Saturday Beefcake: Main Course

On the side, there is a variation of Yvonne Tarr's Broccoli Amandine utilizing cooked broccolini, i.e. broccoli di rape instead of everyday broccoli.

Broccolini Amandine

Broccoli di Rape, cooked
Scallions, using about three inches of the green tops, chopped
Blanched Almonds, cut into slivers, about a tablespoon
Unsalted Butter, one and half tablespoons



1. Melt the butter in a large skillet and saute the broccolini
2. Add the rest of the ingredients and continue until the vegetables reach the desired consistency.



Lo Sgombro Colle Cipolle

Onions, about 500 grams, Bermuda finely sliced
Mackerel, two large filleted
Dry White Wine, one cup
White Wine vinegar, one cup
Juniper Berries, ten crushed
Kosher or Sea Salt
Freshly Ground Black Pepper
Fresh Thyme, two sprigs
Bay Leaves, three
Preheated oven 350F



1. Spread out half the onion slices on a large, oven proof dish--large enough to hold the fillets in a single layer which are placed on top and then cover the fish with the remaining onion slices
2. Put the wine, vinegar and juniper berries in a bowl. Salt. Pepper. Mix.
3. Pour the mixture over the fish and onions.
4. Tuck the herbs here and there under the onion
5. Bake for about fifteen minutes and leave to cool.



6. Chill for at least twenty-four hours.
7. Serve at room temperature-takes about two hours after removing from refrigeration.

This is a classic sweet and sour room temperature piatto estivo from Liguria, a region celebrated often in these posts. This dish should be served no sooner than the day after it is prepared according to Anna Del Conte's Gastronomy of Italy. "This is so that the onion can become sweeter in the wine and the vinegar marinade, and to allow the flavour of the sauce to penetrate the fish." Good things are all about being worthy of patience, especially when sweet penetration is involved.