$119.00
Each Wulf's Fish + SRV Chef Box comes with a booklet of recipes. Watch more tips and tricks with Chef Michael here.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
CHEF BOX SERIES: COD CHEEKS PICCATA
2 tablespoons parsley, chopped
2 cloves of garlic
Juice of 1 lemon
1 stick (4 ounce) butter
Salt, to taste
½ cup + 2 tablespoons olive oil
1 cup flour
2 tablespoons capers
½ cup white wine
CHEF BOX SERIES: SWORDFISH PUTTANESCA
½ cup fresh oregano
1 teaspoon lemon juice
1 garlic clove, sliced
2 eggs
½ cup flour
2 cups panko bread crumbs
¼ cup olive oil
2 tablespoons salt
3-6 fillets salted black anchovies
1 quart pureed canned tomato
1 tablespoon capers
½ cup Castelvetrano green olives, roughly chopped
CHEF BOX SERIES: STRIPED BASS COLLARS WITH PEPPERONATA
2 cloves garlic, smashed
6 bell peppers, mixed colors
2 medium red onions
½ cup oregano, fresh leaves
1 28 oz. can pureed tomato
⅓ cup tomato paste
½ cup olive oil
½ cup white balsamic vinegar
3 tablespoons salt
1 tablespoon ground black pepper
CHEF BOX SERIES: STROZZAPRETI BOTTARGA
3 cloves of garlic
1½ quarts cherry tomatoes
Zest of 1 lemon
3 sprigs fresh oregano, leaves attached
1 cup basil leaves, torn
1 cup olive oil
1 cup panko breadcrumbs
Salt, to taste
$119.00
Experience four iconic Italian seafood dishes with Chef Michael Lombardi — as featured in The Boston Globe.
The Wulf’s Fish Chef Box Collaboration with Chef Michael Lombardi of SRV in Boston is the first in a series of curated, limited edition seafood selections that offer a guided tour to some of the world’s best seafood through the culinary sensibilities of great Boston-area chefs.
The box contains seasonal items and supplies are limited.
SRV, (Serene Republic of Venice), opened in Boston’s South End neighborhood in 2016. Just as Venice and the sea are inextricably linked, so is the menu of SRV and seafood. Chef Michael enjoys showcasing a wide variety of seafood and loves how varied the eating experience can be from one kind to another.
“Seafood brings its own story to a dish in a way other ingredients don’t,” he says.
Chef Michael’s choices express his love of introducing diners to the unfamiliar cuts of beloved species. To inspire home cooks and bring a taste of his cooking to their homes, he created recipes for each of his chosen ingredients. He also recorded a few video tips and tricks to take your seafood cooking to the next level. Watch them here: Tip 1, Tip 2 and Tip 3.
What’s in the Box
Cod Cheeks are the best of cod and scallops put together. They are also thinner and easier to cook to perfection than a scallop. (1 lb pack of cheeks, vacuum-packed and super-frozen)
Swordfish is one of Chef Michael’s personal favorites. It’s got a meatiness and steak-like quality that’s hard to beat and works well for lighter treatments of traditional meat dishes. (1 lb skin-on portions, vacuum-packed and super-frozen)
Striped Bass Collars are a part of the fish that chefs know and love, but diners seldom see. That’s because they rarely make it out of the kitchen! Collars have a texture that’s distinct from the rest of the fish. When cooked, the flesh pulls apart like roast chicken or pork shoulder. (1 lb approximately, 1-2 collars, vacuum-packed and super-frozen)
Strozzapreti pasta (which literally translates to priest stranglers!) is made in-house at SRV with 100% fresh-milled semolina flour. The shape has a good bite and the curl grabs onto sauces. (1 lb)
Tuna Bottarga, dried and cured tuna roe, is a classic Italian ingredient and brings an umami pop to dishes, especially pasta. (approximately 2 oz. piece, vacuum-packed)
ORIGIN: cod cheeks (Iceland, wild), striped bass collars (USA, wild), tuna bottarga (Spain, wild), swordfish (varies, wild)
Each Wulf's Fish + SRV Chef Box comes with a booklet of recipes. Watch more tips and tricks with Chef Michael here.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
