really like how the scallops were prepared in a fall like preparation
Posted 10/07/2012 @ 20 Brix
The experience was perfert.
Posted 10/05/2012 @ 20 Brix
Chef Paul is probably Cincinnati's greatest chef. He is certainly the most innovative. What a great restaurant.
Posted 10/05/2012 @ 20 Brix
Paul Barraco, Executive Chef from
Swordfish Polpetta
Posted: 04/2/2012
INGREDIENTS:
- 3 swordfish filets, 1.5 lbs. (skinned and diced)
- cup heavy cream
- 1 large egg
- cup sweet onion (minced and sautéed)
- 1 tbsp. garlic (minced and sautéed)
- 2 tbsp. sweet Thai chili sauce
- cup fresh bread crumbs
- 2 tbsp. Pecorino Romano
- Zest of one lemon
- 2 tbsp. chopped flat-leaf parsley
- tsp. piment d’ Espelette or smoked paprika
- Salt and pepper to taste
INSTRUCTIONS:
Place diced swordfish in a food processor with cream, egg and breadcrumbs. Pulse until mixture comes together. Place mixture in a large mixing bowl and add remaining ingredients. Ball into 1 1/4 inch balls, roughly the size of a golf ball. Poach in lightly salted water until polpetta floats, about three minutes. Next, bake polpetta on a greased baking sheet in a pre-heated 350-degree oven for 10 to 12 minutes. Serve with a zesty marinara and a crusty Italian bread.
Cook Time: 10 to 12 minutes
