Jul 09 2026
Restaurants›Bonterra Trattoria›Ippoglosso Recipe

Ippoglosso Recipe

Inspired by Bonterra Trattoria
Time1h
Serves4

halibut, gazpacho, boar guanciale, asparagus, lemon aioli

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Gazpacho

Lemon Aioli

Method

Preparation of Gazpacho

  1. 1

    Making the Gazpacho

    In a blender, combine tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth. Add olive oil, red wine vinegar, salt, and black pepper. Blend again until well mixed. Chill in the refrigerator for at least 30 minutes.

Cooking the Halibut and Asparagus

  1. 2

    Cook the Asparagus

    In a pan, bring water to a boil. Add asparagus and cook for 3-4 minutes until tender-crisp. Drain and set aside.

  2. 3

    Cook the Halibut

    In a skillet, add diced boar guanciale and cook until crispy. Remove and set aside. In the same skillet, add halibut fillets and cook for 3-4 minutes on each side until golden and cooked through.

Making the Lemon Aioli

  1. 4

    Prepare the Aioli

    In a small bowl, mix mayonnaise, lemon juice, minced garlic, salt, and black pepper until smooth.

Plating

  1. 5

    Serve

    In a serving bowl, place a generous portion of gazpacho, add the halibut fillet on top, scatter the asparagus around, and drizzle with lemon aioli. Garnish with additional black pepper if desired.

More from Bonterra Trattoria