
Mix things up in the kitchen with these recipes from the talented team behind one Michelin-star Pietramare Natural Food, the refined restaurant of Praia Art Resort – a cool coastal boutique hotel on Calabria’s Ionian coast. No more excuses for disappointing date night dishes, simply halve the ingredients to serve two…
Recipe 1: Costa di Kalabria
Ingredients for 4 servings
- 250g bronze drawn spaghetti from Gragnano
- 1kg of rock fish for soup
- 250g bunch tomatoes
- 500g ice
- 100g cherry tomatoes
- 200g red peppers
- 150g black olives from Gaeta
- 20g Pecorino cheese
- 20g pine nuts
- 4 cloves of garlic
- Salt and pepper
- Evo oil
- A bunch of basil
Method
- Scale, eviscerate and remove all the eyes from the prawns, then place them on a perforated grate to dry them well.
- Cut the tomatoes into large pieces and once ready, fry in a steel saucepan with a drizzle of extra virgin olive oil and two cloves of garlic.
- Once the garlic is browned, remove from the saucepan and add the fish, browning it slightly, then add the chopped tomatoes and ice. Let it cook for 3 hours over a low heat and, once ready, filter and cool.
- Meanwhile, cut the cherry tomatoes in half and remove the seeds, then place them on a plate with a drizzle of extra virgin olive oil and bake them for 1 hour at 80 degrees.
- Do the same with the peppers and once ready, together with the
tomatoes, add garlic, pecorino cheese, pine nuts and basil, blend everything and cool in the fridge. - Pit the olives and bake them for 1 hour at 120 degrees, once dehydrated, reduce them to powder with the help of a blender.
- Cook the pasta, then in a pot bring the soup to a boil and cook the broken pasta for 10 minutes.
- Once cooked, add basil cut into julienne and a drizzle of extra virgin olive oil. Serve in a deep plate add the black olive powder, red pesto at room temperature and enjoy!
Recipe 2: Tortello Ripieno
For the egg pasta
- 100g re-milled semolina
- 100g flour
- 6 egg yolks
- A pinch of salt
For the stuffing
- 1 kg podolica meat (“priest’s hat”)
- 1kg red Tropea onion
For the fondue
- 50g Crotone ricotta
- 100g fresh cream
For the lobster
- 1 lobster (500g)
- 1 red Tropea onion
- Licorice powder
Method
- Cut the onions into julienne strips and the meat into medium pieces, take a saucepan with a drizzle of oil and brown the meat. As soon as it is ready add the onion, season with salt and cook for 4 hours after which blend everything and let it cool and store in a piping bag.
- With the help of a planetary mixer, mix the flour, salt and eggs, reach a smooth consistency and place in the fridge to rest for 30 minutes.
- Then proceed by rolling out the dough very finely, fill with the Genoese and close like tortelli.
- In the meantime, proceed with the fondue, then bring the cream and grated ricotta to 60 degrees and blend everything.
- Blanch the lobster for 3 minutes in salted water, peel and season with salt and oil and set aside.
- Cut the onion into julienne strips and season with salt, extra virgin olive oil and pepper.
- Cook the pasta in boiling water, then place the hot ricotta on a plate, lay the pasta on it and complete with pieces of lobster, red onion and licorice powder. Serve piping hot.
Recipe 3: Dentice Scottato
Ingredients for 4 servings
- 500g curly endive / escarole
- 1kg red snapper
- 50g escalope of foie gras
- 20g black chickpeas
- Salt and pepper
- Extra virgin olive oil
Method
- Start by cleaning the fish, then eviscerate, scale and portion the snapper, and place in the fridge.
- Proceed with the escarole taking the greenest parts and removing any excess, then cook in boiling water for 6 minutes, drain and blend, adding salt and pepper.
- For the black chickpeas, bring extra virgin olive oil to 180 degrees and fry for 2 minutes, drain and dry with absorbent paper.
- Sear the fish in a non-stick pan, then in the same way the thinly sliced foie gras.
- Once ready, arrange the escarole cream on a deep plate, place the fish and foie gras on it, garnish with the fried chickpeas and a few hints of raw escarole.
If you’re craving something sweet to finish, Chef Nicola Annunziata of Pietramare Natural Food shares her Moscatello pear babà recipe here.
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