MAKING DELICIOUS POSSIBLE HCNME

ROMBO ALLA DIAVOLA

PREP 1 hr 30 mins

Ingredients

VEGETABLE

• 1 kg Cauliflower

• 20 g Garlic

• 5 g Chilly

• 5 g Rosemary

• 5 g Lemon

• 250 g Onion

DRY STORE

• 2 g Chilly powder

GENERAL STORE

• BUITONI® TOMATO COULIS

SEAFOOD

• 200 g Turbot

COOK 20 min

READY IN 1 hr 40 mins

Directions

DAIRY

• 250 g Milk cream

• 100 g Butter

BREAD

• 500 g Bread crumbs

Honey Granola Cardamom Chocolate Truffle

1. Marinate the fish in extra virgin olive oil, lemon zest and rosemary for 2 hours in a vacuum sealed bag.

2. Meanwhile, we can prep the cauliflower croquettes –we start by slicing the cauliflower into thin pieces. Boil the milk and cream until reduced by half. We will create a terrine by layering the cauliflower slices, make sure to salt each layer, and add cream. Once it all layered in the mold, cook on a backing sheet, and covered with aluminum foil in the oven for 1 hour at 160 *C. For the onion spuma, dice the onion and sauté in a pot with the extra virgin olive oil and cover up with the milk and cream until cooked. After this, blend until fine and transfer to a siphon gun to reheat before serving with 2 charges.

3. Going back to the fish, you can now remove the lemon and rosemary.

4. To cook the turbot, sear the fish on all sides on a nonstick pan. You can then transfer the fish to the oven for 5 more minutes to finish. For the spicy sauce, sauté chilly, garlic and oil, add the tomato sauce and blend.

5. When the cauliflower terrine is cooked, let it cool down and then coat it with bread crumbs and then shallow fry.

6. Now it’s assembly time! Cut out a slide of the terrine, dish the fish and add sauce on the side of the fish (we don’t want to add sauce on top of the crispy fish).

Name the ingredient that you couldn’t live without.

The ingredients I can’t leave without are pasta, cheese, tomatoes, olive oil and bread as a good Italian of course.

Can you give us a glimpse of your career journey so far?

I’ve climbed the ladder of experience in the field in all positions, being in many restaurants with different categories from the traditional restaurant to the one with Michelin stars, 5-star luxury hotels both in Italy and abroad. My secret? I never stopped working.

What’s your favorite dish to eat and why?

My favourite dish is definitely spaghetti pomodoro e basilico (tomato and basil pasta) - it takes me back to my childhood spent with my grandparents making fresh homemade pasta with my grandmother. I also vividly remember growing and harvesting tomatoes and basil with my grandfather. The lessons is, simple food made with love can be full of harmony and taste – it’s like a beautiful poem.