From chefs Filippo Grillo and Alessandro Crespo at Amalfi, Los Angeles, this recipe is one of their most exquisite combinations
‘Stolen with permission’ from chefs Filippo Grillo and Alessandro Crespo at Amalfi, Los Angeles, this recipe for one of their most exquisite combinations; Black Sea Bass with Spinach Ricotta Ravioli, which has been modified for home chefs.
Located on La Brea, the restaurant is in the Hollywood area, close to Hancock Park. Amalfi has a magical history; it is the former site of the Famous Swanee Inn. In 1937, club owner Bob Lewis suggested that budding Jazz musician Nathaniel “Nat” Cole assemble a small band to work at his Swanee Inn on North La Brea. Upstairs you will find the Room 5 Lounge, which continues the tradition of the live music venue today, featuring nightly performances from acclaimed musicians from around the globe.
Amalfi offers a warm and romantic dining experience reminiscent of Tuscany. Enjoy dinner by the fireplace, by soft candlelight, or on their sidewalk patio while taking in Los Angeles nightlife.
About the chef: Executive chef, Filippo Grillo’s career in the restaurant business started at the age of seven in his Grandmother’s restaurant. Even as a child, his love of the culinary arts was evident, as the kitchen was always his favorite place to be. Grillo’s first job was at the famous "Motta AutoGrill" in Italy, where he worked for ten years. At the age of 38, Grillo moved to the United States and opened a Trattoria before starting his chain of self-titled restaurants.
The first "Filippo" was opened in Tarzana and the enormous success of his flagship restaurant allowed him to open the second Filippo in Studio City and to be featured on “Lifestyles of the Rich and Famous”. Filippo also became famous for catering hundreds of events of all sizes.
Alongside Grillo is well-known Italian chef Alessandro Crespo who began his career in his parent’s family restaurant in Buenos Aires starting at the age of 17 and then moved on to culinary arts school in Argentina after graduating high school. He relocated to Los Angeles in 1997 where he was chef at Il Sole on Sunset Blvd, as well as at Beaurivage in Malibu.
Alessandro moved to Veil, Colorado a few years later to work as chef at Tavolaccio and Sweet Basil before returning to Los Angeles to join Amalfi where he has brought in new ideas and specials to add to the Amalfi menu, creating a fusion of innovative, traditional coastal Italian cuisine.
Chef’s note: Striped bass or Chilean sea bass can be substituted for the black sea bass. Also, if ravioli dough isn’t possible, wonton wrappers can be found in most supermarkets.
Amalfi Bar & Restaurant & Room 5 Lounge
143 North La Brea
Los Angeles, California
323 938 2504
Black Sea Bass is served at Amalfi for $30, the Ravioli is $16 – both can be shared between two.
This recipe makes 2 restaurant servings.
This is a 3-part recipe:
Black Sea Bass
*Spinach Ricotta Ravioli
**Garlic Goat Cheese Cream Sauce
Ingredients for the Black Sea Bass:
8 oz. Filet of black sea bass
3 garlic cloves
2 tbsp. olive oil
1 sprig fresh rosemary
1 sprig fresh thyme
1 juiced lemon
*Spinach Ricotta Ravioli Ingredients:
2 sheets ravioli dough
4 oz fresh Spinach
1 tbsp olive oil
2 oz Ricotta cheese
1 oz fresh parmesan
1/8 tsp nutmeg
**Garlic Goat Cheese Cream Sauce Ingredients:
5 garlic cloves
1/2 cup heavy cream
1 oz goat cheese
Steal This Recipe® Step by Step Instructions for the Black Sea Bass:
This dish is prepared at the restaurant using a wood burning oven. At home a hot grill can be used to sear the meat 3 minutes on each side.
Before grilling, apply salt, pepper and olive oil to each side of the fish.
Prepare sauce for the fish by baking three garlic cloves with a small amount of olive oil. Slow roast in an oven proof pan for 30 minutes at 275 degrees.
Remove from the oven and add rosemary, thyme and lemon juice.
Steal This Recipe® Step by Step Instructions for *Spinach Ricotta Ravioli:
Prepare ravioli stuffing by sautéing spinach with olive oil, salt and pepper; then allow spinach to cool. Combine spinach with 1 beaten egg, ricotta cheese, parmesan and nutmeg.
Assemble ravioli by first brushing dough with slightly watered down egg wash.
Scoop 1 oz portions of ravioli filling onto dough and then cover with a matching piece of dough.
Press down around filling with a water glass. Press hard enough to cut completely through both layers of dough.
Use dinner fork to seal layers together.
Cook ravioli in salted, boiling water for 5-7 minutes or until desired texture is reached.
Steal This Recipe® Step by Step Instructions for the **Garlic Goat Cheese Cream Sauce:
Garlic goat cheese cream sauce is prepared by slowly reducing 1/2 cup of cream with 5 cloves of smashed garlic.
Strain the mixture then add the goat cheese; salt and pepper to taste.
Steal This Recipe® Step by Step Instructions for Assembly:
Reheat fish for service. Top with the lemon garlic sauce.
Fish should be placed on a hot plate.
Serve with ravioli topped with the garlic goat cheese cream sauce.