Campania Tasting Menu Flashcards
Aperativi
What are the components?
- Corn Baba
- Corn Custard
- Honey Syrup
- Oyster
- Melon Granita
- Black Summer Truffle
Aperativi
Corn Baba
a simple pastry or sponge cake made of egg, sugar, flour, yeast and milk
Aperativi
Corn Custard
Corn from Samantha, juiced and slowly reduced to a thick custard – 100% corn
Aperativi
Honey Syrup
baba is soaked in a mixture of honey, water, salt and preserved green strawberry liquid
Aperativi
Oyster
Variety will change as the season does, but will predominantly be east coast main oysters (Royal River)
Aperativi
Melon Granita
Made with local melons, gin, and lemon
Aperitivi
Allergens
- Gluten
- Dairy
- Shellfish
Aperativi
Inspiration
Baba is a typical pastry from Naples, usually eaten as a street food. It is a sponge cake that is soaked in a rum syrup and sometimes filled with a custard as well
Caprese
What are the components?
- Sungold Tomatoes
- Heirloom Tomatoes
- Burrata
- Tomato Water Gel
- Basil Oil
- Lemon Basil
Caprese
Sungold Tomatoes
Peeled and sliced in half
Caprese
Heirloom Tomatoes
Peeled, seeded and confit in olive oil
Caprese
Tomato Water Gel
The pulp of the tomatoes in turned into tomato water then into a gel
Caprese
Allergens
- Dairy
- Allium
Caprese
Inspiration
insalata di caprese is a famous dish that hails from its name – Capri – the island right across Napoli. Campania is best know for its production of fantastic tomatoes (san Marzano comes from here, As well as buffalo mozzarella.)
The first caprese salad is said to be assembled in the late 1920s at the island’s grand hotel quisisana, where a conference was held for an Italian poet and futurist who disparaged pasta and carb-rich complex foods. The chefs at the hotel made the caprese salad to represent simplicity and also have the patriotic colors of the Italian flag
Risotto allo Scoglio
What are the components?
- Confit/Pureed Peppers
- Seafood stock
- Seafood medley
- Lemon balm + chervil
Risotto allo Scoglio
Confit Pepper
Jimmy Nardellos Peppers confit in olive oil then pureed
Risotto allo Scoglio
Seafood Stock
Made from the bones of bass, as well as the shrimp shells and mussel liquid
Risotto allo Scoglio
Seafood Medley
Shrimp will be added alla minute, Squid will be confit, mussels will be cooked and marinated
Risotto allo Scoglio
Allergens
- Dairy
- Shellfish
Risotto allo Scoglio
Inspiration
“Allo Scoglio” translates to “by the rocks”. It is a typical name for a seafood pasta eaten along the Amalfi coast. Typically the pasta has a variety of seafood In it like shrimp, mussels and squid.
Tortelli alla Genovese
What are the components?
- Alla Genovese Sauce
- Sweet onion puree
- Reduced veal stock
- Egg Dough Pasta
- Parmigiano-Reggiano
- Black pepper
Tortelli alla Genovese
Alla Genovese Sauce
Short rib and lots of onions cooked down for 8-10 hours until they become one
Tortelli alla Genovese
Sweet Onion Puree
local onions and butter cooked down until soft, then pureed
Tortelli alla Genovese
Allergens
- Gluten
- Dairy
Parmigiana di Melanzane
- Breaded Eggplant
- Tomato jam
- Basil pesto
- Charred Eggplant Puree
- Scamorza mousse
Parmigiana di Melanzane
Breaded Eggplant
Cured with salt for a few hours then breaded with flour, egg and breadcrumb
Parmigiana di Melanzane
Tomato Jam
Fresh tomatoes, glucose, sugar and vinegar cooked down to a jammy texture
Parmigiana di Melanzane
Basil Pesto
Classic pesto made with basil, pine nut, olive oil, garlic, and parm
Parmigiana di Melanzane
Charred Eggplant Puree
Eggplants charred on the grill then pureed with olive oil
Parmigiana di Melanzane
Scamorza Mousse
Scamorza (smoked mozzarella) and cream blended then charged in an ISI
Parmigiana di Melanzane
Allergens
- Gluten
- Dairy
Parmigiana di Melanzane
Inspiration
Parmigiana di Melanzane is a typical dish eaten in Campania and other areas of the south, though it is said to be originated in Campania
Spigola
What are the components?
- Mediterranean Seabass
- Zucchini alla Scapece
- Zucchini Puree
- Roasted Chanterelles
- Fish Sauce
Spigola
Mediterranean Seabass
Cleaned and Steamed gentley with olive oil and herbs. On the pick up it will be heated gently in butter
Spigola
Zucchini alla Scapece
Fried zucchini that is then marinated with olive oil, vinegar, mint and garlic
Spigola
Zucchini Puree
Zucchini and butter
Spigola
Fish Sauce
Stock made from the bones and trim of the fish, it is then reduced down until thick
Spigola
Allergens
- Dairy
Spigola
Inspiration
Zucchini alla scapece is a typical dish of Neapolitan cuisine. Scapece is said to arrive from the word escabeche, which is a Spanish word used to describe things marinated in vinegar
Delizia al Limone
What are the components?
- White Chocolate Lemon Mousse
- Hazelnut Praline Insert
- Semolina Madeline
- Dulcey Hazelnut Magic Shell
- Candied Lemon
- Hazelnut Praline Cluster
- Honey Limoncello Soaked Baba
- Whipped Semolina Pudding
- Gianduja Namalaka
- Tourched Lemon Chiboust
- Lemon Thyme Sorbet
- Dulcey Yolan Stamp
Delizia al Limone
Inspiration
This fruity dessert highlights the radiant flavors of the local produce grown around the Campania region, most notably in The Sorrento province. A pastry chef from Sorrento invented the dessert in the 1970s using sponge cake soaked in limoncello simple syrup and topped with lemon cream. The tantalizing dessert is often topped with a fresh strawberry. Delizia al Limone combines rich flavors, vibrant colors, and a variety of textures for an intoxicating dessert bursting with sharpness.
Delizia al Limone
Allergens
- Dairy
- Egg
- Alcohol
- Hazelnut
- Gluten
Delizia al Limone
Gianduja Namalaka
Extra creamy chocolate lenthened with hazelnut butter
