Halibut and Porcini Crema With Barbaresco

Fabio Trabocchi, Fiola, Washington, D.C.
Lizzie Munro
Issue: April 30, 2014

Chef Fabio Trabocchi offers a a fish recipe to Wine Spectator made in a very Italian style. Alongside the delicate fillet of fish, he serves an indulgent porcini cream sauce, sautéed morel mushrooms and fresh fava beans, creating a flavor palette that is quintessentially Italian.

For the full article, check out the new issue of Wine Spectator, on newsstands March 17, 2014.

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