Page 83 - Shellfish News Today

>> for me, this dish embodies the whole philosophy of sicilian cooking. if you cant afford the food of the aristocracy, make due with what you have got. bon appetit! >> thank you for having us. grazie. thats so good. with the salsa verde, its so simple but its absolutely delicious. she just said "the fish is good." delicious. but the sea that has provided us with this feast is also the arena of an ongoing tragedy. over the last six years, it has claimed the lives of an estimated 18,000 migrants ...

One with eggplant. one with rice. and this one with a pastry crust. the princess e son and daughte are joining us for dinner with a butler. >> this is the first one which is eggplant with cheese and the pasta. tell me about the tradition of this? >> they came from france. >> this is like what? >> 1856. >> i find it fascinating that

This is what? >> 1856. >> 1850s. >> i find it fascinating that even this most sicilian of dishes originated elsewhere. >> does it remind you of the one your family made? >> yeah. huge amount of work. you need to make it with somebody. >> okay. >> this one is rice, bechame, cheese, and ham. >> thats very french. >> which is the best one for you? >> the eggplant. i can eat the entire. >> its very funny. >> which one is yours? >> i prefer the rice one. >> it is certainly fitting to be eating this d...

I love the idea of a train going on a boat. we slould a h should have a hor of the car. i am stanley tucci, i am fascinated by italy. sicily is a mythical land of contrasts, buyer and water. dry and fertile and refine and rough. how did one of the poorest regions in europe -- create the richest of cuisines? get ready. >> this is delicious.

Yeah, i think so. as the incredible smell just outside, fabios friends takes their seats. >> the density of that -- wow. fabio can definitely cook cacciucco.

It is so simple. all she does is dress the fish which is made of parsley and bread soaked in vinegar. her second dish is more elaborate. rena is making beccafico but it is a bird and not fish .

>> thank you. like a true sicilian, she found a true expression in her food. >> it is some of the best food that i probably ever had. >> the food is great. but the magic ingredient is the wonderful sicilian hospitality, which also takes your mind off that active volcano looming nearby. brought to you by fisher

For me this dish embodies the whole philosophy of sicilian cooking. thank you for having us. so simple but absolutely delicious. she just said "the fish is good." >> the season provided us with this feast is the arena of an ongoing trend. over the last six years claimed the looives of estimated migran

>> you are not supposed to be making this stew. >> there is always this sort of battle whether you are from here or there, you can make the same thing but you cant call it. it may be a little bit different. cacciucco, it is a rich stew that dates back over 500 years. it was a way to use up whatever had not sold. >> it also uses lobster, it is not a poor fish obviously. hes taking this and amping it up a little bit.

>> yeah. grazi. thank you. like a true sicilian, robert tas passion for life, family, and for this island has found a perfect expression in her food. its just extraordinary. its some of the best food probably that ive ever had. the food is great, but the magic ingredient that makes this restaurant so special is the wonderful sicilian hospitality, which also helps take your mind off that active volcano looming nearby. >> announcer: stanley tucci: searching for italy, brought to you by fisher