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Recipe: Pesce in Scapece by Chef Davide Cananzi

Cooking with wine can get pretty intimidating for first timers. It is a common misconception that it needs to be added right at the beginning, but this only overpowers the rest of the ingredients. “One should only add the wine when the pan is hot, as the wine should evaporate but the flavours should stay,” says Chef, adding that it is most important to choose the right wine for every dish. “For seafood, dry white wine is recommended while red fish tuna cooks well in red wine. For vegetarian dishes, one should cook using sweet white wine as it enhances the flavour of all the vegetables.”


JW Marriott’s Chef Davide Cananzi

The Italian chef points out the ingredients a kitchen must have while making a meal, which includes extra virgin olive oil, Parmesan cheese, parsley, basil, garlic, onions, wine and of course, pasta and risotto.

Pesce in Scapece (Abuuzzo)
Sea bass and calamari salad with wine saffron dressing

Ingredients for 6 people:
>> 300g fresh fish fillet of sea bass or snapper
>> 300g calamari
>> Flour to dust
>> ½ cup extra virgin olive oil for frying
>> 1 large carrot
>> 1 stick of celery
>> 1 large onion
>> ½ cup white wine vinegar
>> ½ cup white wine
>> 4 cloves
>> 6 peppercorns
>> 1 tablespoon of sugar
>> 2 cloves of garlic
>> 1 tablespoon of pine nuts
>> 1 tablespoon of sultana (grapes)
>> ½ cup Italian parsley, chopped
>> Salt to taste


Pesce in Scapece is a Sea bass and calamari salad with wine saffron dressing

Method
>> Dust the fillets of fish and calamari with flour, season with salt and fry them in a large pan with some extra virgin olive oil for a minute each side
>> Place them in a tray and pat he excess of oil with a paper towel. In the same pan, fry the veggies finely shredded, the sliced garlic and the spices, at medium heat. After a few minutes, add the vinegar, wine, nuts and sultanas.
>> When the liquid has reduced, take away from the heat and let it cool down.
>> Place the fillet of fish in a large tray and pour the braised veggies and the remaining liquid all over it. >> Sprinkle with parsley and set it aside to marinate for at least six hoursĀ 

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