Thursday, July 21, 2016

Three Amazing Appetizers, Chef Paolo Barrale, Marenna' Ristorante, Sorbo Serpico, (Av)

As mentioned in an earlier blog, I was in Irpinia earlier in the week at Marenna'.  Here's a look at three appetizers from Michelin starred Chef Paolo Barale's summer 2016 menu.

Insalata di rinforzo or reinforcement salad.  The chef's version has escarole, anchovies, and a small red pepper stuffed with creamed salt cod.

Cod popped up again, being quite popular in the area, but this time vapor cooked, an orange sour cream,  sweet peas, and crunchy prosciutto ham.

Then a pleasant surprise that the chef accompanied to my table himself.  After a nod and a smile, he asked me if I liked tartare. Because this dish was the chef's play on the famous pear and ricotta flavor mix.  Beef tartare, ricotta and hazelnuts, and black truffles.


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