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The island of Marettimo is two hours from Sicily.
Italian foodies go there all the time. Just to take a pilgrimage to a
restaurant run by Giovanni,
a fishermen come chef.
Over the next few days Giovanni teaches me how to cook,
Giovanni style.
Which seems to be to have a really good time.
He wants me to smoke and he wants me to drink
lots of wine. Anyway, he's
decided he wants me to cook on saturday night.
He gets in the kitchen around four or five,
cooks all night. After service
pisses it up, has a party, and
goes to bed about three or four in the morning.
At least Giovanni's son thinks he's found the veg van.
This is ridiculous.
Fantastic.
And the good news is, he's got fennel. So I think I'll make a cuttlefish and fennel salad for a
starter.
Right the customers don't get any harder really.
Also I'm making the menu a little bit more complicated.
It might be a mistake. We'll see.
I cooked this cuttlefish.
A little garlic. A little parsley, chopped.
Sun-dried tomatoes.
You know Sicily, sweet and sour.
And then here I've got the fennel
and also those lemons, sliced those as well. A little bit of Sicilian dressing, orange, lemon,
olive oil, oregano.
That might be too complicated for Sicily.
I think it's OK.
I've fallen in love with its fantastic smoked sword fish
which i'm going to combine withmy lovely fresh cuttlefish salad, but I'm not quite
sure if it's going to be, well,
simple enough for Giovanni
Apparently one of the customers wants to talk to me about my salad.
The complex of the... Flavours?
of the flavours don't work together.
Too complicated?
They're giving me marks man.
I can't believe it, Giovanni is making me count up the scores.
I feel like I'm at school again.
Anyway, personally I'm really chuffed,
but it aint exactly one hundred percent. These are good.
Throw away the good ones
they don't mean nothing.
Take the bad ones
and go away and learn from it.