Gourmet by Chef Cogliandro

carnaroli-di-sibari

We’ve already talk about chef Filippo Cogliandro and his proposal for Legality Dinner in this post.

Today we give you one of his gourmet recipes with:

Carnaroli of Sibari with monkfish,

brunoise of zucchini, 

yellow pumpkin cream and silan Truffle.

Below you find ingredients and  directions how to prepare it for your frineds or for special occasions.

Enjoy your meal!! 🙂


Ingredients for 4 people   

320 gr Sibari Carnaroli Rice

600 gr Monkfish

150 gr Zucchini

200 gr yellow Pumkin

20   gr silan Truffle

1 golden Onion

Evo Oil from Capogreco Oil mill

Salt and pepper as needed


To prepare yellow Pumkin cream

Brown golden onion with evo oil and add yellow pumpkin diced, cook it well and mix with salt and pepper. Using mixer realize a puree and give it right density to put into a sac a poche.


Method

Ready the cream prepare a zucchini brunoise and after brown it a little in a pan with evo oil, add some chopped golden onion.

Diced even monkfish put it into the pan, with salt and pepper also, and toast Carnaroli Rice.

Bit by bit add monkfish bouillon prepared before until rice end of cooking.

Whisk with evo oil.


Composition

Well distribute Carnaroli Rice as wanted and create above it a yellow pumpkin cream spiral and finally put Truffle lamellae.

Finish it with a little evo oil.

Ph. Giuseppe Melia


Food/Wine combine by Francesco Rando, sommelier and director at “Accademia” of Reggio Calabria

Choose Pecorello or Greco di Rogliano, autochthonous white vine very soft and scented. Remind wildflowers, green apple and citrus.

It has a fresh, sapid and persistent taste. Sea proximity and breeze add a brackish note, against rice sweetness balancing all elements.

(BARONE’- CANTINA MAGNA GRECIA – Spezzano della Sila (CS)

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Nata a Firenze, vive a Firenze e New York, é esperta in comunicazione, ufficio stampa e merchandising. Già capo ufficio stampa per REL, la finanziaria per l'informatizzazione della PA sotto Enea e Ministero del Lavoro, già associata FERPI e all’Associazione Donne del Vino, ha svolto numerosi incarichi tra cui responsabile merchandising per Lamborghini Automobili per il principe Hutamo Mandala Putra Suharto, merchandising per Giubileo 2000, e capo ufficio stampa per Ordine Toscano Consulenti del Lavoro. Organizzatrice e creativa per eventi, Ufficio stampa Mostra Internazionale dell’Artigianato e Mostra Internazionale del Caravan, Sponsorizzazioni e allestimento per Mostra Internazionale dell’Antiquariato, Ufficio stampa Twiga Beach Club, locale in Versilia di Flavio Briatore. Attualmente ricopre gli incarichi di responsabile stampa per alcune attività ristorative toscane. Collabora con Studio Legale USA per internazionalizzazione della P/M impresa italiana verso USA, Cina e Brasile. Collabora come autore in vari settori per testate web e cartaceo.

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