Ristorante Tre Scalini’s Halibut Acqua Pazza

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Hailing from a land well-versed in the joys in independence, Franca DiRenzo loved the liberty involved in opening Ristorante Tre Scalini in 1994. Having helped to helm the West Passyunk-situated Francamaria, the proprietor has succeeded as a solo presence and is proudly presenting a stellar menu for the third annual East Passyunk Restaurant Week.

“From the beginning, I wanted my own place,” the Passyunk Square inhabitant said from her establishment, 1915 E. Passyunk Ave. “I had no fear about going out on my own because I love what I do.”

The native of Southern Italy’s Molise region came to the United States in ’68 and has won regard for trumpeting traditional treats, especially since she relocated Tre Scalini from 1533 S. 11th St. to its current address in 2007.

“She wanted a bigger space,” daughter and site general manager Francesca DiRenzo-Kauffman said of her self-taught matriarch, noting the eatery can accommodate 108 patrons. “It’s worked out well for what she’s looking to accomplish here, which is being respectful to her roots.”

Being so means that the chef emphasizes nutritious options, a stance that is particularly evident through Saturday, as she is offering delectable three-course dishes for $35.

“It’s a great way to introduce ourselves to new traffic,” DiRenzo-Kauffman said of her mother’s Restaurant Week involvement. “We have a welcoming atmosphere, so we want to share out creations with as many people as possible.”

Tre Scalini has selected two seafood plates as second-course entrees, with its Halibut Acqua Pazzo available as a supplement. Like other renditions of the protein-packed entree, which originated among Neapolitan area fishermen, the coveted catch benefits from the marriage of flaky fish and poaching liquid, with the other elements certain to secure repeated utterances of “Brava” for DiRenzo.

“This is a dish that’s important to me,” the smiling cook said. “It’s simple but refreshing.”

Chef Franca DiRenzo

Ingredients:

1 5- or 6-ounce skinless wild halibut filet
1 small garlic clove, pressed or finely chopped
4 or 5 grape or cherry tomatoes, chopped
1 tablespoon of a preferred tomato sauce
3 or 4 pitted Gaeta olives, halved
A few nonpareil-sized capers
1/4 cup of poaching liquid
Salt and pepper, to taste
Extra virgin olive oil

Directions:

Season the halibut on both sides with the salt and pepper. Begin heating a skillet over medium-high, add 1 to 2 tablespoons of the olive oil, and begin to sear the fish on one side. Top with the garlic, tomatoes, olives, capers and tomato sauce, and pour the poaching liquid over all the ingredients, along with the fish.

Bring to a boil, lower to medium heat, cover and allow all to poach for approximately five to six minutes. Plate the filet, and pour remaining sauce over it. 

Ristorante Tre Scalini

Owner: Franca DiRenzo
Opened: 1994
1915 E. Passyunk Ave.
215-551-3870
trescaliniphiladelphia.com

Contact Managing Editor Joseph Myers at jmyers@southphillyreview.com or ext. 124.

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