Sicily Brought to Your Table, Thanks to Giorgio Locatelli

It’s our honor to publish on our blog a recipe from Made in Sicily by Giorgio Locatelli, one of Europe’s finest chefs and cookbook authors. Michelin-starred Locatelli is one of Britain’s best-known Italian chefs. He began his career at his family’s restaurant in Italy and in 2002 opened Locanda Locatelli in London, where he remains executive chef. His first cookbook, Made in Italy, is an international bestseller that has sold more than 100,000 copies.

Sicily’s food scene has exploded in the last decade and is a continual draw for millions of tourists. The colors, textures, and tastes of the island are all enchanting. I’m planning a late-May vacation to Italy, and often find myself flipping through Made in Sicily “dreaming and drooling,” as they say. As much an objet d’art as a cookbook, Locatelli’s second book takes readers on a passionate journey—via breathtaking full color photography, intimate narrative portraits of everyday Sicilians, insightful food writing on Sicilian ingredients and techniques, and of course, exquisite recipes—through  the heart of one of Italy’s most romantic, dramatic regions. For a taste of the island, and of the other delights in Locatelli’s book, here is his way to prepare sea bream.

 Orata al forno con patate, capperi e pomodor 

Baked sea bream with potato, capers and tomato (page 303—Made in Sicily) 

 In the market in Sicily you buy whatever fish looks good on the day, and if there is some gilt-head bream and you have a few people to feed, this way of baking them in the oven is so simple—of course you could substitute pieces of any other sturdy whitefish, such as sea bass.

 Serves 4

  • 6 medium potatoes, peeled and thinly sliced 
  • 24 Cherry tomatoes, halved
  • 1 tablespoon salted capers, rinsed and well drained 
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 4 sea bream (about 1 1/3 pounds each) cleaned, scaled, heads and tails removed
  • 4 ounces plus 1 teaspoon dry white wine
  • Juice of 1 lemon
  • 1 tablespoon parsley and garlic 
  • Preheat the oven to 180 degrees C/350 F/gas 4

In a bowl, mix together the potatoes, tomatoes, capers, olive oil and seasoning, as if you were tossing a salad. Put the mixture into a baking dish. Season the fish and place on top. Put into the oven and bake for 4 minutes, then pour the wine over the top and bake for another 15 minutes. Lift out the fish and remove the bones, then serve with some of the potatoes, tomatoes, herbs and juices spooned over the top. Finish with a squeeze of lemon juice and scatter with the parsley and garlic. 

Learn more about Locatelli by visiting his restaurant’s website http://www.locandalocatelli.com/.

 

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Comments
13 Responses to “Sicily Brought to Your Table, Thanks to Giorgio Locatelli”
  1. BION I’m impressed! Cool post!

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  5. Your article perfectly shows what I needed to know, thanks!

  6. Lalith says:

    One of my roommates used to call this “danger pidudng” because there was always the possibility of the can of sweetened condensed milk exploding while you were cooking it. Have you ever heard of that happening?

  7. Sabrina says:

    I think that is a great idea and like the possibility of dcenribisg myself as the Coeliac UK gluten free chef of the year.I also think the inventiveness approach rather than mere gluten substitution will give more valuable results.

    • Liam says:

      chicken lreivs and cut bait is the best u cant go wrong with em if u leave the lreivs in the sun 4 a little bit they will get harder so they dont come off the hook as easily

  8. Marcelo says:

    Let’s get crazy over DDL!@ Kevin: Thanks!@Stephcookie: Me too!!@ Sylvia: Thanks!@ Nina Timm: Banana and caramel… yum!@ mbalelye mom: It may get a bit messy with young kids…@ Betty: Try it!@ Trisha: Your parents owned a dessert shop… Oh my!!! Lucky you!@ Jo: Lucky hubby of you! Thanks!@ Miakoda: Thanks!@ Deborah: Thanks!

    • Brenda says:

      my largest was a blue cat in the TN.river was cuhgot on a dead shad about 10 inches long. My dads was 103lbs cuhgot on a brim live,He always uses brim or shad if we can get them.we live in chattanooga tn

  9. Tik says:

    Hola! I’ve been following your weolbg for some time now and finally got the courage to go ahead and give you a shout out from Austin Tx! Just wanted to say keep up the good work!

  10. NurulAfifah says:

    Let’s get crazy over DDL!@ Kevin: Thanks!@Stephcookie: Me too!!@ Sylvia: Thanks!@ Nina Timm: Banana and caramel… yum!@ meabylle mom: It may get a bit messy with young kids…@ Betty: Try it!@ Trisha: Your parents owned a dessert shop… Oh my!!! Lucky you!@ Jo: Lucky hubby of you! Thanks!@ Miakoda: Thanks!@ Deborah: Thanks!

  11. Avril says:

    Tried this today, the flavours were delicious but the cooking times seemed way off. Is there a printing error? The potatoes needed much more time, or perhaps steaming first.

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