FAGOTTINO DI SCORFANO IN GUAZZETTO

Name: FAGOTTINO DI SCORFANO IN GUAZZETTO
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 500 g redfish; 80 g taggiasca olives; 30 g pine nuts; 3 slices white bread; 30 g parsley; 30 g desalted capers; 4 anchovies; 2 cloves garlic; 4 shallots; 2 tablespoons tomato paste; 200 g red cherry tomatoes; 200 g yellow cherry tomatoes; 1 large cabbage; q.b. liquid cream; q.b. olive oil; q.b. salt; q.b. pepper; white wine; cold water

Serves 4

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FAGOTTINO DI SCORFANO IN GUAZZETTO

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Serves 4

Directions

1Viscerate and scale the redfish, then make 2 fillets, removing any remaining thorns and skin.
2In a mixer, add taggiasca olives, capers, quality anchovies, parsley, pine nuts, and white bread.
3Add the redfish fillets to the mixer (or chop them finely) and adjust salt.
4Blend until a compact but closeable texture is achieved, adding a dash of cream if necessary.
5Boil the outer leaves of a cabbage for about 1 minute, then cool them in freezing water to block the color.
6Once cooled and dried, arrange the cabbage leaves on a small bowl lined with film.
7Insert the filling, pressing lightly, and close the film tightly to form a compact bundle.
8Steam the bundles for about 15 minutes or until they reach a core temperature of 62 degrees Celsius.
9Slightly burn the redfish's head and bone.
10Add shallots and garlic to the head and bone, then deglaze with white wine.
11Once the wine has evaporated, add the tomato paste and fill the pot with cold water.
12Reduce the broth by 50%, then filter it and reduce the sauce again until it reaches the desired consistency.
13Over low heat, add cherry tomatoes, remaining parsley, remaining olives, and adjust the salt.
14Plate by arranging abundant guazzetto at the base of the dish.
15Add the redfish bundle to the center of the plate.
16Create small abstract lines with a little cream for color contrast.

Ingredients

500 g redfish
80 g taggiasca olives
30 g pine nuts
3 slices white bread
30 g parsley
30 g desalted capers
4 anchovies
2 cloves garlic
4 shallots
2 tablespoons tomato paste
200 g red cherry tomatoes
200 g yellow cherry tomatoes
1 large cabbage
q.b. liquid cream
q.b. olive oil
q.b. salt
q.b. pepper
white wine
cold water

Equipment

mixer pitcherflexible knifesmall bowlfilmpot

Tips

Have your fishmonger fillet the fish if you are not experienced.
Form a compact bundle by pressing lightly and closing the film tightly.
The dish can be prepared in advance and is perfect for large tables.

FAGOTTINO DI SCORFANO IN GUAZZETTO

Serves 4

tiktok.com

FAGOTTINO DI SCORFANO IN GUAZZETTO

tiktok.com

Serves 4

Directions

1Viscerate and scale the redfish, then make 2 fillets, removing any remaining thorns and skin.
2In a mixer, add taggiasca olives, capers, quality anchovies, parsley, pine nuts, and white bread.
3Add the redfish fillets to the mixer (or chop them finely) and adjust salt.
4Blend until a compact but closeable texture is achieved, adding a dash of cream if necessary.
5Boil the outer leaves of a cabbage for about 1 minute, then cool them in freezing water to block the color.
6Once cooled and dried, arrange the cabbage leaves on a small bowl lined with film.
7Insert the filling, pressing lightly, and close the film tightly to form a compact bundle.
8Steam the bundles for about 15 minutes or until they reach a core temperature of 62 degrees Celsius.
9Slightly burn the redfish's head and bone.
10Add shallots and garlic to the head and bone, then deglaze with white wine.
11Once the wine has evaporated, add the tomato paste and fill the pot with cold water.
12Reduce the broth by 50%, then filter it and reduce the sauce again until it reaches the desired consistency.
13Over low heat, add cherry tomatoes, remaining parsley, remaining olives, and adjust the salt.
14Plate by arranging abundant guazzetto at the base of the dish.
15Add the redfish bundle to the center of the plate.
16Create small abstract lines with a little cream for color contrast.