At The Maya Kitchen, Chef Luciano Paolo Nesi of L’Opera thrilled his audience with his repertoire of fresh ingredients, simple recipes and truly delectable dishes.
Chef Nesi who has called the Philippines his home for the past 20 years, gave out tricks and secrets and answered questions as he prepared some of Italy’s beloved dishes.
Panna Cotta Con Miele Tartufato
(Italian Cream Custard with Honey Truffle and Sweet Balsamic Topping)
Ingredients:
1.5 liter whipping cream
300 grams white sugar
6 pcs gelatin sheets
honey syrup
Procedure:
In a casserole combine cream and sugar, put to boil.
Then put the gelatin sheets one by one and stir constantly until the gelatin is dissolved.
Pour in a molder with caramelized sugar.
Chill.
For toppings:
Honey truffle and sweet balsamic.
Scamorza Alla Griglia
(Grilled Smoked Mozzarella with Fresh Pork Sausage Topped with Balsamic Cream)
INGREDIENTS:
100 grams Italian sausage
100 grams smoked cheese
1 teaspoon sweet balsamic sauce
Procedures:
Slice the Italian sausages in halves. In a pan, grill the smoked cheese and sausages.
Glaze with sweet balsamic and put fresh rosemary on top.
Cappelini Pomodoro Secchi e Zucchine
(Angel Hair Pasta with Sundried Tomato and Zucchini in Spicy Extra Virgin Olive Oil)
Ingredients:
100 grams cappelini pasta, cooked al dente
10 ml extra virgin olive oil
10 grams garlic sliced
5 grams chili finger
100 grans zucchini
20 grams sundried tomato
salt and pepper to taste
Procedure:
Cook the pasta to al dente, sauté all the ingredients and toast with the cooked pasta.
Funghi Trifolati
(Assorted Mushrooms Sautéed in Garlic and Extra Virgin Olive Oil)
Ingredients:
100 grams fresh slices of mushroom buttons
5 grams dry porcini (soak in water)
5 grams garlic
salt and pepper to taste
100 grams spinach (blanched)and sauteed in garlic
10 ml extra virgin olive oil
Procedure:
Saute the fresh mushroom and dry porcini in garlic seasoned with salt and pepper. In a separate pan, saute the spinach in garlic. Plate as desired.
Crystal Bay Oyster (2 ways)
a. Florentine, baked with spinach and cheese sauce
Ingredients:
fresh oyster
béchamel sauce
sautéed spinach
bread crumbs mixed with capers and anchovies (seasoning)
Béchamel Recipe:
100 grams unsalted butter
4 tablespoons (1/4 cup) MAYA All Purpose Flour
2 cups chicken stock
Procedure:
In a pan put the butter, the flour add chicken stock and stir until it becomes sticky.
Procedure:
Open the oyster, top with sautéed spinach, béchamel, and the bread crumbs seasoning, then bake for around 5 minutes.
b. Fresh Oyster with Lemon Air.
Ingredients:
2 pieces lemon yellow
2 pinches soy lecithin
fresh oyster
bread crumbs seasoned with anchovies & capers
Procedure:
Squeeze the lemon, add the soy lecithin, and then whisk until a foamy texture is formed.
Open the oyster and add the prepared lemon sauce on top of it. Put the bread crumbs seasoning and then bake.
For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
