Flavour play: Tuscan recipes
Even though Tuscany is a region in central Italy, chef Davide Cananzi says authentic cuisine from the area is different from the usual Italian fare that Indians are familiar with. “Ninety per cent of the ingredients used at this festival have been imported from Tuscany.india Updated: May 27, 2013 17:57 IST
Even though Tuscany is a region in central Italy, chef Davide Cananzi says authentic cuisine from the area is different from the usual Italian fare that Indians are familiar with. “Ninety per cent of the ingredients used at this festival have been imported from Tuscany. And that’s what sets the cuisine apart, the food products are all sourced locally and cooked in a specific style. For instance, an authentic Tuscan tomato sauce will take me six hours to make,” he says.
The Tuscan Food Festival that started on May 17, goes on till June 1 at the restaurant, Mezzo Mezzo, at the JW Marriott in Juhu. The menu comprises cold appetisers like the Prosciutto Di Parma E Rucola Con Fichi Marinati Al Porto, which is a preparation that uses “Parma ham - 36 months aged - with wild rocket and Port wine-marinated figs”.
Warm starters include baked Canadian sea scallops wrapped in smoked Muscovy duck breast, served on chicory, among others. For main course, the chef has divided the options into fish, meat, the fish grill, meat grill and pizzas. “There is a seafood soup, but it is not an ordinary soup. It takes eight hours to make and involves the usage of nearly 14 varieties of seafood and fish,” adds chef Cananzi.
Ask him if attempting any of these dishes in the comforts of our kitchens at home would be worth a try, and he smiles. “Of course, many dishes can be prepared,” he says.
Chicken Scaloppine with Mushroom Sauce
(Scaloppine Di Pollo Ai Funghi —recipe by Chef Davide Cananzi)
Serves: 4 people
2 chicken breasts cut into 4 slices n Maida for coating
100 gm butter n 10 ml white wine n 100 gm sliced button mushrooms
10 ml cooking cream n Salt and pepper to taste n Parsley around 2 gm
Coat the chicken breast with the maida. Melt the butter in a non-stick pan on a slow flame and add the chicken breast, sear for 3 minutes on each side and add the mushrooms, salt and pepper and parsley, and cook for another three minutes. Add the white wine and once the wine fully evaporates, add the cream and cook on a slow flame for other 10 minutes. If the sauce is too thick you may add a little water to it. Remove the dish from the pan and serve with mashed potatoes or a fresh green salad.
Attend the Tuscan Food Festival till June 1 at Mezzo Mezzo, JW Marriott, Juhu Tara Road, Juhu. Call 6693 3220 for details.