Sag Harbor - Just off Main Street in the historic harbor town of Sag Harbor hides one of the Hamptons favorite Northern Italian restaurants. Off the beaten path as it may be, fans have been flocking to Il Capuccino Ristorante for almost 40 years.

Toss the greens beans frequently and do not over cook.

Open in 1972 by the former Baron's Cove owner/executive chef Jack Tagliasacchi and his family, the Zagat highly rated restaurant has garnered accolades from generations of East End diners, particularly the marinara sauce and garlic knots which Zagat called "the most insanely delicious garlic knots on the planet."

The ambience is warm and cozy, with the walls covered in the art of Tagliasacchi, who is a recognized and accomplished painter. Another signature design touch of the restaurant is the hundreds of straw wrapped Chianti bottles.

No longer behind the line, the kitchen is now run by executive chef James Renner, who started his apprenticeship with Tagliasacchi at Baron's Cove when he was 17. The extensive menu has Northern Italian specialties for every taste and a hefty list of Italian wines with almost two dozen by the glass choices.

The restaurant has recently undergone major eco-renovations to reduce its carbon footprint and come spring will offer outdoor dining on Madison Street. Il Cappuccino is open seven days a week for dinner starting at 5 p.m. and a 3 p.m. opening on Sundays with an all day prix fixe menu for $21.95 per person.

For this installment of Hamptons Dish, Chef Renner shared with us his recipe for Codfish Oreganata & Green Bean Almondine. The cod was fresh caught off Montauk.

Owner/retired chef Jack Tagliasacchi and executive chef James Renner of Il Capuccino.

"First you need to preheat your oven to 400 degrees. Coat the bottom of a baking pan with olive oil and place the cod filets on the pan with space between them. Toss cut tomatoes around the filets and add a pinch of salt and pepper and splash the filets with lemon and white wine. Bake the filets for approximately 10 minutes.

After 10 minutes remove the cod and cover it with an Oreganata bread crumb mixture. [Recipe below!] Add a little more wine if the cod seems dry and then bake another two to three minutes until the bread crumbs are browned.

While the cod is browning prepare your side by taking al dente steamed fresh string beans and sauté them in pre-heated olive oil, with a pinch of salt and pepper and toasted almonds. Toss the ingredients in the pan regularly, but do not over cook.

Once the cod is browned, plate the fish and scoop the tomatoes and juices on top and then plate the vegetables to the side with a wedge of lemon. You can also compliment the dish with a side of risotto. I recommend a nice sauvignon blanc with this particular dish."

Ingredients To Serve Four:

 • Four 8 oz. Fresh Filets of Codfish
 • 2 Large Plum Tomatoes (chopped 3/4")
 • Tablespoons Olive Oil
 • Tablespoons Lemon Juice
 • Salt and Pepper
 • Oreganata Bread Crumbs
 • 1/2 Cup White Wine

Oreganata Mixture Recipe:

 • 3/4 cup plain bread crumbs
 • 1/2 cup grated parmigiano cheese
 • 1 tablespoon oregano
 • 1/2 teaspoon salt
 • 1/2 teaspoon pepper
 • 1 tablespoon parsley
 • 1/4 cup olive oil
 • 1 oz. chopped garlic
 • Combine all into a wet sand-like consistency.

Il Cappuccino, 30 Madison Street, Sag Harbor, NY 631-725-2747, or go to www.ilcapuccino.com.