Alessandro Salvatico, speciality chef at Armani/Ristorante, Armani Hotel Dubai reveals two of his favourite recipes
Open Canadian lobster raviolo
Method
1. Mix the egg, flours, salt, olive oil and black squid ink together to make pasta dough.
2. Let it rest in the fridge for two hours.
3. Boil the lobster in salty water for 3 minutes; cool down in ice and water. Remove lobster shells, place on oven tray and roast for 30 minutes on 180°C.
4. Braise vegetables into a ragout with olive oil. Add chopped tomatoes, lobster shells, water and let simmer for 30 minutes.
5. Sift stock and reduce.
6. For the foam, boil milk butter and cream. Add saffron. Bring to boil and strain.
7. Roll pasta dough thinly, cut into a circle, then blanch.
8. Dice lobster meat and pan-sear with olive oil, salt, pepper and a quarter of the cherry tomatoes.
9. Add some lobster stock, fresh basil and olives.
Presentation
Layer one piece of pasta with ragout and another piece of pasta. Place a seared lobster tail on top and some of the saffron foam.
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Veal tenderloin Milanese
Method
1. Clean the veal tenderloin, wrap it tightly in the clingfilmwith some of the orange juice, fresh thyme salt and pepper.
2. Cook it in the oven at 60°C to steam for one hour. Use the same technique to cook the endive and the radicchio.
3. Bake the shallot for 45 minutes in the oven at 160°C, peel them and then glaze with veal jus.
4. Boil the sweet peas, strain and use a food processor to make a smooth pure. Add salt, pepper and touch of olive oil.
5. Once the veal is cooked cut 80g medallions. Coat them first in white flour, then egg yolk, then breadcrumbs.
6. Fry the veal medallion in butter and sage to get nice golden color.