Crudo
Raw fish dish with fresh, seasonal ingredients. Preparation and type of fish varies based on availablity.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Crudo, meaning 'raw' in Italian, evolved from the Italian coastal regions' tradition of enjoying the freshest seafood. Its simplicity reflects a deep understanding and respect for the quality of ingredients. While the concept of raw fish dishes exists globally, Crudo showcases a distinct Italian sensibility with its emphasis on high-quality olive oil, citrus, and herbs, highlighting the natural flavors of the fish rather than masking them.
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Crudo reflects the Italian appreciation for fresh, seasonal ingredients and the art of simple preparation. It's often enjoyed as an appetizer or a light meal, embodying the Italian philosophy of savoring the moment and enjoying good food in good company.
Regional Variations
Different coastal regions of Italy feature Crudo variations based on locally available seafood. For instance, Sicily might feature swordfish, while Liguria might offer anchovies. The accompanying ingredients also vary, reflecting regional culinary traditions.
Celebration of Freshness
Crudo is a dish that emphasizes the importance of using the freshest possible ingredients. The quality of the fish is paramount, and it's crucial to source it from reputable fishmongers or fishermen. This reflects a wider Italian cultural value of respecting and celebrating the bounty of the land and sea.
Social Dining
Like many Italian dishes, Crudo is often enjoyed as part of a shared meal, encouraging conversation and connection. It's a dish that's meant to be savored and appreciated, fostering a sense of community and conviviality.
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The essence of Crudo lies in its clean, bright, and delicate flavors. It's a celebration of the natural taste of the freshest fish, enhanced by complementary ingredients.
The primary flavor is the inherent taste of the chosen fish, whether it's the buttery richness of tuna, the clean taste of fluke, or the subtle sweetness of scallops. These flavors are elevated by high-quality extra virgin olive oil, which adds a fruity and slightly peppery note. Citrus, such as lemon, lime, or blood orange, provides acidity that brightens the dish and balances the richness. Fresh herbs like basil, mint, or chives contribute aromatic complexity. A sprinkle of sea salt enhances all the flavors, while a touch of chili flakes can add a subtle heat. Sometimes, vegetables like thinly sliced fennel or cucumber add freshness and texture.
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Fish Freshness is Key
The fish must be incredibly fresh and of the highest quality. Look for fish that is firm, shiny, and has a fresh, clean smell. Ask your fishmonger about the fish's origin and when it was caught. If you are unsure, err on the side of caution and choose a different option.
Knife Skills Matter
Thin, even slices of fish are essential for the best texture and flavor. Use a sharp knife and slice the fish against the grain. Practice makes perfect!
Chill Everything
Keep the fish, serving plates, and any tools you'll be using chilled. This helps maintain the fish's freshness and prevents it from becoming overly soft.
Don't Overdo It
Less is more when it comes to seasoning Crudo. The goal is to enhance the natural flavor of the fish, not to mask it. Use a light hand with olive oil, citrus, and salt.
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