Red mullet stuffed in broccoli foam, on broccoli cous cous in Cetara souce

Chef Francesco Donatelli

St. Regis Rome – Lumen, Cocktails & Cuisine

Ingredients

for 4 people

1 Red Mullet
1 Shallot
1 Potato
60 ml Vegetable Broth
500 gr Broccolo Romanesco
300 gr Cous Cous
200 gr Anchovies of Cetara
1 Carrot
200 gr Fresh Vesuvian Tomatoes
1/2 Glass White Wine
1 gr Agar Agar
Salt and White Pepper.

Video Recipe

Method

Recipe

Ingrediente

1.
The ingredients.

Per prima cosa pulire e aprire a metà la triglia.

2. First clean and half open the mullet.

Pulire le alici e posizionarle su una teglia da forno per poi essiccarle con su silpat. Una volta essiccate le alici vanno tritate.

3. Clean the anchovies and place them on a baking sheet and then dry them with on silpat. Once dried, the anchovies must be chopped.

Dopo aver tagliato finemente lo scalogno e a cubetti la patate, soffriggere il tutto con olio EVO, aggiungendo di tanto in tanto un mestolo di brodo vegetale.

4. After finely chopping the shallot and dicing the potatoes, fry everything with extra virgin olive oil, adding a ladle of vegetable broth from time to time.

Sbollentare il broccolo romanesco in acqua bollente.

5. Blanch the Romanesco broccoli in boiling water.

Fare un soffritto con olio EVO, scalogna e carote, tostare poi le lische della triglia al suo interno, sfumare il tutto con del vino e unire i pomodorini. Cuocere aggiungendo due bicchieri d’acqua e salare a piacere. Ad ebollizione aggiungere agar agar e filtrare poi con l’aiuto di un passino.

6. Sauté with EVO oil, shallot and carrots, then toast the bones of the mullet inside, deglaze everything with wine and add the cherry tomatoes. Cook by adding two glasses of water and salt to taste. When boiling add agar agar and then filter with the help of a strainer.

Frullare le patate con i un po’ di broccoli, salare e pepare a piacere.

7. Blend the potatoes with the broccoli, salt and pepper to taste.

Sgranare i broccoli crudi e metterli in una ciotola. Condire il cous cous con olio, unire poi i broccoli, condire il tutto con la colatura di alici e cuocere con acqua bollente.

8. Shell the raw broccoli and put them in a bowl. Season the couscous with oil, then add the broccoli, season everything with the anchovy sauce and cook with boiling water.

In ultimo cuocere la triglia 2 minuti per lato. Con l’aiuto di un coppapasta, porre alla base del piatto il cous cous adagiare poi sopra la triglia, spalmare la spuma di broccoli sulla triglia. Aggiungere poi il gel di bisque, spolverare poi il tutto con la polvere di alici e servire.

9. Finally, cook the mullet 2 minutes per side. With the help of a pastry cutter, place the couscous at the base of the dish, then lay the mullet on top, spread the broccoli foam on the mullet. Then add the bisque gel, sprinkle everything with the anchovy powder and serve

Bio of the Chef

During his experience as Executive Chef of St. Regis Rome, Francesco Donatelli has pursued the excellence that this iconic hotel represents in the panorama not only of tourism but also of culture in the city of Rome.
As evidence of a refined culinary heritage, his cuisine aspires to a harmony between centuries-old tradition and a modern interpretation, in a continuous research that draws inspiration from the art of this extraordinary city and from the simple but unique flavors of this land, to satisfy international guests and lead them on a journey that began with an idea, reworked by expert hands and an attentive eye to detail and culminated in a dish that is the synthesis of stylistic elegance and delicate tasting.
Supported by a strong passion and trained through a long journey between Italy and abroad, he had the opportunity to grow professionally in England, where he was an interpreter of Italian cuisine in an exclusive London club, which boasted Sean Connery among its members. On his return, he became Sous Chef in conjunction with the relaunch of the historic Doney Restaurant, and then he has been transferred to the St. Regis Hotel where, as Executive Chef, he first led the brigade of the kitchen events and then the Vivendo Restaurant and now, following the total renovation of the Hotel, he is at the helm of Lumen, Cocktails & Cuisine.
He made many trips abroad, from the Italian Embassy in Vienna following the President of the Republic Giorgio Napolitano to the Italian Gastronomic Festival in Japan, to the Viennese one, conceived in collaboration with the Austrian Embassy and the Imperial and Bristol hotels in Vienna.
In summary, its gastronomic identity combines the creative flair of the present with the flavors of the Roman tradition, drawing inspiration from the great masters of the culinary art.
With a reserved soul, tenacious character and curious spirit, he considers the open dialogue with his Team a constant stimulus, as well as a dutiful pleasure to animate the younger generations with enthusiasm and to train them by transmitting them authentic values such as collaboration and a sense of sacrifice, in a constant and constructive dialogue, an inexhaustible source of improvement.

Typical products of Excellence

Bussolani

Cookies similar to tozzetti, diamond shaped, with a dark golden crust, made of flour type 00, honey, hazelnuts, orange peel cubes, almonds, olive oil, herbs. The Bussolani, so called for the consistency of the preparation that in the classic version is very tough, given the absence of yeast, are very enjoyable dipped in milk or with vin santo, but also on their own as a snack. They are found throughout the year but are typical of Christmas.

Production areas:
Genzano di Roma (RM)

Quality marks:
PAT

Pane Casareccio di Genzano PGI

Homemade bread made with high quality zero or double zero flour, natural yeast, salt, water, wheat bran without adding chemical or biological products. The cooking takes place in wood-fired ovens or other fed at a temperature such as to allow a compact growth and the formation of a 3 mm thick crust. The rind has the function of protecting the crumb inside and keeping it spongy and tender with holes or “alveoli” not too large and irregular. The cooking phase has a variable duration depending on the type of size and can range from 35 minutes to about an hour and twenty. The scent and fragrance of this bread can be attributed to the use of sour yeast and the quantity / variety of cereals used. The natural yeast, that is the dough of the previous processing, made acidify, is rich in live enzymes that favor the preservation of the bread for several days.

Production areas:
Genzano di Roma (RM)

Quality marks:
IGP

Marrone di Cave

The fruit is medium – large, brown in color with raised and dark stripes, reddish inner film not very adherent to the seed, pulp of sweet taste and delicate. The chestnuts are subjected to “curing” in wooden vats, by immersing the fruits in water at room temperature for 4 – 5 days. During the preservation takes place a modification of the content in carbohydrates which improves the flavor, as well as destroying insects e fungal spores. At the end of the submersion, the selection takes place brown, with the dripping and drying phase through fruit plantation for 3 – 4 days. Then follows the brushing and the sorting, preliminary to packing in plastic net bags.

Production areas:
Cave (RM), Rocca di Cave (RM)

Quality marks:
PAT

Fragolina di Nemi

It belongs to the species fragaria vesca var. semperflorens (strawberry of forest of European origin). The primary and secondary fruits have shape elongated and fusiform, sometimes conical rounded, are in size rather small. Surface colour of the bright red fruit; colour of the whitish pulp often tinged with red when fully ripe. The flavor is moderately sweet and moderately acidulous. Aroma a lot intense.

Production areas:
Nemi (RM)

Quality marks:
PAT

Cacio di Genazzano

Cacio di Genazzano is a semi-cooked pecorino cheese, as the curd undergoes heating from 41 ° to 43 ° C, with a thin crust straw yellow in color, whitish internal paste with small holes. The flavor is quite intense and slightly salty. Such cheese is obtained from the processing of raw milk from Comisana, Sarda, Massese sheep and related breeds. The drying takes place on wooden boards for about 1 month with possible treatments (massages) with oil, once a month, or with water, or surface scraping with a knife; the maturation, in a wooden “cupboard” or “archoncino” (large chest), takes place for 3 months, for the table cheese, or for 5-6 months, for the grated cheese.

Production areas:
Genazzano (RM)

Quality marks:
PAT

Tordo Matto di Zagarolo

Horse meat roll from Lazio and / or Tuscan Maremma horses (generally raised locally), flavored and stuffed internally with pork lard, coriander, parsley, sage, fresh garlic, salt and ground chilli.

Production areas:
Albano Laziale (RM), Capranica Prenestina (RM), Castel San Pietro Romano (RM), Gallicano nel Lazio (RM), Genazzano (RM), Olevano Romano (RM), Palestrina (RM), Rocca di Cave (RM), San Vito Romano (RM), Zagarolo (RM), San Cesareo (RM)

Quality marks:
PAT

Salame "Castellino"

Very lean pure pork salami produced without the addition of lactose which is characterized by the grinding of the medium-grain dough great. The lean part comes from the pork shoulder, while the fat from bacon. The flavor is savory, tasty and flavored thanks the seasoning with sea salt and the use of spices such as cinnamon, pepper and garlic.

Production areas:
Frascati (RM)

Quality marks:
PAT

Porchetta di Ariccia PGI

Porchetta di Ariccia is prepared with female pigs from selected national breeds and / or Landrace, Large White, Pietrain breeds and respective hybrids, bred in Italy and / or in EU countries. The slice is compact and homogeneous, with the fat part well separated from the lean one. The outer crust has a crunchy consistency, golden color and savory taste. Pork flavor flavored with rosemary, garlic and black pepper.

Production areas:
Ariccia (RM)

Quality marks:
PAT e IGP

Coppiette (horse, pig, cattle)

Lean pork, bovine and equine meat, dried and flavored with chilli, fennel seeds, garlic, rosemary and white wine. The product has the characteristic irregular shape with more or less large strips and a bright red to dark brown color.

Production areas:
Tarano (RI), Albano Laziale (RM), Frascati (RM), Genzano di Roma (RM), Marcellina (RM), Monterotondo (RM), Guarcino (FR), Acquapendente (VT), Viterbo (VT), Intera Regione Lazio

Quality marks:
PAT

Carciofo Romanesco

The Roman artichoke has an ashy green colour, is spherical, compact with a characteristic hole at the apex. The artichoke was well known since antiquity for its high organoleptic and therapeutic features, of which Galeno, Strabone, Plinio and Varrone write about. According to Columella, a Roman agronomist of the first century AC, the land destined to the artichoke plants used to be covered with ashes; from here, the scientific name of “Cynara scolymus”.

Production areas:
Allumiere (RM), Cerveteri (RM), Civitavecchia (RM), Santa Marinella (RM), Tolfa (RM), Lariano (RM), Ladispoli (RM), Fiumicino (RM), Pontinia (LT), Priverno (LT), Sermoneta (LT), Canino (VT), Montalto di Castro (VT), Tarquinia (VT)

Quality marks:
IGP

Zucchina con il fiore

The cultivars used for the production of the zucchini with the flower are attributable to the types of zucchini: white, black and romanesco. The cylindrical to slightly club-shaped fruit (White type) or irregular polygonal, tending towards cylindrical (Black type) or cylindrical with very pronounced ribs (Romanesque type), the color can vary from light green with more intense streaks to dark green. The flower, yellow tending to lobster, is synonymous with freshness and wholesomeness of the product, which is its main and unique feature compared to other products. The flavor varies from sweetish to herbaceous a depending on the type; the dough is soft.

Production areas:
Fara in Sabina (RI), Velletri (RM), Ladispoli (RM), Fondi (LT), Sperlonga (LT), Cassino (FR)

Quality marks:
PAT

Broccolo Romanesco

Present on the market from mid-October to late March, with autumn, autumn-winter, spring growing cycles, the Broccolo Romanesco presents a vigorous plant, upright, with a bluish-green foliage color, good resistance to moths and mildew, deep green color and pyramidal form.

Production areas:

Fara in Sabina (RI), Roma (RM), Velletri (RM), Ladispoli (RM), Sezze (LT), Cassino (FR)

Quality marks:
PAT

Biscotti e Ciambelle all'uovo

Round or donut-shaped biscuits, made with type 00 flour, sugar, whole eggs, butter, margarine, whole or semi-skimmed milk, baking powder and sodium bicarbonate, natural yeast produced by the company.

Production areas:
Capranica Prenestina (RM), Genzano di Roma (RM)

Quality marks:
PAT

Selection of manufacturing companies

Leoni Randolfo

Cured meat factory

Category: Fresh meats and their preparations

Main products: Porchetta of Ariccia, salumi

Office: Via della Palombara 14 – Ariccia – Tel. 06 9332095 – info@porchettaigp.eu

Web Site: leonifood.com

Castelli

Cured meat factory

Category: Fresh meats and their preparations
Main products: Cold cuts

Office: Via Grotte Portella, 9 – 00044 Frascati (RM)- Tel. 06 9409485 – info@castellisalumi.it

Web Site: castellisalumi.com

Forno Fiasco

Bakery and biscuit factory founded in 1967.

Category: Fresh pasta, pastry and bakery products

Main products: Giglietti di Palestrina (Slow Food Presidium)

Office: Borgo San Pietro 1 – 00030 Castel San Pietro Romano (RM) – Tel. 069534018 – Rif. Laura Fiasco – info@fornofiasco.it

Web Site: fornofiasco.it

Il Norcino Bernabei

Norcineria founded in 1912.

Category: Fresh meats and their preparations

Main products: Porchetta, guanciale, loin

Office: Corso Vittoria Colonna, 13 – 00047 Marino RM – Tel. 06 938 7897 – Rif. Vitaliano Bernabei – info@il-norcino.it

Web Site: il-norcino.it

Forno Ceralli

Bakery and biscuit factory founded in 1920

Category: Fresh pasta, pastry and bakery products

Main products: Pupazza frascatana, ciambelle al vino, bread, pizza, biscuits, traditional sweets

Office: Piazza Bambocci, 15 – 00044 Frascati RM – Tel. 06 942 0439 – Rif. Francesco Ceralli – forno@ceralli.it

Web Site: ceralli.it

Meraviglie in Pasta

Laboratory of fresh pasta

Category: Fresh pasta, pastry and bakery products

Main products: Ravioli al tordomatto, fettuccine

Office: Corso Vittorio Emauele II, 101 – 00039 Zagarolo – Tel. 06 958 7448 – Rif. Angela Fiorini – info@meraviglieinpasta.it

Web SIte: meraviglieinpasta.it

Erba Regina - Società Agricola Profumi Nascosti

Farm and farmhouse. Production and processing of fresh spontaneous, aromatic and officinal herbs.

Category: Natural or processed plant products

Main products: Dried herbs, essential oils, oleolites, scented waters, syrups, flavored jams

Office: Vicolo di Colle Reti – 00044 Frascati RM – Tel. 06 946 4538 – Rif. Regina Bortolato- info@erbaregina.it

Web Site: countryhouseerbaregina.com

Azienda Agricola Bessi

Farm

Category: Natural or processed plant products

Main products: Fragolina di Nemi, fruit, vegetables, honey, truffle

Office: Via dei Laghi 150 – 00049 Nemi – tel. 06.96.41.858 – info@agriturismobessi.it

Orto Giobbi

Farm

Category: Natural or processed plant products

Main products: Roman broccoli, broccoli, artichokes, fennel, carrots

Office: Via di Vallericcia 12 – 00040 Ariccia – Tel 3283765241 – info@ortodigiobbi.it

Web Site: ortodigiobbi.com

Villa Simone

Wine company

Category: Wine

Main products: Frascati Superiore DOCG, Cannellino di Frascati, Ferro e Seta PGI Lazio

Office: Via Frascati, 29 – 00040 Monte Porzio Catone RM – Tel. 06 944 9717 – Rif. Fulvia Stebellini – info@villasimone.it

Web Site: villasimone.it

Azienda Agricola l’Olivella

Wine company

Category: Wine

Main products: Frascati DOCG, Cesanese

Office: Via Colle Pisano, 5 – 00040 Frascati (RM) – Tel. 06 94.25.656 – Rif. Damian Notarnicola – info@olivella.it

Web Site: olivella.it

Cantina De Sanctis

Wine company

Category: Wine

Main products: Frascati Docg superiore, Cannellino di Frascati DOCG, Frascati Doc

Office: Via Pietraporzia, 50 – 00044 Frascati – Tel. 340-3962771 – info@frascati-wine.com

Web Site: pellegrinispa.net

Azienda Vinicola Federici

Wine company

Category: Wine

Main products: Roma DOC, Lazio PGI

Office: Via S. Apollaria Vecchia, 30 – Zagarolo (RM) – Tel. 06.95461022 – info@vinifederici.com

Web Site: 
vinifederici.it

Poggio le Volpi

Wine company

Category: Wine/p>

Main products: Roma Doc, Cannellino, EPOS, Donna Luce

Office: Via Fontana Candida, 3/c – 00078 Monte Porzio Catone – Tel. 0694.26.980 – info@poggiolevolpi.com

Web Site: poggiolevolpi.com

Gotto d’Oro

Wine company

Category: Wine

Main products: Cesanese del Piglio Docg, Frascati Doc, Roma Doc, Viognier Igt Lazio, Sauvignon Igt Lazio

Office: Via Divino Amore, 347 – 00040 Marino RM – Tel. 0693022228 – commerciale@gottodoro.it

Web Site: gottodoro.com

Casale Mattia

Wine company

Category: Wine

Main products: Frascati superiore docg, Merlot igt lazio, Frascati Doc, Spumante DOC Frascati

Office: Via XX Settembre, 48 – 00044 Frascati RM – Tel. 06.9426249 – info@casalemattia.it

Web Site: casalemattia.it

Recipes

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Litorale Romano

For “litorale Romano” means the stretch of coast that gives Civitavecchia comes up toNettunoFor to the geographical nature of the area of great interest are the fish products among which we remember the tellina (Slow Food Presidium), whose fishing interests the coastal stretch that gives Passo Scuro comes up to Anzio.

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Complesso lacuale di Bracciano e Monti Sabatini

With “Complesso lacuale di Bracciano e Monti Sabatini” it refers to the geographical area that extends around the lake of Bracciano.

The peculiarity of the area is certainly the lake fish. There are two species par excellence associated with Lake Bracciano:coregone and the lattarino.

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Castelli Romani e Monti Prenestini

The territory of the Castelli Romani and Monti Prenestini extends south of Rome and is included in the geographical areas identified as the Castelli Romani Park and the mountain community of the Castelli Romani and Monti Prenestini.
In this area there are numerous typical and traditional productions, many of which are certified with a Community or national quality mark.

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Monti Lepini

The territory of the Monti Lepini falling within the province of Rome affects the municipalities that from Artena continue southwards to Carpineto. It boasts numerous known productions that mainly derive from the breeding of the black pig of the Monti Lepini..

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Valle dell’Aniene

The territory of the Valle delle Aniene is attributable to the municipalities belonging to the mountain community of the same name, which extend from the peaks of the Simbruini and Lucretili Mountains to the plains adjacent to the Aniene.
Renowned for the production of legumes, it boasts a consistent number of bean species recognized as typical.

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Roma e Valle del Tevere

By ‘Valle del Tevere’ we mean a large area that extends from the border with the Sabina to the south east of Rome where it borders the Valle dell’Aniene and the Castelli Romani and Monti Prenestini. In particular, in the north east of Rome, we find a very large oil production, which can also be found in the province of Rieti.

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Intera area metropolitana di Roma

The typical products and excellences found throughout the province of Rome.

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