Consortium recipes, Main courses

Bites of snapper over a cream of peppers with a hint of Aceto Balsamico di Modena PGI


100 ml extra virgin olive oil

160 g filet of snapper with the skin

120 g red peppers

80  g zucchini

16g onions

20 g olive taggiasche olives

40 g cherry tomatoes

60 g lemon

15 g salt

21 ml extra virgin olive oil

5 g parsley

4 g basil

3 ml Aceto Balsamico di Modena PGI

3 g corn starch

0.5 g bay leaves

0.5 g tarragon

0.5 g black pepper in granules

0.5g cloves, 500ml Chardonnay

500 ml water


Autore: Nicolò Soccio

Boil the water with the wine, half a lemon, bay leaves, salt, cloves and black pepper in granules. Meanwhile, cut (mirepoix style) the onion and the
pepper and cook them on a low heat in a pan with some oil for about 5 minutes.

Lightly fry a zucchini slice (cut lengthways). Prepare a brunoise with olives, zucchini and cherry tomatoes. Let them rest with a bit of oil, salt, chopped tarragon and parsley. Pass the peppers through the cutter and sifter. As soon as the water and wine come to a boil turn off the flame and remove the pot from the stove.

Cut the filet of snapper in cubes, about 3.5 cm in size, and place them in the hot water for a few minutes. Fry a chiffonade of basil in a wok with some oil. On a plate put the zucchini slice dipped in the cream of peppers, add four cubes of filet of snapper, pour a drop of Aceto Balsamico di Modena PGI on each cube and then add some of the fried basil. On the right side of the plate pour three spoons of the cream of peppers and lay the brunoise on top of it.