SCAMPI, GOOSE LIVER AND PASSION FRUIT

SCAMPI, GOOSE LIVER AND PASSION FRUIT

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Ingredients

Adjust Servings:
500 grams fresh goose liver
6 large shelled scampi
10 grams Ginger
brandy
extra virgin olive oil
fleur de sel
20 grams salmon roe
Passion Fruit Sorbet
300 grams passion fruit puree
50 grams Sugar
50 grams glucose
Sauce
200 grams passion fruit puree
2 grams vegetable gelatin
Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • Passion Fruit Sorbet

  • Sauce

Directions

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  1. Cut the goose liver into 4 equal pieces.
  2. Clean the liver.
  3. Marinate with a little brandy and salt.
  4. Lay and wrap them with a sheet of aluminum foil, should be cylinder-shaped.
  5. Bake at 65 degrees for 35 minutes, let cool.
  6. In the meantime marinate scampi with juice of ginger, salt and extra virgin olive oil.
  7. Add salmon roe to the marinated scampi.
  8. Slice the liver to a thickness of about 1 cm high.

Passion Fruit Sorbet

  1. Combine the passion fruit juice, sugar and glucose and make in ice cream maker.

Sauce

  1. For the sauce, add the gelatin to 200 grams of the puree.
  2. Garnish with passion fruit seeds.

Final Prep & Plating

  1. Rapidly sear the slices of goose liver.
  2. Remove from the heat.
  3. In another pan pour a little extra virgin olive oil and cook the scampi.
  4. Place a scampi on each slice of goose liver with some fleur de sel.
  5. Arrange sorbet and sauce on plate as well.
  • Please feel free to comment on this recipe in the comments section below.

Gaetano Trovato

Gaetano Trovato was born in Scicli (Ragusa) on 25 January 1960. He lives in Tuscany Colle di Val d’ Elsa Siena – Italy. He has studied high levels of gastronomy in Switzerland, Italy and France. However with all that skill, Gaetano is a firm believer that the foundation of good cooking is in the purchase, and careful selection of high quality and unique products. The goods are chosen with sage experience from local biological producers, with ingredients from different areas of his home land. His Italian cuisine is personally created with the respect for traditions. He strictly uses the freshest products and aims to maintain; with the appropriate cooking time, the lightness and the flavours of the food. His menus vary from seasons to season with total respect to what the markets offer.

Two menus are offered: “Territorio e Ricerca” (traditional) and “Il Menu Conteporany Moment di Gaetano Trovato” (seasonal). Or you can eat “a la carte”.

Gaetano (Chef) and his brother Giovanni (Maitre D’) are the heart and soul of Arnolfo and although from Sicily, they have put down roots in Tuscany and have made “good eating” their reason for living.

The Arnolfo Restaurant was established in Colle di Val d’ Elsa in the Siena region between Siena and Florence on the 17th November 1982. The restaurant was founded in the historical town center, approximately 300 meters from the house in which the famous XIV century architect and sculptor “Arnolfo di Cambio” was born. The restaurant was named in dedication to him.

The love of the sculptor has left its distinctive mark on the Trovato brothers’ restaurant. From the name that pays homage to the great 13th-century sculptor and architect born in Colle di Val d’Elsa. To the polished design of the surroundings through to the furnishings, bronze sculptures, precious china and damask-linen tablecloths. These decore and furnishings reflect the brother’s commitment to the search for all-round perfection. It is however the memorable gastronomic experience of Chef Gaetano that wins over the hearts of diners who reach the Chianti hill. His interpretation of local tradition free from dogma in both the raw ingredients and preparation methods is masterfully expressive of the Mediterranean radiance. All, of course produced in express harmony with the seasons.

The wines from the cellar orchestrated by Giovanni Trovato are the perfect accomplices to this wonderful and creative cuisine and the rooms on the upper floor convey the idyllic-ness of Tuscan nights.

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