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Black Sea Bass with Spinach Ricotta Ravioli
Stolen on: June 30, 2004
One of Los Angeles’ newest and most exciting places to dine is the creation of a charming father-son team from Milan, Filipo and Franceso Grillo. Serving creative coastal Italian cuisine inspired by Grillo senior’s grandmother, Amalfi offers a warm and romantic dining experience reminiscent of Tuscany. Enjoy dinner by the fireplace, by soft candlelight, or on their sidewalk patio while taking in Los Angeles nightlife. And, for music lovers, dinner and drinks are also served in the intimate, upstairs lounge, Room 5, where critically acclaimed musicians from around the globe are performing nightly. Amalfi shares with us a recipe for one of their most exquisite combinations, Black Sea Bass with Spinach Ricotta Ravioli (mixed ravioli at Amalfi), which has been modified for home chefs.
About the chef: Executive chef, Filippo Grillo’s career in the restaurant business started at the age of seven in his Grandmother’s restaurant. Even as a child, his love of the culinary arts was evident, as the kitchen was always his favorite place to be. Grillo’s first job was at the famous "Motta AutoGrill" in Italy, where he worked for ten years. At the age of 38, Grillo moved to the United States and opened a Trattoria before starting his chain of self-titled restaurants. The first "Filippo" was opened in Tarzana and the enormous success of his flagship restaurant allowed him to open the second Filippo in Studio City and to be featured on "Lifestyles of the Rich and Famous." Filippo also became famous for catering hundreds of events of all sizes.
Alongside Grillo is well-known Italian chef Alessandro Crespo who began his career in his parent’s family restaurant in Buenos Aires starting at the age of 17 and then moved on to culinary arts school in Argentina after graduating high school. He relocated to Los Angeles in 1997 where he was chef at Il Sole on Sunset Blvd, as well as at Beaurivage in Malibu. Alessandro moved to Veil, Colorado a few years later to work as chef at Tavolaccio and Sweet Basil before returning to Los Angeles to join Amalfi where he has brought in new ideas and specials to add to the Amalfi menu, creating a fusion of innovative, traditional coastal Italian cuisine.
Amalfi
143 North La Brea
Los Angeles, California
323-938-2504
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Black Sea Bass is $30 at Amalfi, $16 for Ravioli Sampler to accompany. Cook at home for $ 9.51.
This is a 3-part recipe:
Ingredients
This dish is prepared at the restaurant using a wood burning oven. At home a hot grill can be used to sear the meat 3 minutes on each side. Before grilling, apply salt, pepper and olive oil to each side of the fish. Striped bass or Chilean sea bass can be substituted for the black sea bass. Prepare sauce for the fish by baking three garlic cloves with a small amount of olive oil. Slow roast in a oven proof pan for 30 minutes at 275 degrees. Remove from the oven and add rosemary, thyme and lemon juice.
Assembly Instructions
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