Panzanella
Located in Historic Carr Mill, Panzanella offers Italian-inspired dishes with rustic and modern combinations of local and seasonal ingredients in a casual, friendly atmosphere. As part of the Weaver Street Cooperative, the staff strives to create a restaurant that supports the local community and is a great place to relax and enjoy a delicious meal.
Panzanella features food from local farmers, and on its menus diners will find all-natural poultry, local pasture-raised beef and pasture-raised pork, as well as sustainably sourced seafood.
“This dish uses local flounder from Core Sound Seafood. It’s a nice balanced dish – great for cooler weather. The lightness of the fish pairs well with the earthiness of the porcini mushrooms in the risotto.†– Jim Nixon, chef
Core Sound Seafood Flounder with Porcini Risotto
Porcini Risotto
Ingredients
1 ounce porcini mushrooms, soaked in two quarts of warm water for 10 minutes (reserve liquid for rice)
1/2 yellow onion, diced
2 cups Arborio rice
1/2 cup white wine
1 1/2 tablespoons salt
1 teaspoon pepper
Procedure
Soak mushrooms and drain through a cheesecloth (reserve liquid)
In a saucepot, sauté onions until soft. Add rice and stir. Add wine and stir.
Roughly chop softened mushrooms and add to the risotto. Add reserved liquid from the mushrooms a small amount at a time, until the rice is al dente.
Lobster broth
Ingredients
1 pound lobster shells
2 quarts cold water (for stock pot)
1 medium yellow onion, peeled and diced
2 medium carrots, peeled and diced
5 stalks of celery, diced
1 head fennel, diced
1/4 cup tomato paste
1 bay leaf
1 cup water (for tomato paste)
Procedure
Roast lobster shells in a 350-degree oven until pink. Place the shells in a deep stockpot. Add vegetables and bay leaf to the pot and cover with cold water. Bring to a simmer.
Separately, add the tomato paste to the cup of water and stir until smooth. Add to stock.
Let broth simmer for three hours.
Strain the broth through a fine strainer or cheesecloth and place back on the stove over medium heat for 30 minutes to reduce.
Flounder
Ingredients
1 large flounder filet
1 cup flour
1 tablespoon paprika
1/2 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper
Procedure
Dust flounder with flour. In a sauté pan, heat olive oil until just smoking. Carefully put the flounder in the oil and sauté for three minutes until light brown. Turn the flounder over and continue to cook for two minutes.
Place in a 350-degree oven for 5 minutes. Remove and place on risotto. Ladle the lobster broth over the fish and risotto. Serve.