Roasted Escalade with Escarole & Chiffonade of Basil
by Steven Bua
of Cafe La Strada

Fish preparation:
1 piece Escalade
Virgin olive oil
1 clove garlic,
smashed or minced
Fresh herbs (parsley, rosemary, etc.)
Salt & pepper to taste.
Marinade fish in a mixture of virgin
olive oil, garlic, herbs, salt and pepper, for at least one hour. Sear on both sides in a very hot pan, then put fish into 400? oven for 10 minutes.
While fish is cooking, prepare escarole:
1/4 lb. escarole
2 tbsp. olive oil
2-3 cloves garlic, smashed.
Wash escarole well and leave in cold water. In a pan, sauté garlic in olive oil until golden brown, adding the escarole without shaking off the excess water. Reduce heat and cover. Cook 5
minutes until tender, allowing the escarole
to steam in the water left in the leaves.
Flavor oil with garlic and basil
Chiffonade:
2 tbsp. olive oil
2 cloves garlic,
thinly sliced
4-6 basil leaves,
julienned or chiffonaded
In a new pan, heat olive oil with garlic, again until golden brown.
Take pan off the heat and throw in the basil, making it immediately crispy. Squeeze on some fresh lemon.
Assembly:
Place escarole onto serving dish with its broth. Place fish on top, then cover in the flavored oil, basil and garlic.

Hugo Bua, owner of Café La Strada, opened one of the most impressive restaurants (with one of the largest wine cellars) on Long Island to keep himself busy. Formally trained in Italy in Hotel and Restaurant Administration and once an instructor at the CIA, Bua previously owned two acclaimed eateries, DaVinci's in St. James and the eponymous Hugo's in Smithtown. Upon surviving a heart attack, he sold the business and migrated to the less stressful atmosphere of banking. After leaving the financial world, Bua grew "tired of being retired" and opened La Strada. Bua's old fans followed him, drawing crowds to his post-retirement haven by word of mouth. What renders his following so loyal, he claims, is the excellence of La Strada coupled with its modesty. Bua brought together the cuisine of his youth, always freshly prepared with the finest ingredients, with a friendly,
unassuming atmosphere, which allows the food itself to be the true focus and measure
of excellence.
Steven Bua, Hugo's son and executive chef at Café La Strada, started his restaurant career peeling potatoes while still in grade school. He trained in several restaurants before partnering with his father to bring La Strada its deserved success. Bua claims his strong work ethic has been bred into him by his staunch Italian upbringing, but hard work is not the only value imparted by such a childhood: Bua grew up around Italian food, learning to prepare the regional cuisine from his family, and knew he wanted to be
a chef since his youth. His dishes reflect the traditional style of true Northern Italian cooking, and, while he will play with different tastes, they all remain within the context of the classical preparation. One of Bua's children may one day continue the familial partnership of the restaurant, but until then, his next natural partner is his brother, Robert. For now, one thing is certain: between four kids, new dishes, creative approaches, and keeping everyone happy, Bua's life is full. But, above all, it is bella.

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