Dish by chef
VITTORIO
SERRITELLI
Gnocchi with blue fish sauce
Ingredients:
for the sauce
extra virgin olive oil 60 g
finely chopped onions 10 g
garlic 1 clove
chilli pepper n. 1
finely chopped parsley
1 sprig of thyme
chopped cherry tomatoes 150 g.
fresh anchovies cut into cubes 50 g
fresh mackerel cut into cubes 50 g.
fresh, “palamite” (kind of tuna) cut into cubes 30 g.
grey mullet cut into cubes 30 g.
for the gnocchi
potatoes 300 g.
butter 50 g.
parmesan 10 g.
flour 100 g.
pinch of salt.
dash of ground nutmeg
one egg yolk
Method:
- Cook the potatoes, cool and peel.
- Mash the potatoes with a masher.
- Add flour, egg, butter, salt and nutmeg.
- Roll out and cut into gnocchi.
- Season fish with salt, pepper, parsley and thyme.
- Fry onion with garlic and chilli pepper.
- Add cherry tomatoes and seasoning.
- Cook gnocchi in plenty of salted water.
- Drain, add to pan with fish sauce, sauté for about a minute and
serve in a dish with a thyme garnish.
Dish by chef
MASSIMO BOMPREZZI
Mashed Potatoes with “amatriciana”( bacon sauce) and
grilled mackerel
Ingredients:
Mackerel , 2 fish about 300g each
Potatoes 1 Kg.
Milk 200 g.
Butter 50 g.
Parmesan/pecorino (sheep’s cheese) grated 30 g.
Bacon “Guanciola” 40 g.
White onions. 2
Chilli pepper
Extra virgin olive oil
Grated sea salt and pepper
Plum peeled tomatoes 400 g.
Aromatic herbs
Method:
1. clean and gut the mackerel , remove scales, rinse and drain.
Marinade in a dish, with dill, marjoram and a little extra virgin
olive oil.
2. boil similar sized potatoes, for the mash.
3. cut the onions into thin rings, cut the bacon a’ julienne.
Continue with the “amatriciana” toasting the onions in a pan with
the oil and chilli, add the bacon cut up, and cook until crispy,
add the tomatoes and salt and pepper to taste.
4. peel the previously cooked potatoes, put through the vegetable
masher, mash up with milk, butter and grated cheese. Keep warm in a
bain-marie.
5. grill the mackerel for a few minutes, insides up, adjusting the
taste.
6.place the mashed potatoes on the plate using a piping bag, add
the amatriciana sauce boiling hot and place the mackerel on top.
Serve hot with a dash of extra virgin olive oil and grated pepper
