Preparation of panettone foam

To prepare panettone foam, the following ingredients are needed: fresh milk, panettone and icing sugar.

Heat the milk to a temperature of 90° (not boiling).
Mix the panettone, previously cut into cubes, with the icing sugar.
You have to wait patiently for the panettone to soften.
Take a blender and mix the mixture with the proper calm.
Pass the compound into a strainer, carefully filter it and insert it into the siphon trap.

Ice cream or liquorice mousse of Atri: a crossroads that imposes a sweet choice

Ice cream or liquorice mousse of Atri: a crossroads that imposes a sweet choice
You have to decide this for yourself, depending on the kitchen utensils you have at home.
If you want to make an ice cream, equip yourself with an ice cream machine. Otherwise, you will prepare a mousse.

Ingredients for Ice Cream

Liquorice of Atri
Dextrose
Milk Powder
Locust bean flour
Fresh milk
Fresh cream
Casterated sugar.

Take the liquorice of Atri and let it dissolve in bain-maria in a pot.
You must combine all flour (dextrose, powdered milk and caster sugar) with fresh milk and fresh cream. Incorporate liquorice after milk and cream have reached a temperature of 82°.

Ingredients for liquorice mousse

Liquorice of Atria
Fresh cream
Glue of fish
Casterated sugar

Let the liquorice of Atri dissolve in the bath.
Bring the milk and cream to 70°, add the caster sugar, liquorice previously dissolved, one or two sheets of fish glue and a part of the fresh cream whipped separately.
The remaining part of whipped cream will be added at the end.
Leave the mixture to stand in the fridge and, when it is cold, add the other part of whipped cream at the time of stacking.

Ingredients

A piece of swordfish with two and a half fingers thick
Fennel
Pomegranate
dill
Chilli pepper
Lemon Drops
Chia seeds
Organic honey
Mirin (Japanese wine vinegar)
Hemp oil.

Preparation of accompanying ingredients

Cut the fennel into cubes and uniformly, pour it into the pan with a little chilli pepper, garlic and shirt. Blend with Mirin and add a touch of honey, lemon juice drops and julienne mint, chia seeds.

Tataki cooking of swordfish

The swordfish will be grilled in tataki cooking, i. e. you need to shoot the fish on one side and on the other side in an intense, violent manner for a very short time. in this way you will preserve its fragrance and taste.
After cooking, sprinkle it with the seeds.

Installation and presentation of the dish

Serve the swordfish together with a sauce made from a brownish of fennel, expel pepper, soybean, myrrin, honey, lemon drops and fresh chopped parsley.
Use it together with the sauce and garnish with fresh pomegranate grains and dill.

Ingredients

Mandarins
Mentuccia
Borage flowers collected by hand from the countryside of Otranto
Almonds
Amaranthus
Gallipoli prawns
Ginger
Carrot
Sugar

Preparations

PREPARATION
We cook ginger and carrot catkins in a delicate syrup consisting of
30% sugar and 70% water for 2 minutes.
In the meantime, we will start cooking pearl barley, toasting it lightly in the pot with a little evo oil.
We will swallow the barley with a drop of white wine and, after the alcohol evaporate, we will gently bag it with vegetable broth and mandarin juice.
We strongly recommend that you follow the cooking process, adding the vegetable broth as the barley dries.
We will add the mandarin juice at the end of cooking to prevent the preparation from caramelising too much.
When the orzotto is ready, we will keep it with EVO oil, mint cut to the julienne and mandarin zest.

PREPARAZIONE DEI GAMBERI ROSSI DI GALLIPOLI

During the preparation of pearl barley, we will sail raw gallipolini crayfish in mandarin juice, EVO oil, amaranth blown in sunflower oil at 200°, chopped almonds, borage leaves and mint leaves.

Installation and presentation of the dish

Place the raw crayfish on pearly barley and garnish the dish with borage flowers.

Preparation advices

Be careful when cooking pearl barley.
Incorporate the mandarin juice in order to cook, because by reducing, caramelizing and changing the taste of the orchard.

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This is a full-bodied, substantial dish. Rich.
It recalls tradition, the link with our land, Salento, it recalls the flavour of the Adriatic sea, the real taste of the sea of Otranto.
A dish that is characterized by its simple, distinctive taste.
A versatile recipe that can fit into different types of menus: total veg, land and meat menus, sea menus.

Ingredients

Chickpeas
Date mussels
Celery
Carrot
Onion
Fennel
Spicy pepper
Laurel
Commuter tomato
White wine
Chopped parsley
Lemon peel
Vinegar flowers
Lemon blemishes
There are several steps to follow for the preparation.

Preparation of chickpeas

Take the precious chickpeas of Cicerchia left to soak for 24 hours.
Put them in a casserole with celery, carrot, onion, winter tomatoes, fennel, bay leaves and spicy pepper.
Bring the ensemble of flavours into cooking.

Preparazione delle cozze datterine

After cleaning the mussels, we will open them in a hot, boiling pan.
In another pan we will put a little EVO oil, a clove of garlic, a bay leaf and mussels. After incorporating them, we will waste them with white wine.
We will allow the alcohol to evaporate and add the fresh tomato in winter.

Meanwhile, cook the orecchiette and macaroni in boiling salted water.

Special advice

We recommend cooking the pasta halfway through cooking in boiling salted water and for the rest of the time, in the cooking water of the mussels.
While the cooking is going to be finished, let’s mix the pasta with a sprinkling of Roman pecorino cheese, evo oil and chopped parsley and lemon zest.

All you need to do is implant and taste.

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Ivan Tronci has created this first course, to make you dream about the true flavours of the Salento sea.
The mackerel, prepared with love, will surely give you satisfaction and will touch the hearts of your guests because it is a fresh, genuine and rich flavorful dish.
The scent of fresh, freshly caught fish will give you unique aromas and sensations for your palate.

Ingredients

Mackerel
Marlene apple
Walnuts
Laurel
Wild onion (better known here in Salento as “spunzale”)
Ginger
Celery
Mint
Lemon blemishes
Laurel

Preparation

Let’s dissect and sift the mackerel, thorn it, and smoke it with the cones.
As a pairing, we will prepare a chopped ginger, onion and celery.
These three chopped ingredients will be cooked in a pan with a bay leaf.
We will assemble the marlene apple in brown and mint in julienne.
We will place the compot on the plate and then adjust the mackerel thread on it.
We will use walnuts, mint leaves and lemon zest to elegantly garnish our dish.