Here it is -
Chef Antonino Montefusco's little black box. Inside, an
assaggio of one of his first course dishes served to me one late October evening at
Terrazza Bosquet. Ready Ravioli is the name of this dish. A dish created this past summer when
Grand Hotel Excelsior Vittoria in Sorrento hosted
Ferrari's Calvacade 2019. Montefusco, the hotel's Executive Chef, was met with a challenge. He needed to create a gourmet menu for 200 guests that could be served and enjoyed
veloce...quickly. The theme was the 1960s. Montefusco thought long and hard. The guests would be moving on to Capri, so why not give them a taste of the famous
ravioli caprese, but with a Sorrento twist? The traditional recipe calls for ricotta, but Montefusco wanted to share his Sorrento and opted for a cacciota from Sorrento- aged 2 days. The dish, served then, and now on the Michelin starred restaurant's menu is as follows.
First - a dish with a San Marzano and cherry tomato sauce arrived at my table. The sauce includes a swirl or two of cacciota cheese and majoram.
Next - that little black box - filled with ravioli. The box is a play on the ready pasta that certain pasta producers have put on the market. Montefusco's ready ravioli with a cacciota cheese filling. The ravioli is cooked, then fried, then placed in the box until it is ready to be added to that amazing tomato sauce.
A
Do it Yourself first course that is not only complex and flavorful...
It is also fantasticaaa!
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