Donnafugata Resort
Contrada Piombo, Ragusa (Italia)
Chef: Salvatore Pullara
Serves 4
Ingredients
280 g /10 oz durum wheat semolina
1,4 kg / 50 oz Grouper100 g / 4 oz carrots
100 g / 4 oz celery stalks
100 g / 4 oz shallots
20 g / 1 oz garlic
100 g / 4 oz cherry tomatoes
5 g / ½ tsp cinnamon
20 g / 1 oz Swiss chard
20 g / 1 oz flat leafed parsley
one chili pepper
5 g / ½ tsp Ennese saffron threads
20 g / 1 oz cornstarch
80 g / 3 oz almonds, preferably „Mandorla Pizzuta d’Avola“
one vanilla bean
zests of one orange and one lemon
100 ml white wine
100 ml virgin olive oil
salt to taste
Preparation:
Place the durum wheat semolina in a shallow bowl and slowly add water while mixing by hand until tiny beads form. Make a fond from the carrots, celery stalks, shallots, tomatoes, the Grouper bones, Swiss chard, white wine and cinnamon. Put the durum wheat semolina in a Couscoussière and cook for approximately 45 minutes. Meanwhile, cut the cherry tomatoes in half and scoop out the seeds. Mix the vanilla bean mark, the citrus zests, the powdered sugar and salt. Bake the cherry tomatoes in oven at 90° C / 200° F for about 4 hours. As soon as the couscous is done, add a bit of the fond and allow to stand. In a small cooper pan roast the unpeeled garlic in the olive oil, add the fish fond and the saffron threads and bring to a boil. Make a slurry out of the cornstarch and white wine and bind the sauce. Finally, pan fry the Grouper at high heat.
Wine Suggestion:
