Pasta Frutti di Mare di Calabria
Paßt sowohl zu Weiß- als auch Rotwein!
Zeit: ca. 20 Minuten
Vorbereitungen: eventuell Frutti di Mare auftauen, wenn keine frischen zu bekommen waren
Anrichten / Tips:
Gerne kann man frisch geriebenen Parmesan dazu reichen, dann paßt ein im Barrique ausgebauter Chardonnay besonsers gut oder beim Rotwein ein ebenso im Faß ausgebauter Roter. Klassisch ist es allerdings 'ohne', also senza formaggio*.
Guten Appetit & Cheers!
**Jill Santropietros Artikel mit Rezept zu diesem Thema ist gut, er beginnt so:
"In Italy rules are more like superstitions — and superstitions are taken very seriously. I have spent some time in Italy and have been chastised for drinking cappuccinos after noon. My husband has been reprimanded by his Italian colleagues for putting his overcoat on a bed and for sitting on a conference table. These things are just not done.
In The Times Magazine this Sunday, Robert Trachtenberg tackles the question of why it’s a faux pas to top seafood pastas with Parmesan cheese. (I have been reprimanded for this one too.) It’s one of those things that makes Italians’ skin crawl. They just don’t do it. But the reasons are somewhat unclear. Look through old Italian cookbooks and there are plenty of recipes that contain cheese and seafood: risottos, black sepia pastas, fish crudos, soups and stuffed fishes, to name a few.
Trachtenberg tries to get to the bottom of this mystery by interviewing some of the top Italian chefs here and abroad. The answer? Well, you’ll just have to read his story. But my theory: one day a well-respected Italian cook decided that Parmesan was too strong for most seafood pastas. From then on, others followed and yet another superstition was born.
There are certainly some truths to this rule. Some seafood pastas are better without Parmesan. Take for example, pasta con le sarde, a sardine dish that never takes cheese. Breadcrumbs offer the texture and buttery richness that Parmesan otherwise would. I’m including the recipe (to be published in the Times Magazine) below. To save preparation time, ask your fishmonger to clean and fillet the sardines, but ask them to save you one or two to do yourself. It’s always good to see your fish before you eat it — a superstition I just invented!" >>>...alles lesen http://tmagazine.blogs.nytimes.com/2008/03/27/the-back-story-senza-formaggio/?_r=0