Taste of the World Episode 3 (ITALY)
- last year
Chef Abi @abi_and_u and Rodey @rodey_blumoonpro seek another way out of “Town” on this adventure for their trip to ITALY. They need to get all the ingredients at S&S Persad (Rio Claro) for what Chef Abi has on the menu: BRUSCHETTA (Tomato Based Salad) , CACIO E PEPE (Cheese and Pepper), and MANGO PANNA COTTA
Checkpoint number one is the beautiful and picturesque La Vega Estate where Rodey and Abi encountered a friendly Peacock, then the tides turned as they had to brave the dark drive through Knolly’s Tunnel before finally arriving at Rio Claro.
Here are the menus from that Episode.
BRUSCHETTA ( TOMATO BASED SALAD)
2 tbsp fresh minced garlic
1/4 cup olive oil
8 tomatoes diced
1/4 cup finely shredded parmesan cheese
1 -2 tbsp balsamic vinegar
salt and pepper
1/2 cup chopped basil
loaf of french bread sliced into 1/2 inch
Heat olive oil in sauce pan add garlic until slightly brown, remove from fire and place into a bowl and let cool. Chop tomatoes and basil, place into bowl with olive oil and garlic, add parmesan, balsamic vinegar, salt and pepper and toss. Toast bread until crunchy, rub raw garlic on bread then top with bruschetta and garnish with parmesan cheese.
CACIO E PEPE (CHEESE AND PEPPER)
spaghetti
black pepper
pecorino cheese
salt
Maggi pepper sauce
In a pot boil half the water for pasta, so it would be richer in starch. Grate pecorino cheese and set aside. Crush some fresh pepper corn and set in a not stick pan and toast over low heat stirring with a wooden spoon, add some hot salted water to the pepper. Drain pasta make sure its al dente, keep the pasta water. Place pasta in the pot with the toasted pepper and let it continue to cook. Keep turning the pasta and adding pasta water to continue cooking. When pasta is ready, pour pecorino into a bowl, add pasta water and whisk keep adding water and whisking, set pecorino bowl over pot of hot water and continue to whisk until no lumps. Add a little more water to the pasta and add pecorino cream to pasta and continue to stir with tongs add remainder of grated pecorino to paste and continue to stir. Transfer to a pasta bowl and top with fresh black pepper and eat right away for all the rich creaminess.
MANGO PANNA COTTA
2 cups of fresh cubed mango
1 cup mango juice
1 envelope unflavored gelatin powder
1-1/2 cup whole milk - NESTLE
1/3 sugar
1/8 salt
3 envelopes unflavored gelatin powder
1-1/2 cups heavy cream
1/4 tsp vanilla extract
Blend mango into a puree, set aside. Sprinkle an envelope of gelatin into mango juice, wait for it to soften and then mix with a spoon. Mix the mango puree and the gelatin mango puree together. Pour into a wine glass at an angle and refrigerate . In a sauce pan add milk and 3 envelopes of gelatin and wait for 10 mins. Whisk mixture together, and place on fire on low- medium, add sugar and salt until totally dissolved. Remove from heat and stir in heavy cream and vanilla. Let it cool and pour into glass with mango. Garnish with berries.
Checkpoint number one is the beautiful and picturesque La Vega Estate where Rodey and Abi encountered a friendly Peacock, then the tides turned as they had to brave the dark drive through Knolly’s Tunnel before finally arriving at Rio Claro.
Here are the menus from that Episode.
BRUSCHETTA ( TOMATO BASED SALAD)
2 tbsp fresh minced garlic
1/4 cup olive oil
8 tomatoes diced
1/4 cup finely shredded parmesan cheese
1 -2 tbsp balsamic vinegar
salt and pepper
1/2 cup chopped basil
loaf of french bread sliced into 1/2 inch
Heat olive oil in sauce pan add garlic until slightly brown, remove from fire and place into a bowl and let cool. Chop tomatoes and basil, place into bowl with olive oil and garlic, add parmesan, balsamic vinegar, salt and pepper and toss. Toast bread until crunchy, rub raw garlic on bread then top with bruschetta and garnish with parmesan cheese.
CACIO E PEPE (CHEESE AND PEPPER)
spaghetti
black pepper
pecorino cheese
salt
Maggi pepper sauce
In a pot boil half the water for pasta, so it would be richer in starch. Grate pecorino cheese and set aside. Crush some fresh pepper corn and set in a not stick pan and toast over low heat stirring with a wooden spoon, add some hot salted water to the pepper. Drain pasta make sure its al dente, keep the pasta water. Place pasta in the pot with the toasted pepper and let it continue to cook. Keep turning the pasta and adding pasta water to continue cooking. When pasta is ready, pour pecorino into a bowl, add pasta water and whisk keep adding water and whisking, set pecorino bowl over pot of hot water and continue to whisk until no lumps. Add a little more water to the pasta and add pecorino cream to pasta and continue to stir with tongs add remainder of grated pecorino to paste and continue to stir. Transfer to a pasta bowl and top with fresh black pepper and eat right away for all the rich creaminess.
MANGO PANNA COTTA
2 cups of fresh cubed mango
1 cup mango juice
1 envelope unflavored gelatin powder
1-1/2 cup whole milk - NESTLE
1/3 sugar
1/8 salt
3 envelopes unflavored gelatin powder
1-1/2 cups heavy cream
1/4 tsp vanilla extract
Blend mango into a puree, set aside. Sprinkle an envelope of gelatin into mango juice, wait for it to soften and then mix with a spoon. Mix the mango puree and the gelatin mango puree together. Pour into a wine glass at an angle and refrigerate . In a sauce pan add milk and 3 envelopes of gelatin and wait for 10 mins. Whisk mixture together, and place on fire on low- medium, add sugar and salt until totally dissolved. Remove from heat and stir in heavy cream and vanilla. Let it cool and pour into glass with mango. Garnish with berries.