THE CHALLENGE: Cooking the fish soup with star anise scents.
Emanuele consults in banking and financial intermediaries law. After graduating in Law from the University of Pavia in 2003, he earned a doctorate in Comparative Public Law in 2006 from the University of Siena. He became a member of the Milan bar in 2006. He is the author of numerous publications in the field of banking and finance law.
Preparation
For the broth, put 5 grams of grated garlic and 20 grams of grated white onion with 50 grams of extra virgin olive oil in a pan. Sprinkle over 20 grams of vinegar and simmer. Add 300 grams of hand-crumbled San Marzano tomatoes and add a star anise berry. Boil it for about 15 minutes and add salt to taste. Take a terracotta or a similar container, pour a drop of oil and place inside pieces (around 20 grams each) of anchovies, mantis shrimp, calamari, sole, cuttlefish, some mussels and clams. Once this is done, add a couple of spoons of broth and add a little bit of salt. Cover with aluminum foil and put into an oven at 180 degrees for 10 minutes. Take it out of the oven and add a slice of sea bass, parsley and a sprinkle of white pepper. For the sushi rice, soak 100 grams of carnaroli rice in 250 grams of water for an hour, and then bring it to boil in a small saucepan and cover it with aluminum foil and place it in the oven for 12 minutes at 180 degrees. Then season it with 20 grams of vinegar and 3 grams of salt.
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- Our chef-for-a-day has accurately chosen the fish and is checking how it is cleaned by the shop owners. Fish is the main ingredient of the recipe he will have to reproduce
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- Emanuele leaves the fishmonger with all of his shopping done. The fish shop where he went and regularly visits is an instituion for fish lovers in the city
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- The lawyer enters his home after his food shopping. He is getting ready to rock with this fish soup with star anise scents
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- Emanuele’s hands carefully cut a white onion with a sharp ceramic knife
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- Illicium verum, commonly called star anise, is a spice that closely resembles anise in flavor. It is obtained from a medium-sized native evergreen tree of northeast Vietnam and southwest China
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- Emanuele is boiling the San Marzano tomatoes and the star anice to make the sauce that will complete the dish
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- Emanuele’s intepretation of the fish soup with star anise scents. At the bottom of the soup there is sushi rice
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- Emanuele Pedilarco
Published in the hard-copy of Work Style Magazine, Fall 2014
