It does not happen every day that a famous chef unveils the recipes of the most representative dishes of his Ferragosto menu. The chef of Santa Caterina di Amalfi, the restaurant of one of the most prestigious hotels in the world, did it for us, opening us the doors of his kitchen and revealing us 3 recipes from chef of the Costiera to try at home to give a touch of sublime refinement to Ferragosto menu or a summer dinner with friends. Maybe imagining to find us on the magical terrace of restaurant Santa Caterina, immersed in the spectacular scenery of Amalfi Coast illuminated by the moon.
Index of Article
Rotolino di San Pietro with artichokes, asparagus and potatoes.
Ingredients for 4 persons: 400g of fish St. Peter's inlet; 2 mundane artichokes, sliced; 50g of leek; 50ml of evo oil; 10g of grated Parmesan; 200g of potatoes; 30g of capers; 30g of taggiasche olives; 100g of pendulum tomatoes; 100g red peppers; 5g garlic.
Preparation: flatten the fillets of St. Peter between two sheets of foil for food, season with salt and pepper, lay the artichokes previously baked in pan with leek. To sprinkle with Parmesan cheese and to form a roll, to bake the potatoes in the oven, to form 4 bands with asparagus and the strips of red peppers and to gratinate. Cut the San Pietro into 12 slices and cook in a non-stick pan with little oil for about 2 minutes for each side. Rosolate garlic with oil, capers, olives and cut tomatoes: place fish and vegetables in 4 dishes and add the sauce obtained.
Savarin of saffron rice with seafood and vegetable garden.
Ingredients for 4 persons: 200g parboiled rice; 1g saffron in pistils; vegetable broth qb; 2g basil; 30g of shellfish; 500g of crumbled mussels; 50g of crumbled flours; 30ml of evo oil; 100ml of seafood water; 30g of diced potatoes; 100g of zucchini and carrots in julienne; 100g of tomato without skin; salt enough.
Preparation: In a saucepan put the vegetable broth and saffron, bring to boiling and cook rice. Drain and season with tomato, zucchini, basil and carrots; put rice in the appropriate savarin moulds and let it rest. Heat the seafood in a pan with olive oil and the remaining tomato cut into cubes. Heat the rice in the oven, remove from the mould and place the seafood in the centre. To reduce in 1a saucepan the water of seafood with cubed potatoes, to emulsify with extra virgin olive oil and to season rice.
Mascarpone cream, ricotta and Williams pears on chocolate mousse and dark biscuit.
Ingredients biscuit found: 27g butter; 20g dark chocolate; 26g of sodium sugar; 18g of flour "00"; 5g of almond flour; 1.5 yolks; 1.5 albums.
Preparation of the biscuit: Melt the chocolate in microwave, add the butter and dissolve it, then add the yolks, flours and egg whites whipped in snow with sugar, make a carpet of about 2 mm thick on silpat or baking paper and cook at 180° approximately for 10 minutes. Just cooled forming discs of the same diameter at the base of the semi-spherical flexi-pat that will be used for the final assembly, and put aside.
Chocolate mousse ingredients: 65ml of milk; 65ml cream; 65g of 70% dark chocolate; 25g of yolks; 20g of sodium sugar; 1.5g of gelatin in sheets.
Composition of the chocolate mousse: prepare an English cream with milk, sugar and yolks, pour on the chopped chocolate and mix until melting, then add the gelatin previously put into soak and let cool at least up to 40 °; at this point add the whipped cream semiliquid.
Ingredients of mascarpone cream and ricotta: 18g of yolks; 70g of sodium sugar; 65g of mascarpone; 1.5g of gelatin in sheets; 65g whipped cream; 20ml of water; 65g ricotta; 125g of Williams pears.
Proceeding for mascarpone cream and ricotta: cook 35 gr. of sugar with 20 ml of water at 121° then pour on the yolks as they mount. Refresh the "pâte à bombe" and, at this point, add the sifted ricotta with the remaining sugar (35 gr.), whipped cream, the gelatin previously put in soak and dissolved in microwave and the Williams pears that in the meantime were peeled, cut into cubes mm 9 x 9 and panned for about 5 minutes.
Final assembly: In a semi-spherical form of flexi-pat pour with the help of a sac à few with smooth spout the cream of mascarpone and ricotta and pears up to 3/4 of the form, then fill up to the edge with chocolate mousse and finally affor the disc of dark chocolate biscuit. Beat in negative for about 30 minutes, then drain and keep aside in the refrigerator. In the assembly in the plate you can decorate with a spiral of sugar drawn, some whipped cream tuft and a pair of very thin slices of dehydrated pears.
