Buon Compleanno Antonello

Yesterday was Antonello's Birthday! We invited friends over to share a dinner together and on the menu we served carciofi e ricotta tortellini, and for the second dentice in crosta di sale. (Artichoke and ricotta tortellini, and local Snapper cooked in a salt crust)

Carciofi e Ricotta Tortellini

Clean all the exterior leaves off.

Trim off the top, cut into quarters, and drop into a pot of water with lemon.

At this point, boil the artichokes in lightly salted water till they are tender.

Using an immersion blender, blend the artichokes till a creamy consistency. We then added ricotta at this point to fill our tortellini.

This time, when making the pasta, we used our pasta machine. We were able to make a large assembly line to fill and form our tortellini.

We served the tortellini with a sage butter sauce. A light taste, so not to cover the delicate artichokes.


With a hammering technique, Antonello cracked open the salt shield. Inside, we were treated with a delicacy...

Auguri Amore Mio!

Luca and Maria

dentice crosta di sale1 dentice around 1,5 Kg
2 Kg of large grain salt

Once the fish has been cleaned, place a few sprigs of parsley inside the fish. Line a baking tray with paper and cover with a layer of salt. Place the fish on top of the salt and carefully cover the fish with the remaining salt. Water and the use of egg whites can help with the salt application. Place it in the oven for about an hour and 15 min at 180 ° (250°). When the fish is cooked, break open the shell and serve with an extra virgin olive oil mixture. Olive oil, lemon, parsley, garlic, and salt.