What do you do when you can’t visit Michelin Star Chef Riccardo Sculli’s Ristorante
Gamberro Rosso, Marina di Gioiosa Jonica RC, Italy? You enjoy his creations
when he is invited to curate a handcrafted menu at Sorrento, Shangri-La’s - Eros Hotel, New Delhi!
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| Chef Riccardo Sculli |
In town just for a fleeting
four days, Chef Riccardo is serving up some of his signature dishes such as Carpaccio di
Aragosta e verdure (Lobster carpaccio with seasonal salad and tomato gelè) and Risotto allo zafferano con mud granchio e ribes rosso (Saffron risotto, mud crab and red
currants). Hailing from
the beautiful Ionian coast along southern Italy, he finds inspiration in the
sandy beaches, pristine waters and mountains of his region. “Every dish has its
own story,” he says. Thus the spaghetti that he makes with black cod and
truffle is an exquisite yet utterly simple dish that is currently available in
his restaurant since the cod comes from the surrounding sea and black truffles
sourced from the mountain nearby. And as always, after enjoying a couple of his
beautiful dishes, I got a special takeaway for you: Chef Riccardo’s recipes!
Details
Sorrento, Shangri - La’s - Eros Hotel, New Delhi,
19 Ashoka Road, Connaught Place, New Delhi 110001.
Dates: Till Tuesday, 28 February, 2017.
Timings: Lunch
12.30pm-2:45pm; Dinner 7.30pm-midnight.
Price: Rs 4,495 plus taxes per person for a 4-course meal
curated by Chef Riccardo Sculli.
Tel: 011 41191040.
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Spaghetto Con Merluzzo
Nero E Tartufo Nero
Spaghetti with Black Cod and Black
Truffle
Ingredients
320 gm Spaghetti
240 gm Black
cod fillet
20 gm Black
truffle soaked in oil
200 ml Fish
stock
Salt to taste
8 gm White
pepper
40 gm Extra
virgin olive oil
Method:
1.
Blanch the spaghetti in boiling
water, until al dente.
2.
Add the fish stock in a pan,
along with the spaghetti, and season with salt.
3.
Cube the black cod fillet, and
add to the cooking spaghetti along with the black truffle oil.
4.
Toss well to combine.
5.
Ladle the spaghetti onto a
serving dish, place pieces of cod and black truffle on top of the spaghetti.
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Bon Bon di gambero
Bon Bon Shrimp, Pumpkin, Burrata, and Anchovy bread
Ingredients:
400 gm Shrimps
150 gm Burrata
4 gm Lemon zest
40 ml Extra virgin olive oil
50 gm Pumpkin puree
40 gm White bread
10 g Anchovy in oil
Maldon Salt to taste
Micro greens for garnishing
Method:
1.
Wash and
devein the shrimps, and spread them out on butter paper and drizzle olive oil on
the. Then beat the shrimp gently to flatten them into a thin, uniform layer.
2.
Chop burrata,
and add lemon zest to it.
3.
Spread
the shrimp on a half moon mould, fill with burrata and lemon zest mixture, and
cover with another flattened shrimp and mould it into a round shape. Sprinkle
Maldon salt on top.
4.
Mix
dry white bread crumbs with anchovy, and bake in oven until the breadcrumbs become
crisp.
5.
Now
cook the stuffed shrimp in a moderately hot oven for three minutes, or until shrimps
are cooked.
6.
Heat
pumpkin puree in a pan.
7.
Spread
pumpkin puree on a plate, place cooked shrimp on it, sprinkle anchovy bread
crumbs and garinsh with micro greens.
