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.
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.
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)