Скачать с ютуб Gennaro Contaldo's Sea Bream in 'Crazy Water' Recipe | Citalia в хорошем качестве

Gennaro Contaldo's Sea Bream in 'Crazy Water' Recipe | Citalia

This dish, also known as Sarago All’ Acqua Pazza, is very typical of all southern Italian coastal regions - freshly caught sea bream, fresh tomatoes, fresh basil, extra virgin olive oil and garlic. It encompasses the taste of the sea and the flavours of the south. It is an extremely simple dish to prepare and provided you have the freshest ingredients and good quality extra virgin olive oil, you can’t go wrong! Serve with lots of good bread and a green salad. Ingredients 4 servings 175ml extra virgin olive oil 2 x whole sea bream, weighing approx. 500g each – ask your fishmonger to clean and scale them, but leave whole 4 x garlic cloves, roughly chopped 20 x cherry tomatoes, quartered 1 small red chilli, finely chopped Handful of fresh basil leaves, roughly torn Salt 400ml water Method In a large heavy-based frying pan, heat the olive oil over a fairly high heat. When hot, add the bream followed by the garlic, tomatoes, basil and salt. Add the water, turn down the heat slightly and cook the fish for seven minutes on each side. When you flip the fish over, you will know that side has been done, as the eye of the fish goes white. Remove the fish and place on a large serving dish. Increase the heat, cook the sauce for 30 seconds and pour over the fish. Serve immediately with lots of good bread to mop up the delicious sauce! ------------------------------------------------------------------------------------------------ Learn more about our partnership with Gennaro Contaldo: http://bit.ly/GennaroCitalia Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you: http://bit.ly/CitaliaYouTube Please visit http://bit.ly/Citalia if you are thinking about planning your next Italian getaway Follow Citalia Holidays on: Facebook:   / citaliaholidays   Instagram:   / citalia_holidays   Twitter:   / citalia_holiday