Gabrile Muro, Chef of the new fine dining restaurant in Rome, the Adelaide, located in a wing of the Borghese Palace, one of the four wonders of Rome, where you can breathe history, an air of nobility and refined elegance, but also discreet conviviality, with an exclusive view of the private garden of the Palazzo, draws from the memories of his childhood in Procida the ingredients of his cuisine. But everything is filtered through the great international school that trained him at the court of great starred chefs such as Ramon Fleixa, Spanish master of molecular cuisine, Pietro Leeman the Swiss chef preacher of a vegetarian science, based on food, philosophical, social, healthy values , psychological and agricultural and Philippe Chevrier of the Domaine de Châteauvieux in Peney-Dessus
Ingredients for people 4
320 g linguini
2 cloves of garlic
Extra virgin olive oil to taste
mint qb
pepper to taste
200 g fresh sea urchin pulp
100 g of sea bream carpaccio
Caper powder
Brodo di pesce
For the candied lemon:
Zest of 2 organic Procida lemons
Juice of 2 lemons
50 gr sugar
Procedure:
cut the lemon zest into julienne strips, boil them starting from cold water and drain. Repeat the operation three times.
Put the lemon juice in a saucepan together with the sugar, add the boiled zest and reduce by two thirds.
Prepare the garlic and oil in a pan, brown and add a ladleful of fish stock.
Cook the pasta in boiling salted water, drain it al dente and finish cooking by re-rising it in a pan.
Turn off the flame and add the sea urchins seasoned with pepper, lemon peel and mint. Stir
Introduction
serve by placing the carpaccio at the base of the plate, the candied lemon zest and the linguine nest and finish with the caper powder.
