Here’s Vito Giannuzzi, chef of our “Le Palme” restaurant/Maizza, preparing a very delicate, elegant and tasty starter: Fillet of monkfish (“pescatrice”), on a bed of broccoli, artichokes and the poached egg of a guinea fowl.
Ingredients:
100 g monkfish fillet
30 g broccoli
10 g Vincotto
5 g mixed greens/salad
5 g artichokes, dried
1 poached egg of a guinea fowl
2 g nero di seppie
For the preparation and decoration of the antipasto follow the video.
Todi Tagani, chef gardener of Masseria Torre Coccaro and Maizza, explains why and how to cut cactus plants in the winter: “The plants seem to actually long for this kind of treatment: It gives them space to breath and refresh before the next long and hot summer. Another reason to cut them down every winter (while the plants are kind of “sleeping”) is the quality of the fruit: Only well treated, regularly cut plants will develop a big and tasty, juicy prickley pear.”
Masseria Torre Coccaro and Masseria Torre Maizza are two five stars luxury resorts of Puglia, Italy. Not two ordinary luxury resorts, but two authentic 500 years old manor houses remodelled with high architectural standards and respect for historical heritage.
