mLife - Autumn / Winter - page 34

recipe
34
oOo
Giorgio Locatelli’s Sea Bass with
Tomato Crust and Vernaccia Wine
Ingredients
l 2 tomatoes, blanched, skinned and deseeded
l 3 tablespoons diced green olives
l 1 tablespoon sun-dried tomatoes
l 2 tablespoons breadcrumbs
l 4 thick sea bass fillets (see above), each about 200g
l juice of 1 lemon
l salt and freshly ground black pepper
l 3 tablespoons extra-virgin olive oil
l 150ml Vernaccia, or other spicy dry white wine
l 3 tablespoons fish stock
l 2 tablespoons chopped parsley
For the artichoke purée
l 2 large globe artichokes
l 2 tablespoons olive oil
l 1 white onion, thinly sliced
l 150ml white wine
l 3 tablespoons double cream
l 3 knobs of butter
For this dish we use Vernaccia wine from San
Gimignano, the quite dry, fresh and spicy wine
that was favoured at the royal court in Tuscany during
Renaissance times. It is a very simple recipe, which relies
(Branzino alla Vernaccia in Crosta di Pomodoro)