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It’s that time of year…
…when the world falls into a sickness all at the same time. If you’re one of the lucky ones who has dodged the plethora of illnesses floating around, I commend you. This newsletter is currently brought to you by pastina and butter, seemingly the only thing I can currently think about eating. It’s day 6. Day 6 of fevers. In what mutant flu world does one have a fever for 6 days? Riddle me that. My brain is cooked and my body is broken. But some words are hitting this blank page so maybe we’re on the mend? Dare I say this is the last day of torture? I sure hope so.
I have to keep this newsletter quite short as my morning nap is fast approaching. I’m like a child. I wake up, breakfast is served, I’m put down for a morning nap. I wake up, lunch is served, I’m put down for an afternoon nap. I wake up, dinner is served, I’m put down for the evening. Mix in 101-102 degree fevers intermittently and that’s what my last 6 days in Rome have looked like. The sky is blue like the sea and the sun is shinning but here I am, in a bed which I haven’t left in 6 days. But with all that said, I’ve had THE BEST and most intensive care possible. Gianluca’s parents and sister have been godsends. Because this is a family of doctors, I’m lucky enough to have medicine and great care around me at all times. I’m not sure how I would have gotten through this last week without them. It’s been comforting to have their care, especially when you’re so sick and helpless - they’re like my parents to me and I’m so grateful for that.
We’ve all come to agree that I only catch a fever when I’m in Italy. It’s the strangest thing but most of my recent illnesses have been in Italy. The last terrible sickness being during the pandemic in September 2020 - I think I was quarantined to the bedroom for 2 weeks. What a nightmare. But in both scenarios, then and now, the menu for the sick in Italy has gone unchanged. My request, you ask? Simply pastina with broth or butter. Their suggestion, you wonder? Steamed white fish.
Fish for flu
Apparently, steamed white fish is typically what you would give a sick child with similar symptoms as mine. Imagine growing up in America and not having to go to school that day, but then your mom making you steamed white fish? I’m not even sure that would be legal. But then again, should powdered macaroni and cheese packets be legal? They’re so good that, quite frankly, they should be illegal. Sadly, I didn’t grow up in a house that frequently carried macaroni and cheese anyways. My best friend Alexis would tell you that my childhood snacks were the strangest she’d ever seen for a 3rd grader - raw cherry tomatoes, carrots, cheese, crackers and the likes. What can I say, I was early on the charcuterie trend. So when I was first proposed this steamed white fish during my mutant flu journey, I wasn’t against it - just alarmed. You see, your stomach is already confused and the thought of fish sounds gut wrenching, but once you have your first bite it becomes much easier to stomach.
I did some research on why fish is good for you during a flu and found that because fish are sources of omega-3 fatty acids, they have the capability to help reduce inflammation which is essentially what is happening during a fever (is my body on fire? Am I going to spontaneously combust?). I’m sure there’s lots of more reasons for why fish is served and most importantly, in this house, is because it’s light. Light on your stomach and good for you. That sounds like a good enough reason to me.
But this fish wasn’t just any fish. It was a perfect filet of sole, lightly dusted in flour, pan fried with lemon and a bit of water to create a lemony emulsified sauce. So while most of you might be thinking it’s unimaginable to eat fish while sick, it’s actually incredible delicious.
It’s been a long week and while one night was a filet of sole, the menu varied. Tortellini in brodo, pasta with ragu, minestrone soup, boiled potatoes, salad, risotto. Tonight I’ve been told we’re having gnocchi. Fitting as Thursday’s are for eating gnocchi. Let’s just say, I’ve not gone hungry.
Lemon sole
Make this when you’re not sick and I’m sure it’ll taste even nicer. Try throwing in some capers or maybe a cherry tomato or 2 when they’re in season. It would make for a nice light summer dish or perfect for this time of year when over eating seems to be the culprit. A piece of lemon sole and some green vegetables will leave you feeling clean from panettone and chocolates…hopefully. The recipe is very loose as I’m writing this week’s newsletter from my bed and not testing it in the kitchen. Bare with me!
Serves 2
Ingredients
2 filets of sole
4 tbsp of plain flour for dusting
2 tbsps of olive oil
Juice from half a lemon
A few splashes of water
Splash of white wine if desired
Capers if desired
Salt and Pepper to taste
Method
Start by lightly dusting the sole with flour. In a sauté pan over medium heat, heat the olive oil. Add the flour dusted fish to the pan and lightly brown. At this point you could add a splash of white wine. Add the lemon juice and a few good splashes of water. If you’d like, add capers at this point. Cover with a lid and steam for about 10 minutes. Remove the lid and loosen the fish from the pan by shaking the pan a bit - helping to create the emulsified sauce. Cook for another 5 minutes. Serve with a green vegetable.
Until next time at a standing reservation…
With love & snacks,
Paige
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Hope you are about over the sickness! Just in time for Christmas! Feel better! Merry Christmas
Hope you’re on the mend babe and it’s so nice and warm just imagining the love and care surrounding you. Glad you’re in good hands and getting fed extremely well. Love you so much and cheers to a wonderful 2024!