Alberico Nunziata’s official title at Hotel Casa del Mar’s Catch American Seafood restaurant is Executive Chef. For anyone who’s tried one of his heralded seafood dishes, however, it’s tempting to go with a more direct rendition: seafood wizard.
Winner on Food Network’s popular show Cutthroat Kitchen, Casa’s own Italian mastermind has taken Catch by storm since taking the reigns earlier this year. Whenever you think he couldn’t possibly outdo himself, you find yourself wondering the exact same thing the next time you dine by the beach.
So, what does Chef Nunziata have up his sleeve this summer?
Turns out, we’re all in for yet another delicious Catch: soft shell crab.
Made with the freshest meat available, Alberico is taking a classic American dish and adding a unique Japanese flavor. The crab is fried as one would expect, but instead of traditional batter, he’s incorporating a delicious Tempura recipe—made with egg yolk, semolina, white flower, ice, and cold water. The result, when fried, creates an extra crispy texture that sets this dish apart from conventional versions.
As for the sauce, Alberico explains, homemade Aioli is the only way to go. A mix of Calabrian Extra Virgin Olive Oil stored for 3 months, a touch of Dijon mustard, and free range eggs, it’s the perfect complement for a simple-yet-delicious lunch or dinner. Add in panoramic views of the Pacific and you’re in a state of complete beachside bliss.
As Chef Nunziata would say, “Buon Appetito!”
