Corvina Panzanella:

by Jamey Fader

• Panzanella:

  • Heat a pan with several heaping tbs of Marczyk olive oil

  • Cube or tear a Marczyk's ciabatta and toast in the olive oil until golden brown on the outside and soft in the middle

  • Remove from pan and place in a large mixing bowl

  • Toss with wedges of tomato, sliced red onion and cubes of cucumber

  • Hand tear a Marczyk's fresh mozzarella ball and mix with bread, onion, cucumber and tomatoes

  • Toss with a simple vinaigrette: mix 1/2 tsp dijon, 2 cloves garlic minced, 3 tbs Marczyk's balsamic vinegar, 1/4 cup Marczyk's olive oil, salt and pepper to taste

  • Combine all ingredients and toss with fresh basil leaves

• Corvina: 

  • In a pan over med-high heat, add 1 tbs neutral oil and 1 tbs butter

  • Season both sides of corvina fillet with salt and pepper

  • Sear in pan for 3-4 minutes per side allowing a golden crust to form

• Plating:

  • Place panzanella in a bowl and top with cracked black pepper 

  • Place corvina on top and drizzle with a little more olive oil and a squeeze of lemon