looks so simple and amazing. i went to il buco al mare in mmagansett recently and they have these amazing cannellini beans that remind me of the beans & tuna dish. you should recreate them for easy home cooking (see giada did it: https://www.instagram.com/p/CzCeG_FOszC/ but your secret ingredient spin would be chefs kiss)
I love what you say about salt, in the book I’m writing I’m going to be describing simple ingredients and dishes, I’m going to have to be careful not to read any more of yours! The famous three fat salt acid will have to be doted over 🙈 but of course there will be the Ayurvedic angle to make it a bit different, still I can see we both share a love of good food.
There are a few “Salumaerias”, left in Mexico too. In Colima. When I was there, I asked how they could get Fleur de Sel in Mexico and basically it seems there’s about seven spots in the world where the Gulfstream touches the shore and just the right way obviously three of those are in Europe.
They have a wonderful lineup of slightly aromatic salts that they make for the four seasons in Manzanillo. Some of the salts are scented with seaweed and flowers and spices, and of course, chili and are very light and really ethereal and super well recommended.
Yeah, I didn’t understand it either until they basically said as an example, in Spanish, they told me that the salt happens where the tuna are and then I connected the dots and it occurred to me that that’s where the tuna run is, with the Gulf Stream.
When I travel, if I ever see salt pans I stop and buy salt directly from the people whose sweat joins the effort of the sun in revealing the salt to us.
If a curated salt collection is a symbol of wealth, I am rich beyond measure.
I've visited the Trapani flats where the salt lays thick on vast rectangular basins to crystalize in the sun, and there's nothing like the hand-sized gamberoni, large red prawns, in Sicily...your recipe brings these simple good things to life here in the US...and most of us will just be inspired to enjoy naturally saline large shrimp prepared your way and those delicious coronas with tuna...because, as you say, simple treatment is all they need
Oh the beauty of a single ingredient shining with a touch of the best salt! And then I wonder how the prawn heads and shells could be used again - one of my favourite Japanese restaurants returns the diners the heads deep fried (carefully allocated to the right table) after the first experience of amaebi (sweet red prawn) as nigiri.
looks so simple and amazing. i went to il buco al mare in mmagansett recently and they have these amazing cannellini beans that remind me of the beans & tuna dish. you should recreate them for easy home cooking (see giada did it: https://www.instagram.com/p/CzCeG_FOszC/ but your secret ingredient spin would be chefs kiss)
wow thanks for the tip!
Nothing beats a fresh tomato sprinkled with Maldon, so wonderful!
agreed!!
I love what you say about salt, in the book I’m writing I’m going to be describing simple ingredients and dishes, I’m going to have to be careful not to read any more of yours! The famous three fat salt acid will have to be doted over 🙈 but of course there will be the Ayurvedic angle to make it a bit different, still I can see we both share a love of good food.
hahah thanks Lucy
There are a few “Salumaerias”, left in Mexico too. In Colima. When I was there, I asked how they could get Fleur de Sel in Mexico and basically it seems there’s about seven spots in the world where the Gulfstream touches the shore and just the right way obviously three of those are in Europe.
They have a wonderful lineup of slightly aromatic salts that they make for the four seasons in Manzanillo. Some of the salts are scented with seaweed and flowers and spices, and of course, chili and are very light and really ethereal and super well recommended.
this is so fascinating Jonathan, thanks for sharing! especially the part about the Gulfstream, wow
Yeah, I didn’t understand it either until they basically said as an example, in Spanish, they told me that the salt happens where the tuna are and then I connected the dots and it occurred to me that that’s where the tuna run is, with the Gulf Stream.
I was having a “Bordain”….. a hot buttered epiphany about ingredients. lol
Good salt makes everything tastes so amazing.
you know it!!
Wow, I would love to taste that salt from Trapani - sounds amazing.
Same
Thanks Harrison, and interesting read.
When I travel, if I ever see salt pans I stop and buy salt directly from the people whose sweat joins the effort of the sun in revealing the salt to us.
If a curated salt collection is a symbol of wealth, I am rich beyond measure.
Oh my, it would be a dream to sample your salt collection... what kinds do you have??
cute critters
LOL
I've visited the Trapani flats where the salt lays thick on vast rectangular basins to crystalize in the sun, and there's nothing like the hand-sized gamberoni, large red prawns, in Sicily...your recipe brings these simple good things to life here in the US...and most of us will just be inspired to enjoy naturally saline large shrimp prepared your way and those delicious coronas with tuna...because, as you say, simple treatment is all they need
wow I am SO jealous to hear you visited Trapani. was it part of a tour or just on your own??
I have traveled many back roads …in Sicily a few times and other regions…happy to and you recs!
Such a good example of what you shared while recording the podcast today: simple ingredients allowed to shine. This looks amazing!
thanks so much for having me on Betty!! looking forward to listening in on future episodes
Oh the beauty of a single ingredient shining with a touch of the best salt! And then I wonder how the prawn heads and shells could be used again - one of my favourite Japanese restaurants returns the diners the heads deep fried (carefully allocated to the right table) after the first experience of amaebi (sweet red prawn) as nigiri.
sounds divine!