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Pastina Trattoria

2260 Westwood Blvd, Los Angeles, CA 90064, Stati Uniti

pastinafood@aol.com

www.pastina.net

Australian Sea Bass with caramelized onions and Balsamic Vinegar of Modena PGI

  • 6 oz Australian sea bass - filleted

  • 1 medium onion

  • 1 garlic clove

  • 1 head cauliflower

  • Extra virgin olive oil

  • 4oz Aged Balsamic Vinegar of Modena PGI

  • Salt and pepper to taste

PROCEDURE:

 

  • Chop and steam cauliflower.

  • Cook it and sautée with extra virgin olive oil, salt and pepper until fork tender.

  • Chip and sautée onion on low heat until caramelized.

  • Combine with Balsamic Vinegar of Modena PGI and sautée until glazed.

  • Pan sear sea bass and then sautée with garlic and extra virgin olive oil.

  • Using the cooked cauliflower as a bed, place the sea bass and garnish with Balsamic Vinegar of Modena PGI glaze and caramelized onions.

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