"Pennone di Pesce" by Jacopo Ticchi, the Chef Protagonist of Contemporary Gastronomy

Discover all the secrets of fish cuisine with Jacopo Ticchi! Watch these video lessons and learn how to create an extraordinary fish first course, his iconic "pennone" in reduced fish broth, seared "suro" (fish skin), and sweet garlic sauce.
Follow step by step as the Chef reveals all the steps in preparing a reduced fish broth, an authentic treasure of Italian cuisine. Explore the richness of sea flavors, using a variety of small fish, shellfish, cephalopods, and crustaceans to create an aromatic and concentrated sauce!
But it doesn't end there: Chef Jacopo Ticchi will also teach you everything about the process of "mantecatura" of the "pennone."
Amaze your guests with the recipes from the course on the cleaning, preservation, and cooking of fish by Jacopo Ticchi, a promising young chef in the Italian and international culinary scene.
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DOWNLOAD THE COMPLETE RECIPE: ac.academia.tv/ricettario_Pen...
00:20 INGREDIENTS
04:12 TOASTING
04:39 OPENING MUSSELS
05:46 FISH CUTTING
06:38 FISH COOKING
08:19 ADDING TOMATO
09:50 COOKING PRAWNS
10:00 SURO CLEANING
14:00 BROTH COOKING
14:19 PREPARING MUSSELS
14:32 WHISKING AND STRAINING BROTH
15:20 GARLIC SAUCE PREPARATION
19:37 PASTA COOKING
20:18 SURO PREPARATION
21:45 PASTA COOKING FINISH
22:42 FINISHING AND PRESENTATION
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Per scaricare tutta la ricetta completa clicca sul link in descrizione 👆

[@AiperiJalalkyzy-kv7zl]

😋😋😋😋😋

[@MrAossola]

Ticchi N 1 😊

Ci fa impazzire! Una filosofia di cucina straordinaria🔥

[@nicolapisano2113]

Buon appetito 😊

Speciale vero? 🤤

[@nicolapisano2113]

@ più che speciale, oserei dire "un piatto molto intrigante" che deve essere un preludio di sapori.