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Pascaria – Milano Eats Go Casual-Cool

Pascaria – Milano Eats Go Casual-Cool

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Milan ! 

The fashion-capital of the world

If you love trolling instagram for food, you would have come across some great insta-food pics of insta-eats in Milano. The fashion capital of the world. Even though the city is landlocked, Milan is known to locals for its great seafood.

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Yes, seafood.

For gourmet foodies, head straight to Armani Restaurant in the luxurious Armani Hotel for a 1-Michelin star dining experience Or maybe dine at Seta, Mandarin Oriental. A personal favourite would be 1-Michelin star restaurant Alice’s Restaurant.

A female chef, A female sommelier and uber fresh seafood to send all your friends hash-tagging #FOMO. But if you can’t find the time to tear yourself away from all the shopping… Head straight for Pescaria.

Seafood in a panini – Italian style
Here is one of the recipes you can find by Chef Lucio Mele

Octopus Sandwich

Chef Lucio Mele

Ingredients
  

  • 1 rosetta our special homemade bread

For the vino cotto sauce

  • 20 g brown sugar
  • 100 g wine full-bodied

For the anchovy sauce

  • 100 g anchovy fillets
  • 25 g extra virgin olive oil
  • 25 g seed oil
  • Pinch of pepper

For the ricotta mix

  • 50 g ricotta
  • 10 g lemon peel grated
  • Pinch of salt

For the octopus pieces

  • 100 g octopus
  • 100 g 00 flour
  • 35 g extra virgin olive oil
  • 35 g seed oil

For the sautéed chicory

  • 40 g chicory
  • 2 tbsp extra virgin olive oil
  • 1 clove of unpeeled garlic
  • 1 small chilli

Instructions
 

  • To make the vino cotto sauce, boil the wine until it is thick. Then let it cool.
  • For the anchovy sauce, wash the anchovies and then mix them with evo oil, seed oil and pepper.
  • To make the ricotta mix, stir the ricotta with a spoon, add the lemon peel and salt.
  • To prepare the octopus, first cut it up into small pieces. Then dip them first into cold water and then into the flour. Put the octopus pieces into a sieve to remove excess flour. Fry the pieces in evo oil and seed oil (a mix of half and half) for 5-10 minutes. The oil temperature should be about 170F.
  • For the chicory saltata, chop the chicory into small pieces and boil until tender. Put a little evo oil in a saucepan with the unpeeled garlic and chilli. When the garlic starts to sautee, add the chicory and a make the sandwich!
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