Osteria – Crudo

Crudo with rhubarb and celery

Ingredients : serves 4
12 oz Hamachi
1oz Red wine vinegar
2 Table spoons Celery
16 Celery leaves
2 Tablesppons Rhubarb
16 Parsley leaves
Rock salt
Sea salt
6 oz Olive oil
Black pepper in mill

step 1:
1:file the fish so you get nice bone and skin free files.
2:Start slicing the fish vertically very thin, use a very sharp knife and wet the blade between every cut so the fish don’t stick to your blade, line up the slices on parchment paper and portion about 2 oz for each serving.
3:Put your sliced fish in the refrigerator ,label and date

step 2:
1:pour 1oz red wine vinegar into a bowl
2:pour 6oz olive oil into the bowl and whisk together and add salt and pepper ,season to taste.
3:fill a squirt bottle with the mix.

Step 3:
1:Slice rhubarb and celery vertically very thin and put in containers and put away in refrigerator.
2:pick celery leaves and parsley leaves and put in containers and refrigerate.

Assembly:
1: line up the fish on a plate about 3 oz
2: sprinkle with sea salt and rock salt
3: sprinkle rhubarb and celery on the fish
4 :shake the squirt bottle with the vinaigrette and cover the fish.
4: place the picked leaves on the fish.
5:garnish with black pepper.

Osteria
640 North Broad Street
Philadelphia, PA 19130
T (215) 763-0920
F (215) 763-0926

www.osteriaphilly.com

Hours
Dinner:
Sun – Wed: 5-10pm
Thurs – Sat: 5-11pm

Lunch:
Thurs – Fri: 11:30am-2pm

Samuels and Son Seafood
800.580.5810
www.SamuelsandSonSeafood.com

Less than a year after conception, February 15, 2007, Osteria opened its doors to the public, and, still in its infancy continues to stay true to the dream that three owners had standing on Ca’ Marcanda vineyards in Tuscany. A traditional Italian Osteria, where you can choose from our homemade pastas, thin crust pizzas, or wood grilled meats and fish.

As much as Vetri is small and intimate, with a rustic farmhouse feel, Osteria is classically designed to have a warm, evocative feel in an industrial setting. With wine-red-stained concrete floors, antique Berkel slicers, a gleaming vintage Faema coffee machine, solid antique pine country tables, a wall of beautifully stained wine boxes and view of a “vecchia chiesa” so spectacular that it rivals any this side of the Atlantic. Additionally, the menu changes seasonally, to go with our 100 bottle Italian wine list featuring grapes from Trentino to Sicily and all stops in between.