Italian Summer Cooking with Executive Chef Andrea Montobillo of Asellina

Roasted Branzino in Aquapazza

ingredients

portion

u/m

Branzino filet

4.4

oz

Ciabatta Bread

1ea  2”

slice

Capers

0.1

oz

Taggiasca olives

0.1

oz

Cherry tomatoes

1.2

oz

Thyme

0.1

oz

Rosemary

0.1

oz

Lemon zest

0.01

oz

Fish stock

1/4

cup

Tomato sauce

1/6

cup

Parsley

0.1

oz

Salt

0.1

oz

Pepper

0.1

oz

Evoo

1

oz

Garlic

0.1

oz

Leeks

0.5

oz

White wine

.1/4

cup

 

Season a 2 inch slice of Ciabatta bread with extra virgin olive oil salt pepper and place in the preheated oven  at 350 degree until is golden and toasted

In a medium size sauté pan add olive oil one clove of crushed garlic a spring of rosemary and tyme.

When the oil is hot add the filet of Branzino (previously seasoned with salt and pepper) with the skin down.

When the branzino has a nice crust flip the filet and place it into an oven pan and roast in the oven.

In the same pan add capers, olives, parsley, cherry tomatoes, leeks. Cook for 30 second and deglaze with white wine.

Add the fish stock and the tomato sauce. And cook for couple of minutes.

At this point the branzino will be done.

Place the toasted bread in the middle of a shallow bowl, poor the Aquapazza sauce on top of the bread.

Place the branzino on the top of the bread and finish with olive oil and lemon zest

 

Pizza Estiva

Arugola

0.5

oz

Burrata

5

oz

Heirloom tomatoes

1

ea

Extra virgin olive oil

1

oz

Pizza dough

10

oz

Salt and pepper

to taste

 

 

Start charcoal fire or preheat gas grill to medium-high heat.

Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.

Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.

Place the sliced heirloom tomatoes in the middle of the crust season with extra virgin olive oil. Place the burrata on the top, add the arugula and season with extra virgin olive oil and Vincotto vinegar, salt and pepper.

Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned. Remove from grill and serve immediately

 

 

 

Pizza Dough

Caputo flour 

5

lb

fresh yeast

0.3

oz

salt

1

oz

water

3.2

lb

Combine the flour, salt in the bowl. Dissolve the yeast into the warm water. Combine the flour and the yeast/water  In a stand mixer beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 10 oz balls. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Bresaola Salad

Arugola

1.5

oz

Shaved baby fennel

0.8

oz

pecorino

0.5

oz

Bresaola

2

oz

lemon

.1/2

ea

Olive Oil

0.1

oz

Salt and pepper

to taste

 

 

Slice the Bresaola very thin and place in the middle of a flat plate.

Season with salt pepper, extra virgin olive oil and lemon.

In bowl season the Arugola and the shaved baby fennel with salt pepper, extra virgin olive oil and lemon.

Place the Arugola on top of the sliced bresaola and finish with shaved pecorino cheese