Comment

Comment by José Balido on August 27, 2010 at 4:52pm

Like sea salt, indeed! The sea water must impart, as Anil says, an other-worldly taste, but to me even sea salt is almost a religious experience.

I never forget the first time I discovered it, it was love at first bite: in a a parador set in an ancient castle in the town of Salas, in Asturias (northern Spain). I'd ordered a grilled steak, and when I bit into it I practically swooned. I called the waitress over to inquire what sauce, what exotic marinade had the steak been steeped in. Her reply: sea salt. I've been an avid, not to say fanatical, user ever since, even if it means taking kelp supplements to replace the iodine that's added to table salt.

When I got home from that trip, I went to Delicias de España, a local Spanish grocery/restaurant that imports much of its goodies from Spain, and bought a container of Spanish sea salt (Bevia brand), coarse crystals of course. Every time I bite into one of those coarse crystals it's as if the heavens opened up on my tongue (yes, I know that sounds crazy, but try it). I truly can taste the full richness of the ocean.

Now, of course, I'm very curious to try pasta cooked in seawater. Wonder if any place in Miami does this...

Comment by JoNell Modys on August 27, 2010 at 4:46pm

Chef Aielli used to do this with his family in Italy when they'd go to the beach for the day. We teamed up since it DID have the ability to attract attention to that fact that Naples' Gulf coast is clear and did not get impacted by the oil spill. The video is also the premiere for our new Web video series. Still, the dish was delish.

Comment by Jose R. Garrigo on August 27, 2010 at 4:43pm

David, we also add a pinch of salt and a little splash of olive oil to the water in which we will boil the pasta. But I never heard of seawater. Is this a publicity stunt to prove that the Gulf water is safe? Any way, it's interesting and we'll try it at home.

Comment by JoNell Modys on August 27, 2010 at 4:42pm

Yes, a little briny taste and aroma but not overwhelming. There's a video of it: http://www.paradisecoast.com/videos

Comment by Anil on August 27, 2010 at 4:29pm

How interesting. The seawater has also other minerals too. It might give seafood pasta an other-worldly aroma. Thanks JoNell for that link.

Comment by David Paul Appell on August 27, 2010 at 4:21pm

That IS quite interesting. My mom taught me to add a pinch of salt to water when boiling pasta, but I imagine actual brine from the ocean must impart a somewhat -- well, briny taste, no?

Comment by JoNell Modys on August 27, 2010 at 3:38pm

Gulf of Mexico Pasta recipe no photos.doc
Chef Fabrizio Aielli says they used to do it in Italy when he was a kid. He recommends half a pot of seawater and half fresh. Bring to boil and cook pasta 6 to 7 minutes. Then stir pasta into sauce and reheat. Recipe is attached. I tried it and it is delicious. The only salt in the dish is from the water.

Comment by Jose R. Garrigo on August 27, 2010 at 3:33pm

JoNell, this is inteesting. I have never had pasta cooked in seawater. I have had shellfish and mollusks cooked in seawater in Galicia, Spain, in the Chilean coast towns and in Arcachon (Gironde-Bordeaux). Do you have the chef's recipe? How long does he boil the pasta in seawater?

Comment by JoNell Modys on August 27, 2010 at 3:12pm

Naples, Florida chef uses Gulf sewater to cook delicious pasta dish.
More info and video link.

Comment by Andrea Spirov on August 23, 2010 at 7:21pm

Come along on our weekend of wining on Australia’s Mornington Peninsula http://su.pr/1SqUSw

• ‹ Previous
• 1
• …
• 35
• 36
• 37
• 38
• 39
• …
• 46
• Next ›
• Page