Cucina a Spicchi #9: Tarocco Ippolito orange dry-marinated amberjack

Cucina a Spicchi was born from a conviction: that citrus fruits are still surprising, still capable of inspiring new dishes, different techniques, contemporary perspectives. Not as mere supporting ingredients, but as protagonists.

In this ninth installment, we do so with Mario Casu, chef of Casu Osteria Contemporanea in Giarre, in the province of Catania, which is already in major Italian food guides, including Michelin Guide and Gambero Rosso.

The dish: ancient technique, local ingredients

Mario’s recipe is a dry-marinated carpaccio of Suro Imperiale with raw artichoke salad and fresh spring onion.

The aromatic star is Tenuta Donna Fina’s Tarocco Ippolito: its peel, rich in essential oils, goes directly into the marinating process and transforms a noble blue fish into something memorable.

The technique is ancient, dry marinating has been used for generations along the Mediterranean coast, but the approach is contemporary: balance between flavor and freshness, respect for the raw materials, zero superstructure on the plate.

Dry marinating

Have your trusted fishmonger fillet the Suro Imperiale.
Prepare the flavor mix by mixing together:

• the grated peels of 2 Tarocco Ippolito
• chopped fennel
• chopped parsley
• coarse salt

Place a generous layer of mix in the bottom of a baking dish, lay the fillets on top and cover them completely. Every inch should be wrapped.

Time in refrigerator: about 2-3 hours (more depending on the thickness of the fish).

The raw artichoke salad

Clean the artichokes and slice them finely. Immerse them immediately in a bowl with:

• the juice of the 2 remaining Tarocco Ippolito
• lemon juice

This step is used to stop oxidation.

Plating

Arrange the artichoke salad and Tarocco Ippolito as a base on the plate.

Cut the Suro Imperiale like a carpaccio, thin, even slices, and lay it on top of the salad.

No heavy sauce, no element of too much. The dish already tells it all.