Monkfish larded with Balsamic Vinegar Reduction and Zolfini Beans

Recipe of Chef Gianni Bartalini, second course


Ingredients and preparation

Ingredients for 2 person:

  • 2 diced fillet of Monkfish
  • 2 Long slices of Colonnata lard
  • 1/2 Glasses of balsamic vinegar
  • 2 Tablespoon of sugar
  • Half handfull of Zolfini beans
  • Salt q.b.
  • Pepper q.b.
  • Extra-virgin oil q.b.
  • Water q.b.
  • Sage q.b.
  • Garlic q.b.

Put the Zolfini beans in water for about 6-8 hours. After simmering them in water, oil, sage, garlic and a little bit of salt, for 40 minutes/1 hour, according with the doneness you like.
Meanwhile, pour the balsamic vinegar in a pan with sugar and let it reduce until it has reached the right density (remember that when it is cold it tends to harden even further).
Then, wrap the bacon around the mouthful of monkfish, stopping it with a toothpick, flavored with a little bit of oil, salt and pepper and bake in a pan wrapped with baking paper at 200° C for 8-10 minutes. When they are ready, put a little bit of balsamic vinegar on a plate and place the morsel of hot monkfish over it, then add the beans (drained of their cooking water) next to it, with a little bit of olive oil and freshly ground pepper and… ENJOY YOUR MEAL!

Opening Hours

Monday - Saturday
19:00 – 23:00 (dinner)

12:30 – 14:30 (lunch)
19:00 – 23:00 (dinner)

Closed in winter period

Osteria del Pesce Rosso

Via Chiarenti, 14
50050 - Montaione (FI)
Tel. 0571 69010

Follow us

Subscriving the newsletter, I authorize to use of my personal data.

Send us a message

Don't be afraid, ask us whatever you want!

2018 © Osteria del Pesce Rosso | Via Chiarenti, 14 50050 Montaione (FI) | Tel. +39 0571 69010 | p.iva 06125370483
Privacy Policy - Cookie preferences | Credits: Agenzia di Comunicazione