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January
Ristorante Da Lino |
Owned by the Macchivello family
Via Roma, 70-72
Recco
Tel. (0185) 74336
Fax (0185) 74336
Situated in the center of Recco, Ristorante Da Lino, in classic style and completely furnished in mahogany, consists of three communicating rooms, two spacious and the third more modest. The comfortable and elegant establishment offers guests the possibility of tasting excellent fish dishes, authentic focaccia with cheese, typical trofiette (pasta) al pesto, risotto alla marinara, grilled and oven-roasted fish and a wide selection of wines. Forty years of experience and reliability in offering a traditional Ligurian cuisine served with appealing courtesy and hospitality.
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Gilt-head bream Genoese style
(Orata alla genovese) |  |
1 gilt-head bream of about 1 kilo
2 medium potatoes
about 30 black olives
1 handful pine nuts
1 clove garlic
a handful of parsley
1/2 cup extra virgin olive oil
1/2 liter dry white wine
200 grams flour
juice of 2 lemons
salt to taste
Wash, scale and gut the fish and flour it on both sides. Grease a large roasting pan with oil and arrange the fish in the pan. Add the thinly sliced raw potatoes and baste with a mixture of oil, white wine, lemon and salt. Sprinkle over the black olives and pine nuts. Put the fish in an oven heated to 240° C. (460° F.) and cook for about 25 minutes. When the fish has cooked, sprinkle with chopped parsley and serve.
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Chardonnay
Alto Adige D.O.C.
Santa Margherita
The wine offers the eye an intense, crystalline straw-yellow colour. The aroma is full and intriguing and rich in the fragrance of fruit with notes of pineapple in syrup, citrus fruits and white flowers. In the mouth, the flavour offers depth and persistence accompanied by an acidulous note that gives the wine vivacity and freshness. The finish is entirely dominated by notes of vanilla given by the oak and it is prolonged and stimulating.
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