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Yolan > Campania Tasting Menu > Flashcards

Campania Tasting Menu Flashcards

1
Q

Aperativi

What are the components?

A
  • Corn Baba
  • Corn Custard
  • Honey Syrup
  • Oyster
  • Melon Granita
  • Black Summer Truffle
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2
Q

Aperativi

Corn Baba

A

a simple pastry or sponge cake made of egg, sugar, flour, yeast and milk

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3
Q

Aperativi

Corn Custard

A

Corn from Samantha, juiced and slowly reduced to a thick custard – 100% corn

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4
Q

Aperativi

Honey Syrup

A

baba is soaked in a mixture of honey, water, salt and preserved green strawberry liquid

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5
Q

Aperativi

Oyster

A

Variety will change as the season does, but will predominantly be east coast main oysters (Royal River)

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6
Q

Aperativi

Melon Granita

A

Made with local melons, gin, and lemon

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7
Q

Aperitivi

Allergens

A
  • Gluten
  • Dairy
  • Shellfish
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8
Q

Aperativi

Inspiration

A

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

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9
Q

Caprese

What are the components?

A
  • Sungold Tomatoes
  • Heirloom Tomatoes
  • Burrata
  • Tomato Water Gel
  • Basil Oil
  • Lemon Basil
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10
Q

Caprese

Sungold Tomatoes

A

Peeled and sliced in half

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11
Q

Caprese

Heirloom Tomatoes

A

Peeled, seeded and confit in olive oil

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12
Q

Caprese

Tomato Water Gel

A

The pulp of the tomatoes in turned into tomato water then into a gel

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13
Q

Caprese

Allergens

A
  • Dairy
  • Allium
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14
Q

Caprese

Inspiration

A

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

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15
Q

Risotto allo Scoglio

What are the components?

A
  • Confit/Pureed Peppers
  • Seafood stock
  • Seafood medley
  • Lemon balm + chervil
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16
Q

Risotto allo Scoglio

Confit Pepper

A

Jimmy Nardellos Peppers confit in olive oil then pureed

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17
Q

Risotto allo Scoglio

Seafood Stock

A

Made from the bones of bass, as well as the shrimp shells and mussel liquid

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18
Q

Risotto allo Scoglio

Seafood Medley

A

Shrimp will be added alla minute, Squid will be confit, mussels will be cooked and marinated

19
Q

Risotto allo Scoglio

Allergens

A
  • Dairy
  • Shellfish
20
Q

Risotto allo Scoglio

Inspiration

A

“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.

21
Q

Tortelli alla Genovese

What are the components?

A
  • Alla Genovese Sauce
  • Sweet onion puree
  • Reduced veal stock
  • Egg Dough Pasta
  • Parmigiano-Reggiano
  • Black pepper
22
Q

Tortelli alla Genovese

Alla Genovese Sauce

A

Short rib and lots of onions cooked down for 8-10 hours until they become one

23
Q

Tortelli alla Genovese

Sweet Onion Puree

A

local onions and butter cooked down until soft, then pureed

24
Q

Tortelli alla Genovese

Allergens

A
  • Gluten
  • Dairy
25
Q

Parmigiana di Melanzane

A
  • Breaded Eggplant
  • Tomato jam
  • Basil pesto
  • Charred Eggplant Puree
  • Scamorza mousse
26
Q

Parmigiana di Melanzane

Breaded Eggplant

A

Cured with salt for a few hours then breaded with flour, egg and breadcrumb

27
Q

Parmigiana di Melanzane

Tomato Jam

A

Fresh tomatoes, glucose, sugar and vinegar cooked down to a jammy texture

28
Q

Parmigiana di Melanzane

Basil Pesto

A

Classic pesto made with basil, pine nut, olive oil, garlic, and parm

29
Q

Parmigiana di Melanzane

Charred Eggplant Puree

A

Eggplants charred on the grill then pureed with olive oil

30
Q

Parmigiana di Melanzane

Scamorza Mousse

A

Scamorza (smoked mozzarella) and cream blended then charged in an ISI

31
Q

Parmigiana di Melanzane

Allergens

A
  • Gluten
  • Dairy
32
Q

Parmigiana di Melanzane

Inspiration

A

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

33
Q

Spigola

What are the components?

A
  • Mediterranean Seabass
  • Zucchini alla Scapece
  • Zucchini Puree
  • Roasted Chanterelles
  • Fish Sauce
34
Q

Spigola

Mediterranean Seabass

A

Cleaned and Steamed gentley with olive oil and herbs. On the pick up it will be heated gently in butter

35
Q

Spigola

Zucchini alla Scapece

A

Fried zucchini that is then marinated with olive oil, vinegar, mint and garlic

36
Q

Spigola

Zucchini Puree

A

Zucchini and butter

37
Q

Spigola

Fish Sauce

A

Stock made from the bones and trim of the fish, it is then reduced down until thick

38
Q

Spigola

Allergens

A
  • Dairy
39
Q

Spigola

Inspiration

A

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

40
Q

Delizia al Limone

What are the components?

A
  • 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
41
Q

Delizia al Limone

Inspiration

A

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.

42
Q

Delizia al Limone

Allergens

A
  • Dairy
  • Egg
  • Alcohol
  • Hazelnut
  • Gluten
43
Q

Delizia al Limone

Gianduja Namalaka

A

Extra creamy chocolate lenthened with hazelnut butter

Yolan (5 decks)

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