strict food

Squid

Rings and tentacles,
Sprinkle with salt and pepper.
Dredge in flour, shake off excess in drainer.
Deep fry in batches.
Calamari fritti.

Spaghetti Bolognese

Spaghetti Bolognese looks like this.

Not like this.

And certainly not like this.

Recipe (4 persons):
olive oil
25 grams of finely chopped pancetta or smoked bacon
1 finely chopped onion
1 finely chopped carrot
1 finely chopped celery rib
2 finely chopped garlic cloves
125 grams of minced pork
125 grams of minced veal
2 cans (400 gr) of peeled Italian tomatoes
salt
pepper
thyme
oregano
bay leaf
(wine)

In a pan like this.

Use the ingredients in the given order.
Chop the tomatoes and add the juice gradually
during the 3 hours of cooking (simmering, skew lid).
If not enough juice, add wine.

For the spaghetti, always use the durum (hard) variety.
Cook in large pan with strongly salted water.
Ignore the cooking time on the packing.
Just taste it, but don't cook it too long.
Mix the "al dente" spaghetti with the sauce,
and then serve on the plates.

Roast chicken

Season the whole chicken with lemon juice, garlic,
rosemary, salt and pepper and roast it in a preheated oven,
turn it over a couple of times. Let it rest and serve it like this.

Prawns

Gamberoni al brandy
Prawns fried with garlic, parsley and brandy

Monkfish (Rick Stein)

Preheat the oven to 200°C / 400°F / Gas Mark 6. Season the monkfish with some salt (I like to add pepper) and set it aside for 15 minutes. Heat 2 tablespoons of olive oil in a large, ovenproof frying pan. Pat the monkfish dry on kitchen paper, add to the pan and sear for 3 - 4 minutes, turning it 3 or 4 times, until nicely browned on all sides. Transfer the pan to the oven and roast for 10 - 12 minutes, until the fish is cooked through but still moist and juicy in the centre. Remove from the oven, cover with foil and set aside for 5 minutes.