SEA AND MOUNTAINS
Effortless
Italy
50 minutes
270 Kcal
SEA AND MOUNTAINS
Effortless
Italy
50 minutes
270 Kcal
SEA AND MOUNTAINS
Effortless
Italy
50 minutes
270 Kcal
GENESIS
The preparation known as "mare e monti" (sea and hills) stands as a significant emblem of the Italian gastronomic evolution during the second half of the twentieth century, establishing itself with particular prominence along the coastal and hilly stretches of the Marche and Romagna regions between the 1970s and 1980s. This dish was born from the direct and daily communion between two adjacent productive cultures: the fishing endeavors of the Adriatic littoral and the sylvan economy of the Apennine hinterland, historically bound to the wild harvesting of mushrooms. Prior to its codification in modern dining, the marriage of marine ingredients with the fruits of the mountainous earth was rare within traditional recipe books, owing to culinary conventions that strictly segregated maritime preparations from those of the fields and forests. The rise of a territorial cuisine, deeply attentive to the proximity of raw ingredients, elevated the unique geographical contour of these regions, where the narrow distance between the heights and the coast allowed for the simultaneous acquisition of fresh catch and freshly gathered forest mushrooms. From an organoleptic perspective, the dish relies upon the harmonious alliance between the high concentration of glutamic acid present in porcini mushrooms (Boletus edulis) and the natural sweetness of cephalopod mollusks and crustaceans. The porcini mushrooms bestow an earthy, warm, and lingering aromatic foundation, which seamlessly integrates with the iodized savoriness of the squid and the sugary delicacy of shrimp tails. The dish is elevated by a subtle cooking base of garlic and extra virgin olive oil, deglazed with dry white wine and finished with peeled tomatoes, which impart a gentle acidity that sustains the palate's equilibrium without overwhelming the primary aromatic profiles. Served as a second course or a singular feast, this union expresses a profound synthesis of sea and soil.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Fresh porcini mushrooms
Fresh calamari
Fresh prawns
Peeled plum tomatoes
Garlic
Dry white wine
Extra virgin olive oil
Salt
Freshly cracked black pepper
Fresh flat-leaf parsley
350 g
350 g
300 g
300 g
2 cloves
1/2 glass
To taste
To taste
To taste
A sprig
CURATION
For the purification of the ingredients:
Clean the fresh porcini mushrooms by removing the earthy base of the stem with a sharp knife. Gently wipe away any remaining soil with a damp cloth, avoiding immersion in water to preserve their delicate texture and aroma. Slice the mushrooms lengthwise, about half a centimeter thick. Clean the fresh squid by separating the head from the mantle, extract the transparent gladius, and empty the cavity of viscera. Peel off the outer skin, rinse the mantle briefly under a gentle stream of cold water, and slice it into strips or rings, dividing the tentacles in half. Clean the prawns by removing the head and shell, then make a light longitudinal incision along the back to remove the dark intestinal vein. Finely chop the fresh parsley leaves and peel the two garlic cloves, removing the inner germ.For the seasoning:
In a wide pan, warm a generous swirl of extra virgin olive oil with a clove of garlic. Once the garlic turns golden, add the squid and sear over high heat for two minutes. Pour in half of the dry white wine, letting the alcohol evaporate over a lively flame. Add the peeled tomatoes after crushing them with a fork, reduce the heat, season with a pinch of salt, and continue cooking over moderate heat for twenty-five minutes.
In a second pan, pour a thin stream of extra virgin olive oil and the second crushed garlic clove. Add the sliced porcini mushrooms and sauté over high heat for about five minutes, until they have released and reabsorbed their liquid, seasoning with salt and freshly cracked black pepper.
Transfer the sautéed porcini mushrooms into the pan with the squid sauce, add the fresh prawn tails, and pour in the remaining dry white wine. Cook over medium heat for three minutes, just long enough for the prawns to turn opaque and firm without losing their tenderness. Remove from the heat, discard the garlic cloves, and adorn the surface with the finely chopped fresh parsley.
aspiration
Accompany this creation with slices of artisanal, naturally leavened rustic bread, toasted over an open flame or in a pan with a delicate thread of extra virgin olive oil—ideal for gathering the rich, golden juices of the pan.
For a pristine, white variation, omit the peeled tomatoes and allow the fish and mushrooms to cook gently, coaxing the juices forth solely with extra virgin olive oil, dry white wine, and a whisper of freshly gathered parsley.
With the shells and heads of the prawns, you may fashion a swift, concentrated aromatic reduction; once filtered and introduced to the pan just before the flame is extinguished, it will profoundly intensify the dish’s deep, marine soul.
GENESIS
The preparation known as "mare e monti" (sea and hills) stands as a significant emblem of the Italian gastronomic evolution during the second half of the twentieth century, establishing itself with particular prominence along the coastal and hilly stretches of the Marche and Romagna regions between the 1970s and 1980s. This dish was born from the direct and daily communion between two adjacent productive cultures: the fishing endeavors of the Adriatic littoral and the sylvan economy of the Apennine hinterland, historically bound to the wild harvesting of mushrooms. Prior to its codification in modern dining, the marriage of marine ingredients with the fruits of the mountainous earth was rare within traditional recipe books, owing to culinary conventions that strictly segregated maritime preparations from those of the fields and forests. The rise of a territorial cuisine, deeply attentive to the proximity of raw ingredients, elevated the unique geographical contour of these regions, where the narrow distance between the heights and the coast allowed for the simultaneous acquisition of fresh catch and freshly gathered forest mushrooms. From an organoleptic perspective, the dish relies upon the harmonious alliance between the high concentration of glutamic acid present in porcini mushrooms (Boletus edulis) and the natural sweetness of cephalopod mollusks and crustaceans. The porcini mushrooms bestow an earthy, warm, and lingering aromatic foundation, which seamlessly integrates with the iodized savoriness of the squid and the sugary delicacy of shrimp tails. The dish is elevated by a subtle cooking base of garlic and extra virgin olive oil, deglazed with dry white wine and finished with peeled tomatoes, which impart a gentle acidity that sustains the palate's equilibrium without overwhelming the primary aromatic profiles. Served as a second course or a singular feast, this union expresses a profound synthesis of sea and soil.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Fresh porcini mushrooms
Fresh calamari
Fresh prawns
Peeled plum tomatoes
Garlic
Dry white wine
Extra virgin olive oil
Salt
Freshly cracked black pepper
Fresh flat-leaf parsley
350 g
350 g
300 g
300 g
2 cloves
1/2 glass
To taste
To taste
To taste
A sprig
CURATION
For the purification of the ingredients:
Clean the fresh porcini mushrooms by removing the earthy base of the stem with a sharp knife. Gently wipe away any remaining soil with a damp cloth, avoiding immersion in water to preserve their delicate texture and aroma. Slice the mushrooms lengthwise, about half a centimeter thick. Clean the fresh squid by separating the head from the mantle, extract the transparent gladius, and empty the cavity of viscera. Peel off the outer skin, rinse the mantle briefly under a gentle stream of cold water, and slice it into strips or rings, dividing the tentacles in half. Clean the prawns by removing the head and shell, then make a light longitudinal incision along the back to remove the dark intestinal vein. Finely chop the fresh parsley leaves and peel the two garlic cloves, removing the inner germ.For the seasoning:
In a wide pan, warm a generous swirl of extra virgin olive oil with a clove of garlic. Once the garlic turns golden, add the squid and sear over high heat for two minutes. Pour in half of the dry white wine, letting the alcohol evaporate over a lively flame. Add the peeled tomatoes after crushing them with a fork, reduce the heat, season with a pinch of salt, and continue cooking over moderate heat for twenty-five minutes.
In a second pan, pour a thin stream of extra virgin olive oil and the second crushed garlic clove. Add the sliced porcini mushrooms and sauté over high heat for about five minutes, until they have released and reabsorbed their liquid, seasoning with salt and freshly cracked black pepper.
Transfer the sautéed porcini mushrooms into the pan with the squid sauce, add the fresh prawn tails, and pour in the remaining dry white wine. Cook over medium heat for three minutes, just long enough for the prawns to turn opaque and firm without losing their tenderness. Remove from the heat, discard the garlic cloves, and adorn the surface with the finely chopped fresh parsley.
aspiration
Accompany this creation with slices of artisanal, naturally leavened rustic bread, toasted over an open flame or in a pan with a delicate thread of extra virgin olive oil—ideal for gathering the rich, golden juices of the pan.
For a pristine, white variation, omit the peeled tomatoes and allow the fish and mushrooms to cook gently, coaxing the juices forth solely with extra virgin olive oil, dry white wine, and a whisper of freshly gathered parsley.
With the shells and heads of the prawns, you may fashion a swift, concentrated aromatic reduction; once filtered and introduced to the pan just before the flame is extinguished, it will profoundly intensify the dish’s deep, marine soul.
ultimate alchemies
GENESIS
The preparation known as "mare e monti" (sea and hills) stands as a significant emblem of the Italian gastronomic evolution during the second half of the twentieth century, establishing itself with particular prominence along the coastal and hilly stretches of the Marche and Romagna regions between the 1970s and 1980s. This dish was born from the direct and daily communion between two adjacent productive cultures: the fishing endeavors of the Adriatic littoral and the sylvan economy of the Apennine hinterland, historically bound to the wild harvesting of mushrooms. Prior to its codification in modern dining, the marriage of marine ingredients with the fruits of the mountainous earth was rare within traditional recipe books, owing to culinary conventions that strictly segregated maritime preparations from those of the fields and forests. The rise of a territorial cuisine, deeply attentive to the proximity of raw ingredients, elevated the unique geographical contour of these regions, where the narrow distance between the heights and the coast allowed for the simultaneous acquisition of fresh catch and freshly gathered forest mushrooms. From an organoleptic perspective, the dish relies upon the harmonious alliance between the high concentration of glutamic acid present in porcini mushrooms (Boletus edulis) and the natural sweetness of cephalopod mollusks and crustaceans. The porcini mushrooms bestow an earthy, warm, and lingering aromatic foundation, which seamlessly integrates with the iodized savoriness of the squid and the sugary delicacy of shrimp tails. The dish is elevated by a subtle cooking base of garlic and extra virgin olive oil, deglazed with dry white wine and finished with peeled tomatoes, which impart a gentle acidity that sustains the palate's equilibrium without overwhelming the primary aromatic profiles. Served as a second course or a singular feast, this union expresses a profound synthesis of sea and soil.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Fresh porcini mushrooms
Fresh calamari
Fresh prawns
Peeled plum tomatoes
Garlic
Dry white wine
Extra virgin olive oil
Salt
Freshly cracked black pepper
Fresh flat-leaf parsley
350 g
350 g
300 g
300 g
2 cloves
1/2 glass
To taste
To taste
To taste
A sprig
CURATION
For the purification of the ingredients:
Clean the fresh porcini mushrooms by removing the earthy base of the stem with a sharp knife. Gently wipe away any remaining soil with a damp cloth, avoiding immersion in water to preserve their delicate texture and aroma. Slice the mushrooms lengthwise, about half a centimeter thick. Clean the fresh squid by separating the head from the mantle, extract the transparent gladius, and empty the cavity of viscera. Peel off the outer skin, rinse the mantle briefly under a gentle stream of cold water, and slice it into strips or rings, dividing the tentacles in half. Clean the prawns by removing the head and shell, then make a light longitudinal incision along the back to remove the dark intestinal vein. Finely chop the fresh parsley leaves and peel the two garlic cloves, removing the inner germ.For the seasoning:
In a wide pan, warm a generous swirl of extra virgin olive oil with a clove of garlic. Once the garlic turns golden, add the squid and sear over high heat for two minutes. Pour in half of the dry white wine, letting the alcohol evaporate over a lively flame. Add the peeled tomatoes after crushing them with a fork, reduce the heat, season with a pinch of salt, and continue cooking over moderate heat for twenty-five minutes.
In a second pan, pour a thin stream of extra virgin olive oil and the second crushed garlic clove. Add the sliced porcini mushrooms and sauté over high heat for about five minutes, until they have released and reabsorbed their liquid, seasoning with salt and freshly cracked black pepper.
Transfer the sautéed porcini mushrooms into the pan with the squid sauce, add the fresh prawn tails, and pour in the remaining dry white wine. Cook over medium heat for three minutes, just long enough for the prawns to turn opaque and firm without losing their tenderness. Remove from the heat, discard the garlic cloves, and adorn the surface with the finely chopped fresh parsley.
aspiration
Accompany this creation with slices of artisanal, naturally leavened rustic bread, toasted over an open flame or in a pan with a delicate thread of extra virgin olive oil—ideal for gathering the rich, golden juices of the pan.
For a pristine, white variation, omit the peeled tomatoes and allow the fish and mushrooms to cook gently, coaxing the juices forth solely with extra virgin olive oil, dry white wine, and a whisper of freshly gathered parsley.
With the shells and heads of the prawns, you may fashion a swift, concentrated aromatic reduction; once filtered and introduced to the pan just before the flame is extinguished, it will profoundly intensify the dish’s deep, marine soul.