Cooking School: Tuna Fillet in a Pistachio, Sesame and Pine Nuts Crust

Here’s Luigi Giannuzzi, our Coccaro Beach Chef, preparing a piece of tasty tuna, lightly fried in a crust of pistachio, black sesame seeds and pine nuts. Nuts ands seeds as well as the fried vegetables on top are giving some kind of “winter feel” to the light and lean summer recipe; soy and shrimp oil will leave a pleasant idea of far east.
Here’s all the ingredients for 1 person.
For the preparation of the anipasto dish just follow our chef.

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Cooking School: Fillet of monkfish on a bed of broccoli, artichokes and the poached egg of a guinea fowl

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.