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Cookery class

5 min read, food & drink, friends of sawday's

Recreate the taste of Umbria with chef Giancarlo Polito

25th March 2015
Recreate the taste of Umbria with chef Giancarlo Polito
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Italian chef and Sawday’s hotel owner Giancarlo Polito uses traditional techniques to create authentic Italian dishes with locally grown ingredients. Here he shows us how to create a dish worthy of world-class restaurants at home.

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·        Soak the Cicerchie for 12 hours and wash under cold water

·        Chop the onion and the celery into squares and sauté over low fire until golden brown

·        Add the Cicerchie and cover with stock

·        Whencooked, blend and then strain in a small hole colander in order to obtain asmooth and shiny consistency

·        Cut the Calamari in tagliatelle-shaped strips and marinate with Extra Virgin Olive Oil, green pepper and lime rind

·       In the oven dry out the red pepper together with a few slices of Prosciutto San Daniele (½ cm thick). Once they are completely dry blend them until powdered

·      Serve in a soup plate: ease down the Cicerchie velvet sauce, add the Calamari tagliatelle, a quenelle of Squid Ink, sprinkle with Prosciutto and Pepper Powder and finally decorate with Watercress.

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Try Giancarlo’s signature dishes at La Locanda del Capitano and enjoy one of the 400 wines on offer. Take a cooking class, go on a truffle hunt and take a visit to local wineries and producers.

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