Italian Food Secret N°5: Emilia-Romagna

Amarcord: “memory of a barbeque”

Emilia Romagna - North Italian Region
Credits: JoinItaly
In many ways, the Emilia-Romagna Region is one of Italy's most prosperous areas. It has a strong economy, a fascinating local culture, an old history, and it is the regions of the popular Adriatic Coast. Furthermore, Emilia-Romagna is the birthplace of the opera singer Luciano Pavarotti, the singer-songwriter Lucio Dalla and of Enzo Ferrari, race car driver and founder of the Scuderia Ferrari Grand Prix.

There is another important aspect of this Italian region and it deals with food: even Italian chefs from other regions admit that Emilia-Romagna has one of the best culinary traditions.

Gianpaolo Raschi - Italian Michelin Chef from Emilia Romagna
This week’s CHIC issue is proud to present the Michelin Chef Gianpaolo Raschi from Rimini.
Being the 3rd  generation chef in his family, he confesses that “It all happened very naturally”. Gianpaolo started cooking relatively early in his life, thanks to his mother’s and grandmother’s cooking passion. From the moment on he decided to pursue a career in food, he studied, experienced and he never stopped learning by doing. Several experiences in prestigious restaurants made him realize that he could offer something more to his guests: based on the classical style of  his family, Gianpaolo Raschi has built is “kitchen” and his reputation.
In 2008, he won a Michelin star and obviously it is one oh his best memories but it also like remember when he restored his restaurant “Guido” and the daily laugh with his staff.

Guido Restaurant - Rimini Michelin Restaurant, Italy
Chef Raschi’s recipes are truly personal, with a great preference for fish-based dishes, as in the recipe that he shared with us ;)

Amarcord: “a memory of a barbeque”

Ingredients
1 kg Zanchetti  (small sole, typical of the Adriatic Sea)
Grilling spices (fresh garlic, rosemary, bay leaves, sage, whole peppercorns, salt)
Olive oil
Celery, carrots, onions for  the vegetable stock
Mixed fish to grill  (mullets, Anglerfish/monkfish/goosefish, turbot, etc...)

Method
Marinate the Zanchetti with all the aromas and salt to taste. Leave for about 1 hour.
Grill the fishand keep it warm.
Heat the oil in a pan and add the celery and carrots. Fry till golden. Add the grilled fish and 2 l of water.
Once the water is boiling, turn the heat down and cook over low heat for about 40 minutes.
Allow to cool, then cover the pan and put it in the fridge for 12 hours.
Then carefully filter the fish sauce, reheat and cook till dense. Add salt to taste and keep warm.
Cut the fish little and equal pieces, dip them into the broth, then fry in a pan till the crust turns crispy.
Put the fish into a dish, add the thickened broth/sauce and decorate with rosemary and sage flowers. Serve with toasted bread (toasted in the oven for several minutes at 180° C) brushed with the fish sauce.

The best Italian Regional Recipes - Emilia Romagna Cuisine

A special thanks to
Gianpaolo Raschi and Guido Restaurant
CHIC’s association
Stefania Miglio

Have you missed the last Chic Interviews? Discover the secret regional recipes of Liguria, Lazio, Piemonte and Puglia! Live a true culinary Italian experience at home, try the recipe and wait for the 6th issue on tuesday ;)
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