Sometimes cooking is simple, very simple
ingredients for 4 servings (cost about 2 € pp)
- 400 g small shrimps
- 4 handfuls of swiss chards
- salt
- EV sunflower oil
- EV olive oil
- a few lemon drops
- lemon zest
- allioli sauce (optional)
5 years ago, when I closed my resto and I decided to dedicate on writing, I just wanted to do something different than the majority of culinary books and web sites. I had yet realised that the world of kitchen is a hostage of our era and of the introvert modern “chefs” who just want to impress with peculiar and complex creations and not to guide people to a healthier and tastier nutrition.
(I hope that) Democratic Gourmet is different. Of course, I could make more “haute” dishes, of course I could present you beef filets and other expensive dishes, I prepared many, in my resto, 8 years ago. But my aim is different.
My aim is to persuade you to start cooking better and healthier with simple, every day materials. OK, sometimes I forget it (I know, I have an obsession with forest mushrooms) but I think that, in general, this page remains loyal to its principles.
And I become so happy when some followers of the page, present on Twitter alternatives based on our dishes. I don´t do this job for money, I will never accept advertisements by multinationals (I will only promote “gratis” small quality producers), I will never show well known products in our photos and all of my reward is people´s love.
-I am gonna cry ……..
-Fuck you, why do you mock me?
-Because you have nothing to write and you resort to silly words
-Fuck you again, you know that I believe everything I write.
So, always moving on these axis I present you today´s dish.
Seafood is not always expensive. Large and spineless animals have extremely high prices, meanwhile small ones are very cheap. Frozen, tasteless ¨jumbo¨ shrimps from the Pacific ocean have a cost of 35 E per kilo, meanwhile tasty and fresh small shrimps from local seas just 7 or 8 Euros.
The conscious cook, the clever consumer, who that really loves good food selects the last ones. Even if they have not the same quantity of flesh, even if they need careful and tiring peeling.
I bought some of them, 400 grams, about 20 small shrimps. I bought also some swiss chards, so tender that there was no need to remove the stalks. I cooked them in two batches in salted boiling water for 2 minutes. I strained them and I drizzled EV olive oil and some drops and zest of lemon.
I then fried the shrimps for 1 minute in EV sunflower oil. I salted them. They were tasty like chips. I put them in a plate over the chards. I then crushed a gar……
– What are you doing? Are you going to prepare allioli? We have to go to the opera tonight !!! I have already bought tickets, don´t you remember?
