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Grana Padano

Sante de Santis

Sante De Santis

Roman by birth, for years Sante has been one of the best-known faces of Italian cuisine in Germany. The owner of Er Cuppolone as well as of the attached School of Cuisine in Stuttgart he is a regular on programmes such as Kochduell – Cooking Duel, on Vox and on other stations, RTL, Pro 7, TV Gusto, SWR 3 and Sat 1.




SWORDFISH CARPACCIO WITH POMEGRANATE AND THYME
by Sante de Santis (serves 4)

INGREDIENTS
320 g swordfish steak, fresh
1 pomegranate
Olive Oil
Salt and black pepper grains
1 bunch of thyme, fresh
3 lemons, ripe
2 green onions
2 cloves of garlic
1 carrots
50 g sugar
100 g Rucola, fresh
1 red lollo (loose-leaf Italian lettuce with frilly crimson leaves similar to oakleaf, prizehead, red sails) )
1 white lollo
10 Pachino cherry tomatoes
White wine vinegar

PROCEDURE
Skin and wash the swordfish, cut into 4 equal slices.
Place slices between two sheets of transparent paper and tenderise it carefully and completely.
Place the plates on a table, spread a brush-full of oil on each, salt and pepper lightly. Add a little lemon juice and spread a slice of swordfish on each plate.
Salt, pepper and spread a brush-full of lemon juice and olive oil and then sprinkle a small pinch of sugar over each.
Let marinate a few minutes.
Meanwhile, peel the garlic, clean the green onion and cut very finely brunoise.
Rinse the salad, peel the carrot and slice into very thin disks.
Dress these in a bowl with olive oil, vinegar salt and pepper.
Display the salad in the centre of the plates as a bouquet.

Plate presentation
Rinse and clean the tomatoes, cut in half. Peel the pomegranate, garnish with the tomatoes, thyme and the pomegranate grains and serve.

SAUTÉED OCTOPUS RINGS WITH BLACK FIG RAGÙ AND OLIVE OIL AND TRADITIONAL VINEGAR EMULSION
by Sante de Santis

INGREDIENTS
1 octopus of 1 Kg
8 black figs
Olive oil
Traditional Balsamic vinegar
3 lemons
8 corks (as those used for wine)
Salt, coarse and fine, pepper grinder with black pepper corns
500 g mirepois
2 cloves of garlic
bay leaves
4 slices of bread
1 bunch of parsley, fresh
2 oranges

PROCEDURE
Wash the octopus and place in a saucepan.
Add the mirepois, cleaned, rinsed and coarsely cut.
Add a few bay leaves, peppercorns, and the corks.
Peel the oranges and cut into fine slices.
Cover with cold water, bring to a boil and simmer covered for 20 minutes. Meanwhile, peel the garlic and cut finely.
Rinse the black figs and cut them into eighths with the skin. Put aside.
When the octopus is cooked, cut it into thin rings and disks, stir-fry in a frying pan with olive oil and the garlic.
Put it in a large stainless steel bowl.
Add the figs, the traditional balsamic vinegar and dress with olive oil and if necessary, a little more salt and pepper.

Plate presentation
Fry the parsley in a little olive oil and leave on paper towels.
On 4 plates place the orange slices and octopus salad in the centre.
Garnish with the fried parsley and serve.


RICOTTA AND STRAWBERRY SOUFFLÉ WIT CACAO AND OLIVE OIL SAUCE

INGREDIENTS
750 g Ricotta, fresh
80 g butter, soft + 250 g butter, normal
90 g Flour 00
100 g sugar
1 stick vanilla
3 eggs
300 g strawberries, ripe
1 lemon
Icing sugar
Acacia honey
Mint, fresh
Olive oil
200 g cacao, pure
Rum o cognac

PROCEDURE
Divide 3 eggs in 2 bowls.
Place the following ingredients into a large bowl: the yokes, sugar, flour, the ricotta, sieved, the butter in flakes and vanilla seeds.
Mix well, butter the soufflé forms.
Beat the egg whites electrically and fill the forms ¼ of their capacity, place in the oven at 180° C for 12 minutes.
Meanwhile, wash the strawberries and cut into quarters. Dress with lemon juice, the icing sugar and the honey.
Scald the cacao with the olive oil and the rum, add 2 spoons of oil.
Mix the sauce.
Bake the soufflés and serve them with the strawberries and chocolate sauce.

Plate Presentation
Garnish with fresh mint and dicing sugar