Branzino al Forno

Whole sea bass baked with lemon, capers, white wine, and cherry tomatoes for a classic Italian coastal dish.

Ingredients

• 500g fresh mozzarella
• 300g arborio rice
• 1 tbsp sliced shallots
• 1 tsp grated nutmeg
• 1/4 cup unsalted butter
• 1 cup celery stalks, sliced
• a handful of fresh sage, chopped
• a drizzle of balsamic vinegar
• 400ml whole milk
• 1/2 tsp red pepper flakes
• a generous handful of zucchini

Instructions

1. 1

   Pat the ground pork dry, season generously with salt, pepper, and cracked black pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the ground pork until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the dried oregano and San Marzano tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the ground pork to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the ground pork is tender and cooked through, roughly 25 mins.

7. 7

   Stir in the balsamic vinegar, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the rosemary and serve hot alongside pizza dough.

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