THIS MONTH'S RECIPES
Pasta squares cooked in goby fish broth
(The goby fish has a stubby and slightly squat body that is almost cylindrical. It has a large head, with bulgy eyes situated very high up on its head, a wide mouth with thick lips and two dorsal fins, one that is short and wide and next to it, another that is longer and narrower.
Goby fish live in shallow water, at a maximum depth of 50 metres, providing that it has rich vegetation). Place carrot, celery and onion in the water and bring to the boil. Cook for 15 minutes. In the meantime, clean the fish, gut it and cut off the tail and fins. Add to the broth and cook for about 15/20 minutes. When cooked, leave to stand until cold and then filter the liquid using a cotton cloth. The broth is now ready and can be used to cook the pasta squares.
Cuttlefish and pea soup
(Cuttlefish are very difficult to catch and are often caught purely by chance whilst fishing, either from land or by boat, for squid. There are very few fishing techniques designed specially for this species and "pandering", using the female cuttlefish as bait, remains the most effective method. There is a high concentration of cuttlefish in the Adriatic and it is even possible to catch them by trawling from the beach using a special device called a "sepiarola").
Clean the cuttlefish, skin and wash thoroughly under running water. Fry chopped onion and garlic in a little oil in a copper or aluminium frying pan. Cut the cuttlefish into thin strips and add to the pan. Fry on a high flame then add wine and allow to evaporate. Next add the tomato, dissolved in a little hot water, and then the peas. Do not cook for more than 8/10 minutes otherwise the cuttlefish will become very tough. Remove from the heat, add salt and pepper to taste and sprinkle with parsley. Serve piping hot with slices of toasted bread.
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