Fancy small Greece vacation?

April 9th, 2018 | main dishes

Who would not like to exchange the unstable German April weather for a few days in Greece… My tip, for those who cannot start such a trip at the moment: conjure up some sun on your table with a sea bass on okra pods. Now it’s going to be Greek!

The fish seller of our confidence offered us two beautiful sea bass. Wonderful, now we just bring a few okras, tomatoes and peppers home from the market, and the Greece break can begin.

Sea bass on okra pods

(4 portions)

400 g of okra

cut stalks without cutting the pods

put the okra in boiling lightly salted water with a dash of vinegar, boil briefly, place in a sieve and immediately quench with ice-cold water, drain well, if necessary, pat dry with kitchen paper

2 onions (100 g), chopped

400 g of tomatoes, very roughly cubed

8 red mini-peppers, in the whole

2 garlic cloves, very finely chopped

½ bunch of smooth parsley, chopped

5 stems of celery green, chopped

2 ts dried oregano

mix

120 ml white wine

3 TS mild white wine vinegar

7 TS olive oil

2 ts brown vanilla sugar (see tip)

salt, pepper from the mill

mix well, season to taste with salt and pepper, mix with the vegetables in a large casserole dish or on the baking tray

cover the baking dish with aluminum foil and cook at 200 ° C for 25 minutes

2 sea bass (500 - 600g each)

wash, pat dry, cut twice on each side according to taste

salt, pepper from the mill

2 ts dried oregano

season the fish inside and out and put on the vegetables

1.5 TS olive oil

drizzle on the fish, cook open for 30 - 40 minutes, the fish is well cooked when the dorsal fin is very easy to pull

And this is how the wife of the captain does it:

Vanilla is a wonderful spice and so precious that I put the scratched vanilla pods in a tin of brown sugar. The sugar adopts the vanilla flavor very quickly and I use it as spice for sauces, vegetables, soups – just for everything! And of course, I also use this vanilla sugar for baking.

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Orecchhiette pasta on a drying rack in the old town of Bari

July 26th, 2018 | Landgänge

Bari – seafood and pasta

Raw fish and seafood – everyone immediately thinks of Japan. Sushi, clear. Or of Peru. Ceviche, too. But what about Italy? In Puglia – and especially in the region around Bari – raw fish and raw seafood are indispensable to the restaurant menus. As indispensable as the orecchiette pasta in the streets of Bari.