{"id":95245,"date":"2025-01-17T14:28:15","date_gmt":"2025-01-17T14:28:15","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=95245"},"modified":"2025-01-17T14:28:25","modified_gmt":"2025-01-17T14:28:25","slug":"two-michelin-star-restaurant-florence-recipe","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/two-michelin-star-restaurant-florence-recipe\/","title":{"rendered":"Mediterranean-Inspired Pan-Crusted Red Mullet with Nubia Garlic and Raisin-Pine Nut Pesto Recipe"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-text-align-center\">Florence&#8217;s two-Michelin-starred Ristorante Santa Elisabetta, nestled within the elegant Brunelleschi Hotel, shares Chef Rocco De Santis&#8217;s delightful recipe: Pan-Crusted Red Mullet with Nubia Garlic Sauce and Raisin-Pine Nut Pesto.<\/h2>\n\n\n\n<p>This dish, a true celebration of Mediterranean flavors, not only highlights the freshness of high-quality ingredients but also embodies the skill and innovation that define the starred chef&#8217;s culinary artistry.<\/p>\n\n\n\n<p>De Santis<strong>&#8216;<\/strong>s recipe celebrates the marriage of sea and land, where the delicate panko-crusted red mullet melds with the intensity of Nubia garlic sauce and the sweetness of raisin-pine nut pesto, creating a perfect harmony for an <strong>unforgettable gourmet experience<\/strong>.<\/p>\n\n\n\r\n                <style type=\"text\/css\">\r\n                    \r\n                    #tdi_1  .td-doubleSlider-2 .td-item1 {\r\n                        background: url(https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta_1.jpg) 0 0 no-repeat;\r\n                    }\r\n                    #tdi_1  .td-doubleSlider-2 .td-item2 {\r\n                        background: url(https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta.jpg) 0 0 no-repeat;\r\n                    }\r\n                    #tdi_1  .td-doubleSlider-2 .td-item3 {\r\n                        background: url(https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/11\/Ristorante-Santa-Elisabetta_Chef-Rocco-De-Santis.jpg) 0 0 no-repeat;\r\n                    }\r\n                <\/style>\r\n\r\n                <div id=\"tdi_1\" class=\"td-gallery td-slide-on-2-columns\">\r\n                    <div class=\"post_td_gallery\">\r\n                        <div class=\"td-gallery-slide-top\">\r\n                           <div class=\"td-gallery-title\"><\/div>\r\n\r\n                            <div class=\"td-gallery-controls-wrapper\">\r\n                                <div class=\"td-gallery-slide-count\"><span class=\"td-gallery-slide-item-focus\">1<\/span> of 3<\/div>\r\n                                <div class=\"td-gallery-slide-prev-next-but\">\r\n                                    <i class = \"td-icon-left doubleSliderPrevButton\"><\/i>\r\n                                    <i class = \"td-icon-right doubleSliderNextButton\"><\/i>\r\n                                <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                        <div class = \"td-doubleSlider-1 \">\r\n                            <div class = \"td-slider\">\r\n                                \r\n                    <div class = \"td-slide-item td-item1\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta_1.jpg\" title=\"Ristorante Santa Elisabetta_1\"  data-caption=\"Ristorante Santa Elisabetta\"  data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta_1.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta_1.jpg 1920w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta_1-300x200.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta_1-1024x683.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta_1-768x512.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta_1-1536x1024.jpg 1536w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta_1-696x464.jpg 696w\" data-sizes=\"(max-width: 1920px) 100vw, 1920px\" alt=\"Ristorante Santa Elisabetta\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1920px; --smush-placeholder-aspect-ratio: 1920\/1280;\">\r\n                            <\/a>\r\n                            <figcaption class = \"td-slide-caption td-gallery-slide-content\"><div class = \"td-gallery-slide-copywrite\">Ristorante Santa Elisabetta<\/div><\/figcaption>\r\n                        <\/figure>\r\n                    <\/div>\r\n                    <div class = \"td-slide-item td-item2\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta.jpg\" title=\"Ristorante Santa Elisabetta\"  data-caption=\"Ristorante Santa Elisabetta\"  data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta.jpg 1920w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta-300x200.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta-1024x683.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta-768x512.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta-1536x1024.jpg 1536w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Ristorante-Santa-Elisabetta-696x464.jpg 696w\" data-sizes=\"(max-width: 1920px) 100vw, 1920px\" alt=\"Ristorante Santa Elisabetta\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1920px; --smush-placeholder-aspect-ratio: 1920\/1280;\">\r\n                            <\/a>\r\n                            <figcaption class = \"td-slide-caption td-gallery-slide-content\"><div class = \"td-gallery-slide-copywrite\">Ristorante Santa Elisabetta<\/div><\/figcaption>\r\n                        <\/figure>\r\n                    <\/div>\r\n                    <div class = \"td-slide-item td-item3\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/11\/Ristorante-Santa-Elisabetta_Chef-Rocco-De-Santis.jpg\" title=\"Ristorante Santa Elisabetta_Chef Rocco De Santis\"  data-caption=\"Chef Rocco De Santis Ristorante Santa Elisabetta_Chef Rocco De Santis\"  data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/11\/Ristorante-Santa-Elisabetta_Chef-Rocco-De-Santis.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/11\/Ristorante-Santa-Elisabetta_Chef-Rocco-De-Santis.jpg 1920w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/11\/Ristorante-Santa-Elisabetta_Chef-Rocco-De-Santis-300x200.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/11\/Ristorante-Santa-Elisabetta_Chef-Rocco-De-Santis-1024x683.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/11\/Ristorante-Santa-Elisabetta_Chef-Rocco-De-Santis-768x512.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/11\/Ristorante-Santa-Elisabetta_Chef-Rocco-De-Santis-1536x1024.jpg 1536w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/11\/Ristorante-Santa-Elisabetta_Chef-Rocco-De-Santis-696x464.jpg 696w\" data-sizes=\"(max-width: 1920px) 100vw, 1920px\" alt=\"Ristorante Santa Elisabetta_Chef Rocco De Santis\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1920px; --smush-placeholder-aspect-ratio: 1920\/1280;\">\r\n                            <\/a>\r\n                            <figcaption class = \"td-slide-caption td-gallery-slide-content\"><div class = \"td-gallery-slide-copywrite\">Chef Rocco De Santis Ristorante Santa Elisabetta_Chef Rocco De Santis<\/div><\/figcaption>\r\n                        <\/figure>\r\n                    <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                        <div class = \"td-doubleSlider-2\">\r\n                            <div class = \"td-slider\">\r\n                                \r\n                    <div class = \"td-button td-item1\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item2\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item3\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                    <\/div>\r\n\r\n                <\/div>\r\n                \n\n\n<p>This creation combines <strong>authentic flavors<\/strong> and fresh ingredients, resulting in an elegant dish full of nuances. Perfect for a gourmet dinner, the dish expresses Chef De Santis&#8217;s culinary artistry, always focused on showcasing local excellence.<\/p>\n\n\n\n<p>Rocco De Santis is known for his ability to blend innovation and tradition, creating dishes that <strong>respect the roots of Italian cuisine but with a modern and creative touch<\/strong>. The chef pays close attention to ingredient selection, favoring high-quality and locally sourced products to ensure authenticity and flavor in every dish. This meticulous attention to detail is reflected <a href=\"https:\/\/cucineditalia.com\/en\/italian-starred-recipe-cotechino-lentils\/\" target=\"_blank\" rel=\"noreferrer noopener\">not only in the taste but also in the presentation, transforming each plate into a visual work of art.<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for 4 people<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>For the Red Mullet<\/strong><\/h3>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Rock Red Mullet (Triglie di scoglio)<\/strong>: 4 (about 150-200g each, cleaned and filleted)<\/div>\n                <div><strong>Panko Breadcrumbs<\/strong>: 200 g<\/div>\n                <div><strong>Lime Zest<\/strong>: 2 g<\/div>\n                <div><strong>Lemon Zest<\/strong>: 2 g<\/div>\n                <div><strong>Caper Powder<\/strong>: 4 g<\/div>\n                <div><strong>Eggs<\/strong>: 2<\/div>\n                <div><strong>00 Flour<\/strong>: 50 g<\/div>\n                <div><strong>Salt<\/strong>: to taste<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Rock Red Mullet (Triglie di scoglio): 4 (about 150-200g each, cleaned and filleted)&#xa;Panko Breadcrumbs: 200 g&#xa;Lime Zest: 2 g&#xa;Lemon Zest: 2 g&#xa;Caper Powder: 4 g&#xa;Eggs: 2&#xa;00 Flour: 50 g&#xa;Salt: to taste&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<h3 class=\"wp-block-heading\"><strong>For the Raisin and Pine Nut Pesto<\/strong><\/h3>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Sultana Raisins<\/strong>: 100 g<\/div>\n                <div><strong>Pine Nuts<\/strong>: 100 g<\/div>\n                <div><strong>Fresh Basil Leaves<\/strong>: 50 g<\/div>\n                <div><strong>Extra Virgin Olive Oil <\/strong>: 50 g<\/div>\n                <div><strong>Grana Padano Cheese<\/strong>: 20 g<\/div>\n                <div><strong>Water<\/strong>: 10 g<\/div>\n                <div><strong>Salt<\/strong>: to taste<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Sultana Raisins: 100 g&#xa;Pine Nuts: 100 g&#xa;Fresh Basil Leaves: 50 g&#xa;Extra Virgin Olive Oil : 50 g&#xa;Grana Padano Cheese: 20 g&#xa;Water: 10 g&#xa;Salt: to taste&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<h3 class=\"wp-block-heading\"><strong>For the Nubia Garlic Sauce<\/strong><\/h3>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Nubia Garlic<\/strong>: 200 g<\/div>\n                <div><strong>Seed Oil <\/strong>: 400 g<\/div>\n                <div><strong>Lemon Juice<\/strong>: 20 g<\/div>\n                <div><strong>Salt<\/strong>: to taste<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Nubia Garlic: 200 g&#xa;Seed Oil : 400 g&#xa;Lemon Juice: 20 g&#xa;Salt: to taste&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<p><\/p>\n\n\n\r\n                <style type=\"text\/css\">\r\n                    \r\n                    #tdi_2  .td-doubleSlider-2 .td-item1 {\r\n                        background: url(https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_2.jpg) 0 0 no-repeat;\r\n     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           <div class=\"td-gallery-slide-count\"><span class=\"td-gallery-slide-item-focus\">1<\/span> of 3<\/div>\r\n                                <div class=\"td-gallery-slide-prev-next-but\">\r\n                                    <i class = \"td-icon-left doubleSliderPrevButton\"><\/i>\r\n                                    <i class = \"td-icon-right doubleSliderNextButton\"><\/i>\r\n                                <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                        <div class = \"td-doubleSlider-1 \">\r\n                            <div class = \"td-slider\">\r\n                                \r\n                    <div class = \"td-slide-item td-item1\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_2.jpg\" title=\"Triglia in crosta di pane, salsa all_aglio di Nubia e pesto di uvetta e pinoli_2\"  data-caption=\"Pan-Crusted Red Mullet with Nubia Garlic Sauce and Raisin-Pine Nut Pesto\"  data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_2.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_2.jpg 1920w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_2-300x169.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_2-1024x575.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_2-768x432.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_2-1536x863.jpg 1536w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_2-696x391.jpg 696w\" data-sizes=\"(max-width: 1920px) 100vw, 1920px\" alt=\"Triglia in crosta di pane, salsa all&#039;aglio di Nubia e pesto di uvetta e pinoli\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1920px; --smush-placeholder-aspect-ratio: 1920\/1079;\">\r\n                            <\/a>\r\n                            <figcaption class = \"td-slide-caption td-gallery-slide-content\"><div class = \"td-gallery-slide-copywrite\">Pan-Crusted Red Mullet with Nubia Garlic Sauce and Raisin-Pine Nut Pesto<\/div><\/figcaption>\r\n                        <\/figure>\r\n                    <\/div>\r\n                    <div class = \"td-slide-item td-item2\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_1.jpg\" title=\"Triglia in crosta di pane, salsa all_aglio di Nubia e pesto di uvetta e pinoli_1\"  data-caption=\"Pan-Crusted Red Mullet with Nubia Garlic Sauce and Raisin-Pine Nut Pesto\"  data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_1.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_1.jpg 1920w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_1-300x225.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_1-1024x768.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_1-768x576.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_1-1536x1152.jpg 1536w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli_1-696x522.jpg 696w\" data-sizes=\"(max-width: 1920px) 100vw, 1920px\" alt=\"Triglia in crosta di pane, salsa all&#039;aglio di Nubia e pesto di uvetta e pinoli\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1920px; --smush-placeholder-aspect-ratio: 1920\/1440;\">\r\n                            <\/a>\r\n                            <figcaption class = \"td-slide-caption td-gallery-slide-content\"><div class = \"td-gallery-slide-copywrite\">Pan-Crusted Red Mullet with Nubia Garlic Sauce and Raisin-Pine Nut Pesto<\/div><\/figcaption>\r\n                        <\/figure>\r\n                    <\/div>\r\n                    <div class = \"td-slide-item td-item3\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli.jpg\" title=\"Triglia in crosta di pane, salsa all_aglio di Nubia e pesto di uvetta e pinoli\"  data-caption=\"Pan-Crusted Red Mullet with Nubia Garlic Sauce and Raisin-Pine Nut Pesto\"  data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli.jpg 1920w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli-300x200.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli-1024x683.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli-768x512.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli-1536x1024.jpg 1536w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/07\/Triglia-in-crosta-di-pane-salsa-all_aglio-di-Nubia-e-pesto-di-uvetta-e-pinoli-696x464.jpg 696w\" data-sizes=\"(max-width: 1920px) 100vw, 1920px\" alt=\"Triglia in crosta di pane, salsa all&#039;aglio di Nubia e pesto di uvetta e pinoli\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1920px; --smush-placeholder-aspect-ratio: 1920\/1280;\">\r\n                            <\/a>\r\n                            <figcaption class = \"td-slide-caption td-gallery-slide-content\"><div class = \"td-gallery-slide-copywrite\">Pan-Crusted Red Mullet with Nubia Garlic Sauce and Raisin-Pine Nut Pesto<\/div><\/figcaption>\r\n                        <\/figure>\r\n                    <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                        <div class = \"td-doubleSlider-2\">\r\n                            <div class = \"td-slider\">\r\n                                \r\n                    <div class = \"td-button td-item1\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item2\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item3\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                    <\/div>\r\n\r\n                <\/div>\r\n                \n\n\n<h2 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>For the Red Mullet<\/strong><\/h3>\n\n\n\n<p>Eviscerate, scale, and fillet the red mullet. Place the fillet in a vacuum bag and steam at 70\u00b0C (158\u00b0F) for 3 minutes. Dredge the fillet in flour, then dip in beaten egg, and finally coat in panko breadcrumbs previously seasoned with lime zest, lemon zest, and caper powder. Deep-fry in vegetable oil at 180\u00b0C (356\u00b0F) for 2 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>For the Raisin and Pine Nut Pesto<\/strong><\/h3>\n\n\n\n<p>Combine all ingredients in a blender and process until a smooth pesto is obtained.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>For the Nubia Garlic Sauce<\/strong><\/h3>\n\n\n\n<p>Clean the garlic cloves and blanch them three times in water. Emulsify the garlic with lemon juice and vegetable oil, adding salt to taste.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Plating<\/strong><\/h2>\n\n\n\n<p>Place the Nubia garlic sauce on the plate. Arrange the breaded red mullet fillets on top. Finish with the raisin and pine nut pesto.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.brunelleschihotelflorence.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Hotel Brunelleschi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Florence&#8217;s two-Michelin-starred Ristorante Santa Elisabetta, nestled within the elegant Brunelleschi Hotel, shares Chef Rocco De Santis&#8217;s delightful recipe: Pan-Crusted Red Mullet with Nubia Garlic Sauce and Raisin-Pine Nut Pesto. This dish, a true celebration of Mediterranean flavors, not only highlights the freshness of high-quality ingredients but also embodies the skill and innovation that define the [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":86167,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[16275,23234],"class_list":{"0":"post-95245","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-cucineditalia-en","9":"tag-italianhomemaderecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/95245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=95245"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/95245\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/86167"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=95245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=95245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=95245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}