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"Pennoni semolina Cavedanol mousse filling, wrapped with bacon Amateur tartare on green and black olives"

Dear here is the recipe for New Year's Day as promised. Click on the picture to display it properly (it will open maximized) then click with the right mouse button and "save picture as". With your image viewer can zoom in and read or print correctly.

Chef Valerio

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Gay Hangout In Abudhabi

shellfish ravioli with a veil of sea bass in
Amatriciana Green Mackerel
scallops and pesto and pine nuts

This recipe won the bronze medal in culinary competition "INTERNATIONAL OF ITALY 2008."




Ingredients For the pasta:

400 grams of flour 00 whole fresh

4 eggs ½ teaspoon extra virgin olive oil 5 grams of salt


For amatriciana green mackerel:
Broccoli Romano 1 1

mackerel

30 grams of red onion 1 tablespoon olive oil
10 grams of salt water


For the pesto scallops and prawns:

1 tablespoon olive oil 8
scallops with coral

shelled pine nuts 70 gr 10 gr parsley

filling for ravioli:

a lobster scampi

6 200 grams of crab meat
100 g fresh ricotta vaccination
nutmeg


salt to taste For the garnish: 4

prawn Argentine
4 bacon
Hiwakai black Hawaiian black salt seasalt
Australian Murray River pink salt flakes
balsamic vinegar salt and saffron petals of edible flowers





Egg Pasta Preparation: Prepare
the flour, break 4 eggs , add half a tablespoon of olive oil and salt. Mix until dough is soft and smooth. Allow to stand and stretch the dough to the thickness desired (1-2 mm).
Given the time available for the race (45 minutes) I thought it appropriate to bring a sheet already ready and tirade.

Tortelli:
In cold water, celery, carrot and onion, boil lobsters and prawns. Peel them and cut out the meat, cut into cubes and pan-fried with oil and onion along with the crabmeat.
Allow to cool, then whisk together the ricotta, nutmeg and salt until

With a spoon spread the desired amount of filling on pasta just brushed with beaten egg, then close the tortellini and the wheel cut to shape square in the desired size. Close the edges with a fork

Cook the ravioli in boiling salted water for about 2 minutes, 2 and a half minutes, drain and dip lightly in oil.

fillet of sea bass fillet, beating gently with a meat mallet, and spread the icing on tortello. Go to steam for 2 minutes and keep warm.

Amatriciana green mackerel:
Prepare broccoli getting small flowers, cook in pot with water, making sure to cover with a lid or whether you use transparent paper plate induction.
Once soft drain them and pass them to the mixer, with a drizzle of olive oil, until you get past a thick and creamy.
Filleting mackerel, cut the tenderloin into cubes, pan-fried with olioextravergine and onion. Once browned, add the pureed broccoli, using basically the same process of amatriciana with tomato sauce. Season with salt

scallops pesto and pine nuts:
Cut the scallops into julienne strips, dip in a pan with olive oil and pine nuts, lightly toasted making.




Place Finish the dish, in each hole of the plate, a fund amatriciana green. Put on top of the ravioli in pesto cappensante just passed, and then have some 'pesto sauce over ravioli themselves. Sprinkle with the Australian pink salt. How to use 2
seal shrimp wrapped in bacon and sprinkled with black salt Molokai. Finish with the balsamic vinegar to
with some saffron and red and yellow flower petals.


wine paired
propose a combination
In:

SANSAIA

Sauvignon 2004 A selection of Cantine Giacomo Montresor Verona.


I wanted to create this recipe trying to make a sincere homage to the two territories that had such meaning to my life and especially for my culinary training: Salento and Sabina. United by ancient traditions, they bring with them the true values \u200b\u200bof Italian and Mediterranean cuisine. The blue fish, mackerel (the "spicaluro" in Salento dialect) in the Ionian, the fresh salty taste, which my grandmother always cooked me with a simple sauce of tomatoes, which is then used to manufacture iron and wonderful macaroni amatriciana, symbol of Italian cuisine in the world, born in the remote village of amateur, 40 km from Rieti, a city founded before the Roman civilization, which gave me birth. The amatriciana which formerly was prepared by shepherds and their herds moved from Lazio to the high pastures of Abruzzo with a disarmingly simple: in an iron pan on the coals of fire, the bacon was browned pork black sabino (the native species bred until the beginning of 900), without oil. Once melted fat, they were whipped "the macaroni in Fezzano" obtained by housewives from a simple donut flour and water wisely worked with their hands until the macaroni irregular. A few flakes of pecorino cheese and the game was done. Tomato, onion, wine came later, with the influence of Roman cuisine ... So here it
Ocean and Earth meet, as often happens in the Mediterranean countries, and new flavors, raw materials that are slowly disappearing from our tables, very simple tastes that, for some reason, I forget. Maybe just because we lost in the dark maze of modern life, that immense pleasure of sitting down and live, and enjoy the good things, their taste and their cultural richness also .... I conclude by quoting a Chinese proverb: One of the four secrets Life is ... eating what the other three no one has ever known ...


Valerio Massimo Manco
Cook

Thanks for your cooperation:

RAK PORCELAIN plate for TARRASON
Cantine Giacomo Montresor Verona for wine SANSAIA
the company ROBERTO must for the extra virgin 100% Organic Sabine
the treasures of the sea to fish for fresh fish Rieti
The company GELOMARE Rieti for crustaceans


THE Surgital spa all for technical support logistical and moral