SICILIAN FISH IS THE BEST OF ITALY

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Monday, 15 September 2008

Tradition and flavours of the cuisine of the Kempinski Hotel Giardino di CostanzaTwo recipes by executive chef Salvatore BarbaraAugust 2008 - A land like Sicily that offers so much at the gastronomic level becomes a place of great attraction for chefs too, who have succeeded in adding creativity and imagination to tradition, making use, above all, of the treasures of the sea and thus turning Sicily into a reference point centre for fish dishes.One of the most prestigious chefs in the region is Salvatore Barbara, the renowned chef of the Dubbesi restaurant at the Kempinski Hotel Giardino di Costanza, located in Mazara del Vallo, where a large part of the menu is devoted to fish dishes. Mazara del Vallo, along with Palermo and Trapani, is one of the most important fish markets in Italy. Out of 46 thousand employees in this segment, more than 14 thousand work in Sicily, while the Sicilian fleet represents 23% of all the fishing boats operating in Italy, and the region accounts for 32% of the entire national fish catch. Fishing in Sicily has become a culture and tradition. Every dish has its own history deriving from the centuries of dominations and influences that the island has been subjected to, from the Arabs to the Normans, and from the Byzantines to the Aragonese. All these peoples have left their own imprint, which the expert hands of the local women have managed to transform into precious recipes. The Mediterranean diet, recognised as the best worldwide, is rich in fish and in the products of the earth which, here in Sicily, acquire a special flavour thanks to the sun and the wonderful climate that is mild all year round.  Salvatore Barbara’s menu is a mediation between cultures, and changes with every season. It offers a wealth of dishes: fish couscous, slightly seared fresh tuna, swordfish Messina-style, mixed grill of fish with rosemary, but also dishes in which Sicily becomes an international crossroads, such as the trilogy of tuna consisting of three tuna tartares, in Sicilian, French and Japanese styles, all in a single dish. His knowledge of Japanese gastronomy is evident in recipes such as the mint-flavoured sashimi…Please find herebelow two fish recipes created by the chef: “Fillet of sea bass with aubergine caviar and thick fish stock with field balm and cinnamon” and “Three-sesame-seed tuna with baby spinach and brunoise of crunchy vegetables with 25-year-aged balsamic vinegar”, as well as a description of the Kempinski Hotel Giardino di Costanza.TWO FISH RECIPES FROM CHEF SALVATORE BARBARA:Fillet of sea bass with aubergine caviar and thick fish stock with field balm and cinnamon. Ingredients and method: Aubergine caviar: Cut three large aubergines in half, prick them with a fork and bake them in the oven until soft. Remove the peel, drain off the excess liquid and add extra virgin olive oil, a little sweet paprika, a very small amount of crushed garlic, a teaspoonful of fresh lemon juice, and a leaf of fresh mint. Chop finely with a knife or mash with a fork. Thick fish stock with field balm and cinnamon: Lightly fry half an onion, a clove of garlic, and a bay leaf together, then add the carefully washed sea bass carcases, and cover with white wine. Allow the wine to evaporate, add a stick of cinnamon cut in half, two mint leaves, very lightly dusted with flour, a stick of celery and half a carrot. Cover with water and reduce by 50%. Season to taste and strain. Sea bass fillets: Place the fillets in a pan with a clove of garlic, still in its skin, and a sprig of thyme. Fry lightly on both sides, then remove from the heat, spread with a little of the aubergine caviar and finish off the cooking in the oven. Arrange on the dish, accompanied by the cinnamon sauce that has been heated up in the pan the fish was cooked in and blended with a little olive oil; arrange two potatoes “ad oliva” (olive-style) and decorate with fried mint leaves and a stick of cinnamon.  Three-sesame-seed tuna with baby spinach and brunoise of crunchy vegetables with 25-year-aged balsamic vinegar Ingredients and method: Take 200 g. of Egadi Islands tuna; 100 g. mixture of carrots, celery, courgettes and peppers; a suitable quantity of baby spinach and the zest of a Sicilian lemon; black, golden and white sesame seeds to coat the fish; and traditional Modena 25-year-aged balsamic vinegar. Coat the fish with the three sesame seeds and sear it lightly in a grill pan. Boil the diced crunchy vegetables in water with bay leaves for about two minutes, and dress with Costanza extra virgin oil flavoured with Nubia red garlic. Wash the baby spinach well, squeeze dry, and add a little oil and some strips of lemon zest. Arrange the dish on a plate and finish with a trail of 25-year-aged balsamic vinegar and a few flakes of Trapani salt. The Kempinski Hotel Giardino di CostanzaAnyone embarking on a trip to explore the flavours and origins of Sicilian culture in one of the richest areas in Italy in terms of history and tradition, will find the warmest of welcomes at the Kempinski Hotel Giardino di Costanza in Mazara del Vallo. The hotel immediately enchants tourists with its radiant architecture set in the midst of the Mediterranean countryside, with fountains, water games and a gazebo. The rooms and suites are decorated and furnished with warmth and the utmost care, combining the ultimate in comfort with the most up-to-date technology. The hotel has a swimming pool and a gourmet restaurant, beside a longevity, life-style and beauty centre NAKHLAH. The centre encloses a Beauty Spa signed Daniela Steiner and OLIS, a centre offering a diagnostic, therapeutical and educational protocol prepared by specialists of international repute, warmed indoor swimming pool, gym and relax area. For those travelling with children, the hotel offers a Kid’s Club from 0 to 12 years of age. Free shuttle service to the private beach a short distance away with a restaurant overlooking the sea. The Kempinski Hotel Giardino di Costanza is in the province of Trapani, a short distance from Mazara del Vallo, easily reached from Palermo airport in less than an hour by motorway.  The Kempinski GroupThe Kempinski Hotel Giardino di Costanza is part of the Kempinski Hotels group, which has more than a century’s history. During this period, the exclusive and luxurious Kempinski hotels have been host to international celebrities and have provided the setting for encounters between the most powerful people in the world, playing an active role in historical global evolution. Staying in one of the Group’s prestigious establishments in Europe, the Middle East, Africa, South America and Asia means experiencing the historical heritage of the Kempinski hotels at first hand.  Together with seven famous brands –  Anantara, Cham, Dusit, Landis, Leela, Marco Polo, Omni and Pan Pacific – Kempinski Hotels has founded the “Global Hotel Alliance” (GHA) currently the world´s largest alliance of independent hotel brands and rently comprises, encompassing 160 upscale and luxury hotels with over 46,000 rooms in 41 different countries. Kempinski Hotel Giardino di CostanzaVia Salemi km7, 100 - Mazara del Vallo (Trapani)Tel.: 0923 675000 Fax 923 670326E-mail This email address is being protected from spam bots, you need Javascript enabled to view it www.kempinski-sicily.com###A high definition photo archive can be downloaded at the following internet address:www.kempinski-sicily.com

 

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