Sea Bream Wrapped in Bread with Fava Beans and Chicory: The Exclusive Creation of Chef Nazario Biscotti

If you love Mediterranean cuisine and want to discover a dish that combines traditional flavors with creativity, then Chef Nazario Biscotti’s Sea Bream Wrapped in Bread with Fava Beans and Chicory is perfect for you. This recipe, originating from the Gargano region, is a tribute to the culinary tradition of Lesina, where the art of fishing and the love for local ingredients come together to create unique dishes.

Who is Chef Nazario Biscotti?

Nazario Biscotti, chef and owner of the restaurant Le Antiche Sere in Lesina (FG), is a central figure in the gastronomic scene of the area. The restaurant, nestled in the picturesque setting of Lake Lesina, offers cuisine that reflects the deep connection between people and the land. Born and raised on the shores of the lake, Nazario is the heir to a long line of fishermen. His cooking is inspired by ancient family recipes, revisited with a modern twist but never straying too far from tradition.

The Traditional Cuisine of Lesina by Nazario Biscotti

His cuisine is famous for using local and genuine ingredients such as eel, mullet, and green crabs. One of his signature products is homemade bottarga, a specialty the chef learned during his travels in Corsica, where he refined his culinary skills alongside his father Primiano.

Ingredients for the Sea Bream Wrapped in Bread Recipe

This recipe uses fresh, high-quality ingredients to enhance the authentic flavors of the Gargano. Here’s what you need to prepare Sea Bream Wrapped in Bread with Fava Beans and Chicory for four people:

• 4 fresh sea bream
• 8 slices of stale wheat bread
• 4 Datterino cherry tomatoes
• 200 g of peeled dried fava beans
• 500 g of wild chicory
• 1 small carrot
• 1 small onion
• Garlic to taste
• Organic extra virgin olive oil from Peranzana varietal (Olio Piano)
• Salt to taste
• Lemon zest to taste
• Pepper to taste

Local High-Quality Ingredients

Each element of this recipe is carefully selected, from fresh fish to local vegetables, including Peranzana extra virgin olive oil, which adds an unmistakable flavor with its fruity notes. This oil, typical of the Alta Daunia area, is one of the keys to making this dish authentic and full of flavor.

Method: How to Prepare Sea Bream Wrapped in Bread with Fava Beans and Chicory

Step 1: Preparing the Fava Bean Puree

Start by making a light sauté with onion, carrot, and a drizzle of Peranzana extra virgin olive oil. Add the pre-soaked fava beans and 500 ml of water. Cook over medium heat for about 30 minutes, until the fava beans soften. Once ready, blend them until you obtain a smooth puree.

Step 2: Marinate and Wrap the Sea Bream in Bread

Clean the sea bream by removing the innards, skin, and bones. Cut the fillets and marinate them for a few minutes in extra virgin olive oil, salt, grated lemon zest, and pepper. Wrap each fillet in a thin slice of stale wheat bread.

Step 3: Chicory and Cherry Tomatoes as a Side Dish

Blanch the wild chicory in plenty of salted water for a few minutes. After draining and cooling, sauté them in a pan with garlic and extra virgin olive oil. Meanwhile, bake the sea bream wrapped in bread along with the Datterino cherry tomatoes at 180°C for about 10 minutes.

Tips for a Perfect Dish

The Importance of Peranzana Extra Virgin Olive Oil

Using high-quality oil like Peranzana is essential to enhance the flavor of the ingredients. With its intense aroma and delicate taste, this oil ensures a perfect balance between the sweetness of the sea bream and the bitterness of the chicory.

To plate, create a base of fava bean puree, place the bread-wrapped sea bream on top, and finish with chicory and roasted cherry tomatoes.

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Our organic monovarietal Peranzana extra virgin olive oil is more than just a condiment: it is the fruit of tradition, passion, and care for our land. With its fruity notes and balanced flavor, it enriches any dish with authenticity and quality. Perfect for enhancing the flavors of any recipe, from the simplest to the most refined, it’s the ingredient that will make the difference in your kitchen.

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