We'll bet that you've never tried this recipe before! This week we "steal" a recipe from Lattanzi Ristorante which cooks up classic Roman Jewish cuisine. The Roman Jewish community is the oldest Jewish community in Europe – they arrived roughly 2,000 years ago from Palestine. Until 1870, the Jews were confined to the ghetto and even today they still firmly hold onto their traditions. This special Venetian stew, Zuppa di Pesce e Fagiolio, is popular even outside of the old Jewish ghettos of Rome and will be a hit in your kitchen.
About the chef: Executive Chef Paolo Lattanzi grew up in Rome and as a child lived near the Jewish ghetto. There Lattanzi developed a love of the flavors in Roman Jewish food, and learned much of his culinary skills from his Sicilian mother, Ermina.
Upon coming to America, he worked in a number of Italian restaurants throughout Manhattan until he ended up as chef at Tartufo (now called Fiorella) where his brother Maurizio happened to be working as dining-room director. He, along with his brothers, he is the youngest, decided to open Trastevere. Since then, together they have opened up a number of restaurants in Manhattan.
At Lattanzi Ristorante, Lattanzi cooks in the slow-food tradition he learned from his mother. Lattanzi's brother Vittorio says, "Our philosophy is to take the time to do everything just right so that all the flavors come out ... Our mozzarella, for instance, is homemade. We prepare it ourselves using the traditional method of pulling the cheese like taffy. It comes to the table fresh-made and warm from the process. Even though it takes longer than anyone takes to prepare these days, we believe that cooking is worth doing right.” Lattanzi's clean, pungent and satisfying dishes have become a Lattanzi Ristorante hallmark.
Lattanzi Ristorante 361 W 46th St New York, New York 10036 212-315-0980 www.lattanzinyc.com
Zuppa di Pesce e Fagiolio (Bean and Fish Stew)
Lattanzi Ristorante
Zuppa di Pesce e Fagiolio is served at Lattanzi Ristorante for $28. The recipe is for a serving size of two.
Ingredients 2 small portions (about 1/3 of a filet each) of salmon 2 small portions (about 1/3 of a filet each) of swordfish 2 small portions (about a 1/3 of filet each) of red snapper 2 8 oz ladles of marinara sauce (preferably homemade) 1 cup dry white wine, such as Pinot Grigio 6 Tbsp extra virgin olive oil 4 cloves of garlic 1/2 tsp crushed red pepper Salt, to taste 16 oz white beans, soaked overnight 1 onion, thinly sliced Optional: Italian Parsley, for garnish
Steal This Recipe® step-by-step Instructions 1. In a very large sauté pan, heat up about 3 Tbsp of olive oil 2. Add the whole cloves of garlic, all of the fish filets, the white wine, one ladle of marinara sauce, crushed red pepper flakes, and salt 3. Bring to a simmer and sauté slowly, around 15 minutes, until the fish is cooked through and the sauce has thickened and is fragrant 4. Remove the cloves of garlic 5. In another sauté pan, combine the white beans, about 3 Tbsp of olive oil, the sliced onion, one ladle of marinara sauce, and salt and pepper 6. Bring to a simmer and sauté over medium heat for at least 10 minutes, until the mixture becomes creamy and the beans are tender 7. Spoon half of the bean mixture onto the center of a plate 8. On top, in a circular pattern, place one each of the fish filet varieties (salmon, swordfish, and red snapper) 9. Spoon a little extra sauce on top and garnish with a sprinkle of fresh Italian parsley 10. Repeat on a second dish with the remaining beans and fish
Zuppa di Pesce e Fagiolio Nutritional Information by CookedApple.com Calculated for a serving size of 1 Recipe yields 2 servings
Nutrient Name
Amount per Serving
% Daily Value
Calories
1550
N/A
Calories from Fat
460
N/A
Total Fat
52 g
80%
Saturated Fat
8 g
40%
Trans Fat
0 g
Cholesterol
50 mg
17%
Sodium
1210 mg
50%
Total Carbohydrates
174 g
58%
Dietary Fiber
37 g
148%
Sugars
29 g
Protein
81 g
Vitamin A
30%
Vitamin C
25%
Calcium
70%
Iron
150%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This nutritional analysis assumes usage of 2.6 oz. of Atlantic salmon, swordfish, and snapper.
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We'll bet that you've never tried this recipe before! This week we "steal" a recipe from Lattanzi Ristorante which cooks up classic Roman Jewish cuisine. The Roman Jewish community is the oldest Jewish community in Europe – they arrived roughly 2,000 years ago from Palestine. Until 1870, the Jews were confined to the ghetto and even today they still firmly hold onto their traditions. This special Venetian stew, Zuppa di Pesce e Fagiolio, is popular even outside of the old Jewish ghettos of Rome and will be a hit in your kitchen.
At Lattanzi Ristorante, Lattanzi cooks in the slow-food tradition he learned from his mother. Lattanzi's brother Vittorio says, "Our philosophy is to take the time to do everything just right so that all the flavors come out ... Our mozzarella, for instance, is homemade. We prepare it ourselves using the traditional method of pulling the cheese like taffy. It comes to the table fresh-made and warm from the process. Even though it takes longer than anyone takes to prepare these days, we believe that cooking is worth doing right.” Lattanzi's clean, pungent and satisfying dishes have become a Lattanzi Ristorante hallmark.
