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Italian recipes - appetizer | roma-gourmet inglese
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Italian recipes - appetizer


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Oysters with celery jelly candied apples and Gorgonzola cheese

Chef Fabio Baldassarre Italian recipe - restaurant L’altro Mastai - Rome


Oysters are unsatisfying food for the worker, but they are perfect food for sedentary people, like supper before a good sleep.
A.J. Bellows, The Philosophy of Eating, 1870

Open twelve oysters, extract fruits and put them on absorbent paper.
Extract from golden apples twenty-four marbles and cook with icing sugar until the flesh appears cooked and shining. Let them cool. 
Soften the gelatine in cold water, dissolve the mixture diluted in the celery centrifuge warmed up and cool with ice, blending. 
Put on each plate (left in refrigerator for half an hour) three oysters, two pieces of apple and cover with the celery gelatine. 
Complete the dish by dusting with gorgonzola flakes.

Ingredients for 4 people

12 oysters; 300 ml of celery centrifuge; 50 gr of 18 months seasoned Italian Gorgonzola cheese; 2 golden apples; 3 sheets of isinglass

Wine
[coupling by Roma gourmet]

Taittinger Comites de Champagne 1998
Reims, France

Strong and sophisticated, juicy and dense with notes of sumptuous complexity and long final.

Gourmet book:

M.F.K. Fisher, Biografia sentimentale dell’ostrica, Verona, Neri Pozza Editore, 2005

 

 



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Rome restaurant guides

2008 Guides best Rome restaurants

For international Guides Michelin, L’espresso and Gambero rosso top Rome restaurants are:


La Pergola Hotel Cavalieri Hilton
Il Pagliaccio
Open Colonna

Baby Aldrovandi

Il Convivio Troiani

Agata e Romeo
Acquolina

All’oro
Il Sanlorenzo

La Rosetta
Glass hostaria

For most famous restaurants Guides, Rome is a place where cuisine is very good … read more

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