Paccheri pasta, red mullets, cream of courgettes, yellow fish and extra virgin olive oil powder

Paccheri pasta, red mullets, cream of courgettes, yellow fish and extra virgin olive oil powder

Ingredients

  • 300 g paccheri pasta
  • 6 red mullets, washed and de-scaled
  • 200 g trombetta courgettes cream
  • Red mullets reduction
  • Santagata extra virgin olive oil
  • 50 g maltodextrin
  • 2 yellow peaches
  • Balsamic vinegar
  • Butter
  • Cane sugar

For the tempura:

  • 100 g rice flour
  • Ice

Prepare the fish, cut it into small pieces. Let the butter melt in a pan, add the sugar and the peaches. Add a splash of balsamic vinegar, let it evaporate and then reduce. Melt a knob of butter in a pan, add the mullet reserve and the two mullets cut into pieces. Cook the paccheri in salted boiling water, finish cooking the mullet sauce. Prepare the tempura with rice flour and ice and fry the remaining mullet in peanut oil. Gently pour a steady stream of olive oil onto the maltodextrin until obtaining oil in powder. Place the courgettes cream in the middle of the plate, lay the paccheri, the fish and the fried mullet on top. Finish off the with powdered oil.

Ivano Ricchebono received the Michelin star in 2010 and is in all the major food guides. He has been a regular guest on the Rai 1 television show ‘La Prova del Cuoco’, with Antonella Clerici, since 2010. In 2018, he relocated his Michelin starred restaurant ‘The Cook’ to the Cavo restaurant in Genoa old city center.

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.

Raw Squid with Orange and Fennel

 

Ingredients:

1 squid 80/100 gr (previously cut down and regenerated in water and salt)
1/2 fennel
1 orange
20 ml Santagata extra virgin Olive Oil
Roasted pistachios
Salt / pepper to taste

Preparation:

Finely cut the squid at “julienne style” and season it with a tablespoon of Santagata extra virgin Olive Oil.
Slice the fennel and season it with a tablespoon of Santagata extra virgin Olive Oil emulsified with 1/2 tablespoon orange juice, salt and pepper.
Arrange the fennel on a plate and lay above the squid. Garnish with toasted pistachios and cloves of peeled orange.

By chef Andrea De Galleani. De Galleani serves this dish at “Dega” restaurant in Genoa.