SUSCI

Moreno Cedroni, Ancona, Italy, www.madonninadelpescatore.it

Scallops, lime and beluga caviar

4 scallops (appr. 1kg)
30 g susci rice
10 g beluga caviar
1 piece of nori for garnishing a handful of salt

For the lime seasoning:
1/2 limes
0,25 dl water
25 g sugar

Open the scallop shells and gently detach the meat from the connective tissue. If you are sure that the scallops are absolutely fresh, reserve the coral as well. Rinse the scallops under running water very briefly then sprinkle them with salt. Allow to rest for 5 minutes then quickly rinse them again, pat them and reserve them.

Peel the limes taking care to remove non of the bitter white pith; reduce the zest to a fine julienne. Bring the water and sugar to a boil for one minute and add the lime zest. Remove from heat and allow to cool. Juice the peeled limes and add just enough to the cooling syrup and zests to confer a pleasing sweet/sour flavour.

Arrange a bed of rice on each plate and top with one scallop. Add a dollop of caviar to each and garnish with strips of the lime zest. Drizzle with a little of the lime/sugar syrup and add strips of nori if you prefer.

Oysters with a liquid frittata of tomatoes, onions and fresh anchovies

3 concave oysters
a little piece of algae
just a few of chopped chives
1 teaspoon of extravirgin olive oil flavoured with hot pepper

Open the oysters extract completely them then wash them in 1 liter water and 20 g salt.

For tomatoes and onions sauce:
Heat 30 g extravirgin olive oil in a sauté pan, add 1 slice pancetta, then add 30 g of cut onions and cook over low heat. Add 100 g tomatoes and let it cooking for 20 minutes, low heat.
On the other side you prepare the frittata, with 60 g eggs, 20 g yolk, 10 g cream and just a few of salt and pepper to taste. Add half of this mix on the hot tomato, keep off from heating and add the other half as the frittata will be semi-liquid.
Arrange the oyster in the plate, on one of his side a little bit of frittata and on the other 1 anchovy. Season with a few drops of extravirgin olive oil, hot pepper flavour and a sprinkling of chives.

Swordfish with beans’ sauce and tonnata sauce

Salt 1 swordfish slice 1 cm tall, after 5 minutes wash and dry it. Cut some cubes of 1cm. Boil 100 g Cannellini beans, then let them in 1 liter water and 7 g salt. When they are cooked, prepare a mix of 50 g extravirgin olive oil, 2 salvia leaves, a slice of pancetta in sauté pan and add beans within 300 g cooking water: they have to reach the boiling temperature. Then mix and shake it. Add 5 g Xeres vinegar and let it freeze.

For Tonnata sauce:
Sauté in pan 30 g of extravirgin olive oil and 30 g onions, then add 30 g celery and 30 g carrot, add 30 g broth fish and stew vegetables until they will be soft. Cool them and then shake everything within 100 g of tuna in extravirgin oil, 5 g capers, 5 g anchovies, 5 g lemon juice, 15 g cooked yolk and 80 g of extravirgin olive oil. Arrange 1 spoon of beans’ sauce, one slice of swordfish and 1 spoon of tonnata sauce.

Sea-bass with tomatoes’ water and chives

Cut 100 g sea-bass in thin slices, in order to cut fibres. Make pieces of 2 red tomatoes in a colander to pick up their waters. Add to tomatoes’ water 2 g of salt and 50 g of extravirgin olive oil and then 4 cut chives. Put a susci rise spoon on the dish, then lightly salty sea-bass and tomatoes’ water over.

Sea-urchin with peas

Boil 200 g peas.

For the sauce:
Fry 50 g extravirgin olive oil, 1 prosciutto slice, 20 g cut onion. Add peas and then mix all together within 150 g vegetable’s broth and sieve it.
Put a spoon’s sauce in the dish and add half-spoon of sea-urchin over.

Tuna tataki with conditella and anchovy brine

For conditella:
Heat slowly 50 g extravirgin olive oil with two garlic gloves in order to extract flavour but not burning garlic. Keep off garlic, add 80 g Ciliegini tomatoes, 40 g white blanched onion and 15 g anchovy brine. Cook it for ten minutes and then allow to cool.

Cut 100 g fresh tuna in 4 cubes and marinate them into the sauce. Arrange one spoon of susci rice, then a just salty tuna cube and drizzle with one spoon’s sauce and two pieces of onions and 2 little tomatoes.

Mackarel with vegatbles’ raviolo, panzanella and burrata

Furnish one raviolo with some oiled swiss chards. Cook in boiling water, cool it and flavour with some extravirgin olive oil. Fillet the mackerel eliminating any fine bones with tweezers. Marinate into salt for at least 4 hours, wash it and remove the thin membrane covering the mackerel fillets, then cut some slices, not too thin. Keep them for a couple of minutes in a vinaigrette made with 50 g extravirgin olive oil, 5 g balsamic vinegar and 2 g Xerez vinegar. Dry them perfectly, put on the dish the ravioli, then the mackerel, a little piece of tomatoes flavoured with the same vinaigrette and 1 burrata spoon.

Canocchie with pappa al pomodoro

Keep refrigerated for 20 minutes canocchie in order to divide pulp from the rest, cut on one side as to divide the superior from the inferior part and separate its head. Take off the pulp and cook twice fastly on a stick-pan in order to give it some burning flavour. Cook, slowly heating, all its pieces, even heads, with 100 g extravirgin olive oil. Then sieve it, cool it and lastly add canocchie to its sauce.

For Pappa al pomodoro:
Put 20 g blanched onion with 5 g garlic and 50 g extravirgin olive oil. Add 100 g tomatoes, 200 g fish broth and 100 g dry bread, cooked in oven and flavoured with some garlic. Mix everything, add two basil leaves cut in julienne way and then let it cool. Arrange on the dish one spoon of pappa al pomodoro, then put over canocchie flavouring with its sauce.