The Young Man & the Sea: Recipes & Crispy Fish Tales from Esca
Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo—Italian-style sushi—to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring: A full chapter on crudo such as Albacore with Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam Cerviche Groundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalape o. Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata. Gills on the grill—Sicilian-Style Swordfish, Tuna on a Plank, and Salmon with Figs, Saba, and Watercress Pan-fried favorites like Monkfish with Saut ed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and Clementines The crispiest Fritto Misto or Steamers with Caper-Tarragon Aioli Tantalizing shellfish such as Fried Soft-Shell Crabs with Ramps or Baked Clams with Italian-Style Bread Crumbs and Horseradish The more than one hundred recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field.
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anchovies artichokes arugula baking sheet bay leaf beans blood oranges boil Braised bread crumbs canola oil clams cloves garlic colander combine crudo cup extra-virgin olive cup olive oil diced dish drizzling eggplant Esca extra-virgin olive oil fennel fillets fish flame until hot flavor flour Four 6-ounce four serving plates fresh Freshly ground black fried clams garlic grill ground black pepper high-quality extra-virgin olive INGREDIENT NOTE lemon juice lightly lobster Mario Batali medium flame medium-high flame minutes per side mixing bowl monkfish octopus onion pancetta parsley pasta peeled pound preferably nonstick Preheat the oven Roasted salad salmon salt and pepper salt Freshly ground sauce scallops Sea salt Freshly seafood season with salt Serve immediately shells shrimp simmer skin side slotted spoon sprigs sprinkling stir striped bass swordfish tablespoons tablespoons extra-virgin olive tablespoons olive oil taste teaspoon teaspoon sea salt tender thinly sliced toss tuna V4 cup Vinaigrette vinegar