La chiummenzana, with its Mediterranean aromas and the simplicity of its ingredients, is one of the most iconic sauces in the culinary tradition of Campania. It has its roots in peasant cooking: born as a humble sauce prepared in the summer to preserve tomatoes in the sun, over time it has become a symbol of local tradition: simple, fragrant, and capable of enhancing any ingredient thanks to its Mediterranean authenticity. In this recipe by Salvatore Aprea of the Da Tonino restaurant, it takes on new life by embracing the delicacy of turbot, a prized fish with a fine flavor and soft texture.
The result is a dish that unites region and refinement: a preparation that is essential in its techniques, but rich in character thanks to piennolo tomatoes, garlic, aromatic herbs, and the sweetness of Cipollotto Nocerino (Nocerino spring onion), ingredients that lend thickness and depth to the dish, while the delicacy of the fish creates an irresistible balance of flavors.
A meeting between sea and land that narrates Mediterranean cuisine in its most authentic expression, transforming a traditional preparation into a full-flavored and contemporary experience.
For 6 people
- 1 kg turbot from which to obtain 4 fillets
- 500 g piennolo tomatoes
- 3 cloves of garlic
- Chili pepper to taste
- Oregano to taste
- 2 basil leaves
- Extra virgin olive oil
- Salt
- 4 Cipollotti Nocerino (Nocerino spring onions)
Method
In a small saucepan, sauté the garlic with the oil and chili pepper, then add the oregano, the tomatoes, and the basil and cook for 30-40 minutes over low heat. Let it rest, then blend everything.
In a non-stick pan, sauté the turbot for about 3 minutes per side until cooked, and place it on a tray. Blanch the spring onion, then sauté it in the pan along with the turbot.
Plating
Place the turbot on a small grill and map it with the Chiummenzana sauce, then alternate with the garlic sauce and the basil sauce.
Place the turbot on one side of the plate and, on the opposite side, position the whole spring onion.