{"id":14561,"date":"2017-11-15T00:37:46","date_gmt":"2017-11-15T00:37:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14561"},"modified":"2017-11-15T00:37:46","modified_gmt":"2017-11-15T00:37:46","slug":"monkfish-inguazato-roasted-romanesco-with-habanada","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14561","title":{"rendered":"monkfish inguazato; roasted romanesco with habanada"},"content":{"rendered":"

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Say it fast: ‘coda di rospo inguazato con broccoli romanesco<\/em>‘.<\/p>\n

We\u00a0had returned from\u00a0 a month in Berlin only\u00a04 days earlier, where ‘monkfish’ is called Seeteufel<\/em>\u00a0[‘sea devil’], a response to its appearance when hauled from the sea. I’ve been enjoying using German names to describe food normally not specific to German cookery, but I wasn’t tempted this time, especially\u00a0if I was also going to include the name of the vegetable that accompanied this wonderful dish.<\/p>\n

And while both the German and the Italian names\u00a0(the latter translates as ‘tail of a toad’) describe the fish\u00a0itself better than the English, ‘monkfish’, none of them\u00a0comes close to describing\u00a0the taste of its flesh, its’ tail’, which is so much\u00a0more pleasant\u00a0than its scary mug.<\/p>\n