Italian recipes - appetizer

Eel in the rabbit and rabbit in the eel whit cress mayonnaise, hot orange gelatine and Sabina olive oil crunchy nougat

Chef Sandro e Maurizio Serva Italian recipe - restaurant La trota – Rivodutri (RI) Lazio - Italy

“… I purge fasting
Bolsena lake eels and Vernaccia wine”
Some Dante’s Purgatory verses dedicated to Martino IV, a XIIIth Century pope with an extraordinary appetite and greedy of eels that, according to the legend, would be died for eel indigestion.

Directions for Eel and Rubbit rolls

Prepare the warm marinate diluting juice and skins (without the white part) of orange and lemon with other ingredients. Pour the marinate on the eel and on the rabbit and leave in refrigerator for 3 days.
Open the braids of rabbit, put the eel thinner and wrap forming little rolls to divide in 4 parts. Open eel, introduce the rabbit thinners and proceed in the same manner.
Wrap rolls separately with oven paper and cook for 8 minutes to 180°.  Remove from oven, eliminate the paper and end cooking to the salamander for 3 minutes turning continually. 
Put in dishes covering with crystals of Halen Mon salt.

Directions for cress mayonnaise

Prepare a classic mayonnaise, adding some julienne leaf of watercress and a small potato previously boiled and sifted, salt and pepper.

Directions for hot gelatine

Heat 100 gr of orange juice, 1 gr of agar and plentiful wild fennel making cool.

Directions for olive oil crunchy nougat

Cook 30 gr of isomalto and 8gr of glucose until 160°. Dilute 10 gr of olive oil until 50° and pour it in the caramel turning. Remove from fire and extend on the silpat forming some threads oil and caramel cylinders.

Ingredients for 4 people

1 eel of 800 gr; 2 braids of rabbit; 1 orange; 1 lemon; 4 bay leaves; juniper berries; wild fennel; mint; calamint; extra virgin olive oil; black pepper in grains; Szechuan pepper

Wine
[coupling by Sommelier Maurizio Serva]

Sauvignon Quarz 2004 Cantina Termeno
Alto Adige

“I suggest a coupling with a wine characterized by nettle and flowers of elder, a wine which is able to capture the herbaceous note of eel and rabbit. Sauvignon Quarz freshness well contrast with eel fatness and mayonnaise softness. Its good structure to 13,5 degrees and complexity, create a perfect balance with recipe taste touches.”  Maurizio Serva

 

 

..
..

……………………………………………

Support Roma gourmet

……………………………………………

Shop Roma gourmet

Caravaggio’s artichokes

Gourmet travel
between life and works of
Caravaggio

……………………………………………

Italy gourmet

All Italian best restaurants (Michelin stars)

……………………………………………

Elective affinities

Hang Zhou and Claude Monet

……………………………………………

Chef’s anatomy

interview to
Massimo Riccioli
- l’élégance du hérisson

……………………………………………

Wine corner

The word of wine and its protagonists

……………………………………………

Gourmet books

Maria Grazia Accorsi, Personaggi letterari a tavola e in cucina.
Dal giovane Werther a Sal Paradiso

……………………………………………

Rome museums

In the foreground: Goethe House

……………………………………………

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

……………………………………………

follow roma gourmet on


 

 

© Copyright roma-gourmet.com 2007. All rights reserved. Prohibited the reproduction of content, even partial.