A Christmas treat
Three wise chefs bear their gifts on a plate.
recipe 1
Pappardelle with fresh lobster
By Mark Zerafa from Zeri's restaurant, Portomaso Marina.
You need
600 grams fresh whole lobster
2 cloves chopped garlic
12 cherry tomatoes
4 mushrooms
Fresh basil
8 heads asparagus
100ml white wine
400ml fresh cream
400 grams pappardelle all'uovo
1 onion
Method
Boil the lobster for five to six minutes and refresh in ice cold water. Then slice the lobster in half and break the claws open - take out the meat and chop it.
Sauté the chopped mushrooms, onion and asparagus, leaving them firm. Add the chopped garlic and pour in the white wine. Add the lobster, basil and fresh cream and simmer until the cream is thick. Finish the sauce by throwing in the cherry tomatoes. Finally toss the sauce with the pappardelle and season.
recipe 2
Black meagre on a black ink squid risotto with a mixed capsicum coulis
By Mark Zerafa from Zeri's restaurant, Portomaso Marina.
You need
1kg filleted black meagre
4 tablespoons arborio rice
1 tablespoon black ink (ready bought or fresh from squid)
4 giant prawns
2 mixed peppers
4 teaspoons Paneolio Orange Res
1 tablespoon sugar
100ml olive oil, 1 tablespoon balsamic vinegar
50ml fresh cream
1 chopped onion
100ml white wine
500ml fish stock
Method
For the coulis
Roast the peppers whole then take off the skin and remove the seeds. Blend with the olive oil, balsamic vinegar and sugar. Season accordingly.
For the risotto
Sauté the chopped onions and add the diced squid. Add the arborio rice, stir for one minute, then add the white wine and black ink. Gradually add the fish stock until cooked. Finally add a touch of cream and season accordingly.
For the fish
Pan sear the black meagre with the giant prawns and season. Set on a tray and bake for five minutes at 175C
To plate, place the risotto on a plate, set the black meagre on top with the prawn, dress with the orange res and finally drizzle the coulis around the plate.
|
