Fish Dishes

In this video recipe Giorgio Guglielmetti, chef at Longino & Cardenal, along with sous chef Rodrigo, teach us how to brown a Mediterranean red tuna steak to perfection to do it tataki style

The will to cook, during hot weather, is less and less. That's why Chef Giorgio Guglielmetti and the sous chef Rodrigo came up with a recipe ready in just 5 minutes! In this cod salad you will appreciate the technique of water cooking, similar to oil cooking.

A classic recipe of Italian cuisine, typical of the warm season and conviviality: here is salt baked sea bass. But how to cook sea bass in a salt crust? Giorgio Guglielmetti, Chef of Longino & Cardenal, teaches us some tricks to make this recipe like true masters.

But what if we wanted to give our Siciilan red shrimp a tour of Asia? We've got Giorgio Guglielmetti, company chef at Longino, to give us a fusion recipe featuring this prized red shrimp.

Chef Giorgio Guglielmetti, and his right-hand man Rodrigo, show us how to prepare a very simple but tasty and impressive recipe: a millefeuille of codfish.

Do you wish to organize a gourmet fish barbecue? Chef Giorgio Guglielmetti proposes a recipe that is very simple to prepare, but will leave astonished all your friends at the summer barbecue: grilled octopus tentacle with creamed potatoes!

This particular fish recipe involves double cooking the red carabinero prawn: first steamed and then using a Japanese technique of pouring boiling oil over the product placed on a rack. A refined and delicious recipe to enrich summer days with flavor.

Tataki is nothing more than a very short cooking of the fish, which allows the outside of the tuna steak to be cooked, creating a very tasty crust, but leaving the heart of the tuna fillet raw, soft and flavorful. Our company Chef Giorgio Guglielmetti cooks in the best way a product of extreme quality: the precious and sought-after Mediterranean Red Tuna. This Mediterranean Red Tuna Tataki is a quick and easy recipe to enjoy a special fish dish.How to make RED TUNA TATAKILevel: EasyTime: 15 minutesServes: 4 peopleIngredients for 4 peopleRed Tuna fillet 800 g Lime Caviar 1 Soy sauce 4 spoons Salt flakes Extra Virgin Olive Oil Wild Black Pepper Lemon Zest MethodSeason the fillet in oil with salt, pepper, and evo oil Cook for a very few seconds on a hot skillet Allow to rest Slice and serve with soy, lemon zest and finger lime caviar Buy products from the recipe Bluefin Tuna Fillet Add To Cart Extra Virgin Olive Oil "Frantoio" 500ml Add To Cart Cornish Sea Salt Flakes Add To Cart Add the ingredients to the cart

The prince of the sea, one of the most popular shellfish during the holidays, is the star of Longino & Cardenal's Christmas lunch seafood menu. This is how chef Giorgio Guglielmetti cooks the langoustines: cooked on the back on a bed of burning salt. A very simple dish to prepare, but with an intense and deep flavor that will win over even the most demanding palates. Salt cooked langoustines are a preparation that brings out the full flavor of the crustacean, preserving all its properties and characteristics. In this guide you will find all the steps to quickly and easily cook Salt cooked langoustines, so you can enjoy them on any special occasion, such as Christmas lunch with the family.Level: EasyTime: 20 minutesServes: 4 peopleHow to make SALT COOKED LANGOUSTINESIngredients for 4 peopleLangoustines 12 Coarse Salt 2 kg Artichokes 4 Salt EVO Oil Black Pepper MethodOpen the langoustines Wash them of impurities Place them on the burning salt on the carapace side and cook for about 15 minutes Clean the artichokes and cut them finely Season them with oil, salt and pepper Plate Acquista i prodotti della ricetta Sicilian Langoustines - M Size Add To Cart Extra Virgin Olive Oil Blend Centoleum 500ml Add To Cart Cornish Sea Salt Flakes Add To Cart Add the ingredients to the cart