Masterchef & Commander: three gourmet recipes to cook on a boat


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Who said that the galley kitchen has to be spartan and minimally elaborate? Do you want to impress your crewmates with real chef’s recipes? Marino Marchi, chef patron of Il Veliero restaurant near Scarlino, comes to your aid with three sea-flavored ideas that can be made even in confined spaces like your boat’s galley. As a good gourmet, Marino pairs each dish with Tuscan wines from Carpineto Winery!

Enjoy your meal!

Sea Panzanella

Serves 4:
1 kilogram of stale Tuscan bread,
1 baby spring onion,
8 cherry tomatoes,
1/2 celery, 2 carrots basil (as needed),
4 squid, 8 shelled shrimps

Directions: Soak the bread in cold water and white vinegar for about 1/2 hour, meanwhile clean and wash the shrimp and squid, boil them for about 5 minutes in water and salt.Cut everything coarsely, remove the bread from the water by squeezing it gently between your hands. Place bread, shrimp, squid, julienned spring onion and basil, tomatoes cut into wedges and thinly sliced celery and carrots in a bowl. Add some freshly ground pepper or fresh chili pepper cut into small pieces. Season by making a vinaigrette with EVO oil balsamic vinegar and salt when serving the panzanella.

Matching wine: Dogajolo Bianco

Pici with octopus

Serves 4:
400 gr of pici
1000 gr. of octopus
500 g cherry tomatoes
100 g pitted Gaeta olives
20 gr. of salted capers
Garlic, shallots, white wine, parsley, basil
salt, pepper, chili pepper, EVO oil

Directions: Put olive oil, chili pepper, chopped shallots and garlic, olives, capers, basil, and parsley in the frying pan and sauté. Take the octopus previously gutted and washed very well even inside the suckers and cut it into fairly small pieces, put it in the pan browning it and wetting it with a glass of vermentino, once it has shaded add the cherry tomatoes and cook for about 40 min. Boiled the pici (mixed with water, white flour and semolina flour), add them to the octopus sauce, sauté them in a pan adding a drizzle of extra virgin olive oil mixing everything together. Garnish the dish with some parsley.

Matching wine: Dogajolo Rosé

Fish soup without bones

Serves 4:
1 kg mussels, 1 kg clams, 1 kg rock octopus, no.4 shrimp, no. 4 scampi, n. 4 squid and no. 4 cuttlefish all of medium size,
8 slices of Tuscan bread, 1 shallot, 2 cloves of garlic, 500 g, well-ripened date tomatoes, parsley and basil, 1 dl EVO oil, 1 chili pepper

How to do it: Put EVO oil in a saucepan with a clove of garlic and finely chopped shallots with chili lightly browned. Add the heads of the prawns, the tentacles of the squid and the head of the octopus cut into strips and chopped cherry tomatoes, let it cook for a few minutes , then add all the rest of the fish cut into regular pieces according to the species used and let it finish cooking slowly and finally add the parsley and finely chopped basil. Toast slices of Tuscan bread in the oven and flavor them by rubbing them with a clove of garlic to accompany the fish soup on the plate.

Matching wine: Dogajolo Rosso




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