For ➍1 large white onion, cut into thin strips
2 tbs fresh fennel fronds, chopped
2 fennel bulbs, cored & cut into thin strips
2 tbs chopped fresh rosemary
3 garlic cloves, minced
8 tbs (10 cl) extra-virgin olive oil
2 untreated lemons, sliced
Combine battuto ingredients in a large bowl. Cut four large pieces of parchment paper** long enough to cover length of fish, and fold each in half lengthwise.Spoon battuto on bottom halves of parchment. Put slices of lemon on top, or chop them in the battuto.
Use f.i. in pesce in cartoccio.
Use f.i. in pesce in cartoccio.
*Use aluminum foil instead.
A battuto is a mix of vegetables and herbs that can be used to make a sauce, a stew or a soup. One of the first cookery writers to mention the dish was the great Elizabeth David in her Italian Food. She gives no full recipe, just the method and an ample suggestion of battuto. In fact, the battuto can be made of almost anything, even oranges
(The typical Ligurian battuto, a pine nut sauce for pasta, is not suitable for fish... Read the basic Roman battuto recipe or the one used for the Lazio minestra col battuto alla romana.)
Read more Elizabeth David recipes: roasted peppers, lettuce & almond salad, chicken & rice salad, poaching an egg.
