Hot Dish

Dinner Spreads of Your Dreams: Barbatella Recipes

Create a Tuscan feast inspired by the trattoria on Naples’ Third Street South.

BY September 30, 2016


In the October 2016 issue of Gulfshore Life, we asked local chefs and stylists to show how you can create exotic dinner parties at home.

Recipes are courtesy of chefs Jason Goddard and Fabrizio Aielli of Barbatella.


Parma Prosciutto-Wrapped Roasted Pears with Feta Cheese and Pistachio Drops

Makes 4 servings

16 slices of prosciutto, preferably prosciutto di Parma

4 pears, Bosc or d’Anjou

2 bay leaves

1 cinnamon stick

4 cloves

2 star anise

1/4 cup sugar

1 diced red beet

4 ounces feta cheese

Extra-virgin olive oil, for drizzle

2 ounces pistachio paste (such as this)

Micro arugula, for garnish

1) Prepare pears: Peel, cut in half and core. Place in a small braising pot or 9-by-13-inch casserole dish. Submerge pears with water; add bay leaves, cinnamon stick, cloves, star anise, sugar and beet.

2) Preheat oven to 375 degrees. Cover pot or casserole tightly with foil and bake for 25 to 30 minutes or until pears are tender. Allow to cool completely. (This can be done 1 to 2 days in advance.)

3) Lay out slices of prosciutto. Cut pears into slices. Roll prosciutto around pears. Crumble feta cheese on top and drizzle oil. Make drops of pistachio around the dish. Finish with micro arugula for garnish, if using.

Saffron Cavatelli with Maine Lobster, Green Peas and Mascarpone-Prosecco Sauce

Makes 4 servings

2 whole Maine lobsters

2 bay leaves

1/4 cup red wine vinegar

1 lemon, halved

1 1/2 pounds cavatelli pasta

4 pinches saffron threads


1/2 tsp. olive oil

1/2 Tbsp. minced garlic

1 cup Prosecco

1 cup clam juice

1/4 cup shelled green peas

1 cup mascarpone cheese

White pepper

1) Cook lobster: Fill a large pot with water and add bay leaves, vinegar and lemon halves. Bring to a boil. Submerge lobsters and cook 4 to 5 minutes or until they turn red. Remove and immediately submerge in an ice water bath. After lobsters are chilled, remove meat from shell, coarsely chop and set aside.

2) Fill another large pot with water. Add saffron and a dash of salt. Bring to a boil, then add cavatelli and cook for 5 to 8 minutes (do not overcook; pasta should be al dente).

3) In a sauté pan, add olive oil, garlic and lobster meat; cook until golden brown. Deglaze pan with Prosecco and clam juice and reduce by half. Add green peas, mascarpone cheese and parboiled cavatelli and cook for 2 minutes more. Season to taste with salt and white pepper.


Whole-Roasted Mediterranean Branzino with Lemon and Calabrian Chilies

Makes 4 servings

4 (1 1/4-pound) whole branzino, scaled, gilled and gutted (ask your fishmonger to do it)

2 lemons, cut into wedges, plus more for garnish

1/4 pound rosemary sprigs 

1/4 cup garlic cloves

1 cup olive oil, divided

Salt and freshly ground black pepper

White wine

Calabrian chilies, for garnish (such as these)

1) Preheat oven to 400 degrees. To roast branzino, use a sheet pan and lay out fish. Stuff each fish’s stomach cavity with a mixture of the rosemary, lemon and garlic.

2) Drizzle with olive oil and season with salt and pepper. Add white wine to the bottom of the tray until the bottom is completely covered. Cook for 25 to 30 minutes or until the dorsal fin pulls out clean. Let rest for 2 minutes and de-bone fish using a fork and spoon. Garnish with extra lemon and Calabrian chilies.


Get the Hot Dish every Wednesday and Friday online and every month in Gulfshore Life.


Related Images: