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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Dish Pairing
VIOGNIER Linea ARS MAGNA or
HERMES Diactoros II (white)
- Ingredients for 4 people and Recipe Procedure
- Birch Infusion
300 gr Birch
500 gr Water
Jasmine flowers
Blueberry vinegar
Extra virgin olive oil
Cardamom
Salt
Sugar
Ginger
1. Combine 300 g of birch and 500 g of water in a vacuum bag and leave for 12h at 55°C. Then add the jasmine flowers, blueberry vinegar, extra virgin olive oil, cardamom, salt, sugar, and ginger. Set aside.
- Watermelon Carpaccio
Watermelon
Birch Infusion
2. Cut watermelon into 4mm slices and use a pastry cutter to form a half-moon shape. Dress the carpaccio with the birch infusion.
- Seafood
Razor clams
Mussels
Clams
Baby squid
White prawns
Extra virgin olive oil
Garlic, 2 cloves
3 Parsley stalks
140 gr Pachino cherry tomatoes
1 Lemon
100 ml White Wine
3. Wash the seafood thoroughly and open them in a pan with a drizzle of extra virgin olive oil, the garlic clove, parsley stalks, washed and halved Pachino tomatoes, lemon, and white wine.
Once the seafood liquid is obtained, thicken it and dress the seafood.
Razor clams
Mussels
Clams
Baby squid
White prawns
Extra virgin olive oil
Garlic, 2 cloves
3 Parsley stalks
140 gr Pachino cherry tomatoes
1 Lemon
100 ml White Wine
3. Wash the seafood thoroughly and open them in a pan with a drizzle of extra virgin olive oil, the garlic clove, parsley stalks, washed and halved Pachino tomatoes, lemon, and white wine.
Once the seafood liquid is obtained, thicken it and dress the seafood.
- White Melon
White melon
Extra virgin olive oil
Salt
4. Cut the melon into brunoise and dress with oil and salt.
White melon
Extra virgin olive oil
Salt
4. Cut the melon into brunoise and dress with oil and salt.
- Baked Cherry Tomatoes
Datterini tomatoes
Yellow cherry tomatoes
Tiger cherry tomatoes
Aromatics
5. Blanch, peel, and halve the yellow, tiger, and datterini cherry tomatoes.
Then, bake them in the oven with aromatics at 170°C, with the fan on maximum, for 15 minutes until they color.
Datterini tomatoes
Yellow cherry tomatoes
Tiger cherry tomatoes
Aromatics
5. Blanch, peel, and halve the yellow, tiger, and datterini cherry tomatoes.
Then, bake them in the oven with aromatics at 170°C, with the fan on maximum, for 15 minutes until they color.
- Plating
Arrange the marinated watermelon carpaccio in the center of the plate, then add the white melon, cherry tomatoes, seafood, some
Arrange the marinated watermelon carpaccio in the center of the plate, then add the white melon, cherry tomatoes, seafood, some
- 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