Newspaper article Evening Chronicle (Newcastle, England)

It's Time to Get a Little Bit Zilli; Italian Chef Aldo Zilli Shows MARION MCMULLEN How You Can Kick-Start the Year with Some Healthy Fish Dishes That Are Big on Flavour

Newspaper article Evening Chronicle (Newcastle, England)

It's Time to Get a Little Bit Zilli; Italian Chef Aldo Zilli Shows MARION MCMULLEN How You Can Kick-Start the Year with Some Healthy Fish Dishes That Are Big on Flavour

Article excerpt

Byline: MARION MCMULLEN

ALDO ZILLI believes healthy eating does not mean skimping on taste.

The award-winning Italian chef uses the freshest and best ingredients and says fish and shellfish can be at the heart of a healthy diet.

Aldo, who is now offering Italian cookery classes at talian cookery classes at his new cookery school in Chelsea, has written 10 books including two autobiographies and his fish cook book showcases many of the fresh seafood recipes that he is so famous for. Go to aldozilli.com for more details.

SPELT WITH CLAMS AND MUSSELS (Serves 4) Preparation time: 20 minutes (plus soaking) Cooking time: 15 minutes INGREDIENTS 150g mussels 190g clams 3 fat garlic cloves 120ml olive oil 1 red chilli, deseeded and finely chopped 4 bay leaves 120ml good white wine 400g baby plum tomatoes, halved lengthways 30g fresh basil leaves 30g fresh flat-leaf parsley, finely chopped 350g pearled spelt Salt and freshly ground black pepper Extra virgin olive oil, to drizzle 1. Scrub the mussels clean and remove the beards and any barnacles. Soak the clams in salted water for 30 minutes to remove the grit, then wash in clean water and drain. Discard any that have opened.

2. Place the unpeeled garlic cloves on a clean surface and crush with the blade of a heavy knife. Put the oil in a large non-stick frying pan and add the garlic, chilli and bay leaves. Cook for one minute over a low heat then remove the garlic cloves.

3. Add the clams and mussels, cover and cook for two to three minutes. Once the shellfish have opened, pour in the wine and simmer for three minutes over a medium heat. (Discard any shellfish that remain closed). 4. Add the tomatoes, basil and parsley and cook for a further five minutes over a low heat. Set aside.

5. Meanwhile, bring a large pan of salted water to the boil. Add the spelt to the pan and return to a rolling boil. Stir and cook for 10 minutes until cooked. Drain.

6. Add the spelt to the mussels and clams, return to the heat and continue cooking for two more minutes. Adjust the seasoning, drizzle with a little virgin olive oil and serve immediately.

SQUID AND PRAWN SKEWERS WITH AUBERGINES AND ROAST PEPPER SALSA (Serves 4) Preparation time: 1 hour 15 minutes (plus marinating)/Cook-Cooking time: 35 minutes INGREDIENTS 16 raw tiger prawns, peeled and heads removed 2 cleaned fresh squid tubes, opened out and cut into large chunks Sea salt and freshly ground black pepper 1 tbs extra virgin olive oil Juice of 2 lemons 2 grilled aubergines Olive oil 3 garlic cloves, finely sliced 1 chilli, deseeded and finely sliced 3 tbs chopped fresh flat-leaf parsley 2 rosemary sprigs 100ml extra virgin olive oil 4 red peppers 2 canned anchovies 1 small bunch fresh basil 1/2 tablespoon extra virgin olive oil METHOD 1. | Slice the aubergines into 1cm rounds, place in a colander over a bowl and add some sea salt. …

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