100 Favorite Dishes: No. 7 - Hog Snapper Oreganata from Sette Bello
No. 7: Hog Snapper Oreganata from Sette Bello
I have a request for you, Mr. Italian Restaurant Server. Please, don't tell me about the branzini you flew in from the Mediterranean for tonight's special. I don't care about the
dorade, either, no matter how much you praise its "snapper-like" texture. What I do care about is a chef that recognizes flying in pricey Italian white fish to his Florida restaurant makes about as much sense as trying to import sun and retirees. Which is why I've got to give props to Franco Filippone and his Sette Bello, a charming, romantic Italian restaurant in northeast Fort Lauderdale. Filippone -- who cut his teeth at Casa D'Angelo before opening Sette Bello in 2008 -- buffs up his daily-changing specials menu with fresh fish from our own coast lines. He showcases the delicate, juicy flesh of local fish such as hog snapper and yellowtail, and treats them as any wonderful Italian chef would: very simply. In this case, that's sauteed gently in olive oil, white wine, and garlic, then topped with house-made, seasoned bread crumbs and gently broiled. His oreganata is classic, but refined. And the fact that it originated in our native waters makes it taste even better.
6241 N. Federal Hwy., Fort Lauderdale
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