This sounds so delicious, but also so interesting. I never think of crab as particularly Italian, but blue swimmer crabs have started to appear in huge numbers in the Mediterranean, and because they are an invasive species they are wreaking havoc in the Venetian lagoon among other places. There are chefs - Chiara Pavan from Venissa in particular - responding by buying the swimmer carbs from local fishermen and putting them on their menus. Do you think the blue swimmers would work here? Aside from being small and damn fiddly they are super tasty, and cheap, and I could feel good about eating 200 g of butter because helping cut the numbers of an ecological invader....
This sounds so delicious, but also so interesting. I never think of crab as particularly Italian, but blue swimmer crabs have started to appear in huge numbers in the Mediterranean, and because they are an invasive species they are wreaking havoc in the Venetian lagoon among other places. There are chefs - Chiara Pavan from Venissa in particular - responding by buying the swimmer carbs from local fishermen and putting them on their menus. Do you think the blue swimmers would work here? Aside from being small and damn fiddly they are super tasty, and cheap, and I could feel good about eating 200 g of butter because helping cut the numbers of an ecological invader....
Excellent cooking as always Nick
would destroy this. I'll make a knock-off with a tin of crab and pretend
Would demolish 🤩
🔥🔥🔥
TRISHNAAAAAA