be able to find sustainable seawater fish?