A mother is a woman who has, conceived, given birth to, and raised a child.

On Mother’s day we never plan to eat out, I always feel that genuine food in restaurants cannot be really enjoyed on similar occasions! Therefore, like I do on many other special occasions I prepare a menu and spend some hours in the kitchen cooking. For this time I could not really plan what to cook since we decided on a fish-based lunch. When it comes to buying fish you will only know what is fresh and available once you arrive at the fishmonger! In fact, having had some rough seas yesterday the catch was sparse and thus my menu restricted itself as follows:

• Antipasto (we had bought these items from the small village of Cetara in Costa Amalfitana)

Peperoncini sott’olio farciti con tonno
Small red peppers filled with a mixture of tuna, capers, olives, anchovies and conserved in olive oil and vinegar

Bianchetti marinati
White bait marinated in olive oil, vinegar, garlic, salt and parsley

• Primo

Occhi di elefante con broccoli e vongole
A specialty type of pasta in the shape of large rings served with broccoli and fresh clams. Leave 1 kg of fresh clams in slightly salted cold water to clean themselves from sand. In the meantime, bring a large pan of water to boil add some salt and throw in 500g broccoli. Leave for few minutes and drain. Cut roughly and keep aside. You can throw in the pasta in the same boiling water and cook for 5 minutes less than indicated on packet instructions. Whilst the pasta is cooking prepare a wide saucepan by pouring some olive oil, add chopped garlic and parsley, the broccoli and the clams. Pour in half a glass of white wine, put heat on high, cover the saucepan and leave clams until open. Discard any which remain closed. When the pasta is ready pour in the saucepan and mix well with the sauce and leave to cook until al dene. Serve with some crude olive oil and peperoncino, if you like it piquant.

[caption id=”attachment_397" align=”aligncenter” width=”300" caption=”Pasta with broccoli and clams”]

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• Secondo

Filetti di barracuda con verdure
Barracuda was the only fish available in abundance. Although not very popular, its meat is very tender and with no tiny spines therefore ideal for those who do not like spiny fish. This stew is very light and easy to prepare. You need:

• 800g of barracuda fillets
• 1 aubergine
• 2 large potatoes
• 2 large tomatoes
• fresh thyme
• garlic
• olive oil
• 1 glass of white wine

Pour some olive oil in a pan, add chopped garlic and the fillets cut into pieces. Fry for some minutes until flesh turns white then add the aubergines, potatoes and tomatoes all chopped into small sized cubes. Pour the wine and leave to evaporate. Leave on low heat until the potatoes become tender and then add the thyme. Serve into bowls.

[caption id=”attachment_398" align=”aligncenter” width=”300" caption=”Barracuda and veg stew”]

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• Dessert

Pere con yogurt caramellizato
Ideal dessert for those on a diet! Take 2 mature pears and cut them into cubes. Sprinkle them with a tablespoon of cinnamon and mix well. Place the mixture in individual bowls and divide 350ml of Greek yogurt between the 4 bowls. Put into the freezer for at least 30 minutes. When ready sprinkle with 2 tblsp cane sugar and put under a well heated grill for 2 or 3 minutes until the surface is caramelized.

[caption id=”attachment_399" align=”aligncenter” width=”300" caption=”Pears with caramelized yogurt”]

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Best wishes for all mothers on this special day and always!