“After the simplicity of the gnocchi, the fish course was astonishing. Pellegrino had spent the entire day preparing the two red mullets. He had partially removed the heads and cleaned the fish through those small openings, leaving the bodies intact. Then he massaged each fish to loosen the flesh and bones, which he painstakingly removed without breaking the skin. The mullet flesh was combined with chopped spider crab, cream-softened bread, finely minced shallots, and a whisper of garlic, thyme, nutmeg, and butter, and then carefully stuffed back into the skin. Pellegrino returned the heads to their natural position and patted each fish into its original shape. He surrounded the stuffed mullets with vegetables and herbs and sealed all of it in parchment to poach gently in its own flavorful steam.” SeafoodFishSeasoningsItalian CookingCrab Book:The Book of Unholy Mischief Source: The Book of Unholy Mischief
“When I pulled the tall, narrow door open, a barrage of smells assaulted me. First a sweet blend of cinnamon and cloves with earthy undertones of thyme and oregano, then a piney whiff of rosemary and a heady punch of basil. The pungent mix stunned me, and I stood still, letting it envelop me. Equally dazzling was the knowledge that many of those spices had come from remote parts of the world. They were previous commodities carried over deserts and mountains and oceans, too expensive for any but the richest kitchens.” SpicesHerbsSeasoningsScents Book:The Book of Unholy Mischief Source: The Book of Unholy Mischief