Seafood on Watermelon Carpaccio with Cherry Tomatoes - Chef Heinz BECK (☆☆☆Michelin) - ROME
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Recipe
SEAFOOD on WATERMELON CARPACCIO with CHERRY TOMATOES
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Food Pairing
VIOGNIER ARS MAGNA line o
HERMES Diactoros II (white)
- Ingredients - (serves 4) and Procedure
- Birch infusion
300 g Birch
500 g Water
Jasmine flowers
Blueberry vinegar
Extra virgin olive oil
Cardamom
Salt
Sugar
Ginger
1. Combine 300 g birch and 500 g water in a vacuum bag and leave at 55° for 12 hours. Then add the jasmine flowers, blueberry vinegar, extra vergin olive oil, cardamom, salt, sugar and ginger. Keep everything aside.
- Watermelon carpaccio
Watermelon
Birch infusion
2. Cut the watermelon into 4 mm halfmoon slices by using a food ring mold. Season the carpaccio with the birch infusion afterwards.
- Seafood
Razor clams
Mussels
Clams
Baby squid
White shrimps
Extra virgin olive oil
2 cloves of Garlic
3 stalks of parsley
140 g Pachino tomatoes
1 Lemon
100 ml White wine
3. Wash the seafood well and let it open in a frying pan with a drizzle of extra virgin olive oil, as well as the garlic clove, parsley stalks, Pachino tomatoes (washed and cut in half) as well as the lemon and the white wine. Once the seafood water is ready, bind it and season the seafood with it.
Razor clams
Mussels
Clams
Baby squid
White shrimps
Extra virgin olive oil
2 cloves of Garlic
3 stalks of parsley
140 g Pachino tomatoes
1 Lemon
100 ml White wine
3. Wash the seafood well and let it open in a frying pan with a drizzle of extra virgin olive oil, as well as the garlic clove, parsley stalks, Pachino tomatoes (washed and cut in half) as well as the lemon and the white wine. Once the seafood water is ready, bind it and season the seafood with it.
- White Melon
White melon
Extra virgin olive oil
Salt
4. Reduce the melon to a brunoise and season with oil and salt.
White melon
Extra virgin olive oil
Salt
4. Reduce the melon to a brunoise and season with oil and salt.
- Oven-baked tomatoes
Datterini cherry tomatoes
Yellow tomatoes
Tiger tomatoes
Herbs
5. Blanch, peel and cut the yellow, tiger and date tomatoes in half.
Then bake them in the oven at 170°C, together with herbs and with the oven fan on the maximum setting, for 15 minutes until they gain colour.
Datterini cherry tomatoes
Yellow tomatoes
Tiger tomatoes
Herbs
5. Blanch, peel and cut the yellow, tiger and date tomatoes in half.
Then bake them in the oven at 170°C, together with herbs and with the oven fan on the maximum setting, for 15 minutes until they gain colour.
- Plate decoration
Place the marinated watermelon carpaccio in the middle of the plate, then add the white melon, the Pachino cherry tomatoes, the seafood, some herbs and, lastly, the birch infusion.
Place the marinated watermelon carpaccio in the middle of the plate, then add the white melon, the Pachino cherry tomatoes, the seafood, some herbs and, lastly, the birch infusion.
- Chef HEINZ BECK
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Restaurant
LA PERGOLA (☆☆☆Michelin)
https://romecavalieri.com/it/la-pergola-it/
CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO: 1398/2013