Italian Recipe: Cooking Traditional Fish: Marinated Bogue “in Carpione” (Bughe queghe’ all’aggiadda) Aldentekitchen

Italian Recipe: Cooking Traditional Fish: Marinated Bogue “in Carpione” (Bughe queghe’ all’aggiadda) Aldentekitchen

I’d like to dedicate this recipe to my good friend Captain Giovanni Cutugno, Master of Passenger Ships.

Bougue (Buga – Boops Boops) is a tasty fish which can be caught with fish line close to the coast, it is very common in Mediterranean sea;

 “Aggiadda” means with “aggiu” (garlic) taste.

We like to deep fry the Bougue along with other fishes including Squids, Prawns, Sting Ray, Anchovies in the preparation we call “Frittura di Pesce”, Today I show you how to prepare the Bougue as cold appetizer, very strong taste.

 

Italian Recipe: Cooking Traditional Fish: Marinated Bogue “in Carpione” (Bughe queghe’ all’aggiadda) Aldentekitchen

 “Aggiadda” (means with garlic taste) ingredients:

six Bougues fresh!

FlourExtra Virgin Olive Oil – thin Marine SaltBalsamic (or common) Vinegar

one Onion – two LemonsGarlicSageLaurel

 Note: regarding the Marine Salt you can salt the fish (inside and outside) before to pass it in the Flour or after fried or even when ready (I mean already marinated and ready to eat); usually we do not use to salt the fish due to his acid taste; the acid taste is due to the combination of Balsamic (or common) Vinegar with Lemon and Garlic; this is a strong appetizer.

 

 

 

Italian Recipe: Cooking Traditional Fish: Marinated Bogue “in Carpione” (Bughe queghe’ all’aggiadda) Aldentekitchen

 

 

 Put the oil to heat in a fry-pan

 

 

 

 

 

 

 

 

 

 pass the fishes in to the Flour, also put some Flour inside the belly

 

 

 

 

 

 

 

 

 

 

 pas well both sides

 

 

 

 

 

 

 

 

 

 

 use a sieve to clear the excess of Flour: all the fish skin must have a thin shade of Flour but not excess

 

 

 

 

 

 

 

 

 

 

 

 with a Sage leave we can check the Oil temperature: when it fry is ready!

 

 

 

 

 

 

 

 

 

 

 set the fishes in the fry-pan and let them fry five-six minutes on this side without move them

 

 

 

 

 

 

 

 

 

 

 after five-six minutes turn the fishes upside down to cook the other side, five-six minutes

 

 

 

 

 

 

 

 

 

 

 

 again do not move the fishes: a coating of fried Flour must remain firm to the skin

 

 

 

 

 

 

 

 

 

 

 when ready put on a towel to dry the excess of oil

 

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Fish: Marinated Bogue “in Carpione” (Bughe queghe’ all’aggiadda) Aldentekitchen

 

 

 

 start to prepare the Marinade seasoning: clean the Garlic skin…

 

 

 

 

 

 

 

 

 

 

 

 

 …slice the Garlic: inside the Garlic can be the green chives this has very strong taste if you don’t like you can remove it… we do not remove, we like the strength of Garlic then the name “all’Aggiadda” literally means “all’Aglio” or “with Garlic” : you will see during the hours you leave the fish to marinate the beautiful smell of Garlic overpowering all the other ingredients…Garlic is a King…

 

 

 

 

 

 

 

 

 

chop Laurel and Sage…

 

 

 

 

 

 

 

 

 

 

 turn upside down the fishes to dry the other side

 

 

 

 

 

 

 

 

 

 

 

 

 

 chop the Onion in small pieces…

 

 

 

 

 

 

 

 

 

 

 put in a glass the chopped Onion, Garlic, Laurel and Sage….

 

 

 

 

 

 

 

 

 

 

 

 clear the Lemons from their skin (it can give a bitter taste to the preparation)

 

 

 

 

 

 

 

 

 

 cut the Lemons in slices

 

 

 

 

 

 

 

 

 

 

 

 

 add balsamic (or common) Vinegar to the glass of chopped spices

 

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Fish: Marinated Bogue “in Carpione” (Bughe queghe’ all’aggiadda) Aldentekitchen

 

 

 prepare a plate to contain the fishes adding some slices of Lemon and some Sage and Laurel  leaves

 

 

 

 

 

 

 

 

 

put on top the fried fishes…

 

 

 

 

 

 

 

 

 

 

 

 spread well the fishes with the Marinade seasoning

 

 

 

 

 

 

 

 

 

 

 

 

in order to allow the marinade to reach every spot of the fishes skin you have to separate the fishes with your hand and……

 

 

 

 

 

 

 

 

 

 

 

…let the marinade go everywhere…..

 

 

 

 

 

 

 

 

 

 

 

complete the operation with lemon slices on top of the fishes….

 

 

 

 

 

 

 

 

 

 

 

well, now only need few hours to stay, may be one day is better, usually we prepare Fish “All’Aggiadda” on Saturday evening and we eat as “Antipasto” on Sunday at noon… by the way Sunday morning we turn upside-down the fishes so they will take well the taste of the marinade.

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Fish: Marinated Bogue “in Carpione” (Bughe queghe’ all’aggiadda) Aldentekitchen

 

 

Once again: you must wait at least four hours, then, in order to marinade well both sides, turn the fish upside down; we prepare “Bughe all’Aggiadda” at least one day in advance; usually for the Sunday lunch, you can keep in fridge for two-three days without problem, the spices must be discarded before eat; pay attention because this is really strong appetizer.

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Fish: Marinated Bogue “in Carpione” (Bughe queghe’ all’aggiadda) Aldentekitchen

 

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