Calabria’s ambassador, expat Chef Luigi Ferraro, who won the gold at the International Kremlin Culinary Cup, shares his favourite Southern Italian recipes
Tomato tartare, buffalo mozzarella and basil
For the tartare: l 400 gm tomatoes l 10 gm cappers l 2 gm basil l 2 gm garlic l 10 gm black olives l Clean the tomatoes and cut into cubes, mix all the remaining ingredients. Keep aside.
For tomato sauce: 50 gm onion 40 gm extra virgin olive oil 4 gm garlic 10 gm basil 400 gm tomatoes Salt and white pepper to taste Quanto basta (enough quantity) xantana Cook the onion and garlic with olive oil. Dice the tomatoes and basil, bake and then blend. Then finish cooking at 600 C. A cold mix with xantana.
For cherry tomato confit: 200 gm cherry tomatoes 1 gm garlic 1 gm thyme 2 gm lemon zest 5 gm extra virgin olive oil Salt and black pepper to taste Icing sugar Bake at 800 C for about six hours, then keep in extra virgin olive oil.
For fresh tomato: 100 gm yellow cherry tomato 100 gm red cherry tomato 100 gm green cherry tomato Olive oil Salt and black pepper to taste Cut into slices and season with salt, pepper and oil.
For aubergine sauce: 500 gm aubergine Tahina and lemon juice, according to taste 5 gm garlic 1 gm oregano Quanto basta salt and black pepper Roast the aubergine on the flame, then bake in the oven, remove the peel and seeds, blend all the ingredients.
Per la mozzarella: 1 packet cream 500 gm mozzarella 4 gelatine sheets 12 basil leaves quanto basta plastic balloons Cook cream with the chopped mozzarella and basil leaves, mix all together eliminating the basil leaves and add gelatin, with the help of a syringe to fill the balloons and keep them in water and ice.
For pesto basilico pacojet: 110 gm basil leaves 20 gm pine nuts 20 gm parmigiano reggiano 5 gm garlic 140 gm olive oil. Combine the ingredients and put in blast freezer, then go to pacojet. Repeat the pacojet several times.
Ingredients to complete: Tomato powder, dry skin and blend. Fry cappers, black olives powder, fresh basil, tomato seeds and crackers. At the base of the pot pour the tomato sauce, then all the other ingredients.
Ravioli stuffed with Parmigiano Reggiano
For fresh pasta: 200 gm semola 100 gm flour 10 yolk 1 egg Water saffron and combine ingredients and knead. Put under vacuum.
For creme brule: 200 gm yolk 400 gm cream 100 gm milk 120 gm parmigiano Whisk together and cook at 830 C for 10-12 minutes.
For sauce: 40 gm butter 4 gm sage 10 gm extra virgin olive oil 100 gm asparagus 20 gm morel 20 gm green peas 20 gm diced tomato Prepare butter and sage sauce, add all ingredients.
For balsamic caviar: 250 gm vegetables stock 250 gm balsamic 2 gm agar agar 500 gm vegetable oil Boil vegetable broth, then add agar agar and vinegar. Boil for a minute. Put the syringe, pour cold oil.
For sauce green peas: 200 gm green peas l 30 gm leek l 30 gm onion l 2 gm garlic 2 gm mint Salt and white pepper to taste Boil peas and put into water and ice. Cook remaining ingredients and cool. Combine together and put in the freezer. Mix in pacojet. Ingredients to complete: Parmigiano reggiano grated and micro green.
Composition: At the base of the pot, pour sauce of peas, then ravioli, complete with balsamic caviar, micro greens and grated parmigiano.
— Recipes courtesy Chef Luigi Ferraro, Shangri-La’s Eros, Delhi
