Ok, is there anyone out there who doesn't like a trash book every now and then? You know the type I mean: I'm not talking about bodice rippers, or graphic novels, or what have you. When Annalena says "trash book," she means something that is, shall we say, a bit ahem "below" the standard you usually use when reading a book.
I didn't think so. Annalena, too, has her share of "simple" reads, and she just went back to one that, frankly, was unendurable the first time around. This time, perhaps taken by the spirit of "whatever," Annalena read it all the way through.
The work in question is entitled "I loved, I lost, I made spaghetti." It is, essentially, the tale of a lady's frustrating love life, interspersed with recipes for what she cooked along the way.
Annalena can relate. She, too, can remember, almost down to the peppercorn, what she cooked for various "boyfriends," and so forth. If Annalena was as insufferable as this woman was, however, she apologizes to all. I found myself speeding along saying "ABBASTANZA. ANDIAMO ALLE RICETTE," because these were, without question, the best part of the book, and I shall return to them. They were the best part not only because of the content of the recipes, but they serve as inspiration. They are all fairly simple, but I could hear myself thinking "well, yes, but this would be better if..." Annalena has already made a pot roast from inspiration in the book (90 plus degrees out and Annalena is making pot roast. Draw your conclusions...), and also, a variation on a dish which our writer called "Orthopedic cod."
The titles of the recipes are one of the things that DID bother Annalena about the book; however, again, if we skip past the titles, we get to something fundamentally good. You just need to know a few things.
First, you can use any white fish to make this recipe. Also, if you look at her recipe, it calls for two slices of prosciutto per portion of fish.
Remember how Annalena tells you not to get hooked up on proportions? Such is the case here. Perhaps her prosciutto was cut from a thicker portion of the leg. Annalena's was not. She used a lot more of the stuff to wrap her fish. Also, the recipe calls for about a third more butter than does Annalena. And, finally, the issue with fish, always: if you like your fish more underdone than cooked completely, lower the time. I am giving you a timing for a just barely cooked fish, using a standard, thick slice of flounder. If your fish is thin, cut the time down. If you have a REALLY thick piece of, say , halibut or cod, increase it. In any event, make this.
I did like the fact that the author's portions are generous. She calls for 12-16 ounces of fish for two people, so let's start with a pound of flounder. Salt and pepper both sides of it, while you preheat the oven, to 375. Then, melt two tablespoons of unsalted butter, and when it's melted, brush the fish, on both sides, with the stuff. Now, get your prosciutto and wrap. It is very possible, indeed, likely, that the slices will not be long enough to encase your fish fully. That's fine. Just make sure that you treat the side that IS covered, as presentation.
Now, get a small baking dish, or a baking sheet, and brush some butter over that. Put the fish, presentation side UP on the sheet, and brush the rest of the butter over it. Get it into the oven, and bake for 15 minutes or so.
You do have to do some guessing here, because the fish is covered with that lovely ham. When you're done, you will have what you have up at the top of this blog.
You will need a knife and fork to eat this, because the ham will have crisped up and defied your fork.
Now, for those of you who treat fish as the healthful alternative, I suggest you think of chicken for another meal during the week, or perhaps serve LOTS of green vegetables, as the butter and prosciutto have clearly destroyed the health benefits.
Oh well... I loved... I cooked... I gained weight. Yes, that's Annalena's working title.
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