A few time ago we were called for a Private Dinner in Florence; thanks to a special permission we could parking the car in a beatiful and famous Square just in the historic Center of the town: Piazza Santo Spirito. While tourists and florentines on vacation were walking or sitting at the tables eating an ice-cream, me and my assistant Paola took out all our stuff from the car, went on the third floor of a gorgeous apartment and started setting the table to make fresh handmade pasta GNOCCHI and a typical italian main course: Orate all’Acquapazza, Italian for Seabreams in “crazy-water” (the recipe is below).
This kind of cooking the fish was invented by a fisherman of Ponza island, in the region of Lazio (central south Italy). It seems that this recipe became famous and popular, here in Italy, thanks to Totò, a comic actor who lived in the 1950’s and who’s considered one of the fathers of italian comedy.
It’s said that he loved sit down at his table in front of the bay of Naples, enjoyng this dish made with a freshly caught fish and watching the fabulous sunset and view in front of him.
The “Acquapazza” Seabreams is a perfect dish during Spring and Summer, first because here in Tuscany tomatoes are so sweet and juicy, then it’s a fresh and light dish that you can enjoy even if eaten cold.
It’s a very simple dish, one of the most successful of our Private Dinners Menus; we often prepare it once arrived at the holiday homes of our customers while they’re on vacation and it’s often requested from people who love the natural flavor of the fish and pay attention to healthy food.
Guys, this kind of cooking the fish’ll surprise you for the semplicity and your guests for its irresistible flavor!
- seabream 1Kg
- extra virgin oil ½ glass
- tomatoes (sweet) 1 Kg
- basil leaves 15
- salt 5 or 6 pinches
- pepper to taste
- peeled garlic cloves 3
- white wine (dry) 1 glass
- eviscerate the seabream
- scale it and rinse it
- set the thinly sliced tomatoes all over the baking tray
- put the fish over them
- cut the garlic cloves in 2 or 3 parts each
- put 3 pieces of garlic in the fish's belly
- add the rest of garlic over the tomatoes and fish
- salt the tomatoes and fish
- sprinkle with pepper
- add the basil all over the tray and fish
- pour the extra virgin oil over the fish and tomatoes
- pour the glass of white dry wine
- bake in hot oven at 375 °F