Roasting a whole fish often flies under the radar, but trust me, it's a culinary gem worth exploring.This technique is refreshingly straightforward, requiring minimal time and effort. Plus, it's practically foolproof thanks to the natural protection provided by the skin and bones, ensuring the flesh stays succulent throughout the cooking process.
For this recipe, chef Luca Manfè has opted for branzino, a Mediterranean Sea Bass commonly found in Italian waters. However, feel free to substitute with Atlantic Sea Bass or even Red Snapper – both work beautifully. Branzino's petite size makes it ideal for serving whole; its bones are easily maneuverable, and its skin adds a delightful texture to each bite.
When selecting your whole fish, always inspect the eyes – they should be clear and bright. Additionally, the flesh and skin should glisten, devoid of any slimy coating.
To elevate the dish, I've crafted a sun-dried tomato pesto as a delectable accompaniment. This rendition deviates from the traditional basil pesto by incorporating the rich flavors of sun-dried tomatoes, garlic, pine nuts, and a hint of lemon. Unlike the classic recipe, I've omitted Parmigiano Reggiano to ensure the delicate flavor of the fish remains the star of the show.
With minimal fuss, this dish comes together effortlessly, yet its presentation boasts an undeniable wow factor at the dining table.
Difficulty: easy
Time of Preparation: 30 minutes
Time of Cooking: 45 minutes
Doses for: 4 people
2 whole branzino
1 jar (280g) sundried tomatoes
1 cup radicchio
1 cup olives
1 cup artichokes
1 cup cherry tomatoes
½ cup tomato juice
5 garlic cloves
½ cup seasoned breadcrumbs
½ cup pine nuts
1 shallot
2 rosemary sprigs
1 lemon
A few leaves of fresh basil
Salt
Black pepper
1. Preheat the oven at 425F.
2. Place the fish in a baking tray lined with parchment paper. Season the fish with salt and pepper in both sides.
3. For each fish, insert into the cavity one garlic clove, 2 lemon wedges and 1 sprig of rosemary.
4. Prepare the pesto. Drain the sundried tomatoes from the oil and move them to a food processor along with one garlic clove, the lemon zest and the pine nuts. Blend until smooth.
5. Cover both fish sides facing up with the pesto and top with breadcrumbs for a crunchy finish.
6. Place the fish in the oven and cook for 25 minutes.
7. In the meantime, prepare the side dish.Strain the artichokes, olives and radicchio from the oil. Strain the cherry tomatoes from the tomato juice, but reserve ½ cup of the juice for the sauce.
8. Finely chop the shallot and 2 garlic cloves.
9. Warm up a large sauté pan on medium heat. Drizzle a couple of tablespoons of olive oil and add shallot and garlic. Cook for 5 minutes.
10. Add the artichokes, radicchio and olives. Cook for 5 minutes.
11. Add the cherry tomatoes with the juice. Cook for 5 minutes more. Turn off the heat and add a few leaves of basil. Set aside.
12. Remove the fish from the oven.
13. For plating, you could use two large platters. Divide the vegetables on each plate and put the whole fish on top. Garnish with some fresh basil.
14. Buon appetito!
]]>Porchetta is one of the most traditional dishes of the Roman cuisine, a savory masterpiece of wrapped pork belly or shoulder, generously infused with aromatic garlic and herbs perfect for the special occasions and holidays.
While crafting porchetta demands an extensive investment of time, typically taking around 5 to 6 hours for meticulous preparation and slow cooking, we've taken the liberty of sparing you the effort. Our pre-cooked Porchetta Romana simplifies the process, requiring just a brief 30-minute stint in the oven to achieve perfection!
In this culinary adventure, Chef Luca Manfe presents Porchetta Romana alongside mashed sweet potatoes and brussels sprouts paired with crispy guanciale. To elevate the ensemble and impart a refreshing contrast to the rich and robust porchetta flavors, a zesty salsa verde takes center stage. Crafted from a blend of vibrant parsley, anchovies, garlic, and a hint of vinegar, this sauce adds a burst of brightness to every savory bite.
Time of Preparation: 1 hour
Time of Cooking: 45 min
Doses for: 4 people
4 slices Porchetta Romana(1 inch thick)
1 lb brussels sprouts (washed and halved)
4 x ½ inch guanciale, cut in ½ inch strips
1 tablespoon dried oregano
½ cup beef stock
2 lbs sweet potatoes
4 tablespoons butter
½ cup cream
2 bunches parsley
2 tablespoon dill
2 garlic cloves
1 tablespoons prosecco wine vinegar
¼ cup water
3 tablespoons Biancolilla Evo
Salt & Pepper to taste
1.Take the porchetta out of the plastic and leave it on a baking rack at room temperature while you prep the rest of the ingredients.
2.Turn the oven on at 350F.
3. Peel the sweet potatoes, roughly chop them, and put them in a saucepan with a pinch of salt, covered with water.
4.Bring to a boil and cook until very tender, around 20 mins.
5. When the potatoes are soft, strain them from the water and put them back on the hot pan. Add the butter and the warm cream and mash until smooth. Season with salt and pepper.
6.Slice the guanciale in ½ inch strips and cut each strips on the short side in smaller strips.
7.Cook on low heat to render the fat and to get the guanciale crispy and golden brown.
8. Prepare the brussels sprouts by washing them and cutting in half. Season with salt, pepper, the oregano and a drizzle of olive oil.
9. Remove the crispy guanciale from the pan, turn the heat on high and add the brussels sprouts. Cook on the flat side for 5 mins then add the stock and cook for 5 mins more.
10.For the salsa verde combine parsley, dill, garlic, vinegar and the ½ cup pf water with a few ice cubes in a blender. Blend until smooth, then slowly add the olive oil to emulsify. Keep in the fridge.
11.Cook the porchetta in the oven for 30 minutes at 350F. Then cook for 5 minutes on low broil to get the skin crispy. Serve right away.
12.Serve a thick slice of porchetta per person, some sweet potatoes with brussels sprouts topped with the crispy guanciale. Finish with a generous drizzle of salsa verde.
13. Buon appetito!
]]>This recipe combines the delicate flavors of fresh branzino with the comforting richness of cannellini beans ragout, resulting in a harmony of textures and tastes that will surely impress your guests.Adding Nduja to the ragout surely brings a depth in flavor with a spicy kick.
Branzino, also known as Mediterranean Sea bass, is very traditional in Italian cuisine.Its mild, flaky flesh and thin, crispy skin make it a very versatile option. and comfort.
Whether you're planning a special dinner for friends and family or just looking to elevate your weeknight meals, this recipe is sure to become a favorite.
- 4 branzino fillets
- Fresh herbs (such as rosemary, thyme, or oregano)
- 1 cup grilled onions
- 8oz Nduja
- 2 cloves garlic, minced
- 2 cans cannellini beans, drained and rinsed
- 1 cup chicken broth
- 1 jar artichoke hearts, drained and quartered
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup black olives, sliced
- 6/8 fresh sage leaves, chopped
- Fattoria extra virgin olive oil
- handful of parlsey, chopped
- Salt and pepper to taste
1. Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
2. Add the grilled onions and sauté until it becomes translucent, about 3-4 minutes.
3. Stir in the sliced garlic, add the chopped sage and cook for 5 minutes.
4. Add the Nduja sausage and break it down on the pan with a fork.
5. Add the cannellini beans to the skillet. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes to reduce slightly.
6. Add the quartered artichoke hearts, chopped sun-dried tomatoes, black olives.
7. Stir everything together.
8. Let the ragout simmer for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. If it becomes too thick, you can add a bit more chicken broth.
9. Add the fresh parsley and season the ragout with salt and pepper to taste.
10. Start by ensuring the branzino fillets are clean and pat them dry with paper towels. Any excess moisture will hinder crisping.
11. Using a sharp knife, make 2-3 diagonal cuts on the skin side of each fillet. This scoring will help the skin become crispy during cooking.
12. Season both sides of the fillets generously with salt and pepper. You can also add a pinch of your favorite fresh herbs for added flavor.
13. Heat a skillet (preferably non-stick) over medium-high heat. Add the olive oil and let it heat up.
14. Place the branzino fillets in the hot skillet, skin side down. Press them gently with a spatula to ensure even contact with the pan. Allow them to sear for about 3-4 minutes until the skin becomes golden and crispy.
15. Carefully flip the fillets using a spatula and cook for an additional 2-3 minutes on the other side or until the fillets are opaque and flake easily with a fork. The skin should remain crispy.
16. Divide the cannellini beans ragout in 4 bowlS and top with one filet of branzino each.
17. Garnish with fresh parsley and a drizzle of olive oil.
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Regional dishes are often the cause of dispute between Italians, whether they are professional chefs or amateur chefs, and Penne Rigate all'Amatriciana are no exception! Bucatini or spaghetti, bacon or bacon, garlic or onion... these are the main questions that anyone preparing this recipe for the first time has to face. It is said that this famous dish born in Amatrice was the main meal of the shepherds, but originally it was without tomatoes and took the name "gricia"; this ingredient was added later when tomatoes were imported from the Americas and the seasoning took the name Amatriciana. It is therefore normal that such an ancient and popular recipe has been transformed over time taking on the many variations that are still discussed today.
Let's make brunch every day! Especially with so many varieties of our favorite Egg Benedict. We picked out three of our favorites.
🇮🇹 Italian Style 🇮🇹
🇺🇸 California Style 🇺🇸
PREPARATION
Classic Style
🇮🇹Italian Style🇮🇹
🇺🇸 California Style 🇺🇸
Mac & Cheese Italian Style is a go to recipe around here.
Within 30 minutes, you can have this fantastic dinner on the table. This recipe is the perfect last-minute meal for any Italian food lover.
Serve hot 🔥 and enjoy!
]]>A not very cheap recipe, however, provided you choose absolutely fresh red prawns, delicious for the contrasts between the soft and sweetish crustacean, the crunchiness of celery, the acidity of the green apple and lime. As an alternative to red prawns, prawns or scallops can be used, always taking care of their freshness as they should be eaten raw, or even leftover lobster already cooked. The same recipe can also be used as an appetizer.
These are recycled meatballs made with already cooked meat. The meats, assorted among the leftovers of the roasts, but also of the boiled meat, beef, veal or poultry, must be chopped but not chopped into mush, they must remain partly consistent to give the dough a soft thickness with still some nice pieces of meat. The cooking must be fast (the meat is already cooked) and serve exclusively to make the crust, therefore the ideal cooking is in a pan with clarified butter. In the end, the boiled meatballs must be crunchy on the outside and melting on the inside.
For 12-15 meatballs:
Difficulty: Easy
Time: 30 min of preparation, 40 min of cooking
Type of Cooking: Baked
Doses For: 4 people
Procedure 2 hour 15 minutes
Cooking Time 2 hours
People 4
Difficulty Easy
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Potato and pancetta pizza is considered a pizza bianca aka white pizza, since no tomato sauce is involved, and the main flavour comes from the cheese. The pizza dough is simply brushed with olive oil, then topped with cooked potato, pancetta or bacon and cheese.
Difficulty: Easy
Time of Preparation: 45 mins
Time of Cooking: 1 Hour
Doses for: 4 people
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The completed dish was strange but strangely delicious. It felt both peasant-like and cosmopolitan, its ingredients unattached to any season. It’s neither hot or cool. It’s doesn’t feel like a starter nor a main course. And the pairing of beef and anchovies is foreign to most palates.
Difficulty: Easy
Time of Preparation: 35 mins
Time of Cooking: 12 mins
Doses for: 4 people
Cost : $/$$/$$$
Ingredients:
PREPARATION:
They’re great as is for breakfast or dinner, but if I’m serving it for dinner I like to add a salad. From start to finish you can have dinner on the table in 20-30 minutes depending on what ingredients you use. This particular frittata only takes 30 minutes, and you can assemble a side salad while it bakes in the oven.They’re great as is for breakfast or dinner, but if I’m serving it for dinner I like to add a salad.
Difficulty: Easy
Time of Preparation: 30 mins
Time of Cooking: 40 mins
Doses for: 4 people
Cost : $/$$/$$$
Ingredients:
Preparation:
Difficulty: Easy
Time of Preparation: 50 mins
Time of Cooking: 30 mins
Doses for: 6 people
Cost : $/$$/$$$
Ingredientes:
PREPARATION:
Difficulty: Easy
Time of Preparation: 45 mins
Time of Cooking: 15 mins
Doses for: 4 people
Cost : $/$$/$$$
Ingredients:
Preparation:
Transfer the mixture to the lightly greased potato pan. Cook the omelette with friarielli,potatoes, Guanciale and gorgonzola by turning it with the help of a lid. Serve in wedges or squares, even cold.
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Difficulty: Easy
Time of Preparation: 30 mins
Time of Cooking: 3 HOURS
Doses for: 4 people
Cost : $/$$/$$$
INGREDIENTS
Preparation
Difficulty: Easy
Time of Preparation: 20 mins
Time of Cooking: 15 mins
Doses for: 4 people
Cost : $/$$/$$$
Ingredients
Preparation
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Difficulty: Easy
Time of Preparation: 25 mins
Time of Cooking: 15 mins
Doses for: 4 people
Cost : $/$$/$$$
Ingredients
Fun Fact: The term "q.s." is Latin for "as much as needed" and is often used in Italian recipes.
Difficulty: Easy
Time of Preparation: 20 mins
Time of Cooking: 15 mins
Doses for: 2 people
Cost : $/$$/$$$
Ingredients:
Preparation:
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Ingredients
Ingredients
Ingredients
Ingredients
Ingredients:
• 28 oz beef filet
• Handful arugula
• 1/4 cup crushed pistachios
• 1 tablespoon crema di pistacchio
• Kosher salt
• 2 tablespoons unsalted butter