| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 3g | 14g |
| sugars | fibre | protein | salt |
| 6g | 3g | 25g | 2.5g |
Why I Love Italian Granseola alla Singapore
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There’s nothing quite like the experience of savoring Granseola alla Singapore, a delightful fusion of Italian elegance and vibrant Singaporean flavors. This dish has a special place in my heart as it brings me back to the days of camping in the Rockies, where seafood was a rare but treasured treat. Cooking with Dungeness crabs, immersed in a rich blend of tomatoes, spices, and herbs, transports me to coastal regions far from my mountain home, yet feels oddly comforting.
A Symphony of Flavors
The essence of Granseola alla Singapore lies in its complex layers of flavor. The sweetness of the crab meat is beautifully complemented by the tangy richness of crushed tomatoes and the subtle heat from fresh red chili peppers. This recipe offers a heartwarming medley that warms the soul, akin to a crackling campfire on a chilly alpine night.
Much like a hearty mountain stew, this dish has a depth that resonates with me. The infusion of dry white wine and fish sauce bolsters the umami undertones, transforming the sauce into a comforting, savory delight. Gordon, my partner, often says that this dish reminds him of a bright, sunny day by the ocean, making it a favorite in our kitchen whenever we’re craving a taste of the sea.
Connection to the Culinary World
Inspiration for this dish can be traced back to the world-renowned chef Massimo Bottura, whose innovative approach to Italian cuisine has always fascinated me. Granseola alla Singapore, while rooted in traditional Italian cooking, gets its unique twist from Singaporean influences, making it a truly global dish. If you enjoy similar seafood-based recipes, you might find that this pairs exceptionally well with a light, refreshing salad or a simple pasta aglio e olio.
Much like Bottura’s creations, this recipe is perfect for those who love to explore and push the boundaries of conventional cooking. Its vibrant and diverse palate makes it versatile enough to fit into various menus, whether you’re hosting an intimate dinner or planning a rustic outdoor meal.
So go ahead, gather your ingredients, take a culinary journey with Granseola alla Singapore, and create memories that will linger long after the last bite.
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What You’ll Need
- 6 Dungeness crabs (about 2-3 pounds each)
- 1/2 cup extra-virgin olive oil
- 6 cloves garlic, minced
- 1 large onion, finely chopped
- 2 fresh red chili peppers, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup dry white wine
- 1/4 cup fish sauce
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1/4 cup fresh Italian parsley, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 lemon, cut into wedges
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Method
Step One
Clean the Dungeness crabs thoroughly under cold running water. Remove the carapace (top shell), gills, and any debris, then cut each crab into quarters.
Step Two
Heat the extra-virgin olive oil in a large, deep skillet or pot over medium heat. Add the minced garlic and finely chopped onion. Sauté until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
Step Three
Add the finely chopped red chili peppers to the skillet and cook for another 2 minutes, stirring occasionally.
Step Four
Pour the can of crushed tomatoes into the skillet, followed by the dry white wine, fish sauce, sugar, and ground black pepper. Stir well to combine all the ingredients.
Step Five
Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
Step Six
Carefully add the crabs to the skillet, making sure they’re well-coated with the sauce. Cover the skillet, reduce the heat to low, and let it simmer for another 15-20 minutes, or until the crab meat is tender and cooked through.
Step Seven
Stir in the fresh Italian parsley, basil leaves, and cilantro, allowing the herbs to wilt slightly in the heat.
Step Eight
Serve the Granseola alla Singapore hot, accompanied by lemon wedges for squeezing over the top. Enjoy!
