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Recipe for :

Cernia alla maltolta

Ken ClascioneThis recipe is from Ken Calascione (see his biography) - to view his website click here.


1 2-pound center cut of grouper
1 meduim-sized onion
1 garlic clove
4 large ripe tomatoes
2 bay leaves
3 tablespoons blanched almonds
2 tablespoons white wine
1/4 cup parsley leaves
1/4 cup extra virgin olive oil
Salt and pepper


Blanche the almonds then peel and chop them. Finely chop the onion, tomatoes and parsley.

In a large sauté pan, add the olive oil with the chopped onions and garlic clove, cook over moderate heat for several minutes until the onion is translucent and golden in color. Add the grouper, chopped tomatoes, bay leaves, salt, pepper and dash of white wine. Cover, lower the heat and simmer for about ten minutes, turning the fish after five minutes. Next, add the ground almonds and simmer for another five to ten minutes or until the fish is thoroughly cooked.

Carefully transfer the grouper to a serving plate, turn up the heat to moderate and reduce the sauce, eliminating any excess liquid and cover the fish with the sauce. Garnish with the chopped parsley and serve immediately.

Ken Calascione
La Cucina Eoliana e Siciliana