Posted by Ed Levine, July 13, 2007 at 3:30 PM
Dave Pasternack is probably best known for introducing crudo, Italian-style raw fish, to American palates. Think of it as sashimi with an Italian soul.
I have eaten this Albacore Tuna Crudo at Dave's restaurant, Esca, hundreds of times and never tire of it. Some people get nervous at the thought of making a raw fish preparation at home. Captain Dave says, "Don't be. Obviously it's imperative to use very fresh fish. If you're not a fisherperson yourself, you need to develop a relationship with a local fishmonger who will steer you to the freshest fish he's got. Once your fishmonger selects your fish for you, ask him or her to cut it into crudo-size pieces, 2 inches wide and 1/4 inch thick."
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Posted by Ed Levine, July 12, 2007 at 1:30 PM
Rock shrimp are delicious, forgiving, and so easy to cook with. Peppers and corn are the essence of summer eating, and when you combine them with rock shrimp and fettuccine you end up with the perfect, hassle-free summer dinner.
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Posted by Ed Levine, July 11, 2007 at 1:30 PM
Dave Pasternack, with whom I wrote The Young Man and the Sea, has a real knack for combining two or three ingredients into something unique and delicious. Take this grilled shrimp dish for example. I love the combination of grilled radicchio—which is simultaneously smoky and bitter—with meaty shrimp and porky pancetta (cured Italian bacon). But what really makes this dish is the aged balsamic vinegar, which lends the whole affair a sweet, tangy finishing touch.
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