Published 2 October 2022
Category il Pampero Recipes
Tags Belgraviail PamperoItalian RestaurantKnightsbridgeMonkfishRecipesTry at Home
Enjoy a taste of il Pampero in the comfort of your own home!
RECIPES
Enjoy a taste of il Pampero in the comfort of your own home!
Monkfish wrapped in Parma ham with cannellini beans, sauteed mussels and saffron dressing – simply delicious.
• 200 gr monkfish fillet
• 5 basil leaves
• 4 slices of Parma ham
• 100g dried cannellini beans
• 1 clove of garlic (chopped)
• 1 bay leaf
• 500ml cold water
• Dill
• 100g cleaned fresh mussels
• 10ml white wine
• 2-3g Saffron
• 1 tbs Garlic oil
• 1 tbs chopped fresh chilli
• Salt
• Extra virgin olive oil
1. Take the dried beans and wash them under running water for roughly 30 seconds. Soak them in cold water overnight.
2. The next day, drain and rinse again under running water.
3. Now take a deep pot, fill it with cold water, add the beans and bay leaf. Bring the water to a boil, then simmer in a half-covered pot. If a lot of foam forms on the surface (due to fermentation) add a tablespoon of extra virgin olive oil to the cooking water.
4. Cook until beans are soft, it could take an hour or two. Turn off the heat and let them cool in their cooking water.
5. Now take half, reduce to a puree, and season the other half with oil and chopped garlic.
1. Heat the oven to 180 degrees and preheat the roasting rack.
2. Season the monkfish with a pinch salt, and wrap the monkfish in four slices of Parma ham and a handful of basil leaves on top. Wrap in cling film and refrigerate for 2 hours.
5. Over a low heat, cook the monkfish in a non-stick pan on both sides until the Parma ham becomes crispy. Once crispy, put the monkfish roll on a roasting rack and cook for about 5-8 min in the oven, covering in foil once removed.
7. Meanwhile, place a pot over a low heat and pour in the garlic, chilli oil and cleaned mussels. After 2 minutes, add the white wine and place the lid over the pot for another 3-5 minutes.
9. Once cooked, scoop out the mussels and leave to one side. Add the saffron and cook until your desired consistency.
10. Carefully remove the mussels from the shell. (If the shell is still closed, they are not safe for eating).
1. Take a deep plate, place the cannellini bean puree in the middle, and add the shelled mussels and a few beans seasoned with oil and garlic.
2. Take the resting monkfish roll and cut it in half.
3. Place it on top of the cannellini bean puree, and serve the saffron emulsion in a jug. Garnish with dill.
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