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
1.
The ingredients.
2. First clean and half open the mullet.
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.
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.
5. Blanch the Romanesco broccoli in boiling water.
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.
7. Blend the potatoes with the broccoli, salt and pepper to taste.
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.
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
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
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
Litorale Romano
For “litorale Romano” means the stretch of coast that gives Civitavecchia comes up toNettuno. For 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.
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.
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.
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..
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.
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.
Intera area metropolitana di Roma
The typical products and excellences found throughout the province of Rome.