Aqua Pazza - アクアパッツァ

週末に金目鯛を一尾買ってアクアパッツァを作ったら、客人に甚く気に入ってもらえたことに自信を得た。確かにアサリ、アンチョビ、トマト、オリーブ、ワインなどを加えた味の多層性を、蒸し煮することによってしっかり魚に浸透させる料理なので、最近はポワレよりこっちかなという感じ。作り方も漁師料理風にシンプルだし。
今日の黒鯛もこの旨そうな切り身を買う時にはアクアパッツァにしようと決めていた。マイタケを丸々添えてみたら、それもなかなか良かった。ちょっと汁がなくなったけど、それでもうまい！


In the weekend I cooked a whole alfonsino into aqua pazza, and our guests were totally enchanted with it. I am now confident with this simple recipe. It is true to say that the multi-layered taste with clams, anchovy, tomato, olives and wine is braised into the fish meet, and I tend to make it more often than poêlé recently.
Today with sea bream (kurodai), my mind was instantaneously determined when I bought the slice that looked so good. I added hen of the woods mushrooms to see how it would turn out, which worked well, too.