Tuna, Mango, Prawns & Pomegranate : Passion !

Kitchen is passion and our mood it influences evidently the result.

I’m not a chef, I have the luck to cook for pleasure and for love, but in the last few weeks in addition to having lost the appetite, i had to concentrate to cook with my son .

I don’t know if it only happens to me or is a prerogative of many, but when I get the free head and slight it amuses me to cook and often the dishes come alone for the curious, and sometimes hazardous, associations of ideas.

I see one thing that apparently has nothing to do with the culinary context but I find myself thinking of the joints and combinations, which I was told to be often quite interesting when they transform into dishes.

This dish was born from a series of randomness and a rediscovered passion.

Play with the tastes, experiment with combinations and transfer in a dish what you test is a small and perhaps insignificant gift, but condensate and sublimates well the commitment, the desire and passion that led to that result.

More simply, it’s a way for wanting to take care of someone through the taste !

Dose for two persons :

n. 4 prawns of Mazara del Vallo, Sanremo or where you feel better.. The important thing is that they are fresh and sufficiently large .

n. 1 slice by at least 200 gr of bluefin tuna . Applies to tuna the same speech, you must make a tartare, for which you may be assured from where comes and how was the Treaty.

n. 1 ripe mango

n. 1 pomegranate

oil EVO

Salt

Sugar

Start to clean the prawns, by removing the heads and all the carapace (preserved and put aside to make a Bisque), engrave the prawns on the back and then pull off all the intestine .

Wash them quickly under water to remove the residues, pat dry with paper towels and put them on.

Take the tuna and cut into large strips about 1 cm and then reduce into cubes of the same size.

Peel the Mango and cut into pieces and also look here to make of cubes of dimensions similar to the previous ones.

Now the most complicated part : cut the pomegranate in at least 4 parts in the sense saggital, then remove the seeds with hands or a spoon being careful not to transform the kitchen in a framework of Jackson Pollock.

Once this operation push on most by extracting the juice and put it in a saucepan with high edges.

Add 2 tablespoons of EVO oil, a pinch of salt and half a teaspoon of sugar and whip it all with a plunge blender while turning the fire under the kettle.

Once well emulsified let take heat and when it starts to simmer on the edges turn down the heat and cook a few minutes stirring constantly.

(The preparation made for the emulsion is to my taste, for which always taste and if you believe that there is too much acidity, compensated with sugar. Each pomegranate makes history to If , for which use your taste..)

Remove from the heat, put in a bowl of service and leave to cool.

Prepare the tartare mixing well tuna and mango with 1 tablespoon of emulsion of pomegranate cold,

place on a plate, filled portioning and putting an adequate amount, positioned a couple of prawns above and decorated with the seeds of the Pomegranate and a thread of EVO oil raw.

Put on the table the bowl with the rest of the emulsion and let who is seated before you decide whether to add or not.

If you have had the good luck to hit target of  of taste, well…it will be a nice evening.

As pairing we can get different things, but I tell you what I put myself and I liked :

Champagne Special Cuvée Bollinger

I think is useless to say more.

If you want to do a matching decidedly alternative, there can be very well a gin tonic and i would recommend with Gin Bloom and tonic Original Yuzu Ocha.

For the musical part, I like to match a beautiful piece of a few years ago that part with pointers to Morricone but then …

 

Short Change Hero – The Heavy (the house that dirt built – 2009)

See you soon and good appetite.

Maurizio Marchisio

Da circa vent’anni frequento quotidianamente Il mondo del Food & Beverage anche sotto forma di lavoro ed ogni volta che mangio, bevo, viaggio o cucino diventa automatico confrontare, curiosare, sperimentare, perchè è più forte di me provare ad immettere nel caos ordinato che alberga nella mia testa l’infinità di stimoli cognitivi e culturali che mi fornisce questo variegato ed incoerente mondo enogastronomico.

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