New York chef Lidia Bastianich was in awe the day she received a call from Archbishop Celestino Migliore, the Vatican's representative to the United Nations. He asked if she would consider preparing two meals for Pope Benedict XVI during his visit to New York at his residence.
Bastianich decided upon a fresh-that-day whole grilled Atlantic striped bass as the main course. "He loved the idea of fish," Bastianich said. She filleted the bass, seasoning it with coarse sea salt and extra virgin olive oil. The fish was first presented whole and then removed, skinned, a comfortable portion removed from the bone and then plated. The fish was served alongside boiled fingerling potatoes, and a chicory and endive salad with a little mustard vinaigrette.
On Friday, the pope's dinner began with a simple salad of steamed spring vegetables tossed with an almond vinaigrette: fava beans, string beans, asparagus, and toasted almonds topped with a dollop of warm ricotta drizzled with extra virgin olive oil. Next, the pope and his 52 other guests dined upon Cacio Pepe e Pere, which is ravioli filled with pecorino cheese, and fresh pears served in a cheese and crushed black pepper sauce. The menu also included a risotto, which Bastianich described as "simple and straightforward." It was served with nettles, favas, fresh peas, legumes, and wild onions, with grana padano cheese and extra virgin olive oil.
To complete the mouthwatering feast, the pope and his many guests enjoyed the comforting flavors of apple strudel. "I love making apple strudel," Bastianich said. "Since I was a little girl I used to roll up [the strudel] with my grandmother. He's from that part of Europe, I know he's going to love it. I'm trying to bring some of his food memories back to relax him. He's busy. He has philosophy of the world at mind. Maybe my strudel will just bring him to that moment to the table and make him relax."
4-20-08
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The Pope’s Striped Bass Recipe
For the garlic-infused oil:
1½ cups extra virgin olive oil
8 cloves garlic, sliced
1 teaspoon salt
For the fish:
12 small red potatoes (about 1 pound)
1 whole striped bass, around 6-7 pounds or 6 whole striped bass, about 1¼ pounds each, eviscerated and scaled
6 fresh bay leaves
6 sprigs fresh rosemary
1 teaspoon fresh thyme leaves
6 lemons, sliced in half
2 cups dry white wine
To serve:
5 tablespoons fresh lemon juice
3 tablespoons minced fresh Italian parsley leaves
Sea salt and freshly ground pepper to taste
Instructions: Prepare the garlic-infused oil about half an hour before roasting the fish: In a small bowl blend the olive oil, garlic and salt. Allow the sauce to steep for half an hour.
Skitt fiske!
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