:: itchefs-GVCI ::

Grana Padano

Mario Caramella

Mario Caramella

President of GVCI (Gruppo Virtuale Cuochi Italiani – Virtual Group of Italian Chefs), Mario is the Executive Chef of the Hotel Bali Hyatt, Bali, Indonesia. Mario has been one of the pioneers of genuine quality Italian cuisine in Asia since his years as chef of Mistral and of Grissini in Hong Kong, after which worked in Australia and Thailand.



RAW TUNA, COUSCOUS SALAD, EXTRA VIRGIN OLIVE OIL, ORANGE, CAPERS, MARJORAM
By Mario Caramella (serves 4)

INGREDIENTS
4 Tuna loin slices 3 mm thick
12 Orange wedges
40 g Fennel slices

For the salad
100 g Couscous
8 pc Capers
30 ml Extra virgin olive oil
10 ml Lime juice
30 g Peeled, diced tomatoes
30 g Green bell pepper cut brunoise
10 g Shallot chopped
Fresh oregano or marjoram

For the dressing (salmoriglio)
30 ml Extra virgin olive oil
Marjoram
10 ml Lime juice
12 pc Roasted pine nuts
Salt and cayenne pepper

PROCEDURE
Cook couscous in salted water and strain al dente, wash under running water and spin dry.
Mix all ingredient for salad in a bowl and chill.
Place the tuna slices on a cutting board and cover each one with couscous, spread and flatten latter.
Roll tuna up, trim the edges and keep covered in fridge.
Mix all ingredients for dressing with a whisk and add roasted pine nuts just before serving.

To serve
Make a bed with orange wedges.
Place tuna roll on top, spoon over the salmoriglio (please note that the original recipe includes a spoon of sea water) decorate with roasted pine nuts and marjoram leaves.


ROAST MEDITERRANEAN SCALLOPS (CAPPESANTE), EMULSION OF EXTRA VIRGIN OLIVE OIL AND TOMATOES
By Mario Caramella

INGREDIENTS
12 Capesante, medium-sized, shelled, washed and dried
12 Slices of Prosciutto Crudo di Parma, complete with its fine fat
24 Slices of Green Zucchini, 2 mm thick
Extra Virgin Olive Oil
Parsley. chopped
Salt and White Pepper
Half Lemon

PROCEDURE
Season cappesante and roll up in slices of prosciutto crudo.
Form 8 Xes with slices of zucchini.
Place capesante rolls in centre of Xes and roll up completely in zucchini slices.
Place cappesante in baking pan and drizzle slightly with olive oil.
Bake at 180˚C for 6 minutes.
Place 3 cappesante per serving on hot plate.
Add just chopped parsley and a drop of extra virgin olive oil.

For the emulsion
Blend vine ripened tomatoes (Pachino if possible) while adding Extra Virgin Olive Oil as if making mayonnaise until a dense cream is formed.
Season with salt and white pepper.

ROAST LAMB LOIN WITH ALMOND CRUST, RISOTTO, GOAT CHEESE, EXTRA VIRGIN OLIVE OIL, LEMON PESTO, MINT, GINGER AND DRIED TOMATOES
by Mario Caramella

INGREDIENTS
2 Lamb Loins, trimmed, no fat, 1 portion 100 to 110 g
80 g Mustard
2 Eggs, beaten
100 g Flour
Salt and Pepper

For the crust
100 g Almonds, toasted, peeled, crushed
10 g Rosemary, chopped
4 g Mint, chopped
200 g Breadcrumbs, fresh

For the mint pesto (makes 500 g)
100 g Mint
100 g Mustard, grainy
100 g Ginger
200 ml Extra virgin olive oil
100 g Almonds, toasted
100 g Sun Dried Tomatoes

For the risotto
120 g Rice, Carnaroli
30 g Shallots, chopped
Saffron
2 l Chicken Stock
300 ml White Wine
100 gm Goat Cheese
50 ml Extra virgin olive oil
Salt and Pepper

For the garnish
Pachino Cherry Tomato on vine.

PROCEDURE
Season lamb then sear in non stick pan with olive oil and rosemary.
Allow to cool.
Cover with mustard completely, coat with flour and dip in beaten egg.
Roll in crust mix.
Place in a griddle tray and roast in oven at 90˚C for 35 minutes.
Turn oven off and leave to rest for 5 minutes.
Cut in half with well sharpened salmon knife, make sure crust is not broken.
Serve risotto on one side of plate, add lamb loin and serve mint pesto on other side.