Authors: Gabriele Corcos
Extra Virgin (25 page)
Preheat the oven to 350ºF.
In a deep 14-inch nonstick skillet, add enough oil to come one-third of the way up the sides of the pan. Heat over high heat until a deep-fry thermometer reads 350ºF. (You can also test by adding a small piece of bread to the oil. If it browns, the oil is ready.)
Using tongs, dip the fish into the beer batter, allowing the excess to drip off, and carefully slide into the hot oil. Fry 6 pieces at a time for 6 to 10 minutes, turning the
pieces as they cook, until they are golden brown and fish is cooked through. Using a spider or slotted spoon, remove the pieces from the oil, and place on a paper towel–lined baking sheet to drain.
Meanwhile, wrap the tortillas in foil and heat in the oven for 10 minutes.
To serve, place a fried fish strip on a warmed tortilla. Top with shredded lettuce and an avocado slice. Serve with lemon wedges,
pico de gallo, and the radishes with anchovies.
IMPORTANTE!
If you see the bottom of the pan turning dark with batter residue, start over with fresh oil. (This tends to happen after 2 pounds of fish have been fried.)
PICO DE GALLO
MAKES 3 CUPS
1½ pounds mixed heirloom tomatoes, not overly ripe, medium diced
½ small red onion, finely diced (about ½ cup)
½ bunch cilantro, stems removed, roughly chopped
3 tablespoons capers, rinsed and chopped
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Sea salt and freshly ground black pepper
In a large bowl, combine the tomatoes, onion, cilantro, capers, olive oil, and lemon juice. Toss well and season with salt and pepper to taste.
RADISHES WITH WHITE ANCHOVIES
RAPINI E ACCIUGHE
SERVES 6–8
1 bunch radishes, well scrubbed, tops trimmed, halved or quartered lengthwise, cut into half or quarter moons
½ pound marinated white anchovy fillets, cut into strips
¼ cup fresh Italian parsley leaves, chopped
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
In a medium bowl, combine the radishes, anchovies, parsley, and olive oil, and toss well. Season with salt and pepper to taste.
TUNA TARTARE
TARTARE DI TONNO
SERVES 6–8
D:
I love the clean, fresh taste of sushi-grade tuna, and when it’s diced and decorated with mint, basil, and lemon, it’s the perfect aperitivo with a glass of white wine or Prosecco. If you’re planning a big party, it’s worth noting that you can dice the tuna in advance, keep it refrigerated, and dress it right before serving.
2 tuna steaks (¾ pound each), 1¼ inches thick, finely diced
2 lemons, 1 zested and 1 cut into wedges for squeezing
10 fresh mint leaves, finely sliced (chiffonade-style), plus sprigs for garnish
6 fresh basil leaves, finely sliced (chiffonade-style), plus sprigs for garnish
Sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil (optional)
Flatbread crackers, broken into bite-size pieces
In a large bowl, combine the tuna, lemon zest, mint, and basil, and stir gently. Season with salt and pepper to taste. If using olive oil, add it now.
Spoon generous portions of the tartare onto the cracker pieces.
Serve immediately with a squeeze of lemon, and garnish with the mint and basil sprigs.
DRUNKEN TUNA
TONNO UBRIACO
SERVES 4
We call this tuna “drunken” because of the red wine. But we could also call the dish a tuna cacciatore—it treats this meaty fish as if it were as worthy of a hearty inland stew as meat or fowl. It has a burst of color with the red wine, tomatoes, and the bright red tuna. Serve this with a crunchy side like
Oven-Roasted Potatoes
, or a crisp kale salad.
4 (½-pound) tuna steaks, rinsed
1 cup all-purpose flour, for dusting
¼ cup extra virgin olive oil, plus more if needed
1 red onion, ¾ finely chopped, ¼ thinly sliced
2 garlic cloves, roughly chopped
²⁄³ cup canned whole peeled tomatoes (pelati), puréed in a blender
2 ounces black olives, pitted, sliced medium-thin
½ cup red wine
Salt and freshly ground black pepper
1 handful fresh Italian parsley, finely chopped
Lightly dust the tuna steaks with the flour.
In a deep 14-inch nonstick skillet, heat the olive oil over medium-high heat until hot. Add the tuna steaks and sear for 2 minutes per side, until browned. Then remove the tuna steaks from the pan and set aside on a plate lined with parchment paper.
Add the chopped and sliced onion to the same skillet and sauté for 3 to 4 minutes, until soft and golden. Add the garlic and cook for 2 minutes, until it’s fragrant and softened. Add the tomatoes, olives, and wine. Reduce the heat to medium and cook for 10 minutes, until the sauce starts to thicken. Return the tuna to the pan, season with salt and pepper to taste, reduce the heat to medium-low, and cook for 3 to 4 minutes to heat the tuna through.
Transfer the tuna to plates and top with the sauce. Garnish with the parsley and serve.
SWORDFISH ROLLS
INVOLTINI DI PESCE SPADA
SERVES 6
G:
My grandfather introduced me to the seaside restaurant that brought swordfish out on yellow paper, golden-edged and crispy on the outside, rich and meaty on the inside. This recipe is my southern Italian–influenced take on the fish, something to make for a big family get-together, or for a celebratory event, since it requires some effort. If you’re surprised to see grated cheese in a fish dish, you’ll be just as surprised to discover that the Pecorino, bread crumbs, and capers work beautifully as a filling. These rolls are a mouthful that scream for beer, so have some chilled brews handy!
6 tablespoons extra virgin olive oil
1 shallot, chopped medium-fine
2 garlic cloves, roughly chopped
½ teaspoon hot red pepper flakes
½ pound swordfish scraps (ask your fishmonger for these)
½ cup white wine
1 handful fresh Italian parsley, roughly chopped, plus more for garnish
Salt and freshly ground black pepper
¹⁄³ cup freshly grated aged Pecorino cheese
1 tablespoon capers, rinsed
½ cup dried bread crumbs, plus more for sprinkling
1½ pounds swordfish, cut into 12 (¼-inch-thick) steaks (have your fishmonger do this)
1 lemon, cut into 6 wedges, for serving
In a deep 14-inch skillet, heat 2 tablespoons of the oil over medium-high heat until hot. Add the shallot and sauté for 4 minutes, until softened. Add the garlic and sauté for 1 minute.
Add the red pepper flakes and stir, then add the swordfish scraps. Using a wooden spoon, break them down in the skillet. Add the wine and parsley, season with salt and pepper to taste, and cook for 3 to 5 minutes, until the sauce has reduced by one-third. Remove the swordfish scraps from the heat and reserve.
In a 2-quart bowl, combine the Pecorino, capers, bread crumbs, and cooked swordfish scraps. Season lightly with salt and pepper and add 2 tablespoons of the olive oil.
Preheat the oven to 350ºF.
Place 1 tablespoon of the bread crumb mixture in the center of each swordfish slice, then wrap the fish around it and secure with a toothpick. Place the rolls in a 9 × 13-inch baking dish and sprinkle with the remaining 2 tablespoons olive oil, and salt and pepper to taste. Sprinkle with more bread crumbs and place in the oven. Bake for about 15 minutes, until crisp on the outside and the flesh is golden.
Serve with lemon wedges and a sprinkle of parsley.
LIVORNO-STYLE MIXED FISH STEW
CACIUCCO ALLA LIVORNESE
SERVES 8–10
D:
This caciucco is a traditional fish stew from Livorno that highlights scraps that were unsold by the fishmonger at the end of the day. He took his “small catch” home to a fresh red sauce made by his wife. Of course, in Italy, Gabriele might use cuttlefish, John Dory, scorpion fish, and dogfish, which aren’t readily available through your local fishmonger or market. Alternatives are suggested in the ingredients list below. Sliced, toasted
Pane Toscano
makes a great accompaniment to your caciucco.
3 tablespoons extra virgin olive oil
1 red onion, roughly chopped
5 garlic cloves, chopped medium-fine
5 fresh sage leaves
2 handfuls fresh Italian parsley, roughly chopped
1 teaspoon hot red pepper flakes
½ cup red wine
1 pound octopus, cleaned, beak removed
2 cups canned whole peeled tomatoes (pelati), puréed in a blender
Salt and freshly ground black pepper
2½ pounds local fisherman’s small catch (possibly red mullet, crawfish, whiting, hake, squid, eel), cleaned, descaled if necessary, rinsed, cut into 1½-inch chunks
½ pound prawns (or mantis shrimp, if you can find them), preferably with the shells on
In a 16-quart pot, heat the olive oil over medium-high heat until hot. Add the onion and sauté for 5 minutes, or until softened but not darkened. Add the garlic, sage, half the parsley, and the red pepper flakes and stir for 1 minute, until the sage crisps a bit but before the red pepper starts burning. Add the wine and cook for 3 to 4 minutes, until the scent of alcohol disappears.