RAW AND MARINATED FISH, COURGETTE SPROUTS AND SALTED RICOTTA CHEESE

RAW AND MARINATED FISH, COURGETTE SPROUTS AND SALTED RICOTTA CHEESE

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Ingredients

Adjust Servings:
2 small octopus
4 small cuttlefish
400 grams bonito fish
8 venus clams
8 purple shrimp
8 prawns
8 shrimp
100 grams scorpionfish
2 lemons
1 orange
1 Lime
1/2 kilogram fresh salted ricotta cheese
300 grams courgette sprouts
Tarallo biscuit from Puglia
extra virgin olive oil
60 grams Salt
Pepper quantity you prefer
30 grams Fior di sale cheese
mint leaves
1/2 litre seawater
50 grams Sugar
Features:
    Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Seafood

    1. Clean all the fishes and shellfishes and keep them in container with seawater and just a bit of ice.
    2. Skin  the cuttlefish  and remove the small bone inside; cut them in wide rings.
    3. Remove the head  from the octopus.
    4. Cut in small pieces the bonito fish and scorpion fish.
    5. Clean the shellfish: shell and remove the intestine of  the purple prawns, the scampi; then open the venus clams leaving half of the shell.
    6. In the meantime zest the lemon making sure there is no white pith and blanch them  in 200 gr of water, 50gr of sugar and 30 gr of salt for roughly 10 minutes, let them cool in the liquid.

    Courgettes

    1. Cut the courgette sprouts in 3 cm slices and blanch them in salted water for around 3 minutes.
    2. Cool them down in ice.
    3. Stuff them  with salted ricotta, black pepper and minced mint.
    4. Season the courgette with extra virgin olive oil and grated lime zest.

    Completion

    1. Remove the fish and the shellfish  from the seawater.
    2. Flavor the bonito fish, the scorpionfish and the purple shrimps with the  grated orange zest, extra virgin olive oil and Fior di Sale cheese.
    3. Flavor the small octopus, the cuttlefish, the Venus clams and the prawns with grated lime and fior di sale chesse  and the shrimp with grated lemon.

    Plating

    1. Place all the elements on  a plate,  possibly a black one together with  some pieces of tarallo biscuits  and dress with some very delicate extra virgin olive oil.

    Sebastiano Lombardi

    Sebastiano Lombardi was born in the South of Italy in 1976. Since he was a child he was fascinated by the magic world of the cuisine and he started his studies at Catering College in Melfi, where he graduated in 1995. He began his career as a commis de cuisine, gaining his knowledge of the culinary world with qualifying experiences in some of the best Italian restaurants, working with great chefs such as Carlo Persia, Giorgio Pini, Antonio Guida and Nino di Costanzo. In 2010 Sebastiano Lombardi joined, as the executive chef, Cielo restaurant at the Relais La Sommità in Ostuni, and in 2011 he was awarded with its first Michelin star. Sebastiano seduced the critics thanks to an elegant balance between tradition and innovation, and a very attentive choice and use of the of raw materials. In 2015, Sebastiano will take the reins of Il Pellicano Restaurant.

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