The Trattoria Project and Spectaculars: July 2008

DSC_1385 DSC_0826
DSC_0077 pg2
pg1 pg3
pg4 pg6
pg8 pg5
pg7 pg9

Monday, July 28, 2008

Last Minute Entertaining

Prosciutto Wrapped Snapper with Vanilla Oil

Ten minutes. Succulent fish, crispy aromatic wrap, sweet subtle oil, tart crunchy garnish - very satisfying indeed. Try.

Serves 4

2 Snapper or Perch Fillets, skinned
4 slices of Prosciutto di Parma
small handfuls of Baby Frisee and Radicchio
juice of 1/4 Lemon
1/2 tsp Balsamic Vinegar
1/2 tsp Orange Blossom Honey
Sea Salt
Black Pepper
Vanilla Oil*

- Coat fillets with black pepper. Wrap each fillet with 2 slices of Prosciutto.
- Get a pan really hot. Add a dash of EVOO and sear fillets for 4 mins a side.
- While searing the fish, whisk L.J, honey, vinegar, EVOO, salt and pepper. Dress greens lightly.
- When fish is done, remove from pan and allow it to rest for 30secs.
- Slice fish, add greens on top and drizzle vanilla oil.

*If you can't find it anywhere then this is how you make it:
500ml Light Olive Oil
1 Vanilla Pod

- Score pod into half and drop it in a bottle of light olive oil for 3 days.

Can be stored for months. Shake before use.

Saturday, July 19, 2008

Zucchini Pasta with Fried Silver Fish and Lemon Oil

Work has been keeping me insanely busy. If you haven't already know, I'm currently part of a hair salon to get enough funds for the Trattoria. We all know managing a hair salon has nothing to do with food, but in my eyes, it's a brilliant opportunity to learn the dynamics of leading a business structure effectively. Which in my opinion, is crucial for an ass-kicking Trattoria.

While I am not in the kitchen for the past few weeks, I have been gathering inspirations for new recipes and flavor, through nights of dining and days of lunch takeaways from the very delicious meals around my workplace.

I found sweet time to cook today. But this is no inspiration. I just wanted to eat some zucchinis.

serves 2

300g Spaghetti, cooked
100g Silver Fish
Zest of 1 lemon
1 tsp Crushed Pepper Flakes
1 cup Flour
Handful of Freshly Chopped Parsley
1 med Zucchini, julienned
1 cup Dry Vermouth
3 cloves of Garlic, minced
2 small Shallots, minced
1 large Red Chili, chopped
Lemon Infused Olive Oil
Sea Salt
Black Pepper

- Toss silver fish with salt, flour, half the zest, pepper and pepper flakes.

- Fry silver fish in hot oil until crispy, set aside.

- In a hot pan, saute garlic, shallots and chili in EVOO.

- Add in zucchini and saute for further 5 mins. Season.

- Add vermouth and let it reduce for 5 mins. Season.

- Add in rest of the zest, pasta and parsley, toss. Adding additional EVOO if necessary.

- Serve on plate with fried silverfish, drizzle lemon oil. Serve.

Tuesday, July 15, 2008

5 Minute Wonder

Bruschetta of Buffalo Mozzarella, Anchovies, Spring Onions and Chili

Simple, fast and absolutely mind blowing. Impress and make merry.

serves 4

1 loaf Foccacia or Ciabatta, sliced
2 balls of fresh Buffalo Mozzarella sliced
4 Anchovy Fillets in oil, finely chopped
100g Spring Onions, chopped
100g Red Chili, seeded and chopped
1 tsp Dijon Mustard
Black Pepper
Tuscan EVOO

- Mix anchovies, spring onions, chili, mustard, EVOO and pepper in a bowl. Do not SALT.

- Brush bread slices with a little EVOO, lay a slice of mozzarella on each slice and grill for 5mins.

- Subtly sprinkle top of each bread slice with anchovy mixture.

- Drizzle EVOO and crack in more pepper. Serve.