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Fideuà with Monkfish, Cuttlefish, and Prawns

Ingredients for 4 people 1 monkfish tail, about 500g, with the backbone separated from the flesh. 16 prawns (peel 4 of them and save the heads and shells). 2 cuttlefish (600g). 600g fideuà noodles. 100g leek (white part only). 1 spring onion. 2 cloves of garlic. salt. extra virgin olive oil. for the fish stock the shells and heads from 4 prawns. the monkfish backbone. 200g rockfish. 1/2 leek. 1 onion. 1 carrot. salt. extra virgin olive oil. Preparation To make the stock: Pour some oil into a large pot, and when it's hot, sauté the onion, leek, and carrot for about 10 minutes. Add the fish, shells, and backbone, and fry everything together for another 5 minutes. Pour in 2.5 liters of water, add salt, and let it simmer for 30 minutes. Strain and set aside. To make the fideuà: Cut the cuttlefish and monkfish tail into chunks — not too small, mind you. Heat the stock so it's almost boiling when it's time to cook the noodles. You'll n...

Pork Tenderloin with Sweet Wine and Anchovy Sauce


ingredients

serves 3
  • one pork tenderloin, about 400 grams.
  • one Italian green pepper.
  • two spring onions.
  • 50 grams of anchovies in olive oil.
  • extra virgin olive oil.
  • flaky salt.
  • chopped parsley.

for marinating the meat:

  • two garlic cloves.
  • one grated tomato.
  • 120cc of sweet wine.
  • freshly ground black pepper.

preparation

Clean the tenderloin of any fat and skin, then slice it into pieces about one centimeter thick.
Crush and chop the peeled garlic cloves, then mix them with the grated tomato, black pepper, and sweet wine.
Add the pork slices to this marinade, cover the bowl with plastic wrap, and let it rest in the refrigerator overnight.
The next day, remove the meat from the marinade and drain it well.
Peel the onions and slice them into rounds.
Rinse the pepper, remove the seeds and white pith from inside, and slice it into rounds as well.
In a deep skillet with three or four tablespoons of oil, sauté the onion and pepper, adding a bit of salt.
When the vegetables start to become translucent, pour in the marinade liquid.
Stir everything well and let it cook for 20 minutes, then set aside.
Drain the anchovies from their oil and break them into pieces.
Keep them aside to add to the plate just before serving — if we heat them up, they'll fall apart and turn into a paste.
Heat your griddle until it's nice and hot, then sear the pork slices on both sides. Sprinkle with flaky salt and bring everything to the table with the pepper-onion sauce and the anchovy pieces.


Enjoy!
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