The Young Man & the SeaThe Young Man & the Sea
Recipes & Crispy Fish Tales From Esca
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Book, 2007
Current format, Book, 2007, , No Longer Available.Book, 2007
Current format, Book, 2007, , No Longer Available. Offered in 0 more formatsA taste-tempting assortment of fish and seafood dishes with an Italian touch from the chef of New York's famed Esca restaurant features 125 superlative recipes for Nantucket Bay Scallop Crudo, Sea Bass with Pine Nuts, Tuna on Plank, Fritto Misto, Risotto with Lobster and Black Trumpet Mushroom, Linguine with Clams, and other delicious dishes.
Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo—Italian-style sushi—to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring:
Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo—Italian-style sushi—to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring:
- A full chapter on crudo such as Albacore with Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam Cerviche
- Groundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalapeño.
- Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata.
- Gills on the grill—Sicilian-Style Swordfish, Tuna on a Plank, and Salmon with Figs, Saba, and Watercress
- Pan-fried favorites like Monkfish with Sautéed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and Clementines
- The crispiest Fritto Misto or Steamers with Caper-Tarragon Aioli
- Tantalizing shellfish such as Fried Soft-Shell Crabs with Ramps or Baked Clams with Italian-Style Bread Crumbs and Horseradish
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- New York : Artisan, c2007.
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