Seared Sustainable Scampi & Crispy Pork Belly – Vincenzo Gatti
Seared Sustainable Scampi & Crispy Pork Belly
Dry Fava Beans Puree, Caramelized Onion, Cherry Tomato “Scattati”
For Pork Belly
Pork Belly 500 Gr
Soya Sauce 1 Cl
Brown Sugar 10 Gr
Ginger Fresh 10 Gr
Garlic 5 Gr
Star Anise 2 Pc
Salt 10 Gr
Juniper Berries 6 Pc
Bay Leaves 3 Pc
Onion Fresh Diced 50 Gr
For Fava Bean Puree
Fava Beans Dry 500 Gr
Potato 100 Gr
Salt 20 Gr
Extra Virgin Olive Oil 10 Cl
Fresh Langoustine 4 pcs
Salt 4 Gr
Extra Virgin Olive oil To Drizzle
Preparation / Presentation
Marinate pork belly with soya sauce, brown sugar and all spices overnight sealed in a vacuum bag, then slow cook at 68C for 12 hrs. Once cooked, chill and cut into size.
For bean puree, soak dry fava beans in water overnight, then drain and put in a pot and cover with water.
Bring to boil, then drain completely. Put fava beans back to the pot, add salt and diced potato and cover with water.
Bring to boil, then let to simmer without stirring until fava beans are very soft and water is completely evaporated.
While still warm, blend in a food processor adding oil a little at the time until obtaining a very smooth and silky puree.
For langoustine, clean and devein keeping only the tail on. Marinate with salt and extra Virgin Olive Oil, then sear very lightly in a hot frying pan.
Sear pork belly on all sides, arrange warm fava bean puree on the bottom of a warm plate, add pork belly and langoustine and garnish with caramelized onions and cherry tomatoes.
The perfect wine:
Michele Chiarlo’s Gavi di Gavi DOCG NV is a pale, straw-coloured wine with green reflections. Complex, elegant and persistent, with hints of grapefruit, white flowers and anise, it is balanced and fragrant, its silky texture working well with Chef Vincenzo Gatti’s seared sustainable Scampi, slow-cooked pork belly, dried fava bean puree, caramelised onions and cherry tomato dish.
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