Page 12 - Boca Club News - March '22

Page 12, Boca Club News

The Good Life: Dining, Drinks, Destinations

Signature Recipe from Broken Sound Club’s Executive

Chef Carmen Jay Prisco: Pan Seared Branzino with

Saffron Pasta Pearls, San Marzano Tomato Sauce

Branzino is a mild, flaky white fish
similar to sea bass and halibut; it is
rich in Omega-3. In this dish from the
personal collection of Broken Sound
Club’s Executive Chef, Jay Prisco, it
is also sure to win raves from your
family and guests. This is one of a
series of monthly Signature Recipes
presented here with the cooperation of Clubhouse Manager
Ed Cichielo and Director of Food and Beverage Lorant
Botha. Photo by Valentin Terzien, Assistant Director of
Food and Beverage.

Ed Cichielo Lorant Botha

Serves 2
Photo by Valentin Terzian

Ingredients (Branzino):
2 each Branzino filet, skin on scales off Ingredients: (San Marzano Pan Sauce) Garnish:
Season with salt pepper to taste. 1 - 16 oz. can San Marzano tomato, whole peeled with 1 cup baby watercress (arugula or spinach could be
2 Tablespoons vegetable oil. basil. (You can substitute a regular peeled tomato) substituted for preference)
1 Tablespoon butter 2 Tablespoons olive oil 1/2 bulb fennel, sliced thin
4 Tablespoons chiffonade basil 3 radishes, sliced thin
Directions: 1/2 white onion, small diced 1 Tablespoon olive oil
Bring Teflon pan to medium high heat. Add oil and 2 Tablespoons chopped oregano 1 lemon, fresh squeezed
butter. Slowly place fish in pan. Continue to cook until Salt & Pepper to taste Salt & Pepper to taste
skin is crispy. Flip fish and finish cooking in pan on stove 1/2 teaspoon crushed red pepper. optional Combine all ingredients in small mixing bowl.
top. To reduce the splatter of oil and butter, use a smaller To plate, place one scoop Pasta Pearls in middle of the
diameter lid to allow steam to escape. This will keep the Directions: plate, Rest Branzino on Pasta Pearls and spread tomato
skin crispy. If you don’t have a lid, you can use newspaper. In small sauce pot over medium heat, sauté onion sauce to one side of plate. Top with garnish and serve.
and garlic til tender. Add basil, oregano, salt, pepper and
Ingredients: (Saffron Pasta Pearls) crushed red pepper at this time.
1 Tablespoon olive oil Sauté approximately 2 minutes to release flavor of
1/2 cup Pasta Pearls herbs. Add tomato, lower to temperature and simmer
1Tablespoon chopped garlic over low heat, stirring occasionally for approximately 45
1 pinch saffron minutes. Crush tomato with a whisk.
2 Tablespoons lemon juice
4 Tablespoons wine
1 cup water
1 teaspoon salt
1/4 teaspoon black pepper ARCHIVE GALLERIES

Directions:
In small sauce pot over medium high heat sauté garlic
until translucent, add saffron and sauté approximately 20
seconds. Deglaze with lemon juice and white wine. Add PAYS HIGHER PRICES FOR FINE ART AND ANTIQUES
water, salt and pepper. Bring to a boil. Add pasta pearls
and cook until al dente approximately 12 minutes.
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