Dave and Ashley discovered Positano and Le Sirenuse a couple of years ago and when the time came, they decided it was here where they would marry. Their intimate, wonderfully unconventional, and truly splendid wedding day took them from the Town Hall; to the sea; and finally to Le Sirenuse’s restaurant for a lovely dinner with their two best friends. We’re honored to be permitted to share with you here this beautifully produced video capturing their very special day. Enjoy!
BLUEFISH WITH ARTICHOKES, TROPEA ONIONS, AND ORANGE JUICE
Our Chef Matteo Temperini presents:
BLUEFISH WITH ARTICHOKES, TROPEA ONIONS AND ORANGE JUICE
We’ve include a transcription here to help you follow along with the video.
INGREDIENTS:
A small bluefish, already fillleted
2 artichokes, previously cleaned
White wine
Extra virgin olive oil
3 small pieces of a red onion from Tropea
Basil, mint and parsley
Let’s start from the orange. Chop away the extremities, then take two or three “supremes” which are clean segments of the pulp. Put them aside on a plate.
Cut some strips of the peel, without the white part and make a very fine “julienne”: cut them in tiny strips. Put them aside.
Squeeze the orange and keep he juice in a glass for later.
Take the fish and cut the very external borders to make its shape nice and even. Then cut it into 4 stripes. Remove the tips on both sides as well and put together two of the cut fillets so that the shape of them together resembles the shape of a small fish. Tw stripes will make one portion.
Place it nicely on a plate. Spread a little bit of oil on top. Put it aside.
Take the artichokes and slice them into 6 segments each.
Take a casserole and put it on the fire to heat with some oil (not too much). When hot, throw the artichokes in. Add salt and pepper and let them heat up. After a few minutes, add the white wine (in the little white pitcher). The white wine helps the cooking because it is acid, and prevents the artichokes from becoming black. Close the casserole with a lid.
Leave them there to cook and in the meantime, place the fish under the grill. It is meant to warm up and cook just on the surface, remaining raw underneath.
Go back to the artchokes and add the orange juice. Close the lid again and let it cook. The orange juice, like the wine, is acid and we need that, but it is also sweet.
We check the remaining ingredients: the orange segments, the onion pieces (the vinegar – which won’t be used in the end).
Check the fish, it should be translucent. We leave it under the grill for a few more minutes. We left the skin on the fish, but you can also remove it. The skin helps to recognize the fish, if served to someone that knows.
The fish is ready and we remove it from the grill.
Add salt and pepper to the fish (which cooked wth just a bit of olive oil).
Check the artichokes with the tip of a knife to see whether they are ready. Turn them around in their sauce with a spoon, lower the fire, add the onion bits that will give the artchoke some more sweetness, and, as the artchokes are not cooked yet, we add a litle bit of fish broth (the result of boiling heads and bones of the fish).
Remove the lid, add a few drops of oil (the chef puts some also under the pan, to get a higher temperature of cooking – you can just raise the fire), add the orange supremes, turn around one last time and place the cooked artichokes, onions and orange nicely on the plate, next to the fish.
Return to the fire to reduce the sauce a bit, then spread it over the vegetables. You can make this recipe with zucchini or potatoes instead of the artichokes. You can substiture the orange with a lemon… depending what you find at the market….
Add the julienned orange peel and some herbs: parsley, basil, mint.
It is ready. Delicious.
Thank you and good evening.
Matteo Temperini
Le Sirenuse’s New Vegetable Garden
We’re very pleased to announce our beautiful new vegetable garden located on an idyllic terrace near to Le Sirenuse. Working closely with our chef Matteo Temperini to provide the kitchen with the freshest, tastiest organic vegetables, our gardeners have planted tomatoes, basil, zucchini, carrots, leafy vegetables, and more.
We’re particularly proud of our tomatoes—in fact, many consider these Southern Italian delicacies the best in the world—and of course ours are the very best of the best!
Our activity calender now includes a weekly tour of the vegetable garden for those with interest. The tour is comprised of a relaxing stroll down to our Southern Italian sun-drenched garden, followed by a stop at our little private heavenly home (Antonio’s and mine) for a glass of freshly made lemonade!
PARMIGIANO REGGIANO
As many of you have heard, there has been a series of devastating earthquakes and aftershocks in the areas of Bologna, Modena and Mantua recently, prompting the Italian Ministers to decalre a state of emergency as well as designating June 4th a day of mourning.
Among the many businesses affected are the daries where the famous Parmigiano Reggiano cheese is produced and as you can imagine the cheese producers are facing great difficulties, with an estimated 300,000 wheels of cheese reported to have been affected by damaged production and maturation facilities.
In a gesture of appreciation for our vital cheese producers and to raise awareness, we’re offering parmigiano in our La Sponda Restaurant and at our Champagne & Oyster Bar.
Each plate of cheese will be accompanied by a card that reads:
Every little bit helps!
This Parmigiano Reggiano
is offered to you in support of the exceptionally talented
producers struck by the recent earthquake in the North of Italy.
Antonio Sersale
