In Sicily, fish is a very popular part of the Easter menu. Pesce azzurro (blue fish such as sardines or mackerel) is divided into pieces that weigh about 150 g each. He cooks each piece for a few minutes, fully immersed in extra virgin olive oil at about 45°C. Afterwards, he browns them in a hot pan for a few seconds. The result? Fish that is tender on the inside with a beautiful golden crust on the outside. He accompanied this dish with black beans and a creamy spring vegetable sauce.
Buona Pasqua!
Photo: Marcello Valentino
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