CHEF RECIPES

At the beginning, the selection of products that we offer on our website was exclusively for the best chefs. You can find here their recipes designed to enhance our ingredients; we thank all of them for this valuable contribution.

 

POACHED RED TUNA, VENTRESCA SAUCE AND CAPER

Pino Lavarra

Born in Putignano in South Italy, Chef Pino Lavarra's talents have earned him prestigious recognition, including “One of the Best Chefs in the World” by the American Academy of Hospitality Sciences as well as two Michelin stars at Rossellinis (Palazzo Sasso Hotel) on the Amalfi Coast.

Today Chef Pino presents Italian cuisine in an innovative style and a unique approach in Hong Kong at Tosca (Ritz Carlton Hotel).

Chef Pino works with many products you can find here on our website

Here is his recipe for:

Poached red tuna, ventresca sauce and caper

Ingredients

Brine

1l water
90g salt 
T1 thyme sprig
5 basil leaves
1 onion
2 bay leaves

Ventresca Emulsion with capers

100g tuna ventresca in oil 
50g capers 
1 garlic confit
400g fish stock
0.5l olive oil
q.b.ventresca olive oil

Capers berry caramel

100 caperberry 
200g isomalt
50g glucose
50g fondant sugar

Preparation

Clean the tuna loin, sashimi Balfegò and portioning 80g and poach in the brine

Bring all ingredients to 70° C poach the fillet for 6 minutes at a core temperature of 35/38

Shallow fry the tuna and capers with the garlic comfit, add the stock and let it reduce by half.

Add the basil leaves and to infuse for a few minutes.

Filter and emulsify with the oil producing a thick cream glaze for the tuna.

Mix all the ingredients and bring to 152°, the toothpick to pierce the capers in flower dries and pass this caramel.

Presentation
Put the tuna fillet on plate. Above the fillet, add 1 layer of ventresca, 1 slice of black garlic, glaze with the ventresca sauce and capers leaves.



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