Advertisement
Nasello
Hake
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Once prepared, this fish is often wrongly identified as cod, but hake does not look like cod at all although it does belong to the same family. It reaches up to 1 metre (3 feet) in length and large fish are sliced into cutlets before being cooked in a variety of ways. Its extremely fragile and delicate flesh is eaten all over Italy and cooked in many different ways according to regional variations. They may simply be brushed with oil and grilled, or fried in oil with tomatoes and garlic.
Nasello al brodetto, poached hake with bread, is a classic recipe in which the fish is briefly cooked in a court-bouillon made from garlic, parsley, a little salt and pepper and some chopped peeled tomatoes. The court-bouillon is simmered for 15 minutes so that it is only just cooked when the fish is added. The liquid must not completely cover the fish, which should also only be cooked for a few minutes in the sauce before being set aside for 10 minutes to rest. The hake should then be served on croutons made with good bread.
Become a Premium Member to access this page
- โ
- โ
- โ
- โ
- โ
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title