Crunchy cannoli, tartare of amberjack and lightly smoked squid with Bronte pistachio emulsion, caramelized vegetables and Sicilia PGI Extra Virgin Olive Oil

by chef Salvatore Burgio

Ingredients for 4 serves

  • 500 gr. - 1 Amberjack fish of about
  • 10 - Basil leaves
  • 1 tbsp. - Pine nuts
  • 2 tbsp. - Finely chopped pistachios
  • Q.s. - Olitalia Sicilia PGI Extra Virgin Olive Oil
  • Half a clove of garlic
  • Q.s. - Salt and white pepper
  • 1 - Grated lemon zest (only the yellow rind)
  • Q.s. - Chopped sun-dried tomato
  • 1 - Lightly smoked squid tentacles
  • 1 - Dwarf chilli pepper
  • 1 - Carrot, sliced into strips
  • 1 - Green celery heart, cut into strips
  • 1 - Cannoli crust, divided into two parts

 

To make the cannoli shells

  • 500 gr. - Flour
  • 1 - Egg yolk
  • 2 - Egg whites
  • 2 tbsp. - Sugar
  • 500 gr. - Butter
  • 1,5 Kg. - Lard
  • Q.s.- Salt
  • Q.s. - Vanilla
  • Half a glass of red vinegar
  • 1 - Whole lemon
  • 1 - Unwaxed lemon zest
Crunchy cannoli, tartare of amberjack and lightly smoked squid with Bronte pistachio emulsion, caramelized vegetables and Sicilia PGI Extra Virgin Olive Oil 1
Crunchy cannoli, tartare of amberjack and lightly smoked squid with Bronte pistachio emulsion, caramelized vegetables and Sicilia PGI Extra Virgin Olive Oil 2

Extra virgin olive oil

Sicilia PGI

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Method

  • 1

    Fillet the fish, remove the skin and all the fishbones using tweezers.

  • 2

    Dice the fish, let it marinate for half an hour in an emulsion prepared with Olitalia Sicilia PGI Extra Virgin Olive Oil and lemon juice.

  • 3

    Meanwhile, prepare the pesto by pouring some Olitalia Sicilia PGI Extra Virgin Olive Oil in a blender, and mix it with the pine nuts and the garlic clove after macerating it for half an hour in oil.

  • 4

    Add the basil leaves, the chopped sun-dried tomatoes and, finally, the pistachios.

  • 5

    Add some Olitalia Sicilia PGI Extra Virgin Olive Oil and some salt.

  • 6

    Stuff the cannoli shell by layering the pesto and the fish tartare, and crush it gently with the back of a spoon; then, add some chopped pistachios and the remaining ingredients alternating them.

  • 7

    Place the cannoli in a blast chiller or in a refrigerator.

 

For the decoration

Smoke the squid tentacles and put them in a refrigerator or blast chiller. You will use the tentacles to garnish the dish.

 

Plating

Cut a circle out of the cannoli shell (cutting it halfway), and put a basil leaf and the dwarf chilli pepper inside the circle. Garnish the dish with celery and carrot strips, and sprinkle some grated lemon zest over the final parts of the cannoli. Drizzle with Olitalia Sicilia PGI Extra Virgin Olive Oil. Serve cold.

Crunchy cannoli, tartare of amberjack and lightly smoked squid with Bronte pistachio emulsion, caramelized vegetables and Sicilia PGI Extra Virgin Olive Oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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