Introduction to Italian fishes
December, 10th 20112
Primo
Risotto ai frutti di mare
paired with Aragosta Vermentino di Sardegna
Secondo
Pesce al cartoccio - Baked fish wrapped in paper
paired with Soave wine
Recipes
Risotto ai frutti di mare
Fish broth
Olive oil
2 pounds of seafood
1 cup od chopped onion
1tbsp of minced garlic
2 cups of wine
2 bay leaf
1 lemon
1 chopped tomatoes
½ cup of chopped parsley
Salt and pepper
In a large pan,
over medium heat, heat the oil and add the onions. Season the onions with salt and pepper,
stirring occasionally. Saute until the
onions are slightly soft and transparent, about 3 minutes. Add the Carnaroli rice and add the bay leaf,
mixing it with the onions. Add about 4
cups of boiling fish stock and turn the heat up to high. Stir frequently for
about 15 minutes and add more fish stock if necessary. When the rice starts to turn white add a cup
of white wine and let simmer. When the
liquid is reduced add the seafood, another cup of white wine, the parsley. Turn the heat on high and stir until the
risotto is the texture of molten lava.
Taste the rice, it should have the right texture of being cooked just
enough, appealing to the tooth. When the
rice is cooked, add the lemon juice and the tomatoes. Let rest for 5 minutes.
I suggest to serve with a small arugula
salad on top; olive oil or fish eggs (caviar) on top.
Branzino al cartoccio (classic)
-recipe for one serving-
1 filet of branzino (about ½ pound)
¼ onion, sliced
3 slices of potato
1/3 of red pepper, sliced
1/3 of yellow pepper, sliced
3 cherry tomatoes cut in half
1 clove of garlic cut in half
6 olives
1 Tablespoon of capers
2 spoons of olive oil
1 spoon of balsamic vinegar
3 slices of lemon
Herbs of the
season
Salt/Pepper/Pepperoncino
Place an
approximately 14 inch piece of parchment paper on the table. Lay the potatoes slices down in a row; add
salt and pepper (this will be the bed for the fish, you can also add
rosemary). Place the fish on the potatoes.
On the top of the fish, add all the
other ingredients. Fold the fish up in
the paper tightly. Bake at 350F (180C)
for 30 minutes.
Notes of the class
In this class we get to know different fishes as Orata,
Spinarolo, Trout and Merluzzo. They all can be used to the baked fish recipe.