This soup, which hails from Italy’s Amalfi Coast, takes its depth of flavor from ample fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.
About David Pasternack | Ed Levine
David Pasternack is the chef of the seafood mecca Esca in New York City and a former acolyte of the kitchens at Bouley and Picholine in Manhattan. His first book is The Young Man and the Sea. Ed Levine is a frequent contributor to The New York Times and SeriousEats.com, a website for passionate eaters. He is also the author of Pizza: A Slice of Heaven, New York Eats, and New York Eats (More).
Fritto Misto Amalfitano
Oct 18, 2007 by
You haven’t truly had fried seafood until you’ve had fritto misto, the unforgettable fried seafood made in the style of the Amalfi Coast. Trust us on this.
- Quick Glance
- 20 M
- 40 M
- 4