Mackerel in fig leaf: a tribute to a compatriot
Ciccio Sultano pays homage to the gourmet-philosopher Archestrato of Gela with a dish rich in technique and flavour. The recipe has undergone two years of study and has been finally prepared together with Alessandro Fornaro. The mackerel is first “cured” with herbs, salt, cane sugar, sent to -40 degrees and defrosted to cut the liquids. The secret lies in isolating the essence of the fig leaf through a complex extraction process. Eventually, you will discover that the quintessential essence of a fig leaf smells like coconut. The dish is finished at the table by restaurant manager Riccardo Andreoli, who pours the meat and fig sauce over the steak and, on the side, puts a fig and charcoal black olives foam. Our sommelier Antonio Currò pairs this tribute to Archestrato di Gela with a white Etna Contrada Cavaliere 2019 by Palmento Costanzo. Photos: Giuseppe Bornò.
Ciccio Sultano
A practical mind
