23 November 2017
For us at Diversus, the main ingredient must be at the center of attention. A ride through the markets where the freshest fish is sold will lead us to select different types of fish, depending on how the fishing day went.
Our "spadellata" is a symphony of sea flavors, embellished but never covered with fresh and tasty condiments. This is our recipe, try it yourselves ... but we also invite you to come and taste it: we have kept a few "chef's tricks" so to keep our version unique!
Enjoy our recipe!
The type of fish chosen depends on what our chef Jonathan finds in his quest for the freshest fish. The important thing is that it must be a selection of seafood and parts of fish that should be sliced more or less of the same size so that they can all be cooked together.
Put some olive oil in a pan with some finely chopped ginger, garlic and lemon zest. then put the fish and seafood in the pan and cook on a high fire, season with pepper and salt.
After 3 to 4 minutes add a glass of white wine and reduce it to half, if necessary add some olive oil. Put it in a plate altogether and finish with some fresh tomatoes, lime, and herbs.
Enjoy your meal and....we are waiting for you in Greve in Chianti to try a menu DIVERSUS
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