When it comes to Italian cuisine, few chefs embody the art of simplicity and the celebration of local ingredients like Fulvio Pierangelini, the Creative Director of Food for Rocco Forte Hotels. Known as one of the finest chefs in Italy, Fulvio has transformed the culinary scene, creating innovative Italian menus using the simplest ingredients. His culinary philosophy emphasizes the “wonderfully imprecise,” where dishes arrive on the table with a sense of sincerity and effortless execution.
Fulvio believes that luxury in the kitchen comes from selecting exceptional raw materials and treating them with the utmost respect. He aims for a dining experience that is not only about exquisite flavors but also about the stories behind the ingredients.
By drawing on the finest produce from Verdura's organic farm, home to Irene Forte Skincare’s principle ingredients, Fulvio has created a festive menu that captures the essence of Sicily. His focus on seasonal ingredients and traditional flavors not only reflects the vibrant heritage of Sicilian cuisine but also embraces the philosophy of sourcing the very best nature has to offer.
Risotto with Radicchio Tardivo, Beetroot, and Pomegranate
- 300g carnaroli rice
- 4 pieces of radicchio tardivo
- 4 pieces of beetroot
- 250g freshly juiced pomegranate
- 2 spring onions
- 12 basil leaves
- 2 thyme sprigs
- 6 mint leaves
- 60g extra virgin olive oil
- 1 tsp balsamic vinegar from Modena
- 40g butter
- 40g parmesan
- Salt and pepper
Preparazione
- Juice the pomegranate until the correct quantity is obtained and heat the juice gently in a small pan until it has reduced by 60%. Leave a small amount aside for dressing.
- Juice the beetroot and heat the juice gently in a small pan until it has reduced by 80%. Leave a small amount aside for dressing.
- Wash the radicchio well, select the outer leaves, and tear them into two or three pieces. Keep the tender hearts aside.
- Bring some water to the boil.
- Finely chop the spring onions with half the herbs and place them in a 20cm pan with half the oil.
- Allow them to wilt over a medium heat and then add the rice.
- Keep stirring with a wooden spoon until the mixture glistens.
- Add enough boiling water to cover the rice.
- Now it is vital to attend to the risotto with great concentration - the challenge begins here. Risotto, at this stage, has the temperament of a young woman. It requires care, affection, attentive glances, savoir-faire, skilled hands, and respect; stir only with gentle and loving gestures. The minute you abandon it, it will abandon you, and lose all its magic.
- After 10 minutes add the torn radicchio and continue to stir.
- After about 18 minutes the risotto is cooked. Turn off the heat and add the butter, parmesan, and remaining fine herbs. Season with salt and pepper to taste.
- Lay the risotto on the plate. It should be able to undulate smoothly.
- Drizzle the risotto delicately with the remaining pomegranate and beetroot juice.
- Dress the radicchio hearts with olive oil, salt, pepper, and a few drops of balsamic vinegar, and use them to garnish the risotto.
Dessert: Ricotta semifreddo with orange, pistachio, and chocolate
Ingredienti (Serves 4)
- 360g sheep’s ricotta
- 1 unwaxed orange
- 1 tsp chestnut honey
- 50g pistachios
- 100g 70% dark chocolate
- 20 raspberries
- A few small mint leaves
Preparazione
- Finely julienne the orange peel.
- Squeeze the orange and keep the juice aside.
- Coarsely chop the pistachios.
- Melt the chocolate in a bain-marie or microwave.
- In a small pan, gently heat the honey with the orange peel.
- Just before boiling point, remove the pan from the heat, add the orange juice, and let the mixture cool.
- Beat the ricotta with a whisk until smooth.
- Stir in the orange and honey mixture, and the pistachios.
- Transfer the ricotta mixture into circular metal moulds (roughly 10 cm in diameter) and leave them to rest in the freezer for at least 2 hours.
- A few minutes before serving, transfer the moulds to a plate.
- Gently drizzle each one with the chocolate and garnish with raspberries and mint.
