Vicki here and I’m delighted to introduce you to Philip Gwynne Jones. When I travel, I like to read books set in the places I’m going, and before I headed for Italy two years ago, I asked Marian Misters at Sleuth of Baker Street, in Toronto, for some recommendations. High on her list was the series set in Venice by Philip Gwynne Jones.
They were perfect! A cat with attitude, exciting mysteries, local flavour, plenty of shopping for food in Venetian markets, and then cooking of the food and drinking of spritzes. I knew Philip would be a great guest at MLK. If you haven't yet read his books, give yourself a treat and do so.
Time to get out your passport!
I hope you enjoy this recipe.
Hi there! I’m Philip Gwynne Jones, a Welsh writer living in Venice, and
I’m delighted to be here at Mystery Lovers’ Kitchen. I’m the author of the
Nathan Sutherland Venetian Mysteries but, when I can tear myself away from the
keyboard (something my wife, Caroline, tells me I should do more often), I also
love to cook.
I used to buy all my fresh fish at the Rialto Market but, since moving
to Dorsoduro, I’ve changed to the fishmonger at Palanca on Giudecca. There are
times that I miss the huge variety of choice at Rialto, but Palanca is a lot
easier to get to from
where I live and they’re a great bunch of guys as well.
Caroline’s new favourite dish is nuggets of monkfish with boiled potatoes, black olives, cherry tomatoes and the best olive oil you can lay your hands on. So, obviously, I need a couple of coda di rospo for dinner on Sunday. I wonder what else to buy for tonight. I was in a swordfish kind of mood, but they haven’t got any. Neither are there any moscardini, so it’s not going to be an octopus weekend either.
But what they have are some modestly-sized squid and some little gamberi rossi. And I think, you know, it’s been some time since I stuffed a squid. So that’s what I go home with…
Squid stuffed with prawns (for two)
Ingredients
4 medium
sized squid
200g
small prawns (unshelled weight, and you need the smaller, more delicate ones
here)
Tbsp
capers
Some
basil. Not a lot.
Salt, to
taste
Method
You could clean your squid
yourself. But, to be honest, your fishmonger will do it quicker and better than
you ever will, so let them do that.
Caroline had an “Etna” Spritz whilst I prepared this. I had a G&T.
Take the wings/tentacles/prawns
and fry them until just about cooked. Add a few capers – not too many, there’s
a delicate flavour to the prawns and we don’t want to overwhelm them. A few
basil leaves might be nice as well. Then chop the whole mixture up, but not too
finely. We want a bit of texture here!
Give the squid a good old rinse,
just to be sure there’s no icky bits remaining in the interior.
Take a tablespoon, and spoon the
squid/prawn mixture into the interior. Don’t overfill them. You’ll think you
haven’t got enough but, trust me, you have. They will also look a bit pale and
floppy, but take courage!
You should now have four squid
“sausages”. Gently fry them until golden. Don’t rush it, take all the time you
need here. You want to get a nice golden, caramelised crust on the outside. As
you cook them, the squid will contract giving you a lovely stuffed seafood
sausage that will look ever so cheffy.
I served this with roasted
tomatoes and garlic, and some chilled red wine. It’s summer after all.
Happy eating everyone!
Before:
Born in Swansea, Philip Gwynne Jones first came to Italy in 1994 when he spent some time working for the European Space Agency in Frascati, a job that proved to be less exciting than he had imagined.
He spent twenty years in the IT industry before
realizing he was congenitally unsuited to it, and now works as a writer and
translator. He lives in Venice with his wife Caroline and a modestly friendly
cat called Mimi.
He is the author of the
best-selling series of Venetian mysteries featuring English Honorary Consul
Nathan Sutherland.
The paperback of the seventh
novel in the series, “The Venetian Candidate” is now available. The hardback of
the eighth in the series, “The Venetian Sanctuary” is now available in Europe
and will be released in the USA on October 4th.
“Clever
and great fun” – The Times
“Worthy of the grandest operas” – Daily Mail
The Venetian Candidate
As the candidates jostle for position and
alliances are made and promises broken, Andrea Mazzon, a controversial writer
and historian, emerges as a strong candidate.
Nathan Sutherland, meanwhile, has more important
things on his mind as he investigates the case of an elderly British academic
who has disappeared while researching the fate of his grandfather during the
Great War. The trail leads to a remote Commonwealth war cemetery where, under
the ice and snow, Nathan makes a discovery that links the terrible events of a
century ago with the electoral campaign in La Serenissima. A campaign that
might ultimately set the victor on the road to the Senate - and on the road to
murder. . .
Amazon link : https://www.amazon.com/Venetian-Candidate-Philip-Gwynne-Jones/dp/1408715341
