Thursday evening, Casa a Tre Pizzi in Mergellina, Naples. A small, chic young restaurant not too far
from one of the most popular boardwalks in Campania. Around 10:20 pm my second course arrived at
my table. A fish dish that caught my
attention – pun intended. Chef Gianluca
Farina’s rombo. Rombo in English is
turbot. A fish, Farina shared with me,
that is not served often in Neapolitan cooking.
Farina’s version is prepared al vapore – steam cooked. Steam cooked and dressed in beautiful fall
colors. Let’s take a closer look –
Earthy flavorful celeriac root in two versions/textures -
raw and puree…
Razor clams…
And a sauce made with three types of Japanese seaweed.
If I remember correctly, I even reached for a piece of bread
to perform one of my favorite Neapolitan
rituals – the scarpetta, which means using bread to soak up the remaining bit
of sauce on your plate.
A fish dish fantasticaaa!
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