Raw marinated Garfish with Sweet White Vinegar and orange blossom honey

Raw marinated Garfish with Sweet White Vinegar and orange blossom honey

Ingredients:

For raw marinated garfish

500 g Fillet of Imperial Garfish
80 g Sugar
40 g Salt
30 g Orange Blossom honey
50 ml Sweet White Vinegar
30 g sakè

For Burrata & Almond Sauce
30 g Almonds
140 g of Burrata
Government water

For artichokes’ cream

5 artichokes
Fresh Thym
Vegetable broth
Extra Vergin Olive Oil
Salt

Suggested match

Bianca

Sweet White Vinegar

cad.

Method

For raw marinated garfish

Remove the skin and the dark part, then cut garfish into parallelepipids.

Bread each part in a mixture of sugar and salt. Leave in fridge for two hours.
When ready, rinse thoroughly with cold water and dab.
Preapare the liquid for marinating: put in a bowl 50 ml of Sweet White Vinegar, 30 g of Orange Blossom honey and sakè and mix together.
Deep each cube of garfish in. Leave in fridge for at least an hour.

Keep the liquid for marinating.

For the Burrata & Almond sauce

Blend the peeled almonds with a mix at maximum power, pouring the burrata water.
Then, add burrata cheese and continue to mix until it becomes a sauce.

For artichokes’ cream

Clean the artichokes e boil hearts in salted water.

Drain and cut into two, toast them in a hot plate. Put in a mixer with fresh thym, salt, extra virgin olive oil and add some vegetable broth. Mix at medium power, until it becomes creamy.

Serve putting on the plate first the burrata and almond sauce.
Then with a kitchen brush, pass the liquid for marinating on the garfish cube and place it at the center of the plate. Add some fresh salads and an abudant spoon of artichokes’ cream.

Recipe created for Carandini by Chef Bianca Celano of @lacucinadibianca


Bianca Celano

She was a manager then her life changed at 40.

The soul of a traveler, the mind of an entrepreneur and the passion for traditions and memories drawn from large family gathering around the dinner table.

Her cuisine is based on seasonal Sicilian ingredients, proposed in a contemporary way. Combining flavors and playing on contrasts.

In 2013 Bianca opened her restaurant QQucina Qui, a loft with a large single table in the historic center of Catania.

On the 27th January 2018, she decided to interrupt this experience as she needed a break from the restaurant business. In May of the same year she began a journey around Italy to spread her ideas on cooking and her love for Sicily.


For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Bianca.

Sweet White Vinegar