Fish Delicious Recipes for Italian Favorites Fish academia barilla ambassadOr OF iTaliaN GasTrONOmY THrOUGHOUT THe WOrld Academia Barilla is a global movement toward the protection, development and promotion of authentic regional Italian culture and cuisine. With the concept of Food as Culture at our core, Academia Barilla offers a 360º view of Italy. Our comprehensive approach includes: - a state-of-the-art culinary center in Parma, Italy; - gourmet travel programs and hands-on cooking classes; - the world’s largest Italian gastronomic library and historic menu collection; - a portfolio of premium artisan food products; - global culinary certification programs; - custom corporate services and training; - team building activities; - and a vast assortment of Italian cookbooks. Thank you and we look forward to welcoming you in Italy soon! 2 cONTeNTs ACAdemIA BArIllA 2 FIsh 8 Fried Anchovies 12 Citrus-marinated Anchovies with Fennel salad 14 salt Cod Vicenza-style 16 salt Cod with Potatoes And saffron 18 sea Bass in “Acqua Pazza” 20 Baked sea Bass 22 Grouper matalotta-style 24 hake Croquettes 26 Fillet of sea Bass 28 seared Tuna Fillet 30 monkfish salad 32 mimosa salad with mackerel 34 sea Bream Puglia-style 36 sea Bream with Porcini mushrooms 38 dogfish livorno-style 40 swordfish in salmoriglio sauce 42 monkfish in leek sauce 44 salmon with Potatoes and eggs 46 John dory with eggplant Purée 48 Beccafico sardines 50 Tuna Tartare 52 swordfish steak with lemon and Capers 54 Amberjack steak with Almond and Pistachio Crust 56 mullet stuffed with Peppers, lentils and Pecorino 58 mussels marinara 60 scallops with Potatoes and Porcini mushroom 62 roasted scallops with Puréed Peas 64 shrimp and scallop Casserole 66 Baked scampi with Pistachios 68 Jumbo shrimp with Tomato Confit 70 seafood skewers in salmoriglio sauce 72 Adriatic Fisherman’s Broth 74 mixed Fried Fish 76 sea Bream Fillet in Bell Pepper and seafood sauce 78 stuffed Calamari 80 Braised Cuttlefish 82 stuffed Cuttlefish 84 small Cuttlefish with Peas 86 Octopus with Potatoes 88 Oven-Baked mussels, Potatoes and rice 90 Ingredients Index 92 edited by text by academia barilla mariaGrazia villa academia barilla editorial coordination photographs cHaTO mOraNdi alberTO rOssi ilaria rOssi recipes by rebecca Pickrell cHeF mariO Grazia graphic design cHeF lUca zaNGa PaOla PiaccO J UsT as YOU Need TO kNOW mUsic Well iN Order TO PlaY cHOPiN, TO cOOk a FisH YOU Need TO kNOW THe qUaliTY OF iTs FlesH. GUalTierO marcHesi FisH The richness of the sea surrounding the Italian peninsula, as well as the rivers and lakes punctuating its inland territories, have ensured that fish has always played an important role in the Italian culinary tradition. Over the centuries, the people living by the sea or near freshwater basins learned to cook fish, as well as to conserve it by salting or drying. Today, the collection of recipes is priceless, and the variety of fish that can be brought to the table truly vast. For as many species as there are, both freshwater and saltwater, there are recipes to bring out their best qualities. There are fish of white flesh, pink flesh or red flesh, lending themselves to a multitude of prepa- rations—often simply a few herbs, to best appreci- ate the seafood’s fragrance and flavor. There are crustaceans, with especially delicate flesh, and the 8 very humble—and very flavorful—shellfish, such as mussels, clams and scallops. Fish is truly one of the stars of Italian cuisine. It can be enjoyed steamed, with a bit of lemon juice and a drizzle of extra-virgin olive oil, or in a simple seafood salad, or it can be used in more extravagant recipes, such as delicious fish soups. It is also used in appe- tizers and starter courses, and more and more it is substituting for meat in main course dishes, at restaurants and at home. These factors make it one of the cornerstones of the so-called mediterranean diet, increasingly recommended by nutritionists for its balance and documented health benefits. It was even included on UNesCO’s 2010 representative list of the Cultural heritage of humanity. Academia Barilla, an international center dedicated 9