A Taste of the Feast of Seven Fishes From Il Mulino

Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry; these recipes don’t require any formal experience, and the ingredients can be found at your local specialty store or supermarket.

This month’s recipe comes to us from chef Michele Mazza of Il Mulino New York (305.466.9191), at 17875 Collins Ave., Sunny Isles Beach, in the Aqualina Resort and Residences. The legendary restaurant is known for its classic Italian dishes, and on Christmas Day, Il Mulino New York is the place to be. Mazza is hosting the “Esta dei Sette Pesci,” or Feast of Seven Fishes, a traditional Italian celebration symbolizing the seven sacraments which has been handed down from generation to generation.

Each dish of this feast features a different fish or fish cooked in a different way, whether broiled, fried or baked. It recently entered the pop culture zeitgeist after FX show “The Bear” had a very exciting episode where a Feast of Seven Fishes meal was a main part of the plot.

Mazza’s feast begins with frittura di pesce with baccala, calamari, rock shrimp, white fish and baby scallops. It’s followed by langostino in the shell; rigatoni with octopus ragu and black linguine with baby shrimp and scallops; guazzetto, a southern Italian tomato-based sauce with calamari and “seppie,” or cuttlefish; red snapper “Marechiaro” (“clear sea”); and scampi oreganata with white wine, spinach, lemon and garlic. Save room for the panettone with zabaglione and vanilla ice cream. The price of this six-course meal is $120 per person.

News for Italian wine lovers: A collaboration has been announced between the expert sommeliers from Il Ruffino Wine and Mazza’s culinary prowess.

Mazza is sharing his recipe for guazzetto, one of the dishes in the feast. He recommends this dish in particular for Feast of Seven Fishes newbies, because at this time of the year the water temperature is very cold which help provides very good quality calamari and fish. If you can’t find the ingredients in your usual market, Italian or fish markets will have the ingredients. Enjoy!

IL MULINO NEW YORK’S GUAZZETTO

Servings: 4-6

INGREDIENTS

·     1/2 cup olive oil

·     2 garlic cloves, minced

·     1 teaspoon chopped shallots

·     6 ounces cherry tomatoes, chopped

·     1/2 teaspoon red pepper flakes

·     1 calamari, head on, cut into 2″-3″ pieces

·     1 cuttlefish, head on,

·     1 cup dry white wine

·     Salt and pepper to taste

·     1 tablespoon chopped parsley

·     5-6 leaves fresh basil

PREPARATION

·     In large pan add olive oil, garlic and shallots and sauté 2 minutes.

·     Add chopped tomatoes, red pepper flakes, calamari and cuttlefish; reduce heat to low and cook 5 minutes.

·     Add dry white wine and let reduce 2 minutes to burn off the alcohol; if sauce is too dry add up to 1/2 cup cold water.

·     Add salt and pepper to taste, then parsley and basil.

·     Serve with a big slice of Tuscan bread, brushed with extra-virgin olive oil and toasted.

Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world. Her feature articles have appeared in print publications, travel guidebooks and websites in the U.S. and Europe.