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@jacquiesfoodfortalk

jacquiesfoodfortalk
Loving these three fish 🐟 preserved in olive oil served at a local restaurant in the seaside town of Sapri in Calabria. Simplicity itself but quality and meticulousness in preparation are key for this salmon, anchovy and tuna appetizer. Good bread and we are set to go! Yummy! 🌞
6 51 18 hours ago
Loving these three fish 🐟 preserved in olive oil served at a local restaurant in the seaside town of sapri in calabria. simplicity itself but quality and meticulousness in preparation are key for this salmon, anchovy and tuna appetizer. good bread and we are set to go! yummy! 🌞

@tasteandflavors

tasteandflavors
Into the blue 🐟🐟🐟
Traditional Lebanese dishes get a new spin for the summer with @chefsouheilghazal @leroyalbeirut #mediterranean #food #cuisine #lebanesecuisine #selectedby #tasteandflavors #lebanese
38 658 20 hours ago
Into the blue 🐟🐟🐟
traditional lebanese dishes get a new spin for the summer with @chefsouheilghazal @leroyalbeirut #mediterranean #food #cuisine #lebanesecuisine #selectedby #tasteandflavors #lebanese

@jacquiesfoodfortalk

jacquiesfoodfortalk
A day by the sea should always include seafood. As a child in Jamaica it would have been freshly caught fish - including my favorite, parrot fish - fried in large pans over hot coals by the fishermen’s wives on the beach 🏝 in oil that God only knows how many times it had been used and what oil it could have been. It was sweetness itself especially combined with fried bread called festival - fried in that same unknown oil. So this day no matter how fabulously fish is prepared grilled or roasted, all I can think is that if only... if only it had been fried. Here in Italy on the beaches I indulge with fried shrimp, and or squid. However, a healthy choice is always a lusciously fresh seafood salad of the same ingredients. Yum 😋 🌞😋
5 50 Yesterday
A day by the sea should always include seafood. as a child in jamaica it would have been freshly caught fish - including my favorite, parrot fish - fried in large pans over hot coals by the fishermen’s wives on the beach 🏝 in oil that god only knows how many times it had been used and what oil it could have been. it was sweetness itself especially combined with fried bread called festival - fried in that same unknown oil. so this day no matter how fabulously fish is prepared grilled or roasted, all i can think is that if only... if only it had been fried. here in italy on the beaches i indulge with fried shrimp, and or squid. however, a healthy choice is always a lusciously fresh seafood salad of the same ingredients. yum 😋 🌞😋

@jacquiesfoodfortalk

jacquiesfoodfortalk
Here is another imaginative and interesting presentation of a pretty traditional Italian dish. The focus is the use of traditional and local products, but with a sweet and sour element to it that is strictly Italian. What do we have on this plate: beautifully tender sliced and grilled swordfish with a drizzle of olive oil; in the little copper ramekin sautéed eggplant; and surprise, in the central position is a glass of fig syrup that is not to be poured over the fish immediately, but slowly and intermittently as the fish is being eaten. This doesn’t allow the fig syrup to takeover the flavor of the fish as it isn’t soaking into the flesh. Rather it remains, as does the eggplant, an external flavor. The diner brings the three elements of this dish together ideated by the chef. This is a subtle but yet effective layering of flavors that is not necessarily traditional but are all within the realm of local cooking. Basilicata is mainly mountainous and is certainly less delicate than flavors to be found in Campania, especially along the Amalfi Coast or the islands. This is heartier food, but Maratea is a town that is on the sea, although surrounded by mountains, so fish is a prominent element in its culinary repertoire.
2 47 Yesterday
Here is another imaginative and interesting presentation of a pretty traditional italian dish. the focus is the use of traditional and local products, but with a sweet and sour element to it that is strictly italian. what do we have on this plate: beautifully tender sliced and grilled swordfish with a drizzle of olive oil; in the little copper ramekin sautéed eggplant; and surprise, in the central position is a glass of fig syrup that is not to be poured over the fish immediately, but slowly and intermittently as the fish is being eaten. this doesn’t allow the fig syrup to takeover the flavor of the fish as it isn’t soaking into the flesh. rather it remains, as does the eggplant, an external flavor. the diner brings the three elements of this dish together ideated by the chef. this is a subtle but yet effective layering of flavors that is not necessarily traditional but are all within the realm of local cooking. basilicata is mainly mountainous and is certainly less delicate than flavors to be found in campania, especially along the amalfi coast or the islands. this is heartier food, but maratea is a town that is on the sea, although surrounded by mountains, so fish is a prominent element in its culinary repertoire.

@aarifrizwan

aarifrizwan
Welcome back to taste & flavors. Had to give my tummy a rest for a long due to intestine infection.
#tasteandflavors #nonveggie #instafoodie #noidafood #foodtester
0 24 Yesterday
Welcome back to taste & flavors. had to give my tummy a rest for a long due to intestine infection.
#tasteandflavors #nonveggie #instafoodie #noidafood #foodtester