Friday, February 4, 2011

Amazing Appetizers-Saltimbocca Croccante con Insalata Mediterranea, Sgombro Marinato e Ricotta Infornata by Chef Gianluca D'Agostino

This was one of the many dishes that I enjoyed last week prepared by Chef Gianluca D’Agostino of Veritas Restaurant in Naples. Saltimbocca with a crunchy Mediterranean salad ,marinated mackerel and baked ricotta cheese. Of course I wanted the it is

Ingredients for 4 servings
2 mackerel , 250 gr.,salt 250gr., brown sugar 250 gr.,80 g parsley stems, thyme 50 gr., 1pear, pink pepper 40 grains , curly endive lettuce, 12 12 cucunci (fruit of the caper), baked ricotta cheese 60 gr., 1 red onion, 6 confit piennolo tomatoes piennolo (divided into two layers),
1 saltimbocca, oregano, extra virgin olive

For the mackerel marinade:
Clean, fillet, bone and marinate the mackerel by covering them with salt, sugar , pink pepper, pear( peeled and diced) stalks of parsley and thyme. After an hour and a half, rinse the mackeral quickly under running water and dry with paper towels.

Open the saltimbocca and cut 12 diamonds of approximately 3 cm per side, drizzle with them with oil and bake for 3 min. at 210º C. Place three pieces of saltimbocca on a dish, and top them with the "Mediterranean salad" made from finely chopped red onion, the white part of the endive, confit Piennolo tomatoes, oregano and cucunci. Put a slice of the marinated mackeral on every piece of a saltimbocca. Finish by adding grated baked ricotta over the entire dish.

Italian Version

Veritas Restaurant 
Corso Vittorio Emanuele 141 
80121 Napoli 
081 66 05 85 

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