Gennaro is back at home and cooking his favourite fish in a special way. You will love it! Subscribe for new recipes EVERY WEDNESDAY / gennarocontaldo Follow me! / gennarocontaldo / gennarocontaldo
Gennaro here used mackerel, which is a fantastic fish but can be deboned quite easily. If you happen to hit some of those cheap fishes that are really really bony but also really fresh and look very tasty, then use those for a carpione. Use exactly the same method and leave the fishes to marinade in the carpione for a day or two. The vinegar content will preserve them but also help dissolve the fishbones making them edible.
***** Such is the wonder of cooking, there are many styles often in the same region of a country. This makes cooking a pleasure, because we can always learn.
nice video, like everytime gennaro(and team)! i got a question, how long does this fish need to fry from the skinside and the other side? and i would love to see a video with frozen fish(i just got only frozen fish here in my region). i hope to see much more videos in the future! :)
with do all respect to jime olivar / gordon ramsy all this big names Gennaro contaldo is No1 in the universe i am a huge fan of your art thats why i brought my first restaurant and project next to Italian embassy in port said Egypt and your picture will be held high next to the kitchen :) why you cooking soooooooooooo goood
Yes, he said that, but it's actually better if you leave it for 3-4 days. Just be sure to put it in the fridge first, and then serve it at room temperature. You can also make a cold version with vinegar, water, sugar, onion, peppercorns, and spices of your choosing. The point is that the fish marinades in the vinegar (acidity), taking in all the flavour and making it very tender. You can also make it with herring, instead of mackerel.
ThisIsMyFullName yes with herring also. Leave it out for 6-9 weeks in the garden near a hedge. The tangy and dry character of the hedge brings the herrings back to life, after which you can eat them raw again. Delicious. Nothing better than raw herring with a bit of diced onion.
Where did you buy that wood kitchen stove... In Italy, I live in Slovenia, I watch yours videos here on youtube, I tried some recipes, the food was delicious 😃
Sea salt or himalayan salt are good salts. Its because they are not processed, they are natural. That means no additives is added and it has much higher levels of minerals than regular table salt.
