Mackerel Fried Genoves Style

Ingredients:

3 qt Virgin olive oil

1 1/2 lb Mackerel

3 x Eggs

3 x Garlic cloves very finely chopped

1/4 cup Finely-chopped Italian parsley

4 cup Fresh bread crumbs very finely chopped

Salt to taste

Freshly-ground black pepper to taste

2 x Lemons in wedges

Method:

Heat oil to 375 degrees and maintain heat. Scale and gut fish, leaving heads and tails intact (or have your fish monger do this for you).

In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess egg-crumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.

Serve immediately with salt, pepper and lemon wedges.

Pasta alla Cruda

Ingredients

* 500 grams (1 pound + 1.65 ounces) of pasta (mezze penne rigate)

* 400 grams (little over 14 ounces) fresh tomatoes

* 4 tablespoons of extra virgin olive oil

* Salt to taste

Preparation

Get a pot and fill it with water. Bring the water to a boil. Get the fresh tomatoes, wash and put them into the boiling water. Let cook for 5 minutes, add salt to taste. Get fresh tomatoes out of the boiling water, and put the pasta into the pot, add salt to taste. While pasta is cooking, peel tomatoes and smash them in each dish. Once the pasta is cooked drain and pour it in the dishes. Add olive oil on top and serve warm.

Zucchini & Summer Squash Soup with Pastina Pasta

Ingredients

* 3 tablespoons olive oil

* 1 cup pastina

* 2 medium onions, chopped fine

* 1 teaspoon lemon juice

* 6 1/4 cups chicken stock

* 1 teaspoon chopped garlic

* 2 small zucchini (shredded with skin)

* 2 tablespoons fresh chervil

* 2 small summer squash (shredded with skin)

* 3 tablespoons grated Romano cheese

Preparation

Heat oil in pan and add onions, sauté for 20 minutes until soft. Add chicken stock and bring to boil. Turn down to simmer and add Zucchini/Squash/Pastina/Cheese/Lemon Juice/Chervil/Salt/Pepper. Simmer for 25 minutes and serve. Optional to swirl sour cream on top while serving in bowl