Recipe: Seppia nera con triglia di Zazzeri for women
March 8th with the Donne del vino della Toscana– Tuscan Women in wine, the Sommelier AIS from Livorno and the Michelin rated chef Luciano Zazzeri from the Ristorante la Pineta in Bibbona
Luciano Zazzeri recipe for black squid with mullet
Seen for you by Marzia Morganti Tempestini
March 8th – international women’s day – a dream of an evening, all in pink, that saw as protagonists the Donne del Vino della Toscana coordinated by Donatella Cinelli Colombini and the sommeliers from AIS Livorno guided by Paola Rastelli and the great chef Luciano Zazzeri who has studied a special menu for an unforgettable evening. Together with the exceptional food, 40 very high quality wines offered by the 10 Donne del vino present at the event, these will sit at the tables with the other diners and will talk about the history of their “oenological jewels”. The wineries: AGRILANDIA,BANFI,CASTELLO DI QUERCETO, AZ. AGR. DONATELLA CINELLI COLOMBINI, FATTORIA DI PETROIO,FATTORIA IL PALAGIO, AZ. AGR I BALZINI, MARCHESI ANTINORI, MARCHESI FRESCOBALDI, MARIA CATERINA DEI
Exceptional menu: “minestra di pesce con carpaccio di gallinella”, “raviolo di mare con crema d’aglio e salvia fritta”, “seppia nera con filetti di triglia padellati” and “tortino di mele con gelato al Vin Santo”.
Here’s the recipe for “ Seppie tenere con filetti di triglie alla livornese” for 4 people
Ingredients:
1 kg of fresh squid, 6 mullets, 20 ripe pomodorini ciliegini, 1 tablespoon off concentrated tomato puree, a little white wine, 2 garlic cloves, 5 tablespoons of extra virgin olive oil, 10 sage leaves, salt, pepper, and hot pepper
Preparation:
Clean the squid, rinsing them rapidly an putting to the side the ink sacks; cut the squid into small pieces and cook them rapidly in a pan with oil, garlic, hot pepper, salt, sage and a little white wine. Then add a spoon of the tomato puree and half way through the coking time add the ink. Cook until the squid is soft. While waiting clean and fillet the mullets, then dress with salt, pepper, sage garlic and put in the oven for three minutes in baking tin with a little oil. Cut the pomodorini into 4 quarters and cook in a pan with the sage. Place on the serving dish starting with the squid, on top the pomodorini and then the mullet fillets