Rosanna Marziale, young starred chef of the Le Colonne restaurant in Caserta, had illustrious teachers. After the first steps in the family restaurant, founded 60 years ago by grandfather Gaetano and which was then called "La Colombella", she thought well that there was no time to lose and she immediately bet on Gianfranco Vissani in Baschi. A rigorous, severe, fussy school, bordering on exasperation, for knowledge and respect for raw materials, alongside a master who made the history of Italian cuisine. And then the great intuition, to combine the tradition of Italian cuisine with the great Spanish school open to the new, to contamination, to experimentation and went from Martin Berasategui, the great Basque Chef, a man of a thousand records: first Michelin star at 25 years, in the restaurant in Lasarte Oria (Gipuzkoa), the first Michelin-starred Chef of those Basque Country which would in the future become a university of international haute cuisine, the first to accumulate, with his various restaurants around the world, no less than twelve Michelin stars, more than any other great Spanish Chef, first recipient of an honorary doctorate in culinary studies from the Francois Rabelais University, together with Mikuni Kiyomi, Philippe Rochat and Pierre Wynants.
Important, highly formative experiences, which however never distracted her from her roots in her land, with her Campania that permeates every act of her cooking. And the Michelin star that landed on Le Colonne hasn't in the least distracted her from her sacred rage for his land.
When you sit down in his elegant restaurant in Viale Giulio Douhet, near the Royal Palace of Caserta, and they put the menu on your table, the Marziale menu is a collection of the history of products and recipes, of "mental and physical itineraries". Browse the menu and discover all the routes and origins of the products that you will find on the plate, a learned and fascinating fresco of Campania's agri-food excellence with rigorous staples such as mozzarella, anchovy sauce, buffalo ricotta, Provolone del Monaco buffalo meat, cafone bread, extra virgin olive oil from native cultivars, Sorrento lemons, San Marzano tomatoes, Piennolo tomatoes nourished by the substance of Vesuvius lava flows, Gragnano pasta, Annurca apples .
And in the recipes you will find innovation, creativity, intuition, the new flavor that you don't expect to try And you will also find a nice "noble" title that joins the prestigious Michelin Star that of Ambassador of buffalo mozzarella in the world .
The recipe that Rosanna Marziale offers to the readers of First&Food is the translation of her philosophy, her experiences and her training into the table. The combination of mussels and buffalo mozzarella is skilfully enhanced by a whimsical sauce of squid ink and mozzarella milk which give a refined and aristocratic tone to a dish made of simple components but full of history and genuine flavors .
Rosanna Marziale Chef * Le Colonne restaurant in Caserta
Mussel soup in black mozzarella milk
Ingredients for people 4
800 g of mussels
1 kg of DOP Campania buffalo mozzarella
3 bladders of cuttlefish ink
4 slices of bread
4 Pachino cherry tomatoes
1 clove of garlic
extra virgin olive oil
salt and pepper
Execution time:
30 minutes
Method
Wash and scrape the mussels, remove the outer filament and keep them in the refrigerator tightly wrapped in a wet cloth.
Blend the mozzarella with 2 ladles of its preserving liquid, pass through a fine sieve and keep the pulp which can be used for another recipe.
In a large saucepan, pour the mozzarella milk and, as soon as it is hot, let the mussels open, covering them with a lid. Store shellfish and filtered milk separately.
In a pan with the oil and the garlic clove, cook the tomatoes divided into quarters, adding a ladle of the milk liquid and the mussels.
Open the squid ink blisters in the pan with the help of the scissors and leave to mix for a minute.
Remove the garlic and transfer the 2 sauces, black and white, into a single glass, blending them with an immersion blender.
Cut the slices of bread into rectangles, toast them in the oven and season with salt and pepper.
Finishing
Arrange the mussels in each large deep plate, pour in the black milk and serve with the toasted bread croutons.
