{"id":1044,"date":"2017-03-21T03:23:21","date_gmt":"2017-03-21T03:23:21","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2017\/03\/21\/2017320kumquat-and-mackerel-pasta\/"},"modified":"2017-03-21T03:23:21","modified_gmt":"2017-03-21T03:23:21","slug":"2017320kumquat-and-mackerel-pasta","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2017\/03\/21\/2017320kumquat-and-mackerel-pasta\/","title":{"rendered":"Kumquat and mackerel pasta"},"content":{"rendered":"<p>This recipe is inspired by my Sicilian cookbook and I wanted to make it auite sometime ago but I couldn&#8217;t find the proper fresh fish. Not the right season. But I finally got it!!! The recipe works with anchovies, sardines or little mackerels (what I got). I used fish prepared for sashimi so it&#8217;s very easy to make. The original recipe used some chapelure (dry bread crumbs, or panko) but instead I used hazelnut powder. The spinach and pasta are my addition too.&nbsp;<\/p>\n<p>Kumquat and makerel rolls:\u00a0<\/p>\n<p>&#8211; 5 to 10 anchovies, sardines or little mackerels (\u9bf5-\u30a2\u30b8)\u00a0 depending on the size<\/p>\n<p>&#8211; 10 wooden toothpicks \u00a0<\/p>\n<p>&#8211; 4 tbs of hazelnut powder<\/p>\n<p>&#8211; olive oil for the cooking<\/p>\n<p>Wash the kumquats and cut the stem and bottom. Wash and prepare the fish in filets. Roll the filets around the kumquats and fix with a toothpick. Depending on the size of the filets you may need 1 or 2 to wrap the whole fruit. Put the hazelnut powder in a small dish and roll the fish in. In a heated and olive oil greased frypan cook until almost golden. Serve like this, or as I did with pasta, spinach&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is inspired by my Sicilian cookbook and I wanted to make it auite sometime ago but I couldn&#8217;t find the proper fresh fish. Not the right season. But I finally got it!!! The recipe works with anchovies, sardines or little mackerels (what I got). I used fish prepared for sashimi so it&#8217;s very&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2017\/03\/21\/2017320kumquat-and-mackerel-pasta\/#more-1044\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":1045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,336,360],"tags":[165,863,749,283,12,673],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/1044"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=1044"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/1044\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=1044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=1044"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=1044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}