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The School - Board of director
| Alfonso Iaccarino | Chef / president |
| Enzo Vizzari | Food and Wine Journalist / vice-president |
| Ernesto Abbona | Entrepreneur |
| Riccardo Beltramo | Scholar |
| Franco Martinetti | Food and Wine Entrepreneur |
| Giovanni Minetti | Enology Manager |
| Davide Palluda | Chef |
| Orlando Perera | Food and Wine Journalist |
| Elio Rossetto | Entrepreneur |
| Davide Scabin | Chef |
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Ligurian Caponatina with Buffalo and Ricotta Mousse and Basil Oil
Ingredients
Server 4
- Eggplant, cubed 2 each
- Peppers, red and yellow, cubed 2 each
- Trumpet Zucchini, cubed 2 each
- Red Onion, thinly sliced 1 each
- Celery, thinly sliced 1 stalk
- Pine Nuts 3 ½ ounces
- Raisins 3 ½ ounces
- Bay Leaf 1 each
- White Wine Vinegar ½ liter
- Sugar 2 ½ ounces
- Tomatoes, fresh, peeled, concassè (reserve skins) 2 each
- Flour As needed
- Buffalo Mozarella DOP 9 ounces
- Fresh Cow’s Milk Ricotta 9 ounces
- Basil As needed
- Mixed Salad, small greens As needed
- Olive Oil, extra-virgin As needed
- Salt and Pepper To taste
Preparation
1. Flour the eggplant, peppers and zucchini and fry in abundantm hot olive oil. Drain and dry well with paper towel; season with salt and transfer to a bowl.
2. Cook the onion and celery in a little oil for about 20 minutes; season with salt and add the sugar. When the sugar has melted, add the tomato concassè and the vinegar; boil for 5 minutes.
3. Pour the hot sauce over the vegetables and put in a cool place for a few hours.
4. Meanwhile, in a cuisinart, mount together the fresh cheeses, some olive oil and freshly grated black pepper until you have a spuma. Place the reserved tomato skins into a 185°F oven to dry until they’re crunchy.
5. In a blender, place the basil, a pinch of salt and some olive oil. Blend to create the sauce.
6. To serve, create a “flower” on the plate: form three quenelles of cheese mouse and three quenelles of caponata; in the center of the plate place a small bunch of salad, dressed with the basil oil. Finish the plate with a sprinkling of the tomato dust from the dried tomato skins.
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