Elban Dainties

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Elban Dainties

I don’t intend to put too many detailed recipes into this blog. I want to save them for later. But I will include tips, ideas and observations based on talking to or watching people cook.

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La Tonnina

An Elban classic made for me by the immensely kindly Tizziana Farkas as part of a lordly dinner they made for me, at which we drank copious amounts of Stefano’s wines. The base of the dish is salted tuna, preferably belly, which has to rinsed thoroughly and then soaked in milk overnight before being broken up and mixed in this case with olives, tomatoes, finely chopped onion, capers, rocket and olive oil. To call it hearty is something of an understatement, but it’s elemental, bringing together a good many Mediterranean flavours all at once.

image The same dinner produced anchovy fillets rolled in breadcrumbs and fried

imageand refined version of that Tuscan bread-and-tomato staple, Pappalpomodoro

as well as zucchini in carpione, zucchini which have been fried and then sprinkled with vinegar, of which, sadly I failed to take a picture.

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Soppressata di Polpo.
You have have seen the following picture earlier taken at La Taverna in Marciana Marina. It’s a variation on the classic combination of octopus and potatoes. In this case the octopus had been pressed after cooking and thinly sliced. The addition of rocket and tomatoes gave a certain colour and liveliness too the original well-mannered pairing. The only thing this dish not need were the dribbles of balsamic vinegar down the side of the plate. Otherwise it was a delight to eat as a preamble to some exceptionally fresh and delicious anchovies and slices of zucchini dipped in a light batter and fried.