She waited
him for the supper that evening. She liked to be with him. Intelligent,
pleasant, of good manners, ironic he debated in the correct way even the most
banal theme. She also found him very nice and with a beautiful sporting
physique. The evening was prospected interesting and she was certain that they
would be had a good time together. She prepared everything with care and she
took care of every smallest detail. Especially in the choice of the menù,
convinced as she was of the symbolic importance of the food. She elaborated it
doing so that the table it was the prelude of the thalamus and she created for
them a simple recipe but refined that it predisposed their bodies and souls to
the sharing of the pleasure: Fillets of sea bream with pistachio of Bronte.
Ingredients: (for 2 persons): 2 sea bream about
300 gr. each one; 100 grs. of ground pistachio of Bronte[1];
3 tablespoons of extra virgin oil of olive; thyme or parsley (optional); juice
of 1 fresh lemon; juice of 1 fresh orange; wax paper.
Procedure: Fillet the sea bream obtaining 4
fillets for each fish (if you are not able of that, you let the fishmonger make
the operation). Beat gently them with a steak hammer, having care to put them
between two sheets of wax paper or plastic wrap.
You allow
to marinate the fillets for about half an hour in the filtered orange juice. Drain
them from the marinading and dry them with care using a rolling paper.
Pour them
with a few filtered lemon juice (I put little of it because I don't love the to
prevail some sour taste). Brush them with some oil of olive, salt and pepper them.
Sprinkle them with the ground pistachio. You finish seasoning with the grated
peel of the lemon and, if you like it, some thyme or of parsley thinly minced.
Now, you roll
up them, watching out for starting from the widest part and set them in a
baking-pan with the low edges or a dripping pan covered with a sheet of wax
paper.
Preheat oven to 200° C. Bake, for about 10-15 minutes, lowering the
temperature to 180° C after 5 minutes of cooking. You will realize that they
are cooked because the rose meat becomes white.
Put 4
fillets for every dish garnishing with some chicory cut to julienne and a few of
red hot chilli pepper jam.
Suggetions: I served this dish with Ansonica wine that, with its golden colour and its scent, is worthy to be present on the
tables of most polished banquetes.
[1] It is a variety very
appreciated that it systematically produces since the time of the Arabs in the
small village of the Etna Mountain. Today it furnishes the 80% of the island
production of the small green fruit. The pistachio of Bronte has a taste and an
aroma universally recognized as unique and particular and it represents the
principal economic resource of that mountain village, so much that there the
pistachio is called "the green gold."
Naturally, you can use whichever pistachio’s variety.
Naturally, you can use whichever pistachio’s variety.
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