Crispy pancetta, sweet hot calabrian chilies, oregano, fresh linguine and rich house-made crème ...
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Have you ever tried a fish risotto? The creamy taste of the herb butter goes perfectly with the main ingredient: pangasius.
Bronzini fillets are laid over what is essentially a fregola (tiny, toasted balls of semolina pasta) and tomato salad, doused with olive oil, wrapped in parchment packets, and baked.
Serve this appetizer either on its own, or on a little toasted bread and garnished with parsley. The simplicity of the recipe and minimal use of ingredients really allows the flavor of the calamari to shine through.
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