Saturday Beefcake Redux: Fruits of the Sea

It is the sun and sea that embellish summer living. It is the sea that is the source of life and why it is often connected to the mother goddess. After the appetizer, the heat is cranked up a bit here with some very delicious and accessible dishes. The accompanying images have been around for years except for one rather recent one which seems to fit in with the rest. Saturday Beefcake is about enjoying the good things and affirming life. Enjoy.



Fusilli del Marinaio

[Pasta with Scad Sailor Style]

Fusilli, 600 grams
Fresh Scad, 400 grams
Spinach, 300 grams
Black Olives, 200 grams
Tomatoes, Strained Pulp
Dry White Wine, half glass
Extra Virgin Olive Oil
Parsley, small bunch
Sea Salt, Ground Pepper




1. Clean, wash and quickly braise the spinach.
2. Once the fish is cleaned, cut into fillets and then cut into small cubes.
3. Chop together the garlic and parsley and then saute them in the olive oil.
4. Add the fish and let it absorb the flavours while cooking for about two minutes and then add the white wine. Let it evaporate.
5. Chop the spinach and add it to the pan. The same goes for the olives.
6. Then add the tomato pulp, salt and pepper.
7. Let it cook for about ten minutes.
8. In the meantime, the fusilli are cooking al dente as all good pasta should.
9. Once the pasta reaches its appropriate level of cottura, toss it with the sughetto in the pan.




Of course, the main course is appropriately named for the denizens of this site and log. Salmon in Whore Sauce. It is very similar to Livornese sauce eaten with fish. Does that mean that Livorno has a lot of whores?

Salmone alla Puttanesca

Onion, One small
Garlic Cloves, three
Kalamata or Gaeta Olives, 12
Anchovy Fillets, six
Extra Virgin Olive Oil
Salmon Steaks, one kilo (four one inch steaks)
Dry Red Wine, one quarter cup
Red Balsamic Vinegar, two tablespoons
Capers, tablespoon
Sea Salt and Ground Pepper
Pre-heated oven 375F



1. Perhaps it is best to mention the obvious: peel and mince the onion and the garlic; peel, seed and cut the tomatoes into small cubes; pit and coarsely chop the olives; chop the anchovies or puree them with a small sieve in order to eliminate the so-called bone.
2. Heat the olive oil in a large oven proof skillet, but don't let it smoke
3. Pat the steaks dry and saute them for about two minutes until slightly coloured. Turn it, cook one minute longer and transfer to a plate.
4. Add the garlic and onion to the pan and saute for about three minutes until soft. Add the tomatoes and cook until soft for about two minutes.
5. Add the red wine and vinegar and bring to a boil.
6. Return the salmon to the skillet, cover and bake for eight to ten minutes.
7. Plate the fish.




8. Bring the sauce in the skillet to a boil, lower the heat and then let it simmer until it thickens, two minutes should be enough.
9. Add olives, capers and anchovies and simmer for another minute; salt and pepper.
10. Pour the resulting sauce over the fish.




Dessert, of course, is from the fruit of the earth--most would simply serve up some fresh seasonal strawberries with fresh lemon juice and lightly sweetened. However, the ambitious may want to try:

Crema Bicolore

Vanilla Pudding Mix
Fresh Strawberries, a pint perhaps
Small Container of Fat Free Yoghurt
Sugar, teaspoon at most
Fresh Mint for garnish




1. Prepare the pudding according to directions.
2. Once it's ready, let it cool, stir it from time to time with a wooden spoon in order that it doesn't form the "skin" on top.
3. In the meantime, the strawberries have been washed and cleaned and dried and cut into small pieces.
4. Place the strawberries, yoghurt and sugar into a blender and blend until it is smooth and creamy.
5. Alternately layer the pudding and yoghurt in appropriate containers. Decorate with mint leaves and strawberries.




No side dish has been suggested for today's four course meal. There are, to be sure, innumerable suggestions given the accompanying images. However, reality and good nutrition suggest, green leafy vegetables in a salad.