Chef Pietro D’Agostino from the starred restaurant La Capinera: “Rosso Corallo” recipe
Ingredients for 4 people: “Antipasto”
• 200 gr bonito fillet
• 1 violet eggplant
• 1 red pepper
• 100 g boiled chickpeas
• 10 gr caviar of madonite snail
• 1 red beet
• 80 gr cherry tomatoes
• 2 medium sized potatoes
• 0.01 gr saffron in pistils
• 1 bunch of wild fennel
• 50 gr Nachè jelly (fermented with honey from Sicilian black bee)
• Salt and pepper to taste
Fillet the fish and cut it into 4 slices of equal size, blanched in a pan with a little oil, salt and pepper.
Cut the aubergine in half, add salt, pepper and oil, cook at 180C for 30 minutes and sprinkle with Naché, let it rest and cut the aubergine into 4 slices.
With the potatoes, make a cream embellished with wild fennel and one with saffron pistils.
With the chickpeas cooked in a soup way, blend and strain with a narrow mesh strainer. Soften the tomatoes for 2 hours at 60 G. Cook the beetroot steam, blend and season with salt and oil.
Make up the following with: chickpea cream, roasted eggplant, tomato and various sauces composing a harmony of colors helping you with small bottles.
Cook the bonito in a pan, place the fish over the eggplant and finish with the caviar.
Decorated at will and embellished with edible flowers (pansexualism or field violets).