STAR BIO CHEF PAOLO SARI DISCLOSES ONE OF HIS MEDITERRANEAN MENUS
by Paolo Sari
MONACO. As my readers know and as I am the only Michelin Starry&Certified Bio Chef in the world all ingredients come from organic farming or sustainable fishing. Today I am inviting you to joining me in my Kitchen and learn how to prepare a rich Mediterranean Menu!
ENTRY:
SALAD WITH SAN REMO RED SHRIMPS, FENNEL, GRAPEFRUIT AND CAVIAR
Ingredients for 4 people: Red shrimp of San Remo 16 pieces, bergamot oil 12 drops, extra virgin organic olive oil, grated rind of a lime, salt pepper, baby fennel 8 pieces, pink grapefruit 4 peeled, caviar 20 grams, borage flowers 12 pieces.
Method: Remove the head of the shrimps then the shell, taking care not to break the fragile carapace. Place each raw shrimp between two sheets of cellophane and gently flatten with a meat hammer. Keep the fennel herb aside, removing the tips and base and washing them well. Cut the fennel in thin slices lengthwise and immerse in water and ice to make them crunchy. Cut each slice of grapefruit into 3 pieces. In a plate, season the fennel the grapefruit salad with bergamot oil, olive oil, salt and pepper and the grated rind of lime, then gently add a coffee spoon of caviar to the preparation. Arrange the preparation in four round steel molds, put them in the middle of each dish, then take the molds out. Take the 16 shrimps out of the cellophane, season them with bergamot oil, olive oil, salt and pepper, then arrange four of them around the salad. Add the borage flowers and finish with fennel herbs.
FIRST COURSE:
GOLDEN RISOTTO WITH BLACK SQUID STOCK AND SQUID RAGOUT
Ingredients for 4 people
For the squid ragout: 400g cleaned and cut into small pieces squids, extra virgin olive oil 1 teaspoon.
For the risotto: 1 small shallot, chopped, extra virgin olive oil 1 teaspoon, salt and pepper, squid ink, water, minced garlic 1 clove, the grated rind of 1/2 lemon, carnaroli rice 320g, ½ cup dry white wine, gold leaf 4 pieces
Method:
For the squid ragout: Working with one at a time, pull out the guts and then the quill from the inside. Take the squid ink from every pouch and take aside. It will make the necessary few grams of black ink. Cut all of the squids’ off cuts into smaller pieces. Heat a roasting tin in the oven until very hot. Add a splash of oil to the roasting tin, add the squid pieces and cook until caramelized.
For the risotto: Soak the shallot and garlic in a saucepan with the oil. Add the rice and let it take temperature. Add the squid ink and the squid ragout and gently stir the preparation, deglaze with the wine, let it evaporate, then bake for 15 minutes, adding some water whenever the rice tends to dry out too much. Season with salt and pepper. Remove from heat and let stand for a minute, add two tablespoons of olive oil and stir while stirring until the risotto is well blended. Finely spoon the rice on the bottom of 4 plates and place a gold leaf on top of each portion.
DESSERT
SOUFFLÉ ELSA WITH SICILIAN ALMONDS
A light, spongy baked dish made by adding flavored egg yolks to stiffly beaten egg whites.
Ingredients for 4 people:
Milk 500 ml, 250g of sweet almond with finely chopped skin, a whole egg, 1egg yolk, cornstarch 40g, flour 10g, bitter almond extract 3 drops, cocoa and icing sugar.
Method: In a medium steel bowl, combine the flour, cornstarch, chopped almonds, hole egg and yolk egg. Bring the milk to a boil with the almond extract. Pour the milk gradually into the bowl and whisk the ingredients together constantly. Put on the heat and cook at moderate temperature for 10 minutes. Remove from heat and leave to cool. Whisk the egg whites with the sugar and the cornstarch until thick and stiff. Gently stir in the egg whites to the first mixture, stirring with a spatula from top to bottom. Spread 4 soufflé molds with butter and sprinkle with sugar. Pour the mixture into the molds and smooth the top perfectly. Bake in a hot 185° C oven for 12 minutes, without opening the oven. Sprinkle with cocoa and icing sugar and serve immediately.
