Marcella's Italian Kitchen by Marcella Hazan

Author:Marcella Hazan [Hazan, Marcella]
Language: eng
Format: epub
Publisher: Knopf Doubleday Publishing Group
Published: 2024-10-29T00:00:00+00:00

6 tablespoons extra virgin olive oil

1½ tablespoons garlic chopped very fine

4 tablespoons chopped flat-leaf Italian parsley

Salt

Black pepper in a grinder

5 tablespoons freshly squeezed lemon juice

2 tablespoons fine, dry, unflavored bread crumbs

1IF USING MONKFISH: Unsheathe the fish from its skin, pulling it clean away and discarding it. With a sharp filleting knife loosen the fish from its center bone, but do not detach it completely; leave just enough flesh joined to the bone so that it remains in place. If the fish is more than 2 inches thick, make 1-inch-deep diagonal incisions in it, spaced about 2 inches apart. Wash the fish in cold water and pat thoroughly dry with kitchen towels.

IF USING STURGEON OR OTHER FISH STEAKS: Wash in cold water and pat dry.

IF USING LIVE LOBSTER: Detach the tail from the head, or have the fishmonger do it for you. Detach the claws, set them aside, and discard the head, unless you want to cook it that day in a fish soup. Free the tail from its shell, cutting the shell away with poultry shears. Butterfly the tail.

IF USING FROZEN LOBSTER TAILS: When the tails are thawed, free them from their shells and butterfly them.

2When the mushrooms have finished soaking, remove them from the bowl with your hand. Squeeze them gently, letting the water trickle through your fingers back into the bowl. Wash the mushrooms in several changes of cold water, then cut them up into large pieces.

3Filter the water in which the mushrooms soaked through a strainer lined with a paper towel. Set aside.

4Put 3 tablespoons of the olive oil and all the chopped garlic in a skillet and turn on the heat to medium high. Sauté until the garlic becomes colored a pale gold.

5Add the parsley, stir once or twice, add the cut-up mushrooms, stir once or twice again, then add the filtered soaking liquid, salt, and a few grindings of pepper and turn up the heat to high. When all the water has boiled away and the only liquid left in the pan is oil, turn off the heat.

6Choose an oven-to-table baking dish that can accommodate all the fish. Smear the bottom lightly with olive oil. Put in the fish or the shelled lobster tail (if using live lobster, include the uncracked claws) and pour over it the entire contents of the skillet. Add some salt and grindings of pepper and the lemon juice. Sprinkle the bread crumbs uniformly on top and over them pour the remaining oil in a thin stream, distributing it evenly.

7Place the dish in the refrigerator and let it marinate for a minimum of 1 hour, preferably for 5 to 6 hours.

8When ready to cook, turn on the oven to 400°. Remove the dish from the refrigerator and let it come to room temperature. Place in the uppermost level of the preheated oven and bake for 15 minutes if it is monkfish or fish steaks—depending on its thickness—or 10 to 12 minutes if it is lobster. Allow to settle for 5 to 8 minutes before serving.

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