Oven-baked Amberjack Collar with Hokkaido vegetables and Taggiasche olives

    Oven-baked Amberjack Collar with Hokkaido vegetables and Taggiasche olives

    Ingredients (Serves 4)

    • 4 amberjack collars
    • 4 Hokkaido potatoes
    • 16 Hokkaido tomatoes
    • 40 Taggiasche olives
    • 1 lemon
    • Bunch parsley
    • Fresh thyme to taste
    • 2 tablespoons Santagata Classico extra virgin olive oil
    • 2 tablespoons white wine
    • Salt and pepper to taste

    Method

    Preheat the oven to 200º C.
    Season the fish with salt and pepper.
    Chop the parsley Peel and slice the potatoes. Cut the lemon into fine rings. Lay the potatoes in a baking tray with the tomatoes, olives and fish.
    Lay the lemon rings on the top and add the thyme. Drizzle over the white wine and dress with Santagata Classico extra virgin olive oil.
    Bake in the oven for 10-15 minutes depending on the size of the fish until ready.
    To serve, place one whole amberjack on each plate and dress with the vegetables.
    Sprinkle with chopped parsley.

     

    Terra Restaurant – Singapore – One Michelin star

    Seita Nakahara was born in Tokyo but grew up in Singapore, where his passion for food was unleashed, almost twenty years ago. Following his studies, he worked for several years in traditional Italian restaurants in Tokyo, then undertook four years of training to be a chef, in Tuscany, Sicily and Piedmont, where he learned the complexities and techniques of Italian gastronomy.
    In 2016, he returned to Singapore as chef at the Operetta restaurant, and in 2013 he came among the top five Japanese-style RED-U35 cooking contesters, attended by 500 Japanese chefs from all over the world was the only finalist to propose Italian recipes.
    With the restaurant ‘Terra’, opened in 2015, he introduced the cul-ture of Tokyo-Italian into the dynamic culinary panorama of Singapore. It is famous for its Omakase, a tasting menu of his Italian creations, based on the availability of seasonal ingredients from Japan and accompanied by Italian wines offered by it. Just nine months after opening, ‘Terra’ got the Michelin star.

    These recipes are taken from chapter 5 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

    Piedmont fillet of Fassona beef with baby vegetables and ‘Neve’ extra virgin olive oil

      Piedmont fillet of Fassona beef with baby vegetables and ‘Neve’ extra virgin olive oil

      Serves 10:

      • 2000 g fillet of Fassona beef
      • 20 g balanced salt
      • 200 g baby carrots
      • 100 g baby turnips
      • 200 g veal sauce
      • 100 g onion
      • 10 pouches 15×25 for sous-vide cooking
      • Santagata ‘Neve’ extra virgin olive oil

      Method:

      Remove the fat and the nerves from the fillet, season with balanced salt for red meat and wrap in cling film. Let the meat rest in the fridge for approx three hours. Slice into portions of 170/180 g each, place in the pouches and cook using the sous-vide method for 50 minutes at 55° in the water oven. Plunge into water and ice and keep at 3°. Regenerate in the water oven for approx. 10 minutes, open the pouch and dry well. Brown the meat in a pan with a small amount of extra virgin olive oil and then cut. Serve with mangetout, white turnip and baby carrots together with the veal sauce. Dress with Santagata ‘Neve’ extra virgin olive oil.

      Head Chef at Ristorante Vistamare, Claudio Fortuna, whose family has its roots in Abruzzo – was born in Paglieta, in the province of Chieti – and graduated from the Villa Santa Maria hotel and catering college. Ten years ago, following several seasons working in the most prestigious Ligurian hotels, and other regions, he was attracted to the Gran Hotel Miramare in Santa Margherita, first as a shift manager and, for the last three years, as the Head Chef of the Vistamare.
      Previously, Fortuna boasted of prestigious collaborations with the Hotel Splendido in Portofino, the Cipriani in Venice, the Imperial Palace Hotel in Santa Margherita and the Excelsior Palace in Rapallo.

      These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.