From Executive Chef Paolo Lattanzi
This deliciously satisfying recipe was “stolen with permission” from Executive Chef Paolo Lattanzi of Lattanzi Ristorante, NYC, who cooks 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, they 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 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 older brothers, 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 the restaurant’s hallmark.
361 W 46th St
New York, New York 10036
212 315 0980
Zuppa di Pesce e Fagiolio is served at Lattanzi Ristorante for $27.
This recipe is for a restaurant serving size of two.
Zuppa di Pesce e Fagiolio 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:
In a very large sauté pan, heat up about 3 Tbsp of olive oil.
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.
Bring to a simmer and sauté slowly, around 15 minutes, until the fish is cooked through and the sauce has thickened and is fragrant.
Remove the cloves of garlic.
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.
Bring to a simmer and sauté over medium heat for at least 10 minutes, until the mixture becomes creamy and the beans are tender.
Spoon half of the bean mixture onto the center of a plate.
On top, in a circular pattern, place one each of the fish filet varieties (salmon, swordfish, and red snapper).
Spoon a little extra sauce on top and garnish with a sprinkle of fresh Italian parsley.
Repeat on a second dish with the remaining beans and fish.