Here are a few Vetri specialties from his book "Il Viaggio di Vetri."


Juice of 4 lemons, about ½ cup

12 baby artichokes, about 1½ pounds

¼ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

1 cup baby arugula leaves

12 to 16 shavings Parmesan cheese

Squeeze the lemon juice into a bowl. Working with one artichoke at a time, snap off the tough outer green leaves until you are left with the small, bullet-shaped center of the artichoke, with pale yellow leaves that turn green just at the tips.

Cut off the green tips crosswise. Cut the stem flush with the bottom of the artichoke so that no green remains. Then cut the artichoke in half lengthwise and scoop out and discard any choke Slice the artichoke halves lengthwise as thinly as possible and immediately toss the pieces into the lemon juice to inhibit browning.

When all of the artichokes are sliced, add the oil, season with salt and pepper and mix thoroughly. Arrange the arugula leaves on individual plates and spoon artichokes in the center. Garnish with Parmesan.

The artichoke mixture can be made 5 hours ahead of time, covered and refrigerated. Arrange the salad on plates and garnish with the cheese just before serving. Serves 4.


2 cups kosher salt

¾ cup water

1 whole branzino (about 1½ pounds), gutted and cleaned (about 1¼ pounds cleaned)

½ teaspoon freshly ground black pepper

2 rosemary sprigs

½ lemon, sliced

Charred Brussels sprouts with

pancetta (see recipe)

2 tablespoons unsalted butter

2 tablespoons white truffle paste, or 1 to 2 teaspoons white truffle oil

1 teaspoon sherry vinegar

2 tablespoons chopped, fresh,

flat-leaf parsley

Preheat oven to 500 degrees. Line a large sheet pan with aluminum foil. In a bowl, mix together the salt and a -cup of the water.

Scatter a thin layer of the salt mixture over the foil. Place the fish, belly up, on the salt mixture and season the cavity of the fish with the pepper. Stuff the rosemary and lemon into the cavity. Pack the remaining salt mixture all over the fish, encasing it completely.

Bake the fish for 20 to 25 minutes. While the fish is cooking, make the Brussels sprouts and keep warm.

Put the remaining -cup water, the butter and the truffle paste in a small sauté pan. Cook over medium heat, stirring once or twice, for 3 to 4 minutes, or until the water evaporates and the sauce is creamy and emulsified. Stir in the vinegar and parsley and season with salt. Keep warm.

When the fish is ready, remove from the oven and let rest for 5 minutes. Then crack off the salt crust and peel back the fish skin. Using a spoon and fork, remove the fish from the bones and divide between warmed plates. Arrange the Brussels sprouts on the plate and spoon the truffle sauce over the fish.

Serves 2.


18 to 20 small Brussels sprouts

1 clove garlic, cut in half

1 tablespoon grapeseed oil

1 ounce pancetta, diced

1 teaspoon sherry vinegar

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

Trim the root end of each sprout, then cut in half lengthwise. Rub the flat side of each half with cut sides of the garlic clove.

Heat the oil in a large sauté pan over medium heat. When hot, add the sprouts and shake the pan to coat them with oil. Turn the sprouts cut-side down and scatter the pancetta in the pan. Cook undisturbed for 6 to 8 minutes, or until the sprouts are deeply browned (almost black) on the cut sides.

Add the vinegar and butter, tossing to coat the sprouts. Season with salt and pepper.

Serves 4.