At the Al Mare restaurant in Fano the brodetto combines with the future: Brodetterò is the proposal of chef Scarantino, who does not forget the tradition. This is the recipe
TO Fano, as along the entire coast of the Marche, the broth it's a part of history. The fishermen prepared it, with those fish considered too poor to be sold on the market, too small or ruined by nets. Oil, onion, tomato paste, a drop of vinegar, stale bread to accompany and lunch was served. A tradition so deeply rooted that today the town celebrates its specialty with a festival, the Brodettofest, scheduled from April 30 to May 3. So much so that the refined Al Mare restaurant it offers a decidedly interesting gourmet version: the tradition of broth aimed at the future. Brodetterò is the name of the dish of chef Antonio Scarantino. And this is the recipe.
Brodetterò: the broth by chef Antonio Scarantino
Ingredients for 4 people
2 kg of clean fish: mallets (gallinelle di mare), anglerfish, dogfish, shoulder bag, breed, boccaincava (priest fish), San Pietro fish, shrimp, cuttlefish, scorpion fish)
2.5 dl of extra virgin olive oil
6 spoons of wine vinegar
2 glasses of water
1 tube of tomato paste
1/4 onion
1 clove of garlic
Slices of bread to accompany
freshly ground pepper
salt
Method
Arrange the fish, already cleaned, on a baking tray lined with parchment paper, season with salt and oil, cover them with oven paper and cook them in the preheated oven at 180 ° C for about ten minutes. In this way each fish maintains its consistency and flavor. For the sauce: in a low and wide saucepan (about 40 cm in diameter) fry the chopped onion and garlic in extra virgin olive oil. Dilute the tomato paste in water and vinegar and add it to the sauté. Serve the fish with the sauce aside, accompanied with toasted bread: each guest can choose which ingredient to taste first or how much sauce to pour on the plate.
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