What do you do when you can't visit two Michelin Star Chef Riccardo Sculli's Ristorante Gamberro Rosso, Marina di Gioiosa Jonica RC, Italy? You enjoy his creations when he is invited to curate a handcrafted menu at Sorrento , Shangri-La's - Eros Hotel, New Delhi!
In town just for a fleeting four days, Chef Riccardo is serving up some of his signature dishes such as (Lobster carpaccio with seasonal salad and tomato gelè)and Carpaccio di Aragosta e verdure . Hailing from the beautiful Ionian coast along southern Italy, Risotto allo zafferano con mud granchio e ribes rosso (Saffron risotto, mud crab and red currants ) he finds inspiration in the sandy beaches, pristine waters and mountains of his region. "Every dish has its own story," he says. Thus the spaghetti that he makes with black cod and truffle is an exquisite yet utterly simple dish that is currently available in his restaurant since the cod comes from the surrounding sea and black truffles sourced from the mountain nearby. And as always, after enjoying a couple of his beautiful dishes, I got a special takeaway for you: Chef Riccardo's recipes!
Shangri - La's - Eros Hotel, New Delhi, 19 Ashoka Road, Connaught Place, New Delhi 110001.
Rs 4,495 plus taxes per person for a 4-course meal curated by Chef Riccardo Sculli.
Spaghetti with Black Cod and Black Truffle
20 gm Black truffle soaked in oil
40 gm Extra virgin olive oil
1. Blanch the spaghetti in boiling water, until al dente.
2. Add the fish stock in a pan, along with the spaghetti, and season with salt.
3. Cube the black cod fillet, and add to the cooking spaghetti along with the black truffle oil.
5. Ladle the spaghetti onto a serving dish, place pieces of cod and black truffle on top of the spaghetti.
Bon Bon Shrimp, Pumpkin, Burrata, and Anchovy bread
40 ml Extra virgin olive oil
Micro greens for garnishing
