Comfortably sitting on the sea facing terrace of your new villa, after an easy morning spent on the Isola Bella beach and an afternoon roaming through the small alleys in the Taormina historic center, what could be the best way to end your day if not savouring the aromas that only Sicily can offer?
This month our journey to discover the tastes of the Sicilian food continues with a recipe by the chef Mario Traina, an out of the ordinary proposal that will tickle your tastebuds favouring the march seasonal fresh produce.
“Buon appetito” by Engel & Völkers Taormina – Etna!!!
Ingredients for 4 people
600 gr spatola fish fillet
1 large citron
2 bunches of wild asparagus
400 gr potatoes
Freshly ground black pepper
Marinate the spatola fish fillets with the grated citron peel, the parsley and the basil finely chopped, oil, salt and pepper.
Clean the asparagus from the excess fibre, cut into pieces of about 4 cm and boil them in salted water leaving them firm.
Slice the citron into triangles and mix with the asparagus, oil, salt and pepper.
Boil the potatoes and when they’re soft peel them and squash with a fork one on each plate and season with oil and salt.
Lay the asparagus and citron on top.
Lay the spatola fish fillet lightly cooked on the grill or in a very hot pan one minute each side.
Garnish with whole leafs of parsley and basil.