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Recipes of Antico Martini |
ROLLED SMOKED SALMON WITH CAVIAR
PAPPARDELLE (large noodles) WITH SCAMPI AND SWEET PEPPERS
RISOTTO WITH SCAMPI AND GREEN ASPARAGUS
SEA BASS FILLET WITH WILD FENNEL
COFFE AND AMARETTI BAVAROISE WITH FIORDILATTE SAUCE
OTHER RECIPES AMONG THE REVIEWS
ROLLED SMOKED SALMON WITH CAVIAR
4 SERVINGS
| 8 slices smoked salmon | For the sauce: |
| 1/2 cup heavy cream, whipped | 4 tablespoons extra virgin olive oil |
| 1 teaspoon prepared horseradish | 1 teaspoon prepared mustard (mild) |
| 2 teaspoons fresh Beluga Malossol caviar | juice of half a lemon |
| salt and pepper to taste | salt and pepper to taste |
Gently fold the prepared horseradish and the caviar into the whipped cream, season with salt and pepper.
Place the slices of smoked salmon flat on the work surface, spread about two teaspoons of the caviar-cream mixture over them, then roll gently.
For the sauce, blend the oil with the lemon juice, salt, and pepper. Mix well until frothy.
Serve the salmon rolls on a plate, dressed with the sauce and, if you wish to give a more definite flavour, sprinkle with freshly-snipped chives.
PAPPARDELLE (large noodles) WITH SCAMPI AND SWEET PEPPERS
4 SERVINGS
| 280 gr. home-made pappardelle | 1 sprig fresh thyme |
| 2 sweet red peppers (bell peppers, preferably) | 1 bay leaf |
| 150 gr. fresh shelled scampi, floured | 1 garlic clove |
| 1 dl. fish velouté sauce | 2 tablespoons extra virgin olive oil |
| 20 ml. cognac | 1 pat butter |
| 1 scallion |
Boil the peppers with the scallion, thyme, and bay leaf in plenty of water for about 1 hour. Drain and put through a sieve, then transfer to a pan. Place pan on the fire and add the velouté sauce.
In a separate frying pan, sauté the deveined scampi in the very hot oil together with the garlic. Flambé with cognac and add to the sauce. Bring to boiling point and cook for a couple of minutes, then add the pappardelle, previously cooked in plenty of salted boiling water, and toss until well coated with the sauce, adding a pat of butter and some thyme.
RISOTTO
WITH SCAMPI AND GREEN ASPARAGUS
4 SERVINGS
| 1/2 Kg. green thin asparagus | 1/2 handful of minced parsley |
| 200 gr. boiled fresh scampi (without shells) | 1 table spoon of extra virgin olive oil |
| 240 gr. rice (best quality for risotto is "vialone nano") | 1/2 glass of dry white wine |
| 1/4 minced onion | a touch of butter |
| 1 liter of hot fish broth | salt & pepper at choice |
| 1/2 laurel leaf |
Cut to little cubes the stems of the asparagus and set aside the points.
In a casserole brown the minced onion in the oil: when it is well golden add the scampi and the cubes of asparagus. Braise for a couple of minutes. Pour the white wine and let it dry.
Add the rice, the points of asparagus, the laurel leaf and pour a little of the fish broth. Go on with the cooking for about 15 minutes, always stirring and adding the broth little by little (otherwise you get boiled rice and not risotto).
When it is cooked, take the casserole away from the fire, add the butter and the minced parsley, salt & pepper and whisk till it becomes creamy. Take away the laurel leaf and the risotto is ready to be served.
N.B. the time of cooking depends from the quality of the rice.
SEA BASS FILLET WITH WILD FENNEL
4 SERVINGS
| four 400 gr. sea bass, filleted | 2 tablespoons extra virgin olive oil |
| 20 ml. anise liqueur | 1 pat butter |
| 10 fennel seeds | freshly chopped parsley |
| 1 glass dry white wine | salt, pepper, flour |
Season the sea bass fillets with salt and pepper and flour on both sides. In a large frying pan heat the olive oil until sizzling hot, then add the fish and cook until golden brown. Drain the oil and add the white wine, the anise liqueur, the fennel seeds, and cook for 3-4 more minutes.
Transfer the fillets to a serving plate. Bind the sauce with the butter over a high flame, then pour around the fish. Sprinkle with the parsley.
COFFE AND AMARETTI BAVAROISE WITH FIORDILATTE SAUCE
4 SERVINGS
| 1/2 l. cold espresso coffee | 60 gr. crushed amaretti cookies |
| 1 dl. milk | |
| 2 dl. heavy cream, whipped | For the sauce: |
| 75 gr. granulated sugar | 150 gr. mascarpone cheese |
| 1 egg yolk | 50 gr. confectioners' sugar |
| 2 tablespoons gelatine | 1/2 teaspoon vanilla |
| 1/2 teaspoon vanilla | 50 gr. heavy cream |
Boil the milk with vanilla. Beat the egg yolk with the sugar and add to the milk. Bring to boil over a double boiler and cook for 3-4 minutes.
Soften the gelatine in cold water and add to the milk mixture together with the coffee. Store in the refrigerator for about three hours until it begins to set. Add the whipped cream and the crushed biscuits. Fill individual molds and refrigerate for about 6-8 hours.
For the sauce, whisk all ingredients together until well blended and creamy.
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