DEL CURATOLO ANTONIO AND PASQUA


Restaurant "Le Lampare al fortino" - Trani

Antonio Del Curatolo and Pasqua Fiorella are the owners and the heart-and-soul of the restaurant "Le lampare al fortino" overlooking the sea in the charming town of Trani.

An ambitious project launched 2008 in the splendid premises of the former church of Sant'Antonio: the fascinating stone terrace overlooks the port of Trani and the pier of Sant'Antonio.

Traditional and creative cooking merge to give guests lunches and dinners in a magical and refined atmosphere.

His recipe using De Carlo products:

RISOLIO, EXTRA-VIRGIN OLIV OIL “L’OLIO DI FELICE GARIBALDI OIL, ASPARAGUS, BABY SQUID, BEARNAISE AND YOKE

Ingredients for 4 people

  • 320 gr “Acquerello” rice
  • 300 gr green asparagus
  • 150 gr baby squid
  • 3 eggs
  • 1 shallot
  • 150 gr white wine vinegar
  • 150 gr wine
  • De Carlo Extra-Virgin Olive Oil "L’Olio di Felice Garibaldi”
  • Whitened butter
  • Parmesan cheese
  • Juniper
  • Fine pepper
  • Laurel
  • 1\2 potato
  • Lemon

Method

For asparagus puree: Prepare an onion and potato base, then simmer and reduce the onions with wine and bake the potato; in the meantime blanch the asparagus for as little as 5 minutes, let them cool quickly and centrifuge by adding the base. Then filter with a colander.

For Bearnaise Sauce: Beat the yolk, adding the reduced wine vinegar and wine, then mix a dash of lukewarm clarified butter with the bain-marie and emulsify it as a mayonnaise.

For the yoke: Boil 1 egg for 8 minutes, allow it to cool and shell it to get the yolk. Sift until powdery.

For cooking the risolio: Toast the rice brown by bathing it regularly with vegetable broth and 4 minutes before whisking mix in the asparagus puree. Finish off by whisking in with De Carlo oil, parmesan cheese and lemon over a flame.

For serving: Having whisked the risolio, put the baby squid and asparagus tips on to plates, place it all on some risolio with a Bearnaise asparagus carpaccio and egg yolk powder.

BACK TO THE CHEFS

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