Demo Number 3

This is our Chef Bruno holding a very long ugly fish. It Is called Spatola The translation said paddlefish. The visiting Chef fileted it in about 10 seconds. His name is Gaetano Alia. This man could cook. He is from Calabria, that is the boot. Where there is a great use of chili peppers. The New York Times wrote: " Simplicity is here an authentic choice for a refined Mediterranean cuisine which is quite uncommon in the South on such a high level". His restraunt is called Locanda di Alia www.alia.it Check it out he is soooooo artistic. T is him making the fish dish. He put squares of fish, tomatoes, seasoned breadcrumbs, cheese, another layer if fish, tomatoes, seasoned breadcrumbs, then into the oven. It is a type of blue fish but it was still very good. The cheese made the difference.
This is him putting it together and getting ready to put it in the oven This is the result.

This is a fried sardine with his homemade pepper jam. It was not the same as pepper jelly. I loved this stuff and he was kind enought to give out his recipe. You may get some in the future for Christmas. Another thing he gave us was a carmelized onion spread for fish or cheese. I have that recipe also. He made such great dishes. I could not do him justice . Check out his web page. He did a fig dessert called Insalata DI Fichi Secchi, Dried fig salad. Wow!!!! The fig sat in a bed of melted melted white chocolate. It had nuts, dried fruit, jam, orange peel, and of course the Dried fig. To make it festive he sprinkled it with multicolored sprinkles. It was beautiful, fun to eat and look at, and everyone in the room loved it. It is hard work watching these chefs, but its my job now and I am determined to do it well. Time for bed, talk to you later.
Yvonne