Who could ever resist trying a recipe with such a great name (which is a translation of the Italian, pesce all’acqua pazza). What is truly crazy is how simple it is to make an intensely flavored, water-based poaching liquid for fish fillets. This recipe is from one of my favorite cookbooks, Marcella Cucina, by Marcella Hazan, gifted to me years ago by my friend and client, Carl Tuerk. Marcella was introduced to the dish by her friend from Amalfi, ... Read More
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