{"id":6499,"date":"2021-04-01T12:00:47","date_gmt":"2021-04-01T10:00:47","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=6499"},"modified":"2021-04-01T12:26:16","modified_gmt":"2021-04-01T10:26:16","slug":"a-gourmet-recipe-slice-of-roasted-amberjack-in-cuttlefish-ink-with-asparagus-courgette-flowers-and-saffron-sauce","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/a-gourmet-recipe-slice-of-roasted-amberjack-in-cuttlefish-ink-with-asparagus-courgette-flowers-and-saffron-sauce\/","title":{"rendered":"A gourmet recipe: slice of roasted amberjack in cuttlefish ink, with asparagus, courgette flowers and saffron sauce"},"content":{"rendered":"<p>To <strong>\u00a0fully perceive the true meaning of spring <\/strong>\u00a0we recommend a\u00a0 sensory experience that engages in every way. The best way to do this is to prepare and enjoy a dish that delights the eye, stimulates the sense of smell, and tempts to taste.<\/p>\n<h3><strong>SENSORY JOURNEY IN SPRING <\/strong><\/h3>\n<p>The first fruits of this season arrive at the table with <strong>\u00a0radiant colours: <\/strong>\u00a0the fresh and turgid green of the asparagus and the yellow of the cherry tomatoes are precursors to the hottest period to come.<\/p>\n<p>As one cooks this spring delicacy, the scent of fried courgette flowers rekindles\u00a0 youthful passions, announcing it is time for exquisite encounters: <strong>\u00a0the sizzling oil issues a unique call to appetizing sprouts and <\/strong>\u00a0the first vegetables.<\/p>\n<p>After expertly combining all the ingredients, it is time to indulge in the pleasures of the palate, savouring the <strong>\u00a0profusion of new, balanced and rediscovered flavours: these include <\/strong>\u00a0the hint of saffron which carves out its role in the background and contributes to the success of this perfect show.<\/p>\n<p>It was our Executive Chef who created this gorgeous recipe.\u00a0 A dish that we want to offer you amid the wonders that spring brings to life, year after year.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-6504\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-eng-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-eng-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-eng-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-eng-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-eng-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-eng-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/02-art.3-eng.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h3><strong>THE RECIPE: SLICE OF ROASTED AMBERJACK IN CUTTLEFISH INK, WITH ASPARAGUS, COURGETTE FLOWERS AND SAFFRON SAUCE<\/strong><\/h3>\n<h4><strong>Ingredients for 4 people<\/strong><\/h4>\n<ul>\n<li>4 slices of 120 gr amberjack<\/li>\n<li>100 ml of fish broth<\/li>\n<li>2 gr of saffron<\/li>\n<li>4 courgette flowers<\/li>\n<li>4 green asparagus<\/li>\n<li>4 yellow cherry tomatoes<\/li>\n<li>6 gr of cuttlefish ink<\/li>\n<li>Extra virgin olive oil to taste<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-6437\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/03\/03-art.3-1.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h4><strong>Method<\/strong><\/h4>\n<p>Prepare the sauce by cooking the well washed and peeled asparagus stems\u00a0 in the fish broth. Add the saffron and blend everything in a blender. Pour the sauce into a microwave-safe bowl.<\/p>\n<p>Boil the asparagus tips in salted water and let them cool.<\/p>\n<p>Cook the amberjack: first in a pan and then in the oven, enriching it with white wine and thyme leaves.<\/p>\n<p>Clean the courgette flowers, remove the pistil and cut them in half; then fry them together with the yellow tomatoes.<\/p>\n<p>After heating the sauce in the microwave, serve and garnish with the courgette flowers, the fried cherry tomatoes, the asparagus tips, and the cuttlefish ink<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><em>To find out what&#8217;s new on our gourmet itinerary or to book your next stay at Hotel Tritone, you can write <\/em><em>\u00a0<\/em><a href=\"https:\/\/www.termetritone.it\/en\/default.aspx#anchor_contact\" target=\"_blank\" rel=\"noopener noreferrer\">here <\/a><em>\u00a0or call (+39) 049 8668099<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>To \u00a0fully perceive the true meaning of spring \u00a0we recommend a\u00a0 sensory experience that engages in every way. The best way to do this is to prepare and enjoy a dish that delights the eye, stimulates the sense of smell, and tempts to taste. SENSORY JOURNEY IN SPRING The first fruits of this season arrive&hellip;<\/p>\n","protected":false},"author":2,"featured_media":6500,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-6499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A gourmet recipe: slice of roasted amberjack in cuttlefish ink, with asparagus, courgette flowers and saffron sauce - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"To \u00a0fully perceive the true meaning of spring \u00a0we recommend a\u00a0 sensory experience that engages in every way. The best way to do this is to prepare and\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/gastronomia\/ricciola-arrostita-nero-di-seppia-asparagi-fiori-zucca-salsa-zafferano\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A gourmet recipe: slice of roasted amberjack in cuttlefish ink, with asparagus, courgette flowers and saffron sauce - Blog Hotel Tritone Terme\" \/>\n<meta property=\"og:description\" content=\"To \u00a0fully perceive the true meaning of spring \u00a0we recommend a\u00a0 sensory experience that engages in every way. The best way to do this is to prepare and\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.termetritone.it\/gastronomia\/ricciola-arrostita-nero-di-seppia-asparagi-fiori-zucca-salsa-zafferano\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Hotel Tritone Terme\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HotelTritoneTerme\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-04-01T10:00:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-01T10:26:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2021\/04\/01-art.3-eng.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Luca Bassanello\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TermeTritone\" \/>\n<meta name=\"twitter:site\" content=\"@TermeTritone\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Luca Bassanello\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"A gourmet recipe: slice of roasted amberjack in cuttlefish ink, with asparagus, courgette flowers and saffron sauce - Blog Hotel Tritone Terme","description":"To \u00a0fully perceive the true meaning of spring \u00a0we recommend a\u00a0 sensory experience that engages in every way. 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