Marcello Valentino’s recipes that I have to have for the blog. He was more than happy to share this one.
In Sicily, fish is a very popular part of the Easter menu. Pesce azzurro (blue fish such as sardines or mackerel) is divided into pieces that weigh about 150 g each. He cooks each piece for a few minutes, fully immersed in extra virgin olive oil at about 45°C. Afterwards, he browns them in a hot pan for a few seconds. The result? Fish that is tender on the inside with a beautiful golden crust on the outside. He accompanied this dish with black beans and a creamy spring vegetable sauce.
Photo: Marcello Valentino