Comments

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  José Balido August 28, 2010 at 12:12am

  Well, it's almost dinner time, Darryl... Oops! You're on the West Coast! Guess you'll have to wait. But you have no shortage of superb restaurants out there. Still, there are experiences that mark you, and that lunch at that parador will be with me through at least two more incarnations! That was also where I ordered a "flan de queso", or cheese flan. My mother assured us she didn't like cheese flan and wasn't having dessert. I encouraged her to try just a teeny bite... and she practically swooned herself! Long story short: I had to order another cheese flan for myself, because she practically inhaled (that's no exaggeration!) the first one! That story, of course, has been told a few times in our family, but it truly was... can I use the word "heaven" twice in the same meal? The silkiest, smoothest, eggiest, cheesiest, sweetest, custardiest delight you could ever imagine. I need to get on a plane...
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  Darryl Musick August 28, 2010 at 12:02am

  OK Jose, now you've made me hungry...
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  JoNell Modys August 27, 2010 at 11:56pm

  Jose next time you're over in Naples you'll have to go by chef Aielli's restaurant SeaSalt. They sell many varieties there in their market and always have a selection of three on the table.
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  José Balido August 27, 2010 at 11:52pm

  Like sea salt, indeed! The sea water must impart, as Anil says, an other-worldly taste, but to me even sea salt is almost a religious experience.
  
  I never forget the first time I discovered it, it was love at first bite: in a a parador set in an ancient castle in the town of Salas, in Asturias (northern Spain). I'd ordered a grilled steak, and when I bit into it I practically swooned. I called the waitress over to inquire what sauce, what exotic marinade had the steak been steeped in. Her reply: sea salt. I've been an avid, not to say fanatical, user ever since, even if it means taking kelp supplements to replace the iodine that's added to table salt.
  
  When I got home from that trip, I went to Delicias de España, a local Spanish grocery/restaurant that imports much of its goodies from Spain, and bought a container of Spanish sea salt (Bevia brand), coarse crystals of course. Every time I bite into one of those coarse crystals it's as if the heavens opened up on my tongue (yes, I know that sounds crazy, but try it). I truly can taste the full richness of the ocean.
  
  Now, of course, I'm very curious to try pasta cooked in seawater. Wonder if any place in Miami does this...
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  JoNell Modys August 27, 2010 at 11:46pm

  Chef Aielli used to do this with his family in Italy when they'd go to the beach for the day. We teamed up since it DID have the ability to attract attention to that fact that Naples' Gulf coast is clear and did not get impacted by the oil spill. The video is also the premiere for our new Web video series. Still, the dish was delish.
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  Jose R. Garrigo August 27, 2010 at 11:43pm

  David, we also add a pinch of salt and a little splash of olive oil to the water in which we will boil the pasta. But I never heard of seawater. Is this a publicity stunt to prove that the Gulf water is safe? Any way, it's interesting and we'll try it at home.
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  JoNell Modys August 27, 2010 at 11:42pm

  Yes, a little briny taste and aroma but not overwhelming. There's a video of it: http://www.paradisecoast.com/videos
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  Anil August 27, 2010 at 11:29pm

  How interesting. The seawater has also other minerals too. It might give seafood pasta an other-worldly aroma. Thanks JoNell for that link.
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  David Paul Appell August 27, 2010 at 11:21pm

  That IS quite interesting. My mom taught me to add a pinch of salt to water when boiling pasta, but I imagine actual brine from the ocean must impart a somewhat -- well, briny taste, no?
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  JoNell Modys August 27, 2010 at 10:38pm

  Gulf of Mexico Pasta recipe no photos.doc
  Chef Fabrizio Aielli says they used to do it in Italy when he was a kid. He recommends half a pot of seawater and half fresh. Bring to boil and cook pasta 6 to 7 minutes. Then stir pasta into sauce and reheat. Recipe is attached. I tried it and it is delicious. The only salt in the dish is from the water.

  https://storage.ning.com/topology/rest/1.0/file/get/9012249096?profile=original