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The School - Presentation
A school born from the richest territory, that of the great prized and prestigious eno-gastronomical products Barolo, Barbaresco and Truffles;
A school born in a cultural context that is one of the most stimulating of the past twenty years: slow food and its principles, fundamental in the profound shift in Italian cuisine;
A school born in the heart of the Langa, noted in the cultural literature by Pavese and Fenoglio, “kneaded” into a medley of flavors, aromas and traditions of the Langarola cuisine;
A school born from those with a passion and love for cooking;
A school born from the heart.
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Cacciucco (Fish Soup)
Ingredients
Server 10
- Dogfish as needed
- Smooth Hound as needed
- Scorpian fish as needed
- octopus as needed
- cuttlefish as needed
- conger eel as needed
- cicale as needed
- mussels as needed
- clams (large) as needed
- Red Onion as needed
- Olive Oil as needed
- Parsley to taste
- Garlic 2 cloves
- Tomatoes, ripe in pieces 1 lb. 2 oz.
- Tomato Concentrate
- Salt and Pepper to taste
- Red Wine 1 cup
Preparation
1. Sweat the onion in the oil with the parsley and whole garlic. When the onion is golden brown, add the tomatoes and the wine.
2. When the sauce has finished cooking, remove the garlic and puree the sauce. Replace the pureed sauce over the heat and reduce until the sauce is creamy and abundant.
3. Add the fish in the order of the time it takes for them to cook: octupus, cuttlefish, bigger fish (previously cut into pieces, floured and fried), and at the end add the mussels and clams.
4. Continue cooking, adding unsalted fish broth when necessary.
5. Serve hot in individual bowls with toasts brushed with garlic
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