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Autumn, Recipes

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


For Langoustine


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.